[MargaretR]

I always use basmati rice.
The knack is to measure the volume of rice and add double that volume of cold water.

When it just begins to simmer slap a tight fitting lid on and turn the heat down to the minimum possible heat your hob allows. Don't lift the lid for 15 minutes. When you do the rice will have absorbed all the water and is ready to be hot rinsed, strained and ready to serve.