When I received an "Aroma" electric rice cooker for our wedding I was thrilled. It's huge, heavy, and looks a lot like the ones I've seen in Japanese and Chinese restaurants. However, I've had problems with it.
I've tried to follow the directions of the very confusing and contradictory instruction booklet, which makes you use a plastic cup to measure rice and water rather than using standard measures.
No matter what I do -- rinsing the rice, not rinsing the rice, using the measuring cup included, using the lines on the inside of the cooking pot (which of course don't jive with what it says in the booklet) and the same thing seems to happen. Most of the rice is nicely cooked, but some always sticks to the bottom of the cooking pot, making a white, tough rice-y film.
My question is -- is this caused by too much water or too little? Is this just a fact of life with rice cookers?