agree with other posters that 1:2 ratio dry rice to liquid is a little too much liquid - especially as one increases the quantity of rice this ratio doesn't hold
I make my rice is a cast iron "bean pot" with a pyrex lid, turning down the heat very low (very gentle simmer) once the liquid has come to boil. Perfect rice every time. Cast iron is great for cooking grains.
Not chinese but - want a lovely yellow color in your white rice? Add a pinch of tumeric to the water before adding rice. I love cheerful looking rice.