Add rice and water (1:1.2) to the rice cooker until it is cooked
Heat a non-stick frying pan over medium heat. Add oil, garlic and capers and cook until the garlic is lightly golden
Add mushroom and white wine and cook until mushroom slices are soften. Add squid rings and cook for one minute
Stir in cooked rice, season with salt and pepper and cook for 5 minutes until the squid is completely cooked
Remove from heat, add coriander and Parmesan cheese and serve.