[GordonS]

This makes "OK" rice, and I always use this technique for long grain rice.

But for "better" kinds of rice, like basmati or jasmine, I always use the absorption method - the rice is so, so much better! The delicate flavours are better preserved and the grains are drier and more separated.

Also when you're cooking stuff with the rice, such as risotto or biryani, the absorption method is a must for me - a risotto or biryani cooked otherwise is honestly not worth eating; but with absorption, the result is absolutely heavenly!

I try to stick to the same brands of rice, as the amount of liquid, and cooking time, can vary from brand to brand.