Zenchef H01-1599A, Instruction Manual

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RICE & GRAINS
Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their volume of
lukewarm water for at least four (4) hours or overnight if required. Do not soak rice. Do not add salt to
water, since it may toughen the grains and inhibit hydration. Rice and grains are best slightly
undercooked if they are to be added to soups or casseroles.
* Pearl barley, oatmeal or other cereals can foam, froth, and sputter, which can clog the pressure release
device (steam vent). These foods should not be cooked in a pressure cooker.
*Cups referenced are with the included "rice measuring cup."
White Rice
Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly
stickier than stovetop rice, more like rice from a rice cooker or Asian restaurants. The butter or oil are to
prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a purchased
broth).
White rice is cooked by pressing the RICE button and using Natural Release. See instructions for
directions to cook white rice.
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