I'm gonna chime in on this because I live in Hawaii where we eat rice w/almost every meal (
real oriental sticky rice here, not the instant Uncle Ben's wouldn't-stick-together-if-your-life-depended-on-it "rice" that most of us locals don't even consider rice). Growing up we had a Panasonic rice cooker, nothing fancy, just a metal insert to cook the rice in inside of a metal frame. This one cooked rice and could also steam veggies (which we never did) but did not keep the rice warm long term. As technology improved, we got a rice cooker/warmer which could also cook the rice and keep it warm for up to 3 days before it started turning color and overcooking. The brands we have had were Zojirushi, Tiger or Panda brand. These cooker/warmer machines are excellent and come in different price ranges depending on capacity (5 cup, 10 cup, 20 cup etc.) and extra features, like steaming veggies or even pasta. I have to vote for the Zojirushi brand cooker as it has lasted the longest and has been most consistent with the final product. As for cooking brown rice in these, in my experience you just add extra water and leave the lid shut for an extra 15 minutes after the cooker says warm instead of cook. Hope that made sense, and thanks for letting me ramble on about rice