How to cook rice without it getting mushy or burnt?

Rinse rice until water runs clear. Combine in a pot: 1 cup long-grain white rice to 1.5 cups water (or 1:1.25 for jasmine/basmati). Bring to a boil, reduce to the lowest heat, cover tightly, and cook 18 minutes. Remove from heat, keep covered, and rest 10 minutes. Fluff with a fork.

Add rinsed rice and water to a rice cooker using its included measuring cup (note: rice cooker cups are 180ml, not 240ml). Press the cook button. The machine detects when water is absorbed and switches to "keep warm" automatically. No timing, no watching, perfect rice every time.

Boil a large pot of salted water (like cooking pasta). Add rinsed rice, boil uncovered for 12-15 minutes for white rice (25-30 for brown) until tender, then drain in a fine-mesh strainer. Return to the empty pot, cover, and let steam for 5 minutes.

Heat 1 tbsp oil or butter in your pot, add rinsed and drained rice, and stir for 2-3 minutes until grains turn slightly translucent and smell nutty. Then add water (same ratio as absorption method) and proceed as normal.

Place rinsed rice in the pot and level it flat. Rest your index finger vertically on the surface of the rice. Add water until it reaches the first knuckle line (about 1 inch above the rice). This works regardless of the amount of rice because the ratio scales naturally.