I like to use Royal basmati rice (which I get in the burlap 25lb bags at Sam's Club). I do a ratio of 1 cup rice: 1.5 cups of water. First, I "toast" the rice (I don't rinse it) in a bit of oil by heating it without water, then add the water a moment later once it gets hot and becomes fragrant. After bringing that to a boil, I reduce heat to low, cover and cook for 18 minutes. I'd say I probably end up making rice once or twice a week; I like it as a side dish (great with pork chops/pork tenderloins/chicken) and as fried rice (which is a great way to use up leftover cooked meats). In fact, I had grilled pork tenderloin with some rice tonight for dinner. I've thought about picking up a rice cooker but don't mind making it on the stove, so may hold off for a while.