Helpful Hints
•
Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
•
You can adjust the amount of water and/or rice to your own
taste preferences.
•
When steaming vegetables please reference the steaming chart in
this manual. The charts are merely a guide, you may wish to adjust
the times according to your own taste preferences.
• Washing Rice
When rice is milled some bran and residues adhere to the surface of
the rice. You can remove these residues by first washing the rice with
water before cooking. This will remove excess starch & residues,
which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to accurately
measure the rice. Add the desired amount of rice to the rice cooker
inner pot. Fill with cold water until all of the rice is submerged. Wash
the rice by simply stirring the rice around in the water and rubbing
between your hands. You will notice that the color of the water will
become cloudy as the rice is cleaned. Without spilling the rice tip the
inner pot to remove the cloudy water and repeat several times until
the water remains clear.
• Cooking other types of rice
Your Wolfgang Puck Rice Cooker can handle a wide variety or rice
such as long grain rice, wild rice, yellow rice, brown rice, basmati rice,
etc. When cooking rice other than short grain white rice it will be
necessary to increase the amount of water by 1.5 – 2 times more
than the standard short grain white rice recipe. Adjust to suit your
own personal taste.
• A note about the measuring cup provided with your rice cooker
Your rice cooker is able to cook a maximum of 10 cups of raw rice,
which is the equivalent of 20 cups of cooked rice. A rice cooker cup
is equivalent to 6 ounces, or approx 3/4 of a cup. This is why it is
important to use the measuring cup that came with your rice cooker
and not a standard 8 cup measure.
10
9
Fresh Vegetable Steaming
Chart
Pour 1 cup of water into steamer; place vegetables in steamer basket.
VEGETABLE
QUANTITY
TIME
Asparagus, stems
1 pound
10 to 12 minutes
trimmed
Green or Wax Beans,
1/2 pound
12 to 13 minutes
whole
Broccoli, spears
3/4 pound
13 to 15 minutes
Broccoli, flowerets
3/4 pound
12 to 14 minutes
Cabbage,
1/2 medium head
16 to 18 minutes
cut into 4 wedges
(1 pound)
Carrots, 1-inch slices
1/2 pound
10 to 12 minutes
Carrots, 1-inch slices
1 pound
13 to 15 minutes
stir halfway
through cooking
Cauliflower, flowerets
1 pound
12 to 14 minutes
(about 6 cups)
Corn-on-the cob,
2 ears
12 to 14 minutes
each halved
Red or white potatoes,
1 pound
18 to 20 minutes
medium, quartered
Red or white potatoes,
2 pounds medium
27 to 30 minutes
medium, quartered
stir halfway
through cooking
Sweet potatoes,
1 pound
19 to 20 minutes
medium, quartered
Snow peas
1/2 pound
8 to 9 minutes
Spinach, stems trimmed
1/2 pound
10 to 11 minutes
Zucchini or summer
1 pound
11 to 12 minutes
squash, sliced
