Perfect White Rice on the Stovetop

You can use pretty much any type of pot or skillet that you can cover, plates work great as makeshift pot covers.
Note : Rice tends to expand to about 3 times its uncooked size so make sure you use a big enough container.

For rice I tend to prefer the longer grain types, but this varies depending on what you're using it for. Shorter grains tend to be sticker but work well for things like absorbing a nice brown gravy or making sushi. Long grains work great for things like fried rice, pilafs, jambalaya, soups and gumbos. Indian food often uses an extremely long grain called Basmati. A great general purpose rice that's fairly easy to find is Mahatma Jasmine.

The only things you need are rice and water, but for a little additional flavor and texture, I like to add about a tablespoon of olive oil and about a teaspoon of salt per cup of uncooked rice.

There are tons of methods out there on how to figure this out. The easiest and most reliable method I've found is water cups = rice cups + 1.

For example - 1 cup of rice, 2 cups of water | 2 cups of rice, 3 cups of water | 3 cups of rice, 4 cups of water

1 cup of uncooked rice makes plenty for 2, maybe 3 people, depending on how much they like rice. I always like to store my leftovers in a plastic bag in the fridge so the next day it can be used for fried rice. Fried rice is much better with overnight refrigerated rice.

(note: some people like to rinse their rice beforehand, I've never really noticed much of a difference)
Put the rice, water, oil and salt into your chosen cookware and turn the heat on 100%. As the water comes to a boil, stir occasionally to make sure no rice sticks to the bottom. Continue this until the rice has boiled rapidly for about 1-2 minutes. Turn the heat down to around 25% and cover it. Wait 10 minutes. Turn the heat off. Wait 10 more minutes.
Once you put the cover on, don't take it off until its done. Be careful of people that like to walk into the kitchen and say "watchya cookin?", and then lift the lid off. This will pretty much ruin the rice because all the heat will escape and the timing will be all out of whack. If this happens you can try to salvage it, some people are actually pretty good at it. Rice is cheap so I'd probably just throw it out and start over.
I hope you enjoy cooking rice for many years to come and may you dodge diabetes.
-Booga