My method is similar, except that once it boils, I stir the rice once and then simmer on medium high heat until the water level gets down to the surface of the

My method is similar, except that once it boils, I stir the rice once and then simmer on medium high heat until the water level gets down to the surface of the rice and steam pockets (“rice eyes”) appear. Then reduce heat to lowest and cover for 20 min. I’m going to try your fluffing method.