I cook my rice in the microwave oven. I put it in a covered container with something underneath to catch any overflow. I then cover the rice with enough water to cover the rice plus my index finger on top of the rice to the depth of the first joint. For brown rice, I add a little more, halfway to the next joint.
I then use the microwave's full power setting to bring it all to the boil, then I use a lower power to keep the rice on a gentle simmer for 10 to 20 minutes, or until it's done. The taste test, of course. Always fluff up the rice when it's done. Get it right, and there's no water to drain off.
Also, the Asian method is to only use rice and water. No salt.
Reheating - it's only a variation on this. If the rice seems a bit dry or glued together a bit, a splash of water (tablespoon or two) will help it unglue itself.
Marg