Perfect rice every time, any variety.
The absorption method: combine rice and water, bring to boil, reduce to low simmer, cover tightly, cook without lifting the lid, then rest 10 minutes off heat. Each rice type needs different ratios: long-grain white 1:1.5, basmati 1:1.25 (rinse until water runs clear first), jasmine 1:1.25, brown 1:2 (needs more time and water due to bran layer), sushi 1:1.2 (season with rice vinegar after). Dry rice triples in volume when cooked: 1 cup dry = ~3 cups cooked. The resting period is crucial — it allows moisture to redistribute evenly. Never stir rice during cooking (breaks grains and releases starch, making it gummy). For perfectly separated grains: rinse, toast briefly in oil before adding water, and fluff with a fork after resting. Rice cookers automate this process using a weight-sensitive switch that trips when water is absorbed.