I originally posted that I was able to shelve my old reliable Zoji rice cooker and use the IP to cook rice exactly the way I want it (not pasty or mushy). I've found that it's possible to reliably cook Medium and Long grain rice, but I haven't been able to crack the recipe to do Koshihikari rice, it appears to be too delicate to do in the IP (1 cup rice, 3/4 cup water). My normal Zoji recipe is 1 cup rice and 1 cup water, with full palm massaging of rice with up to 3 rinses.