The old way: Simmer the rice in a pot with the lid tightly sealed.
The new way: Precook the rice to add a toasty flavor and then finish it in the same sauté pan. Fry the uncooked grains with a teaspoon or two of olive oil. A few minutes later, add a clove of minced garlic. When the dish becomes fragrant, stir in chicken stock (as much as you would have used of water). Simmer until the rice is cooked.