I have seen some nicer Japanese made units that have a sushi rice setting. If you mean Chinese sticky rice or rice porridge then no, I've never seen one with that setting. I think it's just not that many people interested in that feature. If you leave your rice on warm, I think you'll run rice sticking or burning on the bottom with any rice cooker. I typically don't use the warm function at all. The double pot ones maintain heat pretty well so I just leave it in there and it stays warm for at least an hour or more which is plenty of time for a mean. If I want to be fancy, I have a clay pot that I heat up in an oven just to about 200 deg and then serve the rice in that. Especially nice on a cold day. I think the term "steamed rice" is an American artifact. The term in Chinese is usually simply rice or "white rice". Traditional preparation is mostly steaming. The double pot rice cooker is actually also called a "steam pot" in Chinese and doubles as a steamer. The water in the outer pot insulates the inner pot from high direct heat and generates steam. The automatic shutoff is just a simple thermostatic relay that shuts off if it detects high temps due to all the water in the outer pot drying out. This prevents burning of the rice. One of the main reasons people have problems with these simple rice cookers is that they don't add enough water to the outer pot. The newer cookers are all direct heat of one form or another so they rely on microprocessors and such to know when to shut off. The early direct heat units were notorious for burning rice but that hasn't been a problem for more than 5 years now. The "newer" units seem to work quite well and require less guesswork or experience.

Over the course of a year I will cook literally hundreds of pounds of rice. Most of that is cooked in 20 pound batches in large cast iron kettles. I also own and regularly use several electric rice cookers in various sizes. The largest will cook 3 lbs of rice. I like to cook Cajun style potatoes in my electric rice cookers because of the "special flavor" that develops in them. It comes from the "browning" that occurs during the cooking cycle. The taste is very unique and absolutely delicious. With that said........... THE MOST HANDIEST rice cooker of them all are my "microwave" rice cookers. I am single and use a 6-cup rice cooker the most. I can cook 1 to 6 cooked cups of rice in it......which meets most of my needs. It is made out of inert high temperature plastic and has a lid & insert that by design, allows steam to "circulate", creating the perfect steam cooking environment. It has locking handles to keep the lid secure. It comes with a graduated cup for measuring the rice and water.....and it comes with a rice spoon for fluffing it up. And best of all; since it is made out of inert high temperature plastic, you can store any left over rice in the cooker right in the refrigerator. AND since it is made out of that high temperature plastic, cooked rice CANNOT STICK. So cleanup is super simple. And when you want to use that leftover rice, just put a couple of TBS of water in the container and heat it backup in the microwave for a couple of minutes. Rice will taste as good as if freshly cooked. These microwave rice cookers are very VERY cheap.......only 6 dollars at Walmart. They are made by Miracle Ware.....with Main-Stays Home the brand name. These do not take of much space on the shelf. Don't let the cheap price fool you.....this is a well made, high quality product and it will cook rice perfectly every time with absolutely no attention. Again, this is "THE BEST DEVICE" for cooking perfect rice every time...since sliced bread. IMO, everybody should have one of these microwave rice cookers. Now the electric rice cookers are great too. However, they take up much more room and you should not store any leftover rice in its aluminum cooking pot in the refrigerator. And they are not as easy to clean up since rice will stick to the aluminum cooking insert. My microwave is used only to boil water, warm up leftovers & TV dinners, make roux, and cook rice. It is used most often for cooking my small batches of rice........only takes 15 minutes to cook a batch......and takes less than 1 minute to clean it. Dan Semper Fi-cus

I love Zojirushi - I got mine at an Asian grocery store many years ago before they were more readily available as they seem to be now. And here's a plug for them. I just did a really dumb thing with mine. I poured rice in without the pot. Rice slid through a little opening in the bottom and now I have it trapped between the plastic outer housing and the inner part. I emailed them and they got right back to me with info on servicing the unit - gave me a phone number with an actual extension for their US facility in California. I called and got a real live person right away!! He was so nice - very helpful - said they would take it apart and clean it out at no charge. I just have to pay to ship it out there. I love that kind of service!! I think I've had it for about ten years and my only need for service is self inflicted.....

Here is another that I think Lynda (Bunnylover) shared and is good! Cheesy Ham Chowder 10 bacon strips 1 large onion, chopped 1 cup diced carrots 3 TBSP flour 3 cups milk 1 1/2 cups water 2 1/2 cups cubed potatoes 1 can (15 oz) whole kernel corn 2 tsp chicken bouillon granules 3 cups shredded cheddar cheese 2 cups fully cooked ham In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon. *****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!****