We really like rice. We don't use a rice cooker but just cook it on the stove I've had good luck cooking it by adding double the amount of cold water to rice - ie. 1 cup of rice with 2 cups of water - bringing it to the boil and then switching it down really low, covered, for 10 minutes or so - until it seems most of the water is gone. I then switch it off , leave it covered and let it continue steaming until ready to eat. The trick is to not take the lid off at all if poss. This is white rice, brown takes longer to cook. Haven't perfected the brown technique yet but would love to hear from anyone who has!
Some people we knew used to boil up the rice first thing in the morning (just bring to the boil and then switch off), cover the pan up in a thick quilt, and it would be ready to eat at lunch.