I prefer the stove top method.
One cup rice, two cups water, several turns of the pepper mill, sometimes a tablespoon of butter. Place all in sauce pan, cover tightly, bring to boil quickly. Reduce heat to low simmer, still covered, set timer for 14 minutes. Remove lid and fluff with fork.
I haven't ruined any rice since I've been adhering to this method.
(When I used to have a rice cooker for the microwave, I always used this method, but my roomie moved out and took it. I just never bought myself one, plus my microwave is old and heats unevenly and I don't feel like replacing it just yet.)