Submerging every rice grain in water and simmering it all provides a consistent heat, so the grains cook evenly. However, you shouldn't overfill your pot with water.

Aim for around 1 cm of water above the rice when cooking white rice and 3 cm above when boiling brown rice. Once boiled, simmer it for 10 (white rice) or 20 (brown rice) minutes.

Green beans contain a compound called lectin, which is difficult to digest and can cause bloating and digestive discomfort. Thankfully, boiling the veggie can help.

Start by trimming the ends so that the beans are all roughly the same size and then simmer them in salted water for five minutes. Enjoy the crunchy beans with some salt and butter.

When cooked in water, carrots taste their best and their nutrients have a greater effect on you. Water-cooked carrots should be tender and mildly crunchy but not soggy.

To achieve perfectly cooked carrots, slice them into uniform pieces and boil them for four to five minutes. Check them with a fork frequently to catch them before they get mushy.

Packed with nutrients, raw spinach also contains oxalates, which can cause health problems. Boiling spinach, however, can reduce the levels of oxalate significantly.

Cook it in boiling water for a minute or two until wilted and drain it before seasoning and serving. Note that boiling spinach will leave you with 10% of the volume you began with.

Poaching chicken in water on the stove is a great way to cook it evenly and ensure it remains moist. The process doesn't require any fat, keeping the calories to a minimum.

Poaching is cooking food in a liquid at 140 to 180 degrees F, which is less than the 212 degrees F needed for boiling. The key is consistent simmering without letting it boil.