To make perfect rice you need four things: good rice, good water, and a rice cooker. Ok, three things. There are two kinds of rice; white rice and rice that is not yet white. I shall be talking about white rice, Nicko Nicko and rice that looks like Nicko Nicko but has another name, medium chunky looking grains of white rice. I shall be talking about white rice. If you insist on making rice from the kind that is not yet white, pretend it is white. The process is the same it just takes longer. Measure the rice. Whatever you use to measure with, make sure it is full and is capable of holding water. Wash the rice. Wash it until the water appears clear. Yes, there is a R in wash. Put the washed rice in something that will allow it to drain. Let the washed rice sit at least an hour. While any nice heavy pot with a lid will work, you should use a rice cooker. Put the washed rice in the rice cooker. Add the same amount of water to the rice in the rice cooker using the same container you used to measure the rice with. That’s why I said use a measuring thing that will hold water. Here is the important part. If you screwed up and measured the rice in something you shouldn’t have, make sure there is one finger joint of water over the rice in the rice cooker. A finger joint is, for rice making purposes only, not an inch. It is your finger joint. Some people have little fingers, others like my daughter, have fingers like an orangutan; it doesn’t matter. Everybody knows their own finger, get used to it. The size of the rice cooker is not important as long as it will hold the rice with a finger joint of water over it. Try it. If for some reason the rice does not turn out the way you wanted it to, change the way you look at your finger until it works right.
