Cooking rice; the manual.

Easy:
Use easy-to-cook-fast-cooking rice.
Downside is it tastes mediocre...

Normal rice:
Rinse and/or soak:
The rinsing removes loose starch, making the rice less sticky. It also removes any storage flavours. Soaking is also traditional for basmati rice, as it helps the rice expand to maximum length.

Cooking:
There are different methods for cooking rice, one is the absorption method: the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.

The key to this method is figuring out the correct amount of water. Measure the rice in cups and add the same amount of water plus a little extra; you may need to experiment to find the amount you like best.

Use a thick pan with a heavy lid to keep the steam inside.

Let it rest:
After about 10 to 15 minutes, the liquid should be absorbed. Now wait; turn off the heat, leave the lid on, don't stir for at least another 10 to 15 minutes.

How about rice cookers?
People that cook a lot of rice like Chinese use them; they are great. But, like cooking rice in a regular pot, it takes experience to find the amount of water that works best for your favorite rice. And the Chinese know their rice because they buy huge bags of like 25 kg. at a time.

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