Rice for the Cooker-less

I'm a set-it-and-forget-it (and-I-really-will-forget-it) kind of girl, so rice cookers are an important part of my kitchen. Some of you, however, may prefer not to buy monopurpose equipment, or you might simply wish for more control over your cooking. For the lot of you, I recommend the brown and white rice cooking methods described in this excellent Summertomato post. It'll explain how you can make rice using only a stove and a pot, and then how you can store the excess cooked rice in the freezer using some Seran-Wrap. After an initial investment of time and attention, you can enjoy thawed and reheated rice whenever you please.