Rinse the rice at least three times, using agitation. The rinsed rice is
holding some water so your ratio is already biased on the wetter side.

Fluff the rice after it is cooked!!
It will keep the layer against the sides and bottom from glazing and
hardening. I started doing this in a restaurant I worked at after I
realized we were throwing tons of hardened rice out.

Personally, I always measure and time rice at controlled temp in a covered
saucepan. Consistent results for me. I adjust the ratio and time to the
variety of rice being cooked. My favorites are long-grained Basmati and
Jasmine.