Each particular brand and model has specific instructions on how to use their rice cooker machines. Some slight variations in instructions exist, so we always recommend you read your manual for how to use yours. But in general, many models have similar methods which are simple and fast.
For most machines, simply measure the proper amount of rice, then add the proper amount of water, then set the machine to the settings you want and let the machine do the rest. Proportions differ for different machines because of the varying levels of heat and evaporation, etc. The time it takes to cook the rice varies from machine to machine.
Getting used to the particulars of any given machine is the key to making successfully delicious rice. A bit of trial and error is necessary to get proportions right for different kinds of rice. The proportions given by the manufacturer may not deliver the right consistency of rice for your liking. You may enjoy your rice softer or firmer. After using the machine several times you will get used to the way it cooks and be able to adjust to your own tastes accordingly.
A trick many people suggest for really good rice is to let the rice sit for around 15-20 minutes after the cooking cycle is finished. The extra time allows the excess water on the rice grains to evaporate and the rice becomes slightly firmer (in a good way.)
The beauty of the cooker is how hands off the process is. Once the ingredients are in the machine, there is no watching over things to make sure the heat is right or the water isn’t boiling too hard. A warming cycle usually kicks in after the cooking cycle so that your rice will remain warm until you are ready to use it.
All in all, it is ridiculously simple to use these types of devices. If you prepare rice often and you would like a way to produce great results with minimal effort, investing in a rice cooker may be a worthwhile venture.
Other information you might be interested: choosing the best rice cooker, and using steam ovens. For the main page see outdoor kitchen plans.