8
7
HELPFUL HINTS
• Although the rice measure holds about 5 ounces of uncooked rice; the cooked rice is
given in 8-ounce cup measures.
• 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. Use about ¾ tsp.
Kosher salt to each cup of uncooked rice.
• White rice should be kept in an airtight container in a cool dark place.
• Brown rice has a limited shelf life; store it for no more than a month before using.
• For additional flavor, try using broth, stock or reconstituted bouillon in place of water.
If you do, no additional salt may be necessary.
TROUBLESHOOTING
14 rice measures
to the 14 cup mark
35 to 37 minutes
25 to 27 cups
16 rice measures
to the 16 cup mark
37 to 39 minutes
28 to 31 cups
FOR BROWN RICE
4 rice measures
to the 4 cup mark
27 to 29 minutes
6 ½ to 7 ½ cups
+ ¾ cup
6 rice measures
to the 6 cup mark
34 to 36 minutes
10 to 12 cups
+ ¾ cup
8 rice measures
to the 8 cup mark
46 to 49 minutes
14 to 16 cups
+ ¾ cup
10 rice measures
to the 10 cup mark
45 to 49 minutes
17 to 19 cups
+ ¾ cup
12 rice measures
to the 12 cup mark
48 to 51minutes
22 to 24 cups
+ ¾ cup
14 rice measures
to the 14 cup mark
51 to 55 minutes
26 to 29 cups
+ ¾ cup
16 rice measures
to the 16 cup mark
54 to 59 minutes
28 to 31 cups
+ ¾ cup
FOR WILD RICE
8 rice measures
to the 10 cup mark
68 to 78 minutes
14 to 16 cups
FOR PACKAGED WHITE AND WILD RICE COMBINATION
4pkgs. (5 oz. ea.)
4 cups water
35 to 37 minutes
10 to 12 cups
FOR PACKAGED BLEND OF WHOLE GRAIN BROWN OR WILD AND BROWN RICE
2 pkgs. (16 oz. ea.)
to the 8 mark
35 to 38 minutes
14 to 15 cups
Peppers
5 large
Cut in strips
16 to 18
Season with chopped
minutes
garlic and cilantro
Potatoes
3 lbs.
Cut in wedges
24 to 26
Season with chopped
minutes
rosemary, salt and
garlic pepper
Yellow squash
8 cups
Sliced
14 to 16
Serve with diced
and Zucchini
minutes
tomatoes and
shredded Parmesan
cheese
FISH
Add lemon slices to
3
/
4
cup water in cooking bowl
Salmon
1½ lbs.
Whole fillet
24 to 26
Season with fresh dill
minutes
and chives
Shrimp
2 lbs.
Peeled and
14 to 16
Serve with tartar or
deveined
minutes
cocktail sauce
POULTRY
chicken breasts
1½ lbs.
Boneless and
34 to 36
Season with Kosher
skinless
minutes
salt and garlic pepper
VEGETABLE, FISH AND POULTRY COOKING CHART
All steamed using 1
1
⁄
2
cups cold tap water or room temperature broth or stock.
VEGETABLE
AMOUNT
PREPARATION
TIME
SUGGESTIONS
Fresh asparagus
1½ lbs.
4-inch pieces
12 to 14
Season with lemon
minutes
slices, salt and pepper
Fresh green beans
2 lbs.
Whole beans,
16 to 18
Season with dill,
trimmed
minutes
salt and garlic
pepper
Fresh beets
2 lbs.
Peeled and cut
24 to 26
Add orange peel, salt
into wedges
minutes
and pepper
Fresh broccoli
1 bunch,
Broken into florets 12 to 14
Add sliced garlic and
about 12 oz.
minutes
fresh thyme leaves
Fresh carrots
2 lbs.
Peeled and cut
19 to 21
Season with fresh
into chunks
minutes
dill and parsley
Fresh cauliflower
1 head
Cut into florets
21 to 23
Serve garnished with
minutes
buttered bread crumbs
Fresh corn on the cob
4 ears
Broken into
12 to 15
Season with chives or
2½-inch pieces.
minutes
parsley
Sugar snap or
2 lbs. or
Trimmed
14 to 16
Serve drizzled with
snow peas
7 cups
and left whole
minutes
soy sauce and
chopped green onions
PROBLEM
POSSIBLE CAUSE
SOLUTION
Some kernels of rice do not
seem fully cooked
The rice was not allowed to
finish cooking.
Once switch on rice cooker
changes to WARM allow
rice to rest for 15 minutes
before serving.
Rice cooking bowl not as
clean as I would like.
Starch builds up on sides
and bottom of bowl.
Fill bowl with hot soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom. Rinse.
Rice boils over.
Too much rice is being
cooked.
Make sure to cook no more
than the maximum amount
suggested in the Use &
Care. The amount of rice to
be cooked should match the
marking on the bowl.
Summary of Contents for RC5428
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