For perfectly cooked rice that's the ideal fit for our sauces, start with a good quality Thai rice. We always used Thai rice as it gives a very subtle fragrance when cooked and it comes up nice and fluffy.
For best cooking results use a dedicated rice cooker. However, you can still cook with a lidded saucepan but you'll have to be more accurate with the amount of water you add at the beginning as it should have fully absorbed by the time the rice is cooked.
There should never be any need to rinse the rice - this is a big no-no! This will wash away all the starch and you end up with individual, soggy grains, when you're really aiming for fluffy rice that clumps together gently.