Add all the white rice ingredients to a pot, stir and set to cook at medium high heat until it starts boiling.
Once boiling, reduced the heat to medium until the water is almost gone.
With a big spoon, move rice by scooping and turning so the bottom of the rice is now the top of the rice until the entire pot has been changed. Put the lid on and cook for 15 minutes at medium low to low heat.
Scoop the rice using the process above and changing the bottom of the rice to the top, cover again and cook for another 15 minutes. Repeat until rice is cooked.
I normally test the rice hardness by biting a grain after moving the rice. I like the rice "granoso" / loose, not sticky sushi style so I usually do 1 cup of rice to 1 cup of water for medium grain. You can use the proportions from the bag if using a different grain size. If you prefer a softer rice, then add 1/2 cup of water to the rice.
I like "pegao" which is the burnt rice at the bottom of the pot. I don't always make pegao and using the instant pot or rice cooker is not good for pegao. If you like pegao or want to try making pegao, use a heavy bottom pot for rice making and leave it for a few extra minutes over the heat. Watch it carefully cause it can go from pegao to the whole thing burnt in a matter of minutes.
If your rice smells like burnt rice or smoked, remove from the heat, cover the rice with wet napkins, and add sliced onions on top of the napkins. Cover it for 15-20 minutes then remove the napkins and onions, and move the rice to a new pot or bowl without disturbing the burnt bottom too much.