I always had that problem. Now I only cook rice like this:

I got this dutch oven from big lots for under 30 bucks. I put in the water and rice (and any spices like turmeric and a cardamom pod) and bring to a rolling boil for a few minutes, stirring to keep it off the bottom. Then put on the lid and turn off the heat. If I'm making ahead I'll move it to an OFF oven. If it's morning and I'm making for evening I'll actually wrap the dutch oven in a blanket before putting in the OFF oven. Before eating it fluff with a fork. It doesn't stick to the bottom because the heat comes from all directions. This only works with cast iron. You can make other things like this too. Like a crock pot