First things first, always rinse the rice to get rid of its starchy coating. Next, soak it: some swear by a long soak (overnight), others think it needs much less time (an hour).
Once the rice is rinsed, soaked and drained, you're good to go, so next work out the water ratio, which is simply one part rice (350g, say) to one and a half parts water (525ml). Put the water and rice in a pot, bring to a boil, give it a quick stir, then turn the heat right down. Seal the pot very well this is important, because you want the rice to steam from here on in and leave to cook for 12 minutes. Take off the heat, set aside, still covered, for five minutes, then fluff with a fork and I mean fluff, not stir, because that turns it to mush.
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