Hi, I didn't see the whole thread, but I don't think you can use long-grain
rice and have it come out sticky. Have you tried using short-grain, and
adding seasonings in while it's cooking? My mother-in-law is Japanese and
the only rice she'll use is short-grain. But when cooking it in the rice
cooker, sometimes she'll add part of a chicken or beef bouillon(?) cube, or
some scallions chopped finely. Maybe try a touch of soy and ginger in the
water while is's steaming.

Basmati Rice.

One can/cup of Chicken Broth and one can/cup of water.

Bring stock to a boil and add one can/cup of Basmati rice. Reduce to medium
low and cook covered 12 minutes after rice starts to simmer.  When the water
is soaked up the rice should be ready.

Add 2 tbsps butter (more or less), 1/4 cup parmesan (more or less), 1/2 tsp
Oregano, 1/2 tsp of Basil and stir well. I probably add more butter and
cheese, but since I don't usually measure I could not tell you.

Very tasty served with Chicken or Veal.

Smokey Approved (She likes the Cheese)

I know.  You already got the rice cooker.

But cooking rice is really the easiest thing in the world.  Once you get it.
Its two cups water to one cup rice.  Plus salt and some kind of oil or
butter if you want it.  If you are making more cut back on the water a
little as the amount you prepare goes up.

Most important thing.  You have to have a pan with a lid that fits and you
have to leave it closed.  You open it and you let out moisture or you let it
cool to where it stops steaming.

I don't find it makes any difference if I boil the water before I add the
rice or just dump it all in at once.

Put it on high till it comes to a good boil.  Then put on the lid and turn
it as low as the stove will go.  After 20 minutes turn the stove off.  If
will stay hot for quite a while.

Easy fried or flavored rice?  Put the raw rice in a pan with a little oil.
Heat on high and stir until the rice is at least translucent.  Or till it
starts to turn golden.  Add the seasoning and any veggies etc.  and stir.
Then add the liquid.  Broth is good here.  And maybe some soy sauce or
turmeric or saffron etc.  Turn to low and cover for 20 minutes and turn it
off.

I consider myself most fortunate that rice is so easy and Charlie likes it.
Sure beats peeling potatoes.

Oh, if rice isn't "dry" when it should be done.  Put a folded paper towel
between the pan and the lid and leave it on low for a while.  That will dry
it out.  A lot of the flavored boxed rice out there doesn't dry out in the
recommended cooking time.

Jo

You just reminded me of rice pudding!! And remember bread pudding?

Jasmine rice rocks!  There is a little store down the street from me - it's
a "convenience store" for lack of a better word but not like a typical 7-11
type shop with just lots of soda, beer & cigarettes.  They sell fresh
produce, have a breakfast and lunch buffet.  They "accidentally" got in a
shipment of Jasmine rice and had no idea how to price it.  So I got a 5 lb.
bag of the stuff for $1.75.

Jill