My solution for ceramic flat top stove - the burner takes time to cool down after being turned off:
Frying before boiling adds flavour, but it seems to seal in the rice so it doesn't expand as much, and so releases less starch when boiling. Usually I fry first, then add the water (usually 1 part rice two parts water unless otherwise instructed) and allow it to boil - the frying before means when the rice boils it won't rise and overflow the pot. After it has boiled a bit, I turn it OFF, wait for it to simmer down, then cover with an absorbent cloth and put the tight fitting lid over the cloth - the cloth absorbs the moisture and creates a very tight lid so no steam can escape.
Then I just leave it while I do other things (making salad or something or writing this note) - and then go back to it and it's ready.
Caution - don't let the cloth trail over the stove it will catch fire, if necessary bind it over the lid - the four corners - with an elastic, or failing that just TAKE IT OFF THE BURNER TO A COOL PART OF THE STOVE - because it will continue to cook in it's own heat, with the steam trapped inside - just give it a little bit more time since you've moved it off the burner.
OK, I think it's ready, I'll go eat now. Bon appetite.