* Due to the extra water needed to cook brown rice, the maximum
amount of brown rice that may be cooked at one time is 8 cups.
NOTE:
• Chart refers to cups of rice and
water based on the measuring cup
provided. Only use the measuring
cup provided with this rice cooker as
it is not a standard cup size.
• Brown rice will naturally take
longer to cook than white rice due
to the extra bran layers around the
grains. This appliance is equipped
with a “brown rice” function that
will automatically adjust
temperature and time settings for
best absorption of water for perfect
brown rice.
• Wild rice & other rice medleys will
take longer to cook and may require
more water. Please read package
instructions.
COOKING GUIDE
UNCOOKED
RICE
WHITE RICE
WATER WITH
MEASURING CUP
WHITE RICE
WATERLINE
INSIDE POT
APPROX COOKED RICE
YIELD
2 Cups
2-1/2 Cups
Line 2
4 Cups
3 Cups
3-1/2 Cups
Line 3
6 Cups
4 Cups
4-1/2 Cups
Line 4
8 Cups
5 Cups
5-1/2 Cups
Line 5
10 Cups
6 Cups
6-1/2 Cups
Line 6
12 Cups
7 Cups
7-1/2 Cups
Line 7
14 Cups
8 Cups
8-1/2 Cups
Line 8
16 Cups
9 Cups
9-1/2 Cups
LIne 9
18 Cups
10 Cups
10-1/2 Cups
Line 10
20 Cups
White Rice
/Water Measurement Chart
UNCOOKED
RICE
BROWN RICE
WATER WITH MEASURING
CUP
APPROX COOKED RICE YIELD
2 Cups
3 Cups
4 Cups
3 Cups
4-1/4 Cups
6 Cups
4 Cups
5-1/2 Cups
8 Cups
5 Cups
6-3/4 Cups
10 Cups
6 Cups
8 Cups
12 Cups
7 Cups
9-1/4 Cups
14 Cups
8 Cups
10-1/2 Cups
16 Cups
Brown Rice
/Water Measurement Chart
Helpful Hints:
1. Rinse rice to remove excess bran
and starch. This will help reduce
browning and sticking to the
bottom of the pot.
2. Certain varieties of rice are stickier
than others. If you have
experienced any sticking to the
inner pot, try adding a light coating
of vegetable oil or non-stick
cooking spray to the bottom of the
inner pot before adding rice.
3. The chart above is only a general
measuring guide. As there are
many different kinds of rice
available (see About Rice on page
10), rice/water measurement may
vary slightly.
26
2 cups
uncooked brown rice
1 1/2 cups
water
1 1/2 cups
sauterne cooking wine
1/2 lb.
salmon fillets
salt and pepper to taste
1/2 lb.
fresh asparagus, cut into 1-inch pieces
1 tbsp.
extra-virgin olive oil
1/2 cup
Parmesan cheese, finely grated
2 tbsp.
pecans, chopped
1
lemon for garnish
Place the rice, water and sauterne in the inner pot. Close the lid and
press the Brown Rice button; steam for 1 hour and 30 minutes.
Meanwhile, season the salmon with salt and pepper to taste. Place a heat-
resistant plate on the bottom of the steam tray and add the salmon fillets.
Arrange the asparagus around the salmon fillets as space allows. Open the
lid after 1 hour and 30 minutes, keeping hands and face away to avoid
steam burns, and carefully insert the steam tray with salmon and
asparagus into the rice cooker (use oven mitts and avoid touching the
inner pot, as it will be hot).
Close the lid and press the Steam/Cook button; cook for 15 minutes.
When done, check the fish and asparagus with the tip of a fork and
continue steaming if needed until the fish is opaque and the asparagus is
tender. When done, remove the salmon and asparagus and place each on
a plate. Squeeze the lemon over the salmon.
Remove the rice from the inner pot to a bowl. Drizzle with the olive oil,
add the Parmesan cheese and chopped pecans and toss thoroughly. Serve
with the salmon and asparagus. Serves 2.
Salmon with Pecan Parmesan Risotto &
Asparagus Tips
7
