I first heard that phrase applied to refraining from managing other people’s lives inappropriately, but I find it also works very well in some cooking situations.
Don’t check on the rice! To make good rice, cook confidently. The package tells you how much water per cup of uncooked rice. Put that much water (or broth) in a pot, with a little salt, and bring it to a full boil. Pour in the rice and stir it once to spread it around. Put the lid on tight, turn down the heat to the lowest temperature, and leave it alone. After the cooking time*, take the pot off the heat and still leave it alone. Leave the lid on and let it sit for ten minutes. Fluff with a fork and serve.
Now is the time to note any changes for next time. Maybe you like a different texture, so next time cook it less for chewier rice or longer for softer. Experiment with adding seasonings at the beginning of the cooking, so it permeates the rice. To make yellow rice, start with either brown or white rice and add chopped green onion, garlic, celery salt, and turmeric. The turmeric makes it yellow. The onion, garlic, and celery give it the unique flavor. The more expensive packets of yellow rice use saffron as well as turmeric. If you have saffron that’s good, but turmeric is much less costly than saffron and can stand alone in this recipe.
* About 50 minutes for brown rice, about 20 minutes for white.