I've cooked all kinds of rice with different utensils under many different circumstances. The one trick I've learned is, yes follow the regular rules (rinse, boil, cook on low), except at the 10 minute mark lift the lid and take a quick peek. If it's too dry add a little water. If it's too wet cook with the lid off until it drys out then put the lid back on. (Of course, a good rice cooker does all that for you.)
I have tried to "fix" rice in the past and I have never succeeded. I am surprised this works for you. I have found that if I measure correctly and turn down heat appropriately my rice comes out the with very little variations.
Sure that's fine until you cook a different rice and then you have to recalibrate. Japanese rice for example requires less water than thai fragrant rice. I just fill up the pot with water from the tap and measure the water amount with my fingers. Sacrilege I know :)
