There are many ways in which rice can be cooked.
This is one such way:
Long-grain white rice—1 cup rice to 2 cups water
Japanese sushi rice—1 cup rice to 1 1/4 cups water
Brown rice (long-grain and short-grain)—1 cup rice to 2 1/2 cups water
Wild rice—1 cup rice to 4 cups water
Red rice—1 cup rice to 1 3/4 cups water
Jasmine rice—1 cup rice to 2 cups water
Black rice—1 cup rice to 2 cups water
2 cups water
1 teaspoon salt
1 cup unconverted long-grain white rice
If you want to, rinse rice first, then:
In a saucepan, heat water on medium or high heat in an uncovered pot until it boils.
If you are adding salt, sprinkle it into the water now.
Stir in rice.
Return mixture to a boil.
Reduce heat to a simmer; cook, covered, until rice is done and studded with steam holes, 9 to 20 minutes (maybe about 10 to 15 minutes)
Turn heat off.
Let stand, covered, 5 to 30 minutes (maybe about 5 to 10 minutes), then fluff rice with a fork.
As to quantities of ingredients and cooking times, it might take some experimentation to get them just right for your particular situation, but what is used above might be close enough.