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There are many different varieties of rice available at your market. You may want to try several to see which
types best suit your taste. Here are some of the more common types and some of their characteristics:
Long Grain Rice
Typically used for recipes, calling for loose, non-sticky, individual grains after cooking. “California” rice is soft
while “Caroline” a bit firmer. “Jasmine” is the firmest and is very flavorful and fragrant.
Short Grain Rice
This variety, which is softer and sticker is most commonly used in oriental recipes. The “California” variety is
soft; “Sweet Rice”, often called “Pearl” rice, is round in shape. The sweet rice is extra sticky and is often the
variety of choice for making rice pudding.
Brown Rice
Brown rice is often considered as the healthiest variety. It offers itself in its natural unbleached, bran rich form.
It contains more B-complex vitamins, irons, calcium and fiber than other varieties.
Wild Rice
Wild rice comes in many delicious varieties and mixes. Often it is mixed with long grain rice for its firmer
texture and rich brown to black color. Wild rice makes a wonderful stuffing for poultry when cooked with
broth and mixed with your favorite dried fruits.
COOKING RICE
You’ll have excellent results using this guideline. For your convenience, the inner pot features water
measurement lines inside. We have also provided a handy cup that is designed to measure rice and water.
1.
Using the measuring cup provided in the package, measure and add rice to the inner pot. One full-level
measure equals one cup.
2.
You may add water to the rice for cooking by the waterline inside the pot. (See measurement chart)
Example: for 2 cups of uncooked rice, add water to line 2.
3.
For softer rice, we suggest preparing rice and water in the inner pot and let it soak for 10-20 minutes
before cooking.
4.
Place the lid on cooker and plug in power cord. Press the on/off switch to “I” position and press the
cooking switch down. When your rice is cooked the cooker will automatically switch to the Warm
function.
5.
After cooking it is important to allow rice to stand, for 6-10 minutes without removing lid. This will ensure
that rice is cooked through.
6.
Brown rice will take longer to cook. We suggest adding an additional 3/4-cup of water to accommodate
the proper cooking time.
RICE / WATER MEASUREMENT CHART
RICE UNCOOKED
WATERLINE INSIDE INNER POT
APPROX COOKED RICE YIELD
1 cups
Line 1
2 cups
2 cups
Line 2
4 cups
3 cups
Line 3
6 cups
4 cups
Line 4
8 cups
5 cups
Line 5
10 cups
HELPFUL HINTS
1.
You may rinse rice to remove excess bran and starch. This will help to reduce rice browning and sticking to
the bottom of your pot after cooking, but it may also lose some nutrients in the rice.
2.
Remember: Place rice to your inner pot first and then add water before cooking.
3.
If you have experienced any sticking due to the type of rice you choose, try adding a light coating of
vegetable oil to the bottom of inner pot before placing rice.
