Aroma ARC-996, Instruction Manual

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ABOUT RICE
Courtesy of the USA Rice Federations
Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense complex carbohydrate that supplies energy, fiber, essential vitamins and minerals
and beneficial antioxidants. Rice combines well with other healthy foods such as vegetables, fruits, meat, seafood, poultry, beans and soy foods.
Nearly 88% of rice consumed in the U.S. is grown in the U.S. Arkansas, California, Louisiana, Texas, Mississippi and Missouri produce high-quality varieties of
short, medium and long grain rice as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others.
There are many different varieties of rice available in the market. Your Aroma
®
Rice Cooker can cook any type perfectly every time. The following are the
commonly available varieties of rice and their characteristics:
Long Grain Rice
This rice has a long, slender kernel three to four times longer than its width. Due
to its starch composition, cooked grains are more separate, light and fluffy
compared to medium or short grain rice. The majority of white rice is enriched to
restore nutrients lost during processing. Great for entrees and side dishes— rice
bowls, stir-fries, salads and pilafs.
Medium Grain Rice
When compared to long grain rice, medium grain rice has a shorter, wider kernel
that is two to three times longer than its width. Cooked grains are more moist
and tender than long grain, and have a greater tendency to cling together. Great
for entrees, sushi, risotto and rice puddings.
Short Grain Rice
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft
and cling together, yet remain separate and are somewhat chewy, with a slight
springiness to the bite. Great for sushi, Asian dishes and desserts.
For recipes and rice information visit the USA Rice Federation online at www.usarice.com/consumer.
Brown Rice
Brown rice is a 100% whole grain food that fits the U.S. Dietary Guidelines for
Americans recommendation to increase daily intake of whole grains. Brown
rice contains the nutrient-dense bran and inner germ layer where many
beneficial compounds are found. Brown rice is available in short, medium and
long grain varieties and can be used interchangeably with enriched white rice.
Wild Rice
Wild rice is an aquatic grass grown in Minnesota and California and is a
frequent addition to long grain rice pilafs and rice mixes. Its unique flavor,
texture and rich dark color provide a delicious accent to rice dishes. Wild rice
also makes a wonderful stuffing for poultry when cooked with broth and mixed
with your favorite dried fruits.
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ACERADEL ARROZ
Cortesíade laFederación deArroz deEEUU
Elarroz esla baseperfecta paratener unaalimentación mássana hoyen día.Es uncarbohidrato complejoque proporcionaenergía, fibra,vitaminas y
mineralesesenciales, yantioxidantes beneficiosospara nuestrocuerpo. Elarroz sepuede combinarcon otrosalimentos saludables,como verduras,frutas,
carnede res,pescado yave, frijolesy productosderivados dela soya.
Casiel 88%de arrozconsumido enlos EE.UU.se produceen losEE.UU. Arkansas,California, Luisiana,T ejas,Mississippi yMissouri producenlas
variedadesde altacalidad dearroz corto,medio ylargo delgrano asícomo arrozde laespecialidad incluyendojazmín, basmati,arborio, japonicaaromático y
negrorojo, entreotros.
Haymuchas diferentesvariedades dearroz disponiblesen elmercado. SuArrocera deAroma
®
puedecada vezcocinar cualquiertipo dearroz perfectamente.A
continuaciónencontrará lasvariedades dearroz comúnmentedisponibles ysus características:
Arroz degrano largo
Elarroz degrano largoes alargadoy delgado,y sulongitud esde tresa
cuatroveces mayorque suancho. Dadasu composiciónde almidón,los granos
cocidosquedan másseparados, ligerosy esponjosos,en comparacióncon el
arrozde granomediano ocorto. Idealcomo platoprincipal yacompañamiento:
tazonesde arroz,frituras conpoco aceite,ensaladas ypilafs.
Arroz degrano mediano
Elarroz degrano mediano,en comparacióncon elarroz degrano largo,es más
cortoy ancho,y sulongitud esde dosa tresveces mayorque suancho. Los
granoscocidos quedanmás húmedosy tiernosque elarroz degrano largo,y
tienenuna mayortendencia aunirse. Idealpara platoprincipal ,risotto oarroz
conleche.
Arroz degrano corto
Elarroz degrano cortoes másrelleno, cortoy casiredondeado. Losgranos
cocidosquedan blandosy tiendena unirse,pero aunasí quedanseparados y
algogomosos, ydejan unasensación pegajosaal comerlos.Ideal parasushi,
platosasiáticos ypostres.
Paramás información,visite elsitio webde laFederación deArroz delos EE.UU.en www.usarice.com /consumer.
Arroz integral
Elarroz integrales unalimento el100% enterodel granoque cabelas pautas
dietéticasde losEE.UU. parala recomendaciónde losamericanos al
productodiario delaumento degranos enteros.El arrozintegral notiene la
cáscaraexterior ,pero conservalas capasde salvadoque ledan uncolor
tostado,una texturaalgo gomosay unsabor delicadosimilar alde lanuez. El
arrozintegral estádisponible envarios tipos,inluso elgrano corto,mediano y
largoy sepuede utilizaralternativamente conarroz blancoenriquecido.
Arroz silvestre
Elarroz salvajees unahierba acuáticacrecida enMinnesota yCalifornia yes
unaadición frecuentea lospilafs delarroz delgranolargo ylas mezclasdel
arroz.Su saborúnico, texturay coloroscuro ricoproporcionan unacento
deliciosoa losplatos delarroz. Elarroz salvajetambién haceun relleno
maravillosopara lasaves decorral cuandoestá cocinadocon caldoy
mezcladocon susfrutas secadaspreferidas.
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