It was always on the side so nice and was always perfect. Who a slight, very bright crust interferes with the ground, the result is not perfect call. Since the rice but mostly disappeared under curry or fried rice was processed into, I did not care. Particularly well succeeded long grain rice, but also Basmati offered a good result. He has the Thai jasmine rice not so grainy, cooked flaky, but that is probably due to the variety and is intended to prevent it from trickling of our chopsticks (at least for us).
I am especially taken by the cleaning. The inner pot can simply rub with a damp cloth. I never burned anything. But you, I can keep it under water, if you want. I think that's always very sympathetic, because water has no place in the electronics.
Depending on the amount of the bubbling water when cooking rice ever from the steam hole and there are a few starchy Spritzerchen around the rice cooker and the lid is particularly dirty, but I think that's completely under. When I think of how many times me the rice is overcooked on the stove and then I fine roasted flavors on the plate had ... again today because my kettle yes no longer does.
The warming function worked well, but by the residual heat of the cooked rice to already, as one must have no illusions.
I was all in all so happy that I now again a Tristar rice cooker to order me, but this time the 2.5 l version. I hope he keeps the same length as its predecessor!
