Thanks for the responses. The zojirushi looks amazing except for the price tag. Lol. I'll keep looking around for sales. I have an instant pot also, always saw the rice cooker setting just never tried it.
Another vote for trying the instant pot first. I use the pot in pot method with mine, I think the indirect heat is possibly better since there’s no way for it to burn on the bottom. You can also cook in the outer pot while making rice, if the timing works out. For that you just need a pressure proof container that fits inside. I have a tiny cake pan that works great, as well as a 3qt insert that fits inside my 6qt pot. The rice+water goes inside that, and the outer pot has water and a trivet/rack to hold up the inner pot. I cook rice for 5 minutes of pressure then 10 minutes of natural release. Lots of things can be cooked with the pot in pot method, I’ve done rice, beans, and chicken all at the same time.
My Cuckoo is going on 5 years of at least weekly service. I love it. Perfect rice every time no matter the type of rice. I only get a crispy bottom +not burnt) if I add butter or leave the keep warm on on a half empty pot.
I love our Cuckoo. It's also about 10yrs old and in nearly daily use.
Edit: Apparently the Zojirushi pots are really durable. Considering I really fucked up my rice last night I'm not sure I should be trusted. I tend to make the same amount of rice always and this time I changed the quantity and my cooking method blew up.
I went shopping for a rice cooker a while ago and came up empty handed. Zojirushi or whatever the import model is from Japan are often recommended but not what I wanted since despite the cost you still have replaceable parts to take care of.
Stainless steel inserts are hard to find. I looked at other types of cookers as well.
In the end I felt like buying a cheap model from amazon ($30) and replacing the inner every couple years was the way to go. They work fine. Replacement inserts costs as much as a new unit and was harder to find so it seemed like they are basically disposable items.
I didn't buy one because it seemed wasteful and now I just use a normal thin-bottomed pot. If I were to look again I'd consider buying a cheap one and experimenting with different bowls, but honestly going back to making rice with a pot was a lot easier than I remembered.
I've had my Zojirushi for like 12 years now and I have only had to replace the rice paddle because I lost it.
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