I lived in the Philippines for 1 1/2 yrs. and they taught me how to make perfect rice. In fact I dare say I made it better than some of the locals ha ha! My rice always turns out wonderful unless I forget it's cooking of course. Here's the trick: (this is for slow cooking rice, particularly good for white rice but works with brown too)
Put the rice in first (you don't need to measure it), make sure it's even.
Then add the water.
You know when you have enough water when you insert your middle finger and the water is almost to your first line (on your finger, sorry I don't know the exact name for it?). For the filipinos it was at the first notch but since we tend to be bigger people I measure just below.
Let it come to a boil with the lid on then slightly remove the lid and boil off some of the liquid. When it's reduced by about 1/2 turn down the heat to low and put the lid back on and let it cook until you can take a wooden spoon and tap down the top without it sticking.
And hey if you slightly burned the bottom they even have a name for that and consider it good to eat! Not everyone's a perfect rice maker, even people who make it 3 times a day