These rice cooking tips are all so polite.

I give you this bit of bad worded stereotyped humor -
Full video https://youtu.be/53me-ICi_f8
Her rice reminds me more of Chinese rice porridge (though one of the more liquid variants) or Japanese Okayu.

I also learned that Persian style rice is cooked, drained, rinsed, and then cooked again to give it the crispy layer. And evidently some Indian rice dishes in certain family cooking styles (I will be asking a few people who love biriyani and know how to cook it) which use basmati. Some UK brands like Tilda Basmati and in Sweden rice advertise this as a way to cook rice. Cooking, then draining and rinsing also removes arsenic (an issue in certain areas though I'd probably eat less rice if it was cooked overly wet then rinsed liked this... so... same health effect?).

I like the Taiwanese Tatung classic rice cooker even though it is ugly. Much easier to clean than fuzzy logic cookers especially if you aren't fond of cleaning gaskets and easy to find a replacement stainless steel inner liner at many Chinese grocers (at least in our area). The liner isn't non-stick so you can use a metal spoon if you really want to and Uncle Roger won't be heart broken.