I mostly cook a medium grain rice, but this works for other methods (though it takes attention):

    Measure and wash rice until the water runs clear. 
    Add twice as much water (by volume) as you have rice to a saucepan, and a bit of salt. 
    Boil the water. 
    Stir in the rice. 
    Cover with a glass lid (clear lid is important) and reduce to medium/low heat, the water should just barely be boiling. 
    Wait until the steam tapers off and you can't see the water layer anymore. 
    Carefully remove the lid, and start stirring the rice.
    Continue to stir until the last of the water is absorbed / boils off. 

This results in fluffy rice that isn't wet and doesn't end up stuck to the bottom of the pan.