Rice in a glass jar looks tidy, but the discarded packet may have carried the most useful information. Variety and processing affect the cooking method, so a single memorized ratio is not reliable for every jar.
Save the directions, or write a short label with the rice name and the method that worked. Brown rice generally takes longer than white rice, while quick-cooking products have their own instructions.
Use the same pan and lid when learning a method; changing them changes evaporation. If rice remains hard after the water is absorbed, add a little hot water and continue gently rather than turning the heat up sharply. Once cooked, storage matters separately from texture. Cool and refrigerate leftovers promptly using reliable local food-safety guidance.