Here's a faster and easier way to make white rice.
Want a fast way to make white rice that requires little attention and produces fluffy, separate grains every time? Use a pressure cooker. The interesting thing about cooking rice in a pressure cooker is that you need less water. In a traditional covered pot, water evaporates during the entire cooking time, so you need lots of water to compensate for that loss. In a pressure cooker, once the cooker has come up to pressure, it becomes a sealed environment that allows no further evaporation. So no matter how much rice you cook, you need to add only enough water to equal the volume of rice plus ¼ cup.
Here’s how: Place 1 cup long-grain white, jasmine, or basmati rice in fine-mesh strainer and rinse under cold running water until water runs clear, then transfer rice to stovetop or electric pressure cooker and add 1¼ cups water and ½ teaspoon salt, if desired. For each additional cup rice, add only 1 cup water (and additional ½ teaspoon salt). (Use 2¼ cups water for 2 cups rice, 3¼ cups water for 3 cups rice, and so on.) Cook rice at high pressure for 3 minutes, then remove pressure cooker from heat or turn it off and let pressure release naturally for 10 minutes. Open pressure cooker, fluff rice with fork, and serve.