You need a pot with a lid and a timer. You put in one volume of rice and one and a half volumes of water, you bring it to the boil, you cover, you turn the heat down to the minimum and you wait twelve minutes without touching it. The rice drinks all the water: there is nothing to drain and nothing to watch.
Do not lift the lid during cooking, not even to look. Rice cooks thanks to the steam it makes itself, and every time you open, it escapes. The timer is enough.
For short-grain or brown rice, use two volumes of water, and count ten more minutes for brown.
Count 60 to 70 g of raw rice per person, about a third of a cup, and 80 g for a big eater. Rice triples in volume as it cooks, so it always looks like too little at the start.
Twenty minutes, seventeen of which you do nothing. That is the time to prepare the rest of the meal.
If it stuck to the bottom, the heat was too high. The top is perfectly fine, serve it without scraping the bottom, and lower the heat next time. If it is still a bit hard, add a splash of water and put the lid back for three minutes. If it is too soft, it will make a gratin, a rice pudding or patties tomorrow. Nothing is wasted.
Chicken in curry and coconut milk, in thirty minutes: the rice cooks on its own while the chicken simmers. Or a fried rice with the leftovers in the fridge, in fifteen minutes.
Cooked rice left at room temperature for a long time can make you ill. Put it in the fridge within the hour, keep it two days at most, and reheat it piping hot.
Very easy