Is it possible to steam rice without a steamer?

That's the way I was taught to cook rice!

I think I have a rice maker in the garage somewhere - waiting for my daughter to move out or someone else in the family to donate it to.

Always cook rice in a pan.

That's the way I make it also, when I was in Hawaii we had a rice cooker, but unless your eating a lot of rice the pot and lid method works well for me. When I make large amounts of rice in my Cafe, I bake it in the oven covered tight with plastic wrap and alum foil....................ChefBillyB

Originally Posted by OnePiece 
 

As long as you don't burn it. : )

I don't make standard rice often - 2:1 simmer or 1:1 covered, low heat.

Most of my rice cooking tasks are for making some random kind of risotto (Arborio rice), or some random kind of rolls/sushi using traditional Sushi rice.

Washing and draining rice properly has a lot more to do with how it turns out than anything related to cooking.

My other half wants me to get a rice cooker.  I seriously have doubts about it.  It's easy enough to use a pot.  I boil the water, rice and salt in, bring back to boil, back down to simmer for 5 mins (this is for long grain white rice), then turn off the fire , cover and leave for 15 mins.

Cooking time can vary so check it as you go, but don't open the pot too often.  You'll lose the heat and steam.  If it's too dry, just add a sploosh more water, mix it through, back on a low heat for a couple of minutes.  If it's too wet, back onto heat with lid off until it's right for you.

Big advantages of a rice cooker are that you're saving a burner on your stovetop, and also that it's one more thing (cooking the rice) that you won't have to worry about it. What I mean is, if you're already making 3 other items plus the rice, then if you have a rice cooker you'll only have to focus on those 3 items as the rice cooker automatically stops when the cooking is done and keeps the rice warm until you're ready to plate.

For those reasons it's quite convenient.

French Fries, it's a good point you make.  But I cook only at home so quite often there'll be only up to 4 people for the rice.  Rather than lug a gadget it's easier to get a pot out.  The microwave handles any excess veg.

Actually it's a funny coincidence that our Vietnamese friends next doors have a rice cooker put out for the hard rubbish collection.  I thought about giving it a try, but only once.  My pot does it great for me.

Like DC, but without the salt.

The dish going with the rice is (in my case) normally strongly flavoured, so the rice can do without salt.

Also, by only bringing rice and water to a boil (and maybe simmer for 5 minutes) the pot can go of the burner and is free for anything else...