Cooking rice, an apparently simple matter, has been something of an obsession, as previous posts have shown. (The trail of experiments starts here.)
If you have trouble with the absorption method, and if you do not want to boil the rice in a large quantity of water, try this. The measurement and timing work for all the brands I have found.
Allow 75g of rice as a generous quantity for each person. Tip it into a measuring jug, check its volume, and tip it into a sieve. (I have some measuring cups, one of which holds exactly one portion, and the other, two portions.) Give it a rinse under the cold tap. Now measure four times its volume of water, bring it to a boil in a saucepan (with a little salt if you like), tip in the rice, return to a simmer, and cook, uncovered, for 10 minutes.
After the 10 minutes are up (I usually count from the moment when the water has returned to a simmer), the water will probably be just above the level of the rice. Drain what is left. If you need to hold the rice, return it to the pan, put a paper towel on top, and the lid on top of that.