As an Asian and a Chef I will not give you directly the answer to your question, but provide you with some interesting Rice insights, first of all what ever method "you cook" your rice at, is at your preference, Stay true ,but explore. No right or wrong here, its all on you....but being Asian ... and a particular unusual Chef I can tell you I prefer several methods. Pressure and steaming for Japonica short grain, boiling for long grain or Indica.
Rice is basically in 2 categories one being called Japonica Varieties and the other, Indica grown near the equator, then you have Aromatic and Glutinous further broken down to 4 sub categories known to you as Long grain, medium grained, short grained and of course you have the brown rice, it has the bran left on it.
My favorite brown rice is the aromatic kind, Brown Basmati rice that is soaked for 20 hours in warmed water so it can activate the enzymes and produce more amino acids is called GBR it is nutritionally superior then any rice, again it's not a brand name but the procedure,to germinate... and easy to do if your adventurous and like to explore.
No exaggeration here to mention the most important grain in the world, the cost has tripled over this decade. Every country uses it from porridge,cakes,soups,drinks,mochi, risottos and the list goes on and on, furthermore, Rice has been around since 324 .BCE imagine before the time line of Christ, so I can just imagine how many ways they cooked it back then...lol... in a clay pot in a camel dung fire...
What I again find interesting is not only the history, but does it provide bulk, nutrition, versitilliy in dishes.
But most of all it brings me back to my childhood knowing my mother was home making the best fried rice I ever had, yes it's comforting to some of us , but it is only as good as "you" want it to be, rest assured.
Good Eating Regards, Katie