I have a Zojirushi rice cooker and basmati rice is practically the only type of rice I ever eat.

It's basically the same as cooking white rice, although it takes a bit more water. Do a batch or two as an experiment.

Cook it like it's white rice, and if it comes out too dry, experiment with adding a bit more water next time you cook it. Eventually you will figure out the ideal water line for your taste preferences. You just have to remember it!

If you're mainly cooking basmati rice, you might have a look at a Persian rice cooker, e.g. https://www.amazon.com/pars-khazar-rice-cooker/s?k=pars+khaz... . I don't believe it's fuzzy logic based, but it's designed to have butter or oil added and has a setting for a crispy bottom.

I've been having Indian Basmati rice cooked in a Zojirushi Micom rice cooker and it's been great. I feel like I have to add a little more water than the official measure to get it to be a little more softer. I've also added tempering i.e. Tadka - oil/ghee with cumin into the cooker after adding rice and water and the rice comes out fragrant and fluffy would recommend it.

I cook costco basmati in my zoji on the 'white' and 'harder' setting and it comes out fine. Less aromatic than my preferred jasmine rice but still great, distinct firm grains.