I've cooked all kinds of rice with different utensils under many different circumstances. The one trick I've learned is, yes follow the regular rules (rinse, boil, cook on low), except at the 10 minute mark lift the lid and take a quick peek. If it's too dry add a little water. If it's too wet cook with the lid off until it drys out then put the lid back on. (Of course, a good rice cooker does all that for you.)