Steamed rice is not always cooked in a rice cooker. As a matter of fact, I have not cooked rice in a rice cooker too often. Here is how to make it in a pot. First, there is the sticky rice, which I hardly cook, and then there is the fluffy, yet separated rice, which I will explain.
Large, non-stick pot
Strainer, with small holes
Rice, 3 cups uncooked (Preferably Indian Basmati Rice)
Olive oil, 2 tablespoons
Salt, 1 teaspoon
Water, 5 cups
When the rice is 80% cooked, like in 10 minutes or so, take one grain and press it between thumb and index finger. It should be still a little hard in the middle, so don't overcook. Strin rice in a strainer with small holes, because it would not be a good thing to feed your rice to the garbage disposal. Wash out some of the rice starch with cold water, and drain all water.
Pour the rest of the olive oil (1 1/2 tablespoon) in the pot and pour drained rice back into the pot, put on the lid, and leave on high heat for 3-4 minutes, allowing steam to build. Peak under the lid to see if you have steam, if so, reduce heat, and let rice cook on low heat for 10-15 minutes. The key is to keep the heat high, until steam builds in the pot, and then lower heat to prevent burning.
Different rice behave differently. The reason we started cooking the rice with so much water is because we would strain the rice. Once the rice is strained, and you are at the steaming stage, adding water to the steaming rice is only for when you feel the rice is not soft, or not enough steam is present.
The olive oil under the rice lets the bottom turn golden and crunchy, and very appetizing.
The Basmati rice cooks much better than the regular rice with this recipe.