At home we cook our rice in a donabe (ceramic pot). It is much faster to cook the rice in the donabe than it is in a rice cooker. Better yet, if you can cook it properly, the donabe will give you a nice okoge, charred crust. A Kyoto restaurant that specializes in rice that has a small restaurant in Ginza, which is a lovely spot for lunch. Here is a standard set lunch (about 2,500 JPY) that includes sashimi, tempura, yuba, and teriyaki Spanish mackerel as some of the dishes.
The vegetarian lunch (about 1,500 JPY) is a delight which included nama fu (wheat gluten), tempura, and tofu. Both lunches included roasted nori, salted kombu, pickles, miso soup (which is made with katsuo so not vegetarian). Both also included chirimen sansho (sardines with sansho berries), so also not vegetarian. But, if you are vegetarian you would be satisfied with the rest of the meal.
The rice has a lovely texture, and is all-you-can-eat. Here is the lovely okoge crust that is so treasured in Japan.
The Ginza restaurant is small. Just a handful of tables and it is a popular shop. We saw many diners turned away.
On our way out the staff called out the traditional Kyoto thank-you, okini.
Ginza Kome Ryotei Hachidaime Gihey 銀座米料亭 八代目儀兵衛
Chuo-ku, Ginza 5-4-15
中央区銀座5-4-15
03-6280-6383
Closed Wednesday
http://www.hachidaime.co.jp/ginza/
You can see the lunch and dinner photos with prices here:
Food Sake Tokyo 
That okoge crust is a treasure in my home in the U.S., too!
Oishii ne!