Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.
So, how do you do rice?
Yes to the rice cooker. Also, there’s no need to get one of those expensive models. Someone did some blind tests with his elderly Japanese in-laws (so you know they’re serious about rice) and they found that the mid-range ones are the best for cost effectiveness. https://youtu.be/WXgFtZK_XxM
With the asterisk that they may have had better results from the high-end ones using the specific settings and such for exactly what they had. Personally my ~20k JPY zojirushi works fine.