My rice used to come out either crunchy in the middle or gluey and stuck to the bottom of the pot. There was no in between, and I blamed the stove for years.

The problem was not the stove. It was my ratios and my impatience.

The ratio that finally worked

For most white rice, the magic number is one part rice to one and a half parts water. Not two parts, which is what I grew up thinking. Two parts water is why my rice kept turning to mush.

1. Rinse the rice in a fine strainer until the water runs mostly clear.
2. Add rice and one and a half times its volume of water to a pot.
3. Bring to a boil, then drop the heat to low, cover, and leave it alone.
4. Cook 15 minutes, then turn off the heat and let it sit covered for 10 more.

That last ten minutes off the heat is the step I skipped forever. It is where the rice finishes steaming evenly instead of burning on the bottom.

The rule I break on purpose

I used to lift the lid to peek and stir. Both are mistakes. Every peek lets out steam and throws off the timing, and stirring breaks the grains so they turn starchy and sticky.

Brown rice needs more water and more time, closer to two cups of water and 40 minutes. But for everyday white rice, the one and a half ratio plus a ten minute rest gives me fluffy grains I can actually separate with a fork.

I have not bought a rice cooker since I figured this out. The pot I already own does the job fine, as long as I stop peeking.