Anybody got any tips for making just plain steamed white rice? I just moved and I can't for the live of me make proper rice in this new house and i don't know why...used to cook it all the time at my old place and it always turned out fine. Same cookware, same brand of rice, same water ratio...only variable is the new stove, which is a bit different from my old one - the low setting is a much lower flame whereas on my old range the flame settled kind of high when on simmer. I've tried messing with the burner settings to compensate but it still winds up undercooked...kind of annoying. Anybody have an idea why this is so?