Place your fingertip on top of the rice and add water until it reaches your first knuckle.
Cover the pot with a lid and bring the water to a boil.
Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed. (It’s OK to check.)
Turn off the heat and let the cooked rice sit for at least five minutes without removing the pot lid.
What's going on?
Wondering how this method can work with any amount of rice? It separately considers the amounts of water absorbed and evaporated during cooking and adjusts only what is needed as the amount of rice changes. Read more about it here.