Sausage and Rice Casserole

2 c. rice
4 c. water
2 lbs. ground sausage (mild or hot)
1 c. diced onion
1/2 c. diced celery
2 cans cream of mushroom soup
1 c. milk
2 c. grated cheese

Add rice and water to rice cooker and cook. Meanwhile, brown sausage in skillet with onion and celery. Drain and transfer to 9x13 baking dish. Add rice to dish. Combine soups and milk and pour over meat mixture and rice. Add shredded cheese and stir to combine all ingredients. Cook at 350 for 20 minutes or until bubbly and warm.