FLAVORED RICE
To flavor rice, the following liquids can be used instead of water.
• Chicken or beef stock
• Orange juice
• Pineapple juice (1/2 juice, 1/2 water)
• Tomato juice (2/3 juice, 1/3 water)
• Milk
• Vegetable soup
You can also flavor the rice by adding the following:
• Mixed herbs
• Saffron – 3 ml (1/4 tsp) per 225g (8 oz.) of rice
• Parmesan cheese
• Sautéed chopped onions
NOTE:
If ingredients, other than liquids, have been added to the rice, the
‘Warm’ cycle should be on for no longer than 1 hour. This will keep the
flavors fresh.
HINTS:
1. There are differing opinions about whether rice should be washed
before cooking. Those in favor argue that this washes away the
starch content and ensures non-sticky grains. Those against feel
valuable soluble vitamins and minerals are lost. Drier, fluffier rice is
obtained by pre-washing rice. To pre-wash rice, rinse uncooked rice
in Rice/Cooking Bowl with cold water and drain thoroughly.
2. Brown rice may be cooked using the same instructions as for
white rice. (Note: For best results we suggest washing the brown
rice thoroughly before cooking.) It is important to leave the rice in the
‘WARM’ cycle for a minimum of 30 minutes, as brown rice takes
slightly longer to prepare.
3. As a general guide allow 2 oz. (56g) of uncooked rice per person.
When cooked, rice will usually double its volume and weight.
4. Ensure that the rice is level in the Rice/Cooking Bowl so that it cooks
evenly and properly.
5. If desired, add a little butter or oil (15 ml/1 tbsp. per cup of rice) at the
start of cooking to moisten the grains of rice.
6. Fluff up the rice at least once during the ‘WARM’ cycle.
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