Plain ol' long-grain or basmati rice goes in the rice cooker at the ratio of 1 cup rice to 2.25 cups water. Jasmine/sticky/brown rices get almost 2.5 cups. Regular Chinese rice only gets 2, I think (it's been a while). Soaking the rice in water for fifteen minutes before cooking lets the water penetrate better, but you might need slightly less water. It's a good technique for brown rice, which has the external layer that impedes water penetration. Some people prefer to rinse the rice first - this washes away extra starch which causes the grains to stick together (it also throws off the liquid measurements, so you'll be forced to guesstimate and learn by experience).

For a flavor boost, heat a tablespoon of oil and toast a teaspoon of whole cumin seeds in it - add this to the rice + water before cooking. Especially nice with basmati.

You can also substitute some kind of stock for part/all of the water. Or throw in a bit of bouillon for flavor. Really, just go experiment. Rice is like blank paper ready for you to draw on.

I do Peruvian rice the way my grandma taught me. I dice up some garlic and fry it up in some oil, then I add he rice and brown it in the oil too. Then you turn the heat all the way down low and add the water and salt.

To do spanish rice I just add onions to the frying process and tomato sauce in with the water, then you can add pretty much any ingredient that is normally in salsa. I would add tomatoes at the very end so they would just steam a little. If you add cilantro add it just before serving.

I usually cook my rice in chicken stock when I have it.

Raisins, apricots and curry with rice make for a nice dish on its own or a good complement to, say, pork.