The dumb-guy method for cooking rice

In basically every culture in the entire world, there is a cheap starchy plant that serves as the backbone of that culture’s diet. (Corn. Wheat. Potatoes. Rice.) They're called "staple crops" because, like staples and other office supplies, they'll keep for a very long time in a cupboard. ^{Citation needed}

Traditionally, the less extra money you have, the more your diet will consist of these plants. Today, we're gonna talk about rice. Why? Because it's cheap and delicious, and because apparently people are afraid to cook it without a dedicated small appliance on their counter. Let's take these points in order.

Cheap

Rice is approximately as cheap as dirt. Depending on the dirt, it might be cheaper. As far as I am aware, the cheapest food you can live on FOREVER is red beans and rice. It's (roughly) a nutritionally complete food, which means that if you ate only red beans and rice for the rest of your life, starting now, you would probably die of boredom instead of malnutrition. If you want to feed yourself for basically no money, rice will be your best friend.

Delicious

I don’t particularly like red beans, but rice is delicious. You can eat it for breakfast. You can quite literally make pudding out of it. The number of dishes that I cook with rice is ridiculous. It goes with everything. Every vegetable or meat I can think of is more delicious on a bed of rice. (Except maybe... carrots?)

Stupid easy to cook

This is the ultimate dumb-guy thing to cook. It is extremely hard to screw it up. It is easier to cook than pasta. You do not need a rice cooker.

What you actually need

A small or medium pot, with lid

1 C white rice

2 C water

Salt

If you can find it, use "Calrose" rice. (Trust me.) If you can't, it's not the end of the world. The same basic procedure will cook any kind of "normal" white rice that you can buy in a store. (Don't come crying to me if this recipe doesn't work for brown rice or your weird single-barrel, small-batch, dry-aged fancy rice.)

How to cook it

1. Put the dry rice into the bottom of the pot. Pour the water on top of it. Add about 1 teaspoon of salt. (You don't need to rinse the rice. I swear.)
2. Turn the heat on high, put a lid on the pot, and leave the kitchen. You don't need to stir. You don't need to set a timer. 
3. Listen for the pot to boil over. (It sounds like starchy water hissing when it touches the hot part of your range, because that's what is happening.)
4. Go back into your kitchen and turn down the heat as low as it will go. DON'T TAKE THE LID OFF. The lid is important. Leave it on.
5. You're done cooking when all the water is gone. This will take a bit more than ten minutes, so you could set a timer now if you're worried.
6. After about ten minutes, you can take the lid off and peek. Don't stir anything. If you can still see water, the rice is not done. When all the water is gone, the rice is done.

That's it. My hand to God it is easier than cooking pasta: You don't have to drain anything, and even if you screw up it's actually almost impossible to overcook your rice with this method. If it goes five minutes too long, it will be fine. If you cook it twice as long as you should, you might be able to burn the layer at the bottom of the pan, but all the rice above that layer will still be perfectly fine. Scoop out the good parts and eat that.