A rice steamer. Fed up of not getting it quite right in a pan!
Give this a whirl for white rice:
Warm a pan over a medium heat, pour in your rice, stir it around a little, add double the amount of boiling water and a pinch of salt, stir it all around, cover and leave for 10-minutes.
It's not always perfect, but it's always perfectly good enough if you're in a massive rush and CBA to babysit the saucepan.
You'll need to spend a little time working out the variables involved (just what heat you leave the pan on, how much salt you add, whether it's
exactly 10-minutes, etc) but it's a method that all-but guarantees great results.
I'm all for a kitchen gadget and a rice cooker was on my long list, but the preceding method has pretty much sorted out my rice-cooking woes. And it even works for brown rice and all those other varieties.
Anyway, I want a Clifton water bath, this year. But alas, I've been a very naughty boy.