I dunno, what I do is similar but I've been quite happy with the results:
1. rinse -- this means swirling the rice in repeated amounts of water, until water runs clear. I definitely notice a difference between when I take my time and when I'm in a hurry.
2. water to rice ratio: i.5 works for some types of rice but not all. More failsafe for me has always been the "water up to first knuckle" method. At this point I can just eye it.
3. bring to boil, cover and simmer on very low heat for 15 minutes, fluff with fork, re-cover, and let sit for another 5 minutes.
Wierdly, my (German) SIL cooks rice in a large amount of water for 15 minutes then drains it. I was skeptical but it's not bad. (Slightly different texture though.)
Hm, but maybe my rice is sticky by your standards? I don't know, I usually make it for asian food where some stickiness is good. If you want grains to be separate, you can toss the rice in a little warm oil or butter at the beginning, before adding cooking water (that would be the Lebanese way). Or you can add a tbsp of butter with the water (I do this sometimes with basmati).
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