For rice, I never found that "two water to one rice" worked well. Usually it ran out of water and welded itself to the pan. I've since found that "three water to one rice" works better - just drain at the end and leave it to stand for a minute, and there's nothing to scrape off the bottom of the pan. How much rice makes "one" will depend on how many people and how hungry you are. Half a cupful usually does me, but if it's a rice-heavy meal like curry then you'll want more.

Also, *always* rinse your rice. My preferred method: rice in pan, water in pan, swish it around with your fingers for 10s or so, drain, and repeat twice more. The cloudy starch that you'll get rid of by doing this is what makes rice turn into a stodgy porridgy mush. Unless you're doing paella or a Chinese rice thing, in which case you might want the porridgy texture. Or rice pudding, of course.

Graham.