Thanks for that mate. I will definitely try that. But that must be one of the great things about the rice cooker. My rice has always been just right.
Rinsing it will definitely improve it though I suspect that, speaking very generally, westerners have got used to clumpy rather than fluffy rice.
Most people I know still cook rice in masses of water and strain it afterwards, no Asian ever does that.
Just tried it…You’re right!..Even better. Much obliged. 
Excuse me, Mr Chairman, may I interrupt this Nigel with a newsflash?
I have just ordered a Rice Cooker - on your recommendation - it arrives tomorrow. Managed to find a little one (cooks 2 x portions), made in UK, which has lots of 5 star reviews.
ibdisntbknow you can get rice cookers, i use a pan . Heading over to Google
Something else I do which I think improves the flavour of the rice is throw in a few cardamon seeds (not pods), you can also add half a dozen cloves though you have to pick those out when the rice is cooked
I have had more than one colleague injured (burned) by rice cookers when they explode. I think it also happens in Breakfast at Tiffanys. Slightly off putting.
It’s a great tip though Bruce to take it camping for making cooked food. I guess as a backup to a regular cooker too if anything goes wrong. I’m wondering if it’s more energy efficient than a stove.
In terms of rinsing rice I always thought you were meant to rinse with boiled water after you cook it. Will try rinsing before as that’s a bit easier for sure.
Cardamom, onions, cloves plus saffron-infused hot water = saffron rice = yummy
I don’t know how they can explode unless they are electrically faulty and catch fire because they are not pressurised in any way - lid is purposely vented and/or loose fitting. Certainly the bowl gets hot to 100°C so you could scald yourself if you were very foolish.
The great advantage of them is that they automatically turn off to a warm heat when there is no water left in the bowl.
At home I have a couple for the odd occasion that I want to prepare two separate dishes.
For example in this recipe which is not bad at all.
My only reservation when I am travelling is that I am not mad keen on boiled meat though chicken and bacon pieces are acceptable (just), but for cooking potatoes, carrots etc etc they are excellent.
As for rinsing rice essential to rinse before cooking unless you are making rice pudding or something glucky like that, its the only way to get fluffy boiled rice. I prefer rice to potatoes personally and for decades have eaten rice with my meals rather than spuds
You’re not the only one…
Absolutely nothing wrong with that, in fact if you don’t care about the texture, taste or quality of your rice that is probably the easiest way to prepare it.
I have been converted, d00d! 
O frabjous day! Callooh! Callay!”
He chortled in his joy.
Today I was at my seniors club meeting and on the trade table was a small rice cooker, even though it wasn’t in a box it appeared to be brand new and completely unused so I passed over the $3 they wanted for it and went on my way.
Tested it this evening by heating up the contents of a tin of Campbells Chunky Irish Stew a task it performed brilliantly.
It is small, somewhere between my small Kambrook Rice Express and my Kambrook Mini Meal Maker, a brand I have never heard of - “Maxim” - 300 watts of Chinese rice cooking power.
You can never have too many rice cookers!
