I've been cooking rice like this for the last 15 years. I recently bought a Zojirushi rice cooker and I now regret not getting one sooner. The Zojirushi makes far superior rice than I ever managed and it makes it perfect every time. Not to mention it also cooks mixed/brown/sushi/grits/steel cut oats perfectly as well. Throw in the fact that I can use the timer to have steel cut oats ready when I wake up in the morning make it worth every penny.
I get that, I used to own a couple rice cookers, both a super low end $20 version and a higher end version from japan that required a transformer (very old, like from the mid 90s I think).
I might go back someday, but I have new found love for portable skills, no machine necessary. If I ate more rice, I'd probably get one again.
The main benefit of rice cookers is that it does its own thing, while you can cook the rest of the meal. This requires interaction.
Also see the "One Knuckle" method, which has never failed me yet, despite using different pots and varying quantities of rice.
http://www.thekitchn.com/cooking-rice-do-you-use-the-first-k...
1. Fill sauce pan at most half way with water
2. Create perfect cone from bottom of pan to the center, just pierce the surface
3. Boil in this config for 1 minute
4. stire rice thoroughly, breaking apart clumps, add smidge of olive oil
5. turn down to low heat for 12-15 minutes
To get drier rice, add more above water line, to get more al dente, don't cook for as long.