Boil, rice in, lid on, low heat for 18 minutes, off for 8 minutes, lid off, fluff with fork. No watching. If you burn some, lower your “low”. If you’re getting crazy and making some basmati or rosematta you just look up how much time your new strain of rice needs. If you have an always-too-hot electric stove I’m sorry I lied; I’ve been there, and I would probably buy a rice cooker too.