"three water to one rice"

I've discussed this with others who cook rice regularly and find everyone has their own method, the 2 - 1 formula being probably the most popular. This doesn't work for me. For a serving for 2 (which is what I mostly do) I use either 8 or 10 oz. rice to 10 or 12 oz. water respectively. When the water comes to a boil I put in the rice and when it once again comes to the boil I reduce the heat to the barest minimum on a gas burner. This simmers for 17 minutes after which it is stirred up and allowed to sit for 5 minutes or more. Perfect rice every time and no sticking. This works with jasmine scented Thai rice and basmati which are what I use mostly except for risotto which is a completely different trip.