Often when cooking rice a lot of it ends up sticking to the bottom of the pan and gets wasted. I'm using a frying pan with a non-stick surface. Is there a way to get all the rice out of the pan easily? 
Other things you can try:   add a tablespoon more water at the start reduce the cook-time by 2 minutes let the rice sit for a minute or two with the lid on, sort of "steaming in its own juices"   The idea is that if the rice is just a bit damp, it won't stick.  