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An example would be Paella - the dry rice is either added to the hot liquid or gently cooked in the oil and aromatics until translucent, then liquid etc. is added. The latter principle is also used for risotto. Cooks claim it’s to retain that extra bit of starch to get the desired creaminess in the dish.


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In Thailand I've often seen outdoor cookpots like the one below. Googling the term Thai charcoal burner will return the bottom part of the device pictured. It's filled it with charcoal and acts like a stove. The middle and top parts are used when cooking sticky rice. The middle part is a thin metal pot that holds at least a few liters of water. The top part ...


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