Cooking rice according to the directions on packaging is one of the most frustrating things in the kitchen. They always give you directions to measure out precise amounts of water and rice and cook it for a very specific amount of time.
When I used to try to follow these instructions, I always wound up in two boats. Boat A would result in a big pot of mush. Boat B would lead to burned rice stuck to a pan. It seemed almost impossible to get right.
That method is just plain stupid.
The truth is you can cook rice just like you cook pasta. You don’t need specific measurements or exact timing. And you definitely don’t need a fancy piece of equipment.
The method below works with almost any kind of rice: short grain to long grain, white rice or brown rice. The only kind of rice it won’t work with is any sort of pre-cooked, dried rice. So it won’t work with instant rice.