Rice – How to cook rice in a steamer

Easy! I steam fish about 1x per week with a bamboo steamer. You need to take advantage of the steam rising from the pot which can steam your fish in exactly the same way as the rice cooker - so you get a Bamboo Steamer like this one (available in tons of different places, including cooking-supply stores, Asian Foods stores, etc): http://www.amazon.com/Norpro-Deluxe-3-Piece-Bamboo-Steamer/dp/B00005EBH8

This steamer is basically open at the bottom (with bamboo slats) so you set this on top of the boiling pot, and it fills with steam, cooking the fish. It's recommendable that you wrap the fish in wax paper (I use baking paper in a pinch) and that will keep it from sticking to the bamboo.

Hope this helps! I recommend buying a bamboo steamer like this one - it's a common kitchen item that you can use for a ton of steaming - i.e. veggies, broccoli, fish, etc. No need to even be cooking rice - you just place this over a pot of boiling water, and it works great!

As is mentioned in this question (and this one), one of the keys to keeping your rice from clumping is to rinse the uncooked rice with cold water until the water runs clear. This rinses off the starch on the surface of the rice. The starch can cause your rice to stick together.

Some types of rice are fluffier than others. The longer grain rices tend to have lower starch (and, of course, Arborio rice has so much starch that it makes for the characteristic texture of risotto). So even if it's not Jasmine or Basmati, they're probably using at least a medium grain, rather than short.

A quick Google search for Greek rice yields a lot of recipes that suggest sauteing the rice in oil before boiling it. This is a common technique for pilaf, and adds a nutty sort of taste. I'm not sure it'd have any effect on stickiness, but it might help with flavor. And you can also saute onions and other vegetables to add flavor.