I came here ready to pick holes in this, and post a snarky comment... but he's pretty much nailed it.

Interesting info.
...but don't atmospheric pressure and humidity also (slightly) effect the evaporation rate as well? Maybe not enough to make a difference with the lid on.

Here's a weird thing: I'm passionate about measurements.
This is a good, informative video. What pisses me off is the use of volumetric measurements. I know it's a regional thing but I can't just accept it. Volume is such a shitty base for measuring stuff compared to weight! Why can't everybody just use weight to measure recipes? It's much more accurate and even if you refuse to use the metric system, it's still the better choice. I just don't get it. What the fuck, America?

That's true for baking, but the errors involved in volumetric measurement of water and rice probably aren't significantly different than the errors involved in measuring them by weight. Sugar and flour can have quite different weights for a different volume depending on how tightly packed they are, but this is not true of either rice or water.

That said though, I do often measure rice by weight, so I know that half a cup (125ml) is close to 100g of rice (at least for long grain or basmati rice), and in my small pot 150ml of water is exactly right for that 100g of rice.

Or, if you don't know what your setup is, put 1 cup water in a pot and boil it for the length of time the instructions call for. Then, poor the left over water into a measuring cup to see how much is left. Subtract from the 1 cup you started with to find how much water evaporates during that time. Then just add that much water to the normal 1:1 water each time you cook rice.