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Idiomas disponibles
Idiomas disponibles
HE L PF U L H I NTS AN D TI PS
RICE TIPS
• If rice or other foods start to boil over, remove the lid and stir for a couple
minutes . Leaving the lid off for a short period of time will allow some of
the liquids to boil off and for the mixture to slightly cool . Place the lid
back on the rice cooker and repeat if needed .
• Kosher salt has no impurities and dissolves faster than table salt . If using
kosher salt, you may find you want to add a little more than if using table
salt . About ¾ tsp . of kosher salt is recommended for each rice cup (5 fluid
oz . ) of uncooked rice .
• White rice can be stored in an airtight container in a cool dark place for
up to one year .
• Brown rice can be stored in an airtight container in a cool dark place for
up to six months . Refrigeration or freezing extends its shelf life .
• Try using broth, stock or reconstituted bouillon in place of water for
additional flavor . If you do, no additional salt may be necessary .
• Do not keep small amounts of rice in the warm cycle for extended periods
of time because it can dry out the rice .
• During cooking, a thin crust may develop on the rice at the bottom of
the bowl . If you do not like rice with a crust, you can easily peel it off and
discard it .
• Taste/hardness will vary depending on the quality/type of rice and length
of time it is cooked . For softer, fluffier rice, add a little more water . For
firmer, crunchier rice, use less water .
• If steaming foods and cooking rice at the same time, do not cook more
than 2 standard rice cups .
• For other types of grains not listed in the cooking chart, follow package
directions .
ADDITIONAL USES FOR YOUR RICE COOKER
Packaged foods: condensed and ready to serve soups, pastas, and stews
• Do not fill bowl above the largest water marking cup level on the
cooking bowl .
• For even heating, stir occasionally .
• Always use a kitchen timer . Do not rely on the control switch on the cooker
since it is not intended to be an indicator of cooking time for soups and stews .
• Use only boneless meats and poultry that are cut into cubes no larger than 1½
inches . It is not necessary to brown the meats before cooking .
• When cooking rice or pasta in the soup, add additional liquid in the recipe .
• Since most frozen vegetables cook very quickly, it is best to add them at the
end of the cooking time . Stir them into the soup or stew and allow the mixture
to cook an additional 5 to 10 minutes .
• Choose recipes that will cook in 1 hour or less .
• To make pasta, add 6–7 cups of water to the cooking bowl and bring it to a
boil on the cook setting . Add up to ½ lb . of pasta, stir and cover . Cook until
noodles have reached desired consistency and drain .
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