[Aliantha]

I use the two water to one rice reduction method every time when cooking rice. I put it in cold water, then put it on the slowest burner on my stove at the highest heat with the lid on. Once it starts to boil, about 5 minutes or so later, I simply turn the heat down to the very lowest setting and leave it there for about 20 mins, then turn the heat off but leave it on the burner for another 10 or so with the lid on.

My saucepans just have normal lids, but they do have heavy bases which is the key to cooking rice with the reduction method.

If you're going to do it the other way, bring the water to the boil before you put the rice in, then just boil it till it's cooked, making sure it has room to roll around freely at all time.

I had a rice cooker, but I gave it to my step mum. I just found it to be a pointless waste of space in my kitchen when I could do the job just as quickly and with less fuss on the stove top.