Here a measure of rice can be anything. 1 cup, 1 glass, 1 bowl etc
Do not skip rinsing rice with water. All starch gets washed out and you will end up with non-sticky fluffed up rice
The first wash is white, milk/cloudy and it gradually gets cleared with subsequent washes
Use water at room temperature, this ensures rice gets cooked evenly on low heat
Do not exceed more than an hour when rice is kept soaked in water. It will break the rice kernels
Once rice is cooked ensure it cools well before fluffing it up with a fork
If cooking rice for sambar/huLi or rasam/saaru rinse rice only 3 times and then cook in usual way