I used to have a rice cooker when we lived in Hongkong, as everyone did.
When it conked out, I simply used the same method (basically steaming) as the rice cooker does.
1. Measure your rice in a little cup - 3/4 per person as a rule.
2. Wash your rice really really thoroughly. At least 6 changes of water, and I often leave it soaking for a while. This removes the excess starch & makes the rice less fattening as well as less likely to be sticky when you’ve cooked it.
3. Put rice in a wide-based saucepan & add water - slightly more water than rice. So just over 3/4 cup per measure of rice.
4. Put lid on saucepan & bring to the boil.
5. As soon as rice boils, if using electric hob, turn off. With a gas hob , keep on lowest setting possible.
6. In 15 minutes your rice will be done. Just fluff it up with a fork.
7. If it isn’t quite done or seems a bit hard, just add a little more water and heat for a bit longer.
8. You can keep it hot either on the hob or transfer to serving dish, cover with foil & keep in a warm oven.
Advantage of this method is that you don’t have a big rice cooker taking up space in your kitchen cupboards!