During my childhood, my mother made a pot of steamed rice nearly every day. She did not use a rice steamer, just old Filipino wisdom: wash the rice at least two times to remove excess starch, then place your index finger just above the rice and add enough water to reach the first knuckle. Somehow, it works, despite marked variations in pans and hands.
Here’s a more technical description for steamed rice. It is designed as a starting point; a perfect finish takes practice and changes from rice to rice and pan to pan. Stick to one until you get it right. Another tip I learnt: boil the mixture until it almost knocks off the lid, then immediately reduce the heat. As a ballpark, one cup of uncooked grain gives you about 3 cups steamed.