For many years I tried fiddling with the magic amount of water to rice. A few years back I said screw it.
I now cook my rice like one would cook pasta. I pour however much I want in a pot of salted, boiling water. When it's done I pour it into a colander, set it on top of the pot, melt in some butter and fluff it with a fork.
Nothing ever sticks to the bottom of the pan, it's pretty indistinguishable from rice cooked he "normal" way and it's way less hassle.
I now cook my rice like one would cook pasta. I pour however much I want in a pot of salted, boiling water. When it's done I pour it into a colander, set it on top of the pot, melt in some butter and fluff it with a fork.
Nothing ever sticks to the bottom of the pan, it's pretty indistinguishable from rice cooked he "normal" way and it's way less hassle.