I discovered, on a canoe trip with people who didn't cook much, that you don't even have to cook Minute Rice. You just need to rehydrate it.
I follow the directions - bring the water to a boil, add the rice, turn down, cook for 5 minutes. My compatriots didn't need no stinking directions. They put the rice in the water right away and set the pot aside to cook it later. When we opened the lid before cooking, there was the perfectly fluffed back up rice. We only had to put it on the burner long enough to heat it through.