Two words: Rice cooker. After years of attempted stovetop burnage of cup after cup of rice, I came to the conclusion that my Korean housemate was right: 1-to1 ratio, pour it in, press the button and bing! Instantly perfect rice. You can also use a rice cooker as a steamer and that's handy when you can't be over the stove to make sure your water hasn't boiled off (leaving you with sad scorched pots later). Rice cookers run about $15-20 for a 6 cup model.

For those of you who don't have a rice cooker or cannot afford one, I have developed my own method which approximates my sister's very expensive rice steamer. I use a 2 quart metal sauce pan and a 1 quart metal mixing bowl. You may be able to use glasswear pans and bowls, but DO NOT use plastic or expensive non-stick cookware. You will see why in moment. Directions: 1. Place rice and water inside the mixing bowl at a 1:1.25 ratio of rice-to-water. 2. Place mixing bowl inside sauce pan. 3. Put 1 to 2 inches of water in sauce pan or until mixing bowl is just starting to float if you have a low quanitity of rice and water (1/2 cup of rice or less) 4. Put a lid on the sauce pan and turn the burner up high. 5. When the water in the sauce pan is bowling (steam will be seeping out from under the sauce pan lid), turn the heat down to low keep the water at a low simmer. 6. The rice should be done in 20 to 30 minutes after the simmering begins.* * The amount of time may differ depending on cookware and the type of range on your stove. I have a gas range, copper bottom steel sauce pan, and a steel mixing bowl. I set my timer for 30 min. for white rice and 40 min. for brown rice. I start timing the instant I apply heat. Between 5 to 10 minutes later the water boils, and then I turn the heat down for the rest of the time. Do not remove the sauce pan lid more than once or twice during the process or you will ruin the steam effect on the rice. This may seem obvious, but I ruined my first attempt with this method because I took the lid off too many times.

A very easy way to make rice: Get about a quart sized microwavable bowl. Add 1 cup rice, 2 cups water and pop in the microwave for 15 minutes. I hope this is what you're looking for and that this helps :D

OK. In the interests of continuing debate, I use the absorption method. Add 2 measures washed Rice (rinse it well in a sieve first) to 3 measures salted cold water in a saucepan. Bring to the boil, then turn to a low heat. Leave to simmer for about 10 - 12 minutes. Check that the water has been absorbed, stir to allow excess moisture to evaporate, and voila! Perfect rice!

Saute rice in 1T olive oil to bring out flavor. For 2 cups of rice, add 4 cups of water, 1/2 tespoon kosher salt and bring to a rapid boil. Cover and reduce heat to simmer. Set timer for 20 minutes and do not uncover until timer goes off. Remove from heat, uncover and fluff with fork. Enjoy

Also use par-boiled rice if you can get it

Most modern rice products today are partially steamed. The old ratio of 2 parts water to 1 part rice normally yields very sticky, gummy rice. Even while using a rice cooker, you will get better results if you reduce the amount of water to 1.5 parts to 1 part rice, i.e. 2 cups rice, 3 cups water. If you don't have access to a rice cooker, try this, which I've used in numerous restaurants. Oven safe baking dish (metal is preferred.) Preheat oven to 375 degrees. Using above ratio (1.5 parts liquid to 1 part rice) add your rice to baking dish, then add *HOT* liquid (stock, broth, water, etc.). Cover dish with plastic wrap, then a sheet of foil. Seal all edges tightly. Place in oven and bake for 25 minutes. Remove from oven and let stand covered for 10 minutes. Remove foil and plastic (be careful of the steam!) and fluff with a fork or spoon. Perfect steamed rice, every time!

I don't know, granted there is probably a cheaper method if you aren't a everyday rice eater but I have to go with the rice cooker. My grandmother was Japanese and you couldn't get her to make her rice any other way. It comes out perfect every time. I know it isn't very traditional but its fool proof!