Whether you are cooking Arborio, basmati or risotto, your Rival rice cooker can consistently deliver a fluffy serving of grains if you follow the manufacturer’s instructions. Although features and capacity vary by model, most Rival rice cookers are constructed similarly and operate under the same general principles.
Prepare the Rice for Cooking
Measure the amount of rice you wish to cook. Most smaller-capacity Rival models (less than 10 cups) are sold with a 2/3 cup measuring cup that should be filled once to yield 2 cups of cooked rice.
Rinse the measured rice in a small or medium mixing bowl of cold water.
Drain the rice in a cooking strainer.
Cook the Rice
Place the rinsed rice into the cooker’s inner pot.
Add water to the rice to reach the appropriate numbered mark on the inner pot to match the amount of uncooked rice. For example, if you add 3 cups of uncooked rice, fill the inner pot with water until it reaches the line marked “3.”
Wipe away any water that might have dripped down the outside of the inner pot.
Place the inner pot inside the rice cooker. For most Rival cookers, you might need to rotate the inner pot slightly from side to side until you feel it make full contact with the heating element.
Place the lid on the rice cooker.
Plug the rice cooker into a 120-volt AC electrical socket.
Turn on the rice cooker by pressing the “Cook” button. Look at the “Cook” indicator light to be sure it is lit. When the water has evaporated, this light will turn off and the “Keep Warm” indicator will light.
For fluffier rice, let the rice stand for 15 to 20 minutes before removing the lid.
Remove the lid and serve the rice with the ladle provided with your Rival rice cooker. The ladle will protect the nonstick surface of the inner pot.