I like to make my rice with sushi rice. I find the glossy slightly sticky texture of sushi rice almost replicates the rice of my childhood, which was cooked with tocino aka pork fat. Here is how I get mine to be almost the same but vegetarian.
Serves 2 to 3
1 cup sushi rice (or medium grain)
1 1/2 cups water
1 Tablespoon olive oil
1 teaspoon salt
The key here is the pot. You want to make it in a small enough pot that you get the right amount of steam. A 2 quart pot with a lid should be just right for this amount. If you double the rice go with a 4 quart pot.
I don’t rinse my rice. I just put it in the pot add the oil and salt, and stir it once, only once, and barely. Maybe this is a superstition but I find if you touch it more it will not be fluffy in the end.
Bring to a boil then put the lid on and lower the heat to just a smidge higher that the lowest setting. At this point I cook it for 20 minutes. Once the timer goes off I turn off the heat and leave it to steam for 10 minutes. Do not open the lid and let all the steam escape. After 10 minutes take the lid off and fluff the rice with a fork.