This. I use a largish plastic salad/mixing bowl (MW safe of course). Three cups of rice, add cold water until it’s 2cm or so over the rice. I then swish my hand through the rice briefly to make sure all the grains get wetted. Into the MW on full power for 10 minutes; lately the MW has been losing power (as they do as they age) so now I’ll put it on for 2-3 mins more once the initial 10 mins is up; this is actually quite handy as it means I can do the rice early, and finish cooking it when the rest of the meal is ready.
It’s always better to err on the side of under-done as you can always zap it a bit longer if it’s still a bit crunchy.
( Bolding mine)
Yes, you’re absolutely right. The OP hasn’t ever been able to yet, though, and his stovetop is faulty. I thought that this was one of those times he should just drink the Kool-Aid. I actually felt the same way as you until I got a rice cooker as a wedding gift. Luckily, because I wouldn’t have bothered to get one, myself.
I guess I agree with you, then. If you’re really having that much difficulty, a rice cooker is pretty much foolproof. We had one in college, and it was great. Never made a bad batch of rice. I haven’t bought one since for the reasons I gave above.