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That is a hard piece to find; it actually collects water when you open the lid after rice is cooked and will not affect the keep warm function. Just make sure you pop a cloth under the missing cup before you open the lid. I have been working without this part for a few years now and it has not affected the rice cooking at all.
This probably means that the flame sensor is shorted to Ground. This sensor is usually a flame rod that is partway into the flame and detects a current flow through the unit. Unplug the braising pan.
Check the wire between the flame rod and the control unit. It may have damaged shielding or be touching another part of the braising pan. Replace the damaged wire. Next you need to check the flame rod is in the correct position. It will be mounted near the igniter or pilot light. Then the rod needs to be partway into the flame. Sometimes moisture gets into the unit; this can be dealt with by cleaning the flame rod with steel wool. (Remove it first.) Next check the rod for damage and replace it if there is damage.
You may want to have a professional check the unit. If the flame rod ceramic housing is damaged, that should be replaced by a professional. If the rod isn't correctly positioned, the braising pan could become hazardous.
The Manual for the Rival RCS200 Rice Cooker can be found here: http://www.rivalproducts.com/manuals/MANUALS/RCS200_43_68557881.PDF Make sure you are following the directions for the correct amount of water to rice. It could be that your unit is not switching from cooking to warming at completion of the cooking cycle. It should automaticaly turn to the Keep Warm Setting when it detects a temperature of 212 degrees F. The manual advises that there are no servicable parts. If this is a new appliance I would recommend returning it to the point of purchase. If this is not possible try contacting Rival Customer Service to see if they are willing to assist with replacement or repair: See here:
Fill the bottom to the line with water. Put two cups of rice in the top and two cups of water. Put on stove top on high until lower water is boiling, turn to medium heat. For white rice check after about 20 minutes, if water is assorbed and rice is tender, fluff with a fork...eat. If it needs a few more minutes of cooking, no problem.
Brown rice will take about 45 minutes.
I have used my stove top cooker for at least 35 years...ordered it with box top and some money from Comet Rice.
Your cooker, along with mine, cooks very hot. If it is new then you can take it back, but if you want to cook with it then you need to stir the rice often. About every 5 minutes should be good. As soon as it is done you need to remove it from the cooker.
Let's see how that works.