Tinka, I got this tip from the great Stephanie Alexander cookbook. It never fails, no matter what type of rice you are cooking.

Put rice in saucepan and pour over just enough water to cover. Stir with fork. Turn up heat fully and put lid on. When rice has come to boil, remove lid, stir with fork and place one sheet of baking paper over the saucepan. Place lid over top and push down firmly. Turn heat down to low. You may need to check and stir periodically with the fork but within 20 minutes (or even less with white rice) you have fluffy grains at your disposal.