Rice.

There are many different kinds of rice. Each has different application. For example, you cannot use sticky rice more making jambalaya since they will become sticky. The best to use there is long grain.

For Chinese Restuarant, I think they often use "Jasmine" Rice which I think you cannot by in ordinary grocery store. I think Jasmine is the well rounded rice that too much water yield softer and stickier rice. Usually, 1:1 is the water ratio for just the right softness of jasmine rice.

The only problem with Jasmine rice is that they absorb water over time. They become softer and stickier. Do not use this rice if you are making a soup with rice. This is only great with Aroz Caldo (Lugaw) which is a Filipino dish.

This site is quite good at explaining the general application of different kinds of rice: http://www.ricegourmet.com/About_RiceTypes.htm

RacinRacer, the nice thing about rice cooker is that it is easier. You do not need to keep track of the rice that you are cooking. Also, I believe that rice cookers are insulated so that the heat are distributed almost evenly. The problem of using a pot is that majority of the heat is applied on the bottom while the rest of the sides are losing some heat. Because of this, the bottom tends to burn easily. However, if you do not have any rice cooker, you can avoid this problem if you watch it carefully and stir it occationally or if you are already an expert.

Jam it back in, in the dark.

I think every rice has the same property that if you put too much water, it will become sticky. If you are really desperate, you can just add more water on those long grain types. However, I do not really know if the texture would be the same as the appropriate sticky rice.

There's nowhere I can't reach.