[Sca-cooks] Cooking rice in feast quantities

[Ted Eisenstein]

>The solution is to bring the water to a boil, add the rice, bring it
>back to a boil (stirring some), cover, turn off the heat and wait.
>With large volumes, the rice stays hot long enough to  cook itself.
>Since you are turning off the heat before the rice becomes sticky,
>you can do it without scorching.

I've always wondered something about this method: as the water
is absorbed and the water level goes down, wouldn't the rice on top
get too little and the rice on the bottom get too much?
Or is this a stupid question and I'm missing something obvious?

Alban