Here's how to make perfect white rice (Note #1); tender, but not gummy. It's flavorful enough that you can eliminate the salt if you are sodium sensitive.
2 teaspoons olive oil
2 large garlic cloves, crushed (not minced)
1 teaspoon salt or salt substitute
1/2 teaspoon salsa seasoning, OR
1/4 teaspoon red pepper flakes, and
1/4 teaspoon chili powder
1 teaspoon dried parsley
2 cups white rice (Note #2)
4 cups plus 2 tablespoons of water or salt-free broth
Measure out the water and reserve. (If using an electric rice cooker, place water in the cooker now.)
In a non-stick saucepan, heat the oil over high heat until it shimmers. Add rice all at once and stir with a wooden spoon. Add the salt, garlic, dried parsley and salsa seasoning. Continue to stir until perhaps a third of the rice grains are turning a whiter color. Do not let the garlic brown!
Pour rice into the rice cooker, or pour the water into the pan all at once.
Instructions if you do not use a rice cooker: bring rice to a hard rolling boil. Cover and turn heat as low as possible. Cook until rice is tender and all liquid is absorbed.
Note #1: Brown rice is a much better choice nutritionally - if your family will eat it! It has much more fiber, more vitamins, and stays with you longer. If they resist, however, start with dishes that use small amounts of brown rice (Note #3) and some coloring agent like saffron or tomato. See Rice Pudding.
Note #2: For smaller or larger quantities of rice when using a rice cooker, a good rule is to add double the water plus 2 tablespoons more (1 part rice by measure to 2 parts water PLUS 2 tablespoons more of water). If cooking a small amount on the stove top, you may need to add a little more water as it boils away.
Note #3: If by some chance you decide to cook white rice with brown rice, the easiest way is to use two separate pots. Otherwise you must calculate the water for each one (brown rice uses more), plus you must cook the brown rice halfway before adding the white.