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Cuchen or Cuckoo are also superb Korean varieties.
Some are ludicrously expensive with unnecessary features like induction heating and voice control.The microwave ones can produce good results, but you need to figure out the right amount of rice, type of rice, water, rinsing, time cooking.
If you make the same quantity every time, you can get good consistent results.However, rice cookers have a keep warm setting post cooking which means you can cook the rice ahead of time, independent of whatever else you’re cooking.
And additional servings of rice (always necessary) are perfectly steaming hot.And can keep warm between meals at a pinch.
Acliff-
Cuchen or Cuckoo are also superb Korean varieties.
This is useful to know - thanks. They come up in searches, but without having any brand familiarity, it's easy to discount them.
Do you have any favourites?
keep warm setting
This is a must. Not just for keeping rice warm, but also making black garlic.
NotThamesWater
Thanks for all the suggestions, folks.
A separate rice cooker and a multi-use ninja-type thing seems to be the way forward then.
Zojirushi then, or do other brands exist. Can they do everything rice from basmati to sticky to tahdig?