That method is going to give you spotty results, especially when you vary your rice types.
I have made quite a bit of rice over the last couple years, and I never get restaurant quality sticky rice, especially not with the 2:1 ratio. I'm to the point now that I am ready to try some method of steaming, whether an "actual" rice cooker or just some concoction to make it happen on the stove.
But boiling water and putting rice directly in the water does not give consistent, quality, restaurant style rice. For what it is worth, last night I cooked some Costco Organic Brown Rice, 2 cups rice, 4 cups water (per their instructions, they suggested 5 cups of water). A pinch of salt, and tsp of butter. I had about 1/2" of water in the bottom of the pan after 40 minutes, and I popped the lid off a couple times to let the steam out so it would be less watery. It was just clumpy, nasty looking rice. It tasted pretty blah as well. Not at all what I would consider good.
I am willing to bet that some method of steaming is going to produce far more consistent results as the water isn't soaking the rice.