In about 10-15 mins, the water will be below the rice. Allow it to continue to cook until you can no longer see the water bubbling through the rice. It will look like the water has all evaporated.
Turn on off the heat. Let it sit of a minute or two more with the lid on. Then fluff and serve. This produces the best tasting and best consistency rice in the shortest time, IMO.
You can also cook rice like spaghetti. Add 2 - 3 cups of water to the pot. Bring to a boil. Add about a teaspoon of salt, or less. Add a cup of rice and boil for 12-15 minutes. Occasionally test a kernel to achieve the desired softness. When done, pour through a fine strainer and serve.
If you prefer the grains of your rice to be better separated, after draining using the above method, return the rice to the pot, add a half teaspoon of olive oil or vegetable oil, add enough cold water to so that you can swish the rice around in the pot. Drain once more and serve.
This is the easiest method, but not the best tasting, IMO.
Some of the best rice cookers in the world are located in South Louisiana. Some of the worst, I've discovered, are Asian. Lol
The allrecipes method you listed works well too. The water/rice ratio is very important and varies a lot depending up the variety and type of rice, or if it was washed prior to cooking, etc. Even the pot you use has a bearing on the outcome.
If you want to get good at cooking rice, keep everything the same after you get it "dialed-in" and settle on a favorite method.
I've often wondered how to get that effect. That one's a keeper. Thanks so much for sharing amorphous.