MAINTAINING YOUR RICE COOKER
Cleaning: Before cleaning your rice cooker, always unplug and allow cooling.
Remove the inner pot and lid from the rice cooker and wash then in hot sudsy water.
Rinses completely, and then dry with a soft clean cloth. Clean the outside of your
cooker when necessary with a clean damp cloth or with a mild dish detergent. NEVER
use abrasive cleaners. Do not use any metal tools or steel wool on the outside finish or
on cooking pot as they may cause damage. Do not submerge any part of the rice
cooker body in water. To clean the heating plate and thermo-control plate, use steel
wool to polish or remove any residue. Then wipe with a damp cloth. Allow drying
completely before re-using. You must keep the heating plate and thermo-control plate
free from any foreign objects; otherwise the cooker will not operate properly. Any
residue of vinegar or salt may cause your inner pot to corrode. Always cleanse
completely after each use.
Any servicing other than cleaning should be performed by an authorized service
representative.
QUICK CLEANING TIP
Add 1/2 cup of water and a small amount of liquid dish or dishwasher detergent to
inner pot. Press the switch to COOK and allow heating for 10 minutes. Cool. Rinse
well and dry completely before re-using.
ABOUT RICE
Rice is a valuable source of complex carbohydrates and nutrition. It has no fat and is
rich in thiamine, niacin and iron. An interesting note, more than half of the world’s
population eats rice every day.
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
flavourful and fragrant.
SHORT GRAIN RICE
This variety, while softer and sticker is the rice most commonly used in oriental recipes.
The “California” variety is soft; “Sweet Rice”, often called “Pearl” rice, is rounder 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 the healthiest variety. If offers itself in it’s natural
unbleached, bran rich form. It contains more B-complex vitamins, irons, calcium and
fibre 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 colour. Wild rice makes a
wonderful stuffing for poultry when cooked with broth and mixed with your favourite
dried fruits.
