kutulu

Although rice cookers are great, it's *another* one-dimensional piece of equipment taking up room in cramped quarters. You also have to be sure that the one you are buying is good for amounts less than 2 cups (if you're only cooking for two, you need 1 cup max). If I had the counter and storage space, I'd get one, but since I don't, I'm fine without it.

I've never rinsed rice, but I think I will soon to see how it goes. I used to do it in the microwave, but now I do it on the stove. I think it's been a lot better since then.

I take 1C rice with about 1-3/4C water and bring it to a boil (uncovered). Once it starts to boil, I cover and reduce the heat to about one line under medium and let it sit for about 22-23 min.

Probably the most important thing that you can do is to resist the temptation to check on it. If you take the lid off, you lose all that moisture and pressure that has built up.

One way to make boring old rice better:

Saffron Rice
Chop 1/4 onion and saute it in ~1/3C butter with a clove or two of garlic till the onion is soft. Add 1C rice and about 2C MINUS the volume of butter used (if you used 1/3C butter, than 1.5 - 1.75C water) and a very small amount of saffron grains. Bring it to a boil, cover, and reduce heat to medium for about 20 min.

*edit
Most people typically use broth (chicken) instead or water or a bullion cube (or part of it) in lieu of broth. Because my wife is a vegetarian, I don't but it's probably better with the broth or cube.