I rinse my rice first, put the water in (2x as much water as rice - no more!) and boil it with the rice already in the pot (as opposed to boiling the water first and then adding the rice). I don't cook all of the water out, but when there is just a bit left in the bottom I shut it off and leave it on the stove with the lid on for 10-15 minutes then fluff with a fork. This method seems to work well for me.
I cook it like pasta, lots of salted water, enough so the rice moves around. When a grain tastes done, I strain all the water out, and put it back in the pot with the heat off, let it set a few minutes, fluff with a fork.
That is the only way I can manage to make good rice.