Home made rice is extremely easy once you get the hang of it. It's versatile, delicious, nutritious and costs only pennies per serving. There are dozens of types of rice, with very different flavors and applications. Most people will be familar with at least one or two varieties. White and brown. There are many sub-types within brown and white, not to mention the wild and other specialty types. I will show you how I make Basmati rice here. Basmati is a long grain rice with delicate flavor and a nice medium density bite. It is excellent for most asian dishes, as well as rice pudding and fried rice.
For sushi I use a shorter grain "pearl" type calrose rice, which tends to be softer and stickier than long grain Basmati. Some people prefer Jasmine, which has a distinct sweetness to it and falls somewhere between No wonder it is the staple food for most of the world.
Now, I do have a rice cooker which is fine for making large batches (especially good for when I make huge sushi spreads), but when I want to make rice for two or three plates, I do the tried and true pot on the stove method. Here is what I learned from watching my mom when I was about six years old.
Step 1: Measure your rice and water.
Remember you more than double your rice volume, so don't cook a full cup of rice per person! So, two cups of rice and two and a half cups of water will yield just over four cups of cooked rice. I find that is just right for four people, and we usually have leftovers for quicky fried rice the next day.
First put the rice and water in the pot. Place the pot on a level surface and put your (clean) finger in to touch the bottom of the pan. Make a mental note of where the water level hits your finger.