The article makes general statements about cooking rice, but it is really about cooking rice Japanese style.

In some rice eating countries, automatic rice cookers never really took off because of the 'quality' of the product is obviously East Asia centric, which is considered 'mushy' rice in West Asia.

With some rice cooking approaches, the amount of water makes no difference as whatever is left is drained after a fixed period of time, and then it's simmer time.

"Burning" of the bottom is also locale dependent. In Persian Cuisine for example, the art of making 'Tah-Deeg' (lit. bottom of the pot) is one of the stepping stones of becoming a serious cook, and generally this is the bit of the rice that family fights over at the table.

Bottom line, OP is correct, imho.