Also tried and recommended mentioned by America's Test Kitchen:

https://www.youtube.com/watch?v=phJOOVqEmL0

https://www.americastestkitchen.com/articles/4325-for-a-bett...

https://www.americastestkitchen.com/articles/8086-how-should...

With rice, this would also have the advantage of carrying away much of the arsenic.

https://health.osu.edu/wellness/exercise-and-nutrition/how-t...

and folic acid, which we put on our rice in the US for some reason, despite up to 60% of the population tolerating it poorly.....

Folate is added to food to reduce the incidence of neural tube defects (like spina bifida) in newborns.

Folic acid ≠ folate

Perhaps the best trick is to use an electric rice-cooker, then you need to think only about one parameter, the amount of water to add.

But this skips having to measure water.

Measuring water on my rice cooker means putting the inner bowl of the cooker under the tap, opening the tap and then closing the tap when the water reaches the correct line etched inside the bowl.

Right, but let's say you go on a vacation and want to make rice but forgot/don't have access to a rice cooker. Now you're trying to remember "is it 1.5:1 or 1:1?" while also hoping that you don't burn the rice on the bottom once you remember "wait, it's actually 1.5:1; damn."

I like the pasta method since the solution would be "add lots of water into pot; throw rice in pot; boil 10 minutes; enjoy."

Well, you also have the wash the rice properly else you will get smacked.

https://www.youtube.com/watch?v=3k9ItS0QVTc

This method also washes away a lot of the starch and makes the rice way less sticky which I enjoy.

Not a fan of the click-baity headline...

"Rice-cooker sellers hate this one trick!"

You can also do the inverse and cook pasta like rice. Put pasta in a saucepan and just cover with water then bring to a boil until all the water has been absorbed, stirring occasionally. That has the advantage of keeping all the starch so you can get really creamy sauces. It’s great for mac and cheese.

I've been using this technique for a decade, after I read Julie Sahni's Classic Indian Cooking, which is how I learned to make absolutely perfect basmati rice that's fluffy and not mushy. Sahni's recipe is ridiculously complex, but once you squint it's basically just the principle of cooking like pasta.

For basmati, the method is to boil water, add rice, cook for 4 minutes (some types of rice require more time) until al dente, then drain, quickly rinse in cold water and put back on stove to rest for 5-10 at a low temperature. To retain heat but avoid overcooking during the resting phase, I use a lid with a dish towel in between.

If I want to do more fancy rice, I use the absorption method, because it allows me to fry a bunch of stuff and retain the flavour, as nothing is poured out. For example, I will roast some cashews, add some butter or ghee, then the rice and water, and cook under a lid for 10 minutes. With basmati I found that the best water to rice ratio is 2:1 by weight. So for two people, use 150g rice and 300ml water.