For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation.
I'm looking for a 'fail-safe' method so the rice won't pass, without using preprocessed rice.
At this moment, the method I'm using most is Rice Pilaf. This yields a good result, but it's not fail-safe. It's possible to either under or overcook the rice.
So, the question is what variables are important and how do I adjust these to the rice I'm using?