Originally Posted by LapLap

What is pillau rice? Isn't it a style of cooking?

We use our rice cooker mainly for Akita komachi and Koshi hikari varieties of Japonica rice. I'm sure those who are knowledgeable about Chinese and Thai cuisines are just as particular about the varieties of rice that they use, saying it's all much of a muchness seems rather silly.
And there are other techniques that those who understand their preferred rice varieties will employ. For us, rinsing the rice, allowing it to drain and then soaking it in decent water is pretty crucial when looking to get the best from it, particularly cooked plain without a broth.