Well, no matter what, first I boil 2 cups of water, then add 1 cup of rice and then I turn the heat down to a low simmer and then cover the pot LOOSELY ... nothing worse than leaving the kitchen to answer the phone, door or to pee and coming back to rice-foam all over the stove and floor!
When the rice is about 1/2 cooked, I'll add dried basil and/or oregano, maybe some frozen veggies, like peas, then put that loose top back on ... and stay in the kitchen those last 8 or 10 minutes until it's done. At that point I usually add a few tablespoons of butter (or Smart Balance, which is so much like butter but without the cholesterol) and then, with the heat alraedy OFF, I put the lid on TIGHTLY and let everything 'get happy' for a few minutes ...which is when I'm usually sauteeing some shrimp or some-such to put over the rice.
Any leftover rice goes into meal-sized Tupperware for future consumption, sometimes which will find that rice being quick-fried in a frying pan or wok with fresh veggies, seafood, soy sauce, chili oil, tofu, bok choy, walnuts, etc.
Hey: rice ROCKS in any form, why settle for just one?
you get a STAR!