Place the rice cooker in an area with good ventilation (near a window).  Peel the outer skin of garlic so that you can see the separation of garlic cloves.  Put whole garlic bulbs in one layer in a rice cooker.  Close the lid on the rice cooker and press the button ‘Keep Warm.’  Leave it as is for 9 days.  

After 9 days, turn off the rice cooker, take out the garlic bulbs and rest to let them come to room temperature.  Peel – it’s an easy process since the cloves are mostly separated from the skin at this point – and place the cloves on a parchment lined baking sheet.  Cover with another parchment and air-dry in a cool area for a week.  As a side note, I ended with about 80% of what I started with because I kept eating the garlic in the drying process.

Keep them refrigerated in a container.