Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice? Most of my friends told me that to prevent the rice from sticking at the bottom of the rice cooker pot (as shown in the picture below) and to prevent the rice from becoming very hard at the bottom of the rice cooker port, I have to do the following:


Decrease the cooking time
Adding more water and
Using high quality and expensive rice (e.g. Paw San Fragrance rice)




Currently, for each cup of rice that I added, I add two cup of water. The current cooking time is about 1 hour for two cup of rice and the rice use is the normal plain rice.

Would appreciate if anyone can confirm that I should decrease my cooking time to 30 minutes and add 4 cup of water for each cup of rice and the use of high quality and expensive rice?
This is what I do for cooking ONE cup rice:  


Soak one cup rice in one and a half cup water for 20 minutes.  This should be done after rinsing the rice properly since, the water used for soaking is NOT to be thrown away. 
After 20 minutes put the vessel with the existing water on the gas stove (with a loose lid on) on a high heat.
When the water reaches the boiling point (indicator: water starts to pour out of the top of the vessel), reduce the gas to a minimum.  
After 4-5 minutes check whether the rice is done by taking the lid off sightly. Keep it on the minimum gas till the water bubbles on the top of the rice vanish completely.  
Switch off the gas.  
Let the rice vessel (with the lid on) be on that switched off gas for 15 minutes. The inherent heat of the gas helps in setting the rice properly and reduces the chances of the rice getting stuck at the bottom.


Also, using a thick bottomed vessel for cooking rice is a must. In a thin bottomed vessel, the food is more likely to get burnt if less water is used.