I like plainly boiled rice with a curry or where there is a lot of sauce, otherwise I prefer to use an absorption method.
I gently sauté a little finely chopped onion in butter and olive oil. Then I add a cupful of Uncle Ben’s long grain rice, a few stock granules, salt and pepper. I coat the rice well in the onion and fat. Then I add slightly under 2 cups of water. When it’s boiling, I cover and turn down the heat to a minimum. It cooks in about 10 minutes and will keep warm for 5 minutes more.
The picture shows meatballs with rice. You can pimp the rice with turmeric for a nice yellow colour, or Indian spices for heat, or add frozen peas.