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Rice cookers -- if they're good enough for Chinese restaurants, they're good enough for you. If you add the right amount of water, they make good rice, and you don't have to watch the pot.
Use the same proportions in the rice cooker as for regular rice. I do, and it usually turns out fine. You can add more, if you like you rice a little -- what's the technical term? -- ah, mushier.
Brown rice is also two cups water to one cup rice; seems to be the same whether we use short-grain or long-grain brown.
Rice cookers are inexpensive, and a cheap one will do the job. We are thinking about getting a more expensive one, though, maybe one of the Japanese models that looks like a robot head, as we've just killed our second cheap Chinese-made rice cooker.
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