If you are not using a scales, a simple way is to use volume such as a double shooter glass or a small espresso cup as a measure! use a double shot of rice per person and always add twice the volume of water!
Rinse the rice in cold running water until the water is clear. This removes excess starch and that the grains don’t stick to each other.
Place the rice in a saucepan and add Twice the volume or weight of cold water to the rice.
Add a good pinch of salt, and a squeeze of lemon. Stir and bring the water to the boil. Then, turn the heat down to a simmer, on and cook for a minute. Turn off the heat and put the lid over the pan. Let the rice continue to cook with the render of heat for 10-12 minutes until you see holes appearing in the top of the rice and any excess water has been absorbed by the rice. Then fluff it up with a fork. Serve immediately.