Rice is a staple here, so is a rice cooker. Brown rice takes a little more water and it spoils faster so you should not make too much of it. Rice keeps better frozen than in the refrigerator. Just add a little water to the frozen rice to rehydrate it and nuke it, and it is nice and fluffy again.
Most of us eat short grain rice and it is highly absorbent, so we don't cook it in broth, just plain water. It will absorb anything you put on it which is in sharp contrast to long grain (grass) seeds which remain white even after you put soy sauce on it and have grains that fall apart. Short grain rice is what you would call sticky rice.
Rice cookers are steamers so if you want a rice that is really fluffy you soak it longer and add about an ounce of sake or sherry to the water so it keeps longer.
new crop rice uses about 1/4 cup less water than old crop rice. Usually the bags are labeled new crop, but to be sure we always test the first batch of rice, if it comes out too wet, we know to reduce the water.
The old fashioned way to measure the water for the rice was the two finger method. This comes in handy if you forget how many cups of rice you put in. After the rice is washed and rinsed, (save the water for the garden), add water until the water reaches the first crease on the second and third finger. It works most of the time. The tip of your finger should touch the top of the rice.
When you make sushi, add a half a rice cup less water for a drier rice. The bottom of the rice pot might get brown.
Since I like to save work and energy. I put whole eggs in the rice before turning the cooker on. When the rice is done, I can remove the eggs which will be on top of the rice and clean the rice off the outer shell and I will have hard boiled eggs for the week.
Other things that can be cooked in rice are vegetables like beans. Usually the over the hill string beans and soy beans can be taken out of the pods and cooked with the rice.
Congee or rice gruel is a popular dish on a cold day, when you want comfort food, or you want to use up the bones from that costco roast chicken. Usually it is better with a stewing hen, but with the remnants of the costco chicken, chicken stock or broth ( I use stock because it has less salt), one chopped medium onion, half a bulb of garlic, minced, a finger of ginger sliced and crushed. Saute the garlic, ginger and onion in a large dutch oven until the onion is transluscent. add the chicken carcass with some chicken meat still on it and boil it in the broth for about 30 minutes. If you used chicken broth you don't need any more salt, if you used stock, season with salt or fish sauce to taste. Add about a tablespoon of crushed peppercorns. Take out the chicken and remove the meat from the bones. Discard the bones and return the meat to the pot. Add about 1.5 cups of washed rice. Add soy sauce for color and cook until rice is cooked about 15-20 minutes on simmer. Serve in bowls topped with cilantro or chiffinaded lettuce and hoisin sauce.
Okayu or tea rice. You make a congee, but instead of broth you cook it in tea or water. It is easy to digest and people like to eat it when they don't feel well.
https://japanesefood.about.com/od/rice/r/okayu.htm
The simplest tea rice is chazuke
A bowl of rice topped with pickled or salty toppings, furikake, nori, salted vegetables, takuan, umeboshi. Make a pot of gen mai cha ( barley green tea) and pour the hot tea over the rice.
https://www.facebook.com/onokinerecipes ... 0998819546
Glutinous rice can be made into a dessert. glutinous rice should be soaked the day before so it cooks better. You can buy long grain or short grain glutinous (sweet) rice in small bags.
Filipino Biko recipe
https://panlasangpinoy.com/2009/10/31/fi ... ko-recipe/
Thai sticky rice uses Glutinous long grain rice. Different methods if you don't have a traditional thai steamer.
https://www.thaitable.com/thai/recipe/sticky-rice
Another popular dessert using rice flour
https://allrecipes.com/recipe/84857/ono-butter-mochi/
I don't care for brown rice the best I can do is hapa rice. Half brown rice half white rice, that is about as healthy as I can tolerate it. Actually, I don't eat much rice anymore since bread and rice were the easiest calories for me to cut and not miss. I only cook rice