5
Instructions For Use
Cooking Rice
With the Automatic Rice Cooker, you can cook any kind of rice.
1.
Measure the amount of rice that you would like to cook.
A 180 ml (3/4 cup) Measuring Cup is included with your
cooker. Filling the cup with rice makes approximately 3
cups of cooked rice.
NOTE: Make sure that the rice is leveled when the cup
is filled.
The RA14 Rice Cooker has the capacity for
14 measuring cups of dry rice.
2. For Best Results...
Pour desired amount of rice into a separate container.
Wash and rinse the rice until the rinse water is clear.
3. Take the Inner Pot out of the Rice Cooker
Place the washed rice into the Inner Pot and add
appropriate amount of water. (If you are making 14 cups of
dry rice, add water to the “14” mark in the inside of the
Inner Pot.)
4. Replace the Inner Pot back into the Automatic Rice
Cooker.
Rotate it slightly to make sure that it is well seated on the
Heating Plate.
NOTE: Make sure to always wipe down the outer
surface of the Inner Pot. If the Inner Pot is wet
when placed into the Cooker, this may cause a
cracking noise while the unit heats up. Keep the
outer surface dry to prevent damage to the inner
workings of the appliance.
5.
Close the Lid. When the Lid is closed, the vacuum seal
takes affect.
CAUTION: Do not operate the Automatic Rice Cooker
without closing the Lid. Burns or other serious
injury may occur.
10
1 teaspoon turmeric
1 teaspoon salt
Reserve:
Hot chili oil
Red pepper flakes
Lettuce or spinach greens
3 measuring scoops (2-1/4 cups)
Wehani or mixed blend rice
1 measuring scoop (3/4 cup)
green lentils
1-1/4 cups water
3 cloves garlic, pressed
1 onion, chopped
2-inch knob ginger root, grated
1/3 cup fresh cilantro, chopped
Recipes
Spicy Thai Rice and Lentils
Serves 6-8
Place rice and lentils into the Automatic Rice Cooker, then add water.
Mix in remaining ingredients (except chili oil, pepper flakes and greens).
After rice has been fully cooked, add a few drops of hot chili oil and red
pepper flakes to each serving, if desired. Serve on chilled lettuce or
spinach greens.
2 cups (about 8 ounces) sliced
fresh mushrooms
1-1/4 cup halved cherry tomatoes
1 cup avocado chunks
1 cup sliced olives
1/2 cup chopped red onion
6 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoon fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
6 cups cooked jasmine rice, cooled
(3 measuring cups of dry rice)
Red onion rings, for garnish
Combine mushrooms, tomatoes, avocado, olives and onion in shallow
dish. Combine vinegar, oil, parsley, salt and basil in separate bowl and
pour over vegetables. Cover and chill 2 to 3 hours. Add rice: toss lightly.
Garnish with red onion rings.
Marinated Vegetable Salad
Serves 8
