Zojirushi Neuro Fuzzy rice cooker. So far I've only had it for ~2 months, but I really enjoy it. Although rice is a big part of my diet, I didn't know a "high-end" rice cooker existed until I wanted to upgrade the tiny 3-cup Imusa cooker I've had through college. I suppose I'll have to see if the thing stands the test of time (the reviews suggest it should!), but for now, the consistency and quality it provides has made me really happy.
I would have probably put my Zojirushi but I got it seven years ago (and am in awe at that fact now that I've typed it). And it's worked more or less flawlessly that whole time, it failing only due to user error. Just if you lose the rice cup and are an American remember that it is ~3/4 cup of uncooked rice is equal to the rice cup.
I've bought loads more Zojirushi things in the meantime and have loved every one, but none except the water boiler (a recent addition) get near the same amount of use as the rice cooker.
I'll also mention the Taiwanese competitor: Taitung. I've not tried it but I'm very curious of their traditional model TAC-20S (http://www.tatung.com/Product/Consumer/258) that looks very simple but it's supposed to prevent burning food as opposed to the basic rice cookers.
I've been "cooking" all food with extremely basic rice cookers for the last years. More advanced ones are tempting but Joshirushi looks a bit complicated, I have a taste for dumb appliances.
Also, under these brands I don't find rice cookers small enough. My current one (3 cups, I guess) is perfect for rice and vegetables for one meal.
Which model? Unfortunately Europe doesn't get their pressure models.
I've heard many things about how their keep warm feature is far, far superior with some quoting up to one week. What's been your experience with the keep warm? Most other rice cookers I've used are okay at keeping things warm but struggle with not drying out the rice in contact with the bowl.
The keep warm feature is pretty great. I've never done anything as crazy as a week, but the most I've gone is 7 hours and it was basically indistinguishable from freshly cooked!
I'll second this. I got the zojirushi induction model a few years back and it's been pretty fantastic. Almost embarrassingly so, since rice is so basic.
