This rice is my fucking baby and it's so fucking perfect and it belongs on a Gerber ad. People told me about measuring the water ratio with my finger but I always thought to myself 'oh, I'll just go with what the rice cooker says, I'm sure it's correct'.
For about 8 years, my rice has come out a gloopy mess and I'd always justify it to myself, like 'oh, my rice sucks because of the altitude' because I live on the 3red fuckin floor lmao.
My message to everyone who's had to wade through the trials and logical contradictions of cooking on their own is that the instructions are fucking bullshit, the finger method is tried and true and IT WORKS! Even if you're nervous about 'what if the rice isn't level and I'm playing myself', if the water goes up to the first knuckle, do not question it. This is correct and the magic ratio and your rice will be happy that you did not pervert it with an exorbitant proportion of water.
we did a collective experiment on rice cooking some years back. the finger method is good, but if you do not have a rice cooker i also recommend the boil off method (put rice, water around 2 times the volume of rice, you don't have to be precise about it, heat to a boil, let it boil until the rice shows up above the water, you can stir so that the bottom does not burn, cover, stop the fire, wait 15 min. traditional method for basmati rice. ) or the oven method (rice, boiling water around 2 times the vol of rice, mix in an oven pot, cover with foil, put in oven at 220 f or 100 c for 30 minutes, it's done. best technique for texture, gives you nice dry and fluffy rice)