I use the (hob) method given by Madhur Jaffrey: bring the rice to the boil in twice its weight of water (125g rice, 250g water for two) in a saucepan with a close fitting lid. When boiling, stir once, put the lid back on and take it off the heat. It will be ready to eat in 25 minutes, fluff with a fork before serving. You can probably do the same with the rice in a bowl in the microwave.