How to make perfect pearl rice in a rice cooker This question is specifically about short grain pearl rice.

I recently got a nice Zojirushi rice cooker that has all the bells and whistles, and I've been wanting to use it to prepare perfect rice. I know that is a little subjective, but let's assume I just want distinct, not mushy, kernels that are clean and moderately sticky.

Items that I would like to have addressed:


Washing. I already do this, but including good methods would be appreciated.
Water proportions. I've found a 2:1 ratio makes them a little mushy, but any thoughts on this would be appreciated.
Soaking. I have heard people do this, but I haven't ever tried it. Does this affect how much water you use? What are some good methods for doing this?
Post cooking instructions. E.g. should it be allowed to cool, taken of warm setting, should the top be opened to let steam out, etc.


I know a lot of these items can be somewhat opinion based, so if that is the case, just comment on how any changes will affect the end product.
I absolutely LOVE my Zojirushi Rice Cooker. I found it important to use the plastic cups that it comes with to measure the rice. As one conventional cup puts too much rice in there in relation to the water line for white or jasmine rice. 3/4 of a conventional cup of rice is what my son uses in his as he missplaced the plastic ones it came with. I don't wash my rice at all. It is about convenience and they have it all figured out for you. I do add just a smidgen less water (just below water line) if I want an extra firm rice. Also use the spatula it comes with so you don't break up and mush the rice.