Some French books instruct people to cook rice similarly to pasta in a large pot of boiling water. This is called the hot water method. In America, I believe that people usually use the absorption method with a 2:1 ratio of water to rice. I believe that rice is more tender using the hot water method. I am guessing that the French would put a sauce over the rice rather than cook the rice in stock. In America, the sauce would probably be gravy!
1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 196.