I would somewhat disagree with that. My household eats rice on a daily basis and the timings for different kinds of rice varies wildly. Basmati, Sona masuri, jasmine, risotto, jeera samba rice have very different water and rice measures. And that's just white rice! Other rice variations are a whole different ball game.

I strongly recommend the books Cooking for Geeks and The Food Lab. In both books, the authors explore a variety of different approaches and show their math.