You didn’t mention arsenic or lead or heavy metals, but I thought I’d jump in anyway since quality of rice probably includes toxins/fewer toxins. A few weeks ago I went down the rice quality rabbit hole and was surprised (kinda) to find out rice can have unacceptable amounts of arsenic and lead in it - especially if you eat it frequently. The exact details have dimmed in my memory but the safest rice that’s readily available is the stuff grown in California. Texas rice was on the worse end of things. I kind of remember India wasn’t as bad as Texas. I’d look it up yourself to see if the rice you’re buying is safer than maybe another source for the same type. Brown was worse than white. I’ve been using a Zojirushi for a few years now, and it makes every kind of rice the best that it can be. The Jasmine and Basmati white or brown are fantastic. I prefer some kinds (Tamaki Gold is soooooo good) but they’ve all been really, really good at a minimum. It does not bring the same magic to pearled barley or wheat berries, or I need to tweak the recipe. We went from rarely rice to rice all the time with the rice cooker, I only wish I’d bought the 5 1/2 cup model vs the 3 cup model.