As someone who has no fewer than 5 kinds of rice in the house at any one time, I can attest that different kinds of rice require different cooking methods. Here are some of the most successful methods I've found for different kinds of rice:

Indian Basmati Rice

Thai Sticky Rice

Persian Rice, plus a post on making Tah Dig. One day I will post my own recipe.

One-Step Sushi Rice: In a large saucepan, combine ¼ cup unseasoned rice vinegar, 3 tablespoons granulated sugar and 1 teaspoon kosher salt; stir to dissolve the sugar. Add the 1½ cups sushi rice (short-grain white rice, rinsed until water runs clear) and 1¾ cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.