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A rice cooker. YMMV but I've probably cut 80% of my food spending since I had a way to cook rice reliable and easily.
I've never found a rice cooker to be necessary. Just cover the rice with about an inch of water - i.e. the finger trick - bring it to a boil and then cover it and turn it off. The latent heat will cook it perfectly in about 20 minutes without any other thought.
It's good to have a pot with a heavy, well-sealing lid in this case since rice cooks better under a bit of pressure.