If you can master this way of cooking rice you can stop the time you put into watching and save electicity too.
It takes a couple of times to make it work but if I can give the right directions you may never cook plain rice on the stove again.
First find a large microwavable bowl. It needs to be large because the water boils. I use a hard plastic bowl but I used a med tupperware bowl for a long time with the pop top to let out the steam...It made a mess so I moved up to a larger bowl. In between med and large size is good.
Put the rice(just any bag white rice except short grain) in and run cool water over it and rinse, maybe twice. I never measure the water so I have to give you the direction to eye ball the water. I don't salt it because it causes residue or add butter or oil. I put the water in about an inch and 1/2 over the rice. You can put less if that looks like too much and check it after 10.If the water is almost gone then add enough to loosen the rice. If you feel okay with it continue to cook with step 3
Cook uncovered for a total of 26 minutes, the top will look gooey until you fold the rice and fluff it..Place the lid or a plate on it and the steam will finsh any moisture. Enjoy. This makes my work so much easier because I always had to stay on top of the rice. Now ,you can walk away.