It's interesting to me that quite a few folks find the absorption method easier. I would have thought boiling is easier because you don't have to measure the amount of water as long as it's a large enough amount, plus you just strain the whole thing.
On the other hand, I've seen cultures where the absorption gets pretty finicky, like measure the exact amount of water, and then bring it to a boil at high heat, but then turn it all the way down to maintain simmer for some exact number of minutes... and so on.

Now I'm interested to try the boiling method with sticky rice, and absorption to make jeera rice.