Rice is the great staple grain of much of the world, but it can strike fear in the hearts of some American cooks who have learned that the famous 2:1 water-to-rice ratio is not reliable in many cases or for many varieties. And stovetop prep can be tricky (rice cookers are reliable, so if you love rice, consider buying one). Slightly undercooked rice can sometimes be fixed with more water and time, but the dreaded gummy rice is a dead loss.
When rice is cooked in the traditional way—simmering in a lidded pot—the close-packed grains rub together and release starch, often leading to stickiness. The solution is blessedly ratio-free, though it may seem counterintuitive: Use more water. Lots more, so you cook the rice like pasta until it reaches the proper consistency, then drain. The pasta method keeps rice from rubbing together too much as it cooks; draining ensures it won't suck up more water than it needs.
Check brown rice for doneness at around 25 minutes. You can also sauté brown rice in olive oil after it's drained, to evaporate excess moisture. For white rice, which absorbs water more readily, try sautéing the grains before boiling, for about two minutes in a tablespoon of oil. Then add roughly four times as much cold water as rice to the pan, and boil. Check for doneness at around 15 minutes (timing starts when water boils). The oil forms a protective layer around the white grains during boiling—and sautéing lends the rice deliciously toasty flavor.