Begin by thoroughly rinsing your rice to remove excess starch, which helps achieve fluffy Corn Rice. Place the rice in the rice cooker pot and rinse it under cold water until the water runs clear; this should take about 2-3 washes.

After rinsing, add water to the rice cooker up to the '1 cup rice' line, approximately ¾ of a regular measuring cup. Close the lid and prepare for the next step.

Shuck the fresh corn, removing all husks and silk, then cut the kernels off the cob. Lay the corn kernels gently on top of the rice.

Sprinkle salt evenly over the corn kernels, enhancing their natural sweetness. Adjust the salt to your personal taste.

For an extra burst of flavor, snap the corn cob in half and place it on top of the kernels.

Close the rice cooker lid and select the cooking setting for white rice. Let it cook for about 15-20 minutes, or until the rice has absorbed all the water.

Once cooking is complete, let the rice sit for an additional 10 minutes without opening the lid.

After resting, remove the corn cob(s) and fluff the rice gently with a rice paddle. Serve hot.