Long Grain Rice
Typically, this rice is not starchy
and has loose, individual grains
after cooking. “Carolina” is a
little firmer, and “Jasmine” is
the firmest of the long grain
variety and is flavorful and
aromatic.
Short Grain Rice
Short grain is characteristically
soft, sticky and chewy. This is
the rice used to make sushi.
“California” Rice is soft; “Sweet
Rice”, often called “pearl” rice
for its round shape, is extra
sticky and is excellent for
making rice pudding.
Brown Rice
Brown rice is often considered
the most healthy variety. It has
bran layers on the rice grains
and contains more B-complex
vitamins, iron, calcium and
fiber than polished (white) rice.
The most popular brown rice is
long grain and has a chewy
texture.
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 color.
Wild rice makes wonderful
stuffing for poultry when
cooked with broth and mixed
with your favorite dried fruits.
10
ABOUT RICE
Rice is a valuable source of low-fat, complex carbohydrates and is rich
in thiamin, niacin and iron. It is an essential ingredient for a healthy
diet.
There are many different varieties of rice available in the market. Your
Aroma Rice Cooker cooks them all perfectly, every time. Below are the
commonly available varieties of rice and their characteristics:
2 tbsp.
extra virgin olive oil
1 cup
coarsely chopped onion
1
red bell pepper, peeled and diced
1
medium stalk celery, diced
1 cup
uncooked long-grain rice
1 3/4 cups
chicken broth
1 can (14 oz) tomato pieces with juice
1 tbsp.
tomato paste
1/2 tsp.
dried thyme
3/4 tsp.
kosher salt, or 1/2 tsp. regular salt
-
freshly ground black pepper to taste
1 pinch
powdered cloves
1/4 tsp.
prepared chili powder
1 tbsp.
dried parsley
6-8 drops
Tabasco sauce
1/3 cup
diced ham
6 oz.
smoked Polish sausage, cut into slices
6-8
medium shrimp (optional)
Heat oil in the inner pot and, using extreme caution, sauté onion,
pepper, and celery for 3-4 minutes to soften (see Safety Considerations
on page 11). Use a long-handled wooden spoon for stirring to avoid
burning hands on the inner pot. Add rice and stir to coat. Add
remaining ingredients. Close the lid and press Steam/Cook button.
Allow to cook, stirring once or twice, until the rice is tender and meat is
cooked through. Allow jambalaya to stand for about 10 minutes before
serving on warmed plates. Serves 4.
19
Jambalaya
Steamed Sweet Potatoes
1 lb.
sweet potatoes
Peel and cut potatoes into 1-inch cubes and place in a single
layer in the steam tray. Add 2 cups water to the inner pot and place in
the rice cooker. Place steam tray into the inner pot, close lid, and press
Steam/Cook button. Steam until potatoes are tender, about 17 minutes
after water boils. Test potatoes: carefully open the lid, keeping hands
and face away to avoid steam burns. Using a fork, test potatoes for
doneness. Take care not to touch sides of steam tray or inner pot, as
they will be hot. If potatoes are not done, close lid and steam for an
additional few minutes. Use oven mitts to remove steam tray from rice
cooker and serve potatoes immediately with butter
.
