I don't even know what a rice cooker is. You guys must have very capacious kitchens in which you have room to store all these things.

I cook rice in a non-stick pan with a vented lid. Basmati is the only rice of choice for me unless I'm doing a paella or risotto. The rice goes in the pan and gets two or three rinses with cold water. Drain (I do it roughly, against the edge of the sink). Turn on the ring and boil lots of water in the kettle. Salt the rice (check again later). Put the pan on the high heat and pour in an excess of boiling water. Stir for a minute, get it back to the boil, turn the heat down to a simmer with the lid on and set the timer for exactly twelve minutes from adding the water. Drain well in a sieve or colander - give it a minute. Fluff the rice up with a fork and serve. I really can't be arsed with all this water-measuring and rice-measuring. When I used to do that, decades ago, I got variable, unreliable results. This works every time, though just half a minute of overcooking and the rice won't forgive you. If you really hit the spot with your careful measuring, yours might turn out better than mine, but only very slightly.

Accidentally on purpose, I always cook too much rice. Next day for lunch I melt a knob of butter in a frying pan. Throw in the cooked rice and break it up a bit. Add two or three beaten eggs and a generous amount of cooked peas (anything else you fancy, bacon, mushrooms, ham...). Let the eggs set lightly, stirring gently all the while. Season lightly, put in a bowl and consume while you're watching the one o'clock news. A bit more butter or a squidge of soy sauce is good. It's so comforting that even the latest brexit gloom on the telly won't seem too bad.