Why can't you dump in all your liquid, let simmer until almost tender, then mix it like crazy at the end to release the starch until the consistency is reached and the rice is al dente?
Is it just not traditional and thus looked down upon by chefs?
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Because you'd end up with a kind of porridge with bits of undercooked rice in it.
It's not about not being traditional. It's about what works.
?
Because you'll destroy the rice that way.
◦•●◉✿ plυмdυмplιngѕ ✿◉●•◦
Because the outside of the grains will become overcooked and fall apart before the inside has a chance to cook properly. It's not a snob thing.