Filipino here. Rice is a staple of our diet, and traditionally we've mostly eaten Dinorado or Sinandomeng rice. I'd say in the past 20-30 years though Jasmine and Basmati rice have also gained popularity in our dishes. I've always been taught this method:

1. In a pot, rinse the rice 2-3 times, draining the water each time. Rinse just enough that most of the cloudiness of the water is gone, but some still remains. You'll want that starch.
2. Fill the pot with enough water to cover the rice. Use enough so that if you dip your middle finger to touch the rice underneath, the water line hits the second joint on your finger (I believe the anatomical term is proximal interphalangeal joint lol). It'll be enough water for whatever amount of rice you have - everytime.
3. Cover the pot, put it on the flame, let it boil. Once it's boiling, turn the heat down and let it simmer for about 15-20 minutes, until the water evaporates.
4. ???
5. Profit.