Aroma ARC-960S, Инструкция по эксплуатации

Страница: 10 / 18

Cooking times are approximate. This table is for reference only.
Possible variations in cooking times may be caused by one or more of the
following factors:
• Variations in the type of rice being cooked
• Variations in the amount of rice and/or water in the inner pot
• If you are making a second batch of rice shortly after the first
batch, cooking times may be reduced because the heating
element will already be warm.
• Opening the lid during the cycle causes a loss of heat and steam.
Cooking time may be prolonged if the lid is opened before the
rice is finished.
*Brown rice requires an additional 1/4 cup of water per cup of
uncooked rice
.
8
COOKING TIME GUIDE
WHITE RICE
UNCOOKED
CUPS
COOKING
TIME
BROWN RICE
UNCOOKED
CUPS
COOKING TIME
2 Cups 30-35 Min 2 Cups 1:40-45 Min
3 Cups 32-37 Min 3 Cups 1:42-47 Min
4 Cups 34-39 Min 4 Cups 1:50-55 Min
5 Cups 38-43 Min 5 Cups 1:54-59 Min
6 Cups 40-45 Min 6 Cups
1:56-2:01
Min
7 Cups 41-46 Min 7 Cups
1:58-2:03
Min
8 Cups 43-48 Min 8 Cups
2:00-05
Min
9 Cups 44-49 Min 9 Cups
2:03-08
Min
10 Cups 46-51 Min 10 Cups
2:05-10
Min
1 1/2 cups long grain rice
3 cups low-sodium chicken broth
4 ounce can diced green chiles
1 small white onion, diced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch
pieces
1 tsp. salt
1/4 tsp. cayenne pepper
6 flour tortilla wraps
1 cup lowfat sour cream
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh chives, chopped
1 cup Monterey Jack cheese, shredded
Place the rice, chicken broth and chiles in the inner pot. Stir with a
long-handled plastic spoon. Add the onion, chicken meat, salt and
cayenne pepper. Cover and press the White Rice button.
While the chicken and rice cook, loosely wrap the four tortillas in a paper
towel and place them in the steamer tray. Combine the sour cream,
cilantro and chives in a small bowl. After the rice has steamed for 25
minutes, open the lid, keeping hands and face away to avoid steam
burns, and use oven mitts to place the tortilla-filled steamer tray into
the rice cooker. Steam for an additional 5 minutes. Using oven mitts,
remove the tray and check the chicken with the tip of a knife to
determine that the chicken is cooked through and no pink remains. Add
the sour cream mixture to the rice, carefully replace the steam tray with
the tortillas and steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the
wraps. Layer the Jack cheese over all and wrap. Serves 4.
25
Monterrey Green Chile Chicken Wraps