uNicedmeMan wrote:. . . Cooking rice is a pain, it would be nice to have some waiting nice and hot for me when I was done with the meat/other stuff.
I hear that rice cookers are great, but I prefer to cook rice on the stovetop. We make rice several times a week, and the routine is pretty simple. For jasmine rice, rinse the grains in the pot until the water runs clear and then drain. Add 1.25 cups of water per cup of rice, bring to a boil, stir once, and then lower the heat and cook with the lid on for 16 minutes. The rice grains on top will stand on end if you do it right. This only requires a few minutes of active involvement, so it is easy to do while cooking the rest of the dinner.
If you want to get fancy, you can cook rice pilaf-style – fry dry rice in oil or ghee with aromatics (onions, garlic, cumin seed, cinnamon stick, cardamom, etc.), and then proceed as above. To jazz up the rice even further, substitute chicken stock or coconut milk for some or all of the water, and/or add a pandanus leaf or roasted chopped Poblano chiles.
Of course the best thing you can do for rice is serve it with Thai food.