A rice cooker is convenient, but a heavy pot makes rice just as good. The whole thing comes down to four steps.
Rinse until the water runs clear
Swirl the rice in cold water and drain, three or four times, until the cloudiness mostly goes. That surface starch is what makes rice gummy.
Rest, then get the ratio right
Let the rinsed rice soak twenty to thirty minutes. For short-grain, use roughly equal parts rice and water by volume, a little more water if you skipped the soak.
Boil hard, then steam
Lid on, high heat until it boils, then drop to low for twelve to fifteen minutes. Take it off the heat and leave it, lid closed, ten more minutes to steam. Do not lift the lid early.
Eric’s tip
A heavy pot with a tight-fitting lid is the real secret. Thin pans scorch the bottom before the top is done.