The problem I have with boiling the rice is when you drain it, you're pouring a lot of the nutrition down the drain, whereas in steaming, it absorbs all the water and retains all the nutrients. Also, the article instructs one to use the same amount of water per cup regardless of the type of rice. In my many years of eating and cooking rice, I have found that certain types, like the pearl/calrose types may take more water than the long grain, (and certainly brown rice takes more water than white, as a rule). Also, the age of the rice figures into the equation: rice that's been sitting on the market shelves longer will need more water to cook. My first batch cooked from a new bag of rice is therefore an experiment, after which I know how much water it really needs. I do use my rice cooker and, as others have said, it makes perfect rice every time, as long as I get the amount of water right for that particular type.