I am of Indian descent and basmati has also always been cooked on a pot on a stove. And once you get the basic things right, it's actually not difficult. I am not downplaying the effectiveness of the rice cookers, just that it's possible to cook good rice without them.

When I was a student the hobs were those ancient metal hotplates from the 70s/80s with nonexistent temperature control.

I tried to cook rice in a hob and the surface was still raw but the bottom inch had burnt black to practically charcoal.

I have never since tried to cook rice in a pan.

And yet I cook risotto in a pan /shrug

I cooked rice in a pot for decades, but eventually broke down and bought a rice cooker.

I love not having to pay any attention to it and focus on other things instead of having to time it or keep an eye on it. When I eventually get around to checking on the rice, it's perfectly done. It's almost as good as having a personal cook make the rice for me.

I'll never go back to a pot again, if I can help it.