It is extremely easy to make perfect steamed rice without a rice cooker. The formula is so very simple that it is a wonder how the rice cooker ever even came to be invented.
The recipe for making perfect, steamed rice every time is to begin by using one part rice to two parts water, such as one cup of raw rice added to two cups of cold water. Cover the saucepan and cook on high just until steam begins to come from under the lid. Do not uncover, and immediately turn the heat down to low. Keep this on very low simmer for exactly twenty-three minutes. Remove the lid and fluff with a fork. Voila! Wonderfully steamed rice!
Rice can be a part of just about every sort of cuisine. It is almost always an integral part of all Asian menus, served steamed or fried.
Many places around the globe offer desserts and beverages that are based on rice. Here in America, Rice pudding is a popular favorite. In India, Rice Pudding is called Kheer, (http://www.saveur.com/article/Recipes/Classic-Indian-Rice-Pudding) and can be scented with rose water and garnished with Pistachio nuts. In Japan, both Sake and Rice Wine are made of riceen.wikipedia.org/wiki/Sake. Mochi and Mochi Ice Cream, made out of rice and then frozen, are spectacular, delicious and creative desserts http://en.wikipedia.org/wiki/Mochi.
In Mexican, Cuban, Salvadorian, Colombian, Spanish, and Portuguese cuisines, one usually finds rice offered along with beans as typical entrée accompaniments. One may also find a cold drink from Mexico called Horchata. http://www.foodnetwork.com/recipes/aaron-sanchez/aaron-sanchezs-horchata-recipe.html
In Italy, Italians make a slow-cooked side dish made of rice called Risotto (http://www.kitchendaily.com/recipe/risotto-edamame-arugula-porcini) as well as rice balls, which are usually stuffed with mozzarella cheese, breaded and then fried. These are called http://Arancini. http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/.
It would seem that no matter where you are in this world, rice is a complex carbohydrate that shows up in many incarnations. Rice might be puffed or made into Chex, as in the rice cereal. It might also be a snack such as Rice Cakes, or made into Asian-style noodles, or even made into Rice Paper Wrappers for fresh, Thai Spring Rolls.
There are many great varieties of rice. Among them are Jasmine Rice (known as Sticky Rice) used in Sushi, Arborio Rice (Italian), Basmati (Asian), and several other kinds. It is important to note that these are in no way to be confused with Wild Rice (http://en.wikipedia.org/wiki/Wild_rice), which is actually a different kind of grain. White rice has had the hull removed, and brown rice has the hull still attached (http://en.wikipedia.org/wiki/Brown_rice), but both white and brown rice are interchangeable. To some degree, mostly because of containing more fiber, the brown variety of rice is considered most healthful.
Rice has been enjoyed the world over for hundreds of years by nearly everyone. Why not pick up a glass of your favorite rice wine, or a good brand of Sake and have a toast to the abundant bounty on what we call our dining table? Cheers! Chin chin! (http://www.awa.dk/glosary/slainte.htm) Nostrovia!