To cook rice perfectly every time follow this tried and tested technique called the absorption method. This method works for cooking all types of rice, but bear in mind that short and medium-grain rice (such as arborio and Japanese rice) need a little less water to achieve a more clingy, creamy texture ideal for risotto and sushi rice (check rice packets or specific recipes for recommended amounts).
The basic ratio is 1½ cups of water for every 1 cup of rice. Bring the water to the boil in a saucepan. Stir in the rice and keep stirring until the water returns to the boil. Cover the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. Don’t lift the lid during cooking or the steam will be released. When you’re ready to serve, remove the lid and fluff up the rice with a fork. 1 cup of dry rice makes about 3 cups of cooked rice.
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