COOKING RICE
GENERAL INFORMATION
Rice is grown on marshy land that floods easily. It does not need to
be milled or ground; only the outer husks must be removed,
leaving behind what is known as brown or whole rice, the most
nutritious of rices.
Information has recently been published about more healthful
ways to eat, by consuming less fat, less protein and more complex
carbohydrates in our diets. Because brown rice is about 8%
protein, 87% carbohydrates and almost no fat, it is a perfect
ingredient in a healthful diet.
Because rice is a valuable source of carbohydrates, it is starchy by
nature. To obtain fluffier, less starchy rice, you can rinse the rice
before cooking. But by rinsing or soaking the rice, you lose some
of the vitamins, which are water soluble. Therefore, rinsing or
soaking rice is not recommended because of the nutrient loss.
TYPES OF RICE
Brown Rice
- Contains more vitamin B complex, iron and calcium
and takes longer to cook (about 50 minutes) than white rice. Its
flavor is nutty and its texture is chewy. (See Cooking Chart on
page 11.)
White Rice
- Includes several kinds of white rice, most of which
can be prepared in your
FARBERWARE
®
Automatic Rice Cooker.
(See Cooking Chart on page 11.)
Long-Grain Rice
- Less starchy than short-grain rice, so it separates
into individual grains more than short-grain rice.
Short-Grain Rice
- More moist and tender than long-grain rice. It
has a softer texture and starchier flavor.
White rice will take about 20-25 minutes to cook, (brown rice
approximately 50 minutes). When rice is done, the
FARBERWARE
®
Automatic Rice Cooker will automatically go into the
WARM
Mode and the AMBER
ON/WARM
Light will go on. Allow rice to
stand on
WARM
for 10 to 15 minutes to ensure fluffy rice. You can
keep cooked rice on the
WARM
setting for several hours without
the taste of the rice being affected. Do not remove Cover until
ready to serve.
The Inner Pot remains very hot after cooking or
keeping warm. Use a pot holder when handling.
10
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