Here's an interesting way of cooking rice that I've tried and liked recently, it's especially good for plain white rice like Tastic, and I was delighted to discover that it also gets (usually chewy) brown rice SOFT! It's a double-boiling method.
I was skeptical at first thinking it was going to take longer, need more attention, too fussy, etc but was pleasantly surprised. No more soggy, flavourless rice for me!
Now its soft, but firm, with a delicious buttery taste.
Brilliant with curries, stews, stir-fries, etc. Suitable for all types of rice. For traditionally longercooking, long-grain rices use more water. I find it shorter in cooking time, and not much more effort - just the rinsing which isn't a big deal - and definitely worth the flavour. My son and husband completely endorse this way of cooking rice now :) :)
First, wash rice well, use a whisk, and quickly rinse 2 or 3 times until water runs clear.
Then fill pot generously with water: 1 part rice, 3 or 4 parts water.
Boil on high until water completely/mostly evaporates, just keep an eye on the last bit so rice doesn't burn!
Being very careful of heated pot, and using whisk again, rinse rice a few times thoroughly with cold water, until discarded water runs clear.
Now add just enough water to see it through the top of the grains, ie: just under surface of rice.
Mix in a tablespoon of butter or margarine, a pinch of salt, and boil again. Stir a few times until marg/butter has melted into water.
As water nears bottom, part the rice carefully with fork/spoon to see if water's all gone, fluff up rice and enjoy!
You can also save on more expensive rices, but increase the nutritional value and get a pretty presentation, if you mix ordinary white rice with brown rice in a half-half ratio, or with rice mixes - brown rice, lentils, split peas, sundried tomatoes.