When preparing for rice, usually we follow normal procedures, just washed rice and boiled in water. But the ratio of rice and water volume will be determined by the someone who prepare the rice. The most important is we got rice that nice to eat.

But some people are very concern or particular about the procedures, costing and guidelines. In cooking rice we should look at type of rice, how much we like to cook, how much water needed, what type of rice cooker, evaporation of water, time, heat, electricity,..... many more scientific things in the process of preparing rice.
Cheaper rice and volume of water does not mean we can provide good rice to eat. Administrators, treasurers and ISOs must respect the scientists choice, determination and actions to produce the best and meaningful results and not just procedures and regulations.