I've never cooked rice without a rice cooker, but it shouldn't be too hard...

I can ,.....but not correctly according to the Wife!

I usually cook it using the absorption method

I boil in a pot, 2 cups water and salt, 1 cup rice, about 12 minutes, then let it stand for 15 minutes. The Chinese rinse the rinse before cooking, I don't. Then I add lots of butter, optional after fry in 1 cup of oil for that Chinese style.

Add soy sauce and mix it through before serving...it adds flavour ,to what for me, is far too bland.

I've tried barbecued rice. Getting the grains onto a skewer is pain in the butt though!