Aaarrggh! How dare you boil and drain it?! Heresy! Cultural vandalism! Etc.
However. Here on planet Earth, if you want something that cooks in water but isn't served in water, then page 1, line 1 is "cook it in water then remove it from water". If you want something starchy to not be stuck together with starch, then it's pretty elementary to rinse the starch off it. And - here's the kicker - doing that does work.
If you develop a snazzy little bit of technique that rinses it first then evaporates the right amount of water at the right rate, then great, but it isn't necessarily...well, necessary.
However. A pilau-ish technique is pretty good too, and the oil helps reduce the clumping even more. Rinse your rice - I steep for a while then sluice through - when the water's not too cloudy, you're fine. Fry it in a little oil, until start to go slightly translucent and maybe colouring ever so slightly. Then add boiling water at a ratio of 1 pint/half a pound of rice (doesn't have to be tupenny). So weigh your rice before starting. Obviously.
Up to a boil, down to a simmer. Lid on. About 15 minutes. Check after 10-ish. Leaving it to sit for a wee bit after cooking can result in crunchy little browned bits, if that's your thing - some people love it. You can season and add various spices during the frying stage, add cardamom pods and bayleaves and whatnot to the boiling water while you fry the grains, bung extra bits in while you fry...go full on curry-house and streak the top of the finished rice with dilute food colouring then stir it all through.