It's not that rice is difficult to do on a stovetop. It's that it takes more time and is an extra thing to think about. You need to be there to start the rice, you need to be there five minutes later when it boils to turn it down to simmer, then you need to be there again 15 minutes later to take it off the stove. If you're cooking other stuff in the meantime, that's multiple timers you have to keep track of. If you want to walk away and do something else, it can only be stuff that's fits into this 15 minutes window.

If you use a rice cooker, then it's one minute to set it up and you don't have to think about it again until you eat. Doesn't matter if it's half an hour later or five hours later, you still have perfect rice. All it costs is a minute of time commitment.