Draining rice? What kind of madness are we practising here?
Rice in pan, water to about first knuckle of finger number 1 (with the finger touching the bottom of the pan). Salt generously. Bring to boil with lid on, take the lid off, cook for the requisite amount of time (choose the minimum)*, put lid back and leave to stand for a few minutes. Better to underestimate, if it's starting to dry out, add a splash from the kettle.
*you can turn the heat off here, leave the lid on and let it all stand for about 10 minutes longer than the specified cooking time.