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Cooking semi-polished rice, whole rice,
barley rice, germinated brown rice, or
multigrain
•
Select the “Short” menu.
•
When cooking porridge, select the “Porridge”
menu.
Cooking brown rice or multigrain brown
rice mixed in with white rice
• Multigrain brown rice is a mixture of brown rice
and multigrain.
• If the rice to be cooked includes more brown rice
or multigrain brown rice than white rice, select
the “Brown” menu.
• If there is an equal amount of brown rice or
multigrain brown rice and white rice, or there is
more white rice than brown rice or multigrain
brown rice, select the “Plain” menu. (See P.11.)
(Soak the brown rice separately for 1 to 2 hours
before cooking.)
Cooking multigrain together with white
rice
• The amount of multigrain should be less than
20% of the volume of the white rice.
• The maximum acceptable amount for the
combination of white rice and multigrain is 8
cups.
• Place the multigrain on top of the white rice.
Mixing them together may result in improperly
cooked food.
• If the multigrain is too hard, soak it separately
for approximately 1 hour prior to cooking and
then place it on top of the white rice.
• Small grained multigrain, especially amaranth,
can expand and stick to the inner lid.
Cooking multigrain together with brown
rice
•
Be sure to select the “Brown” menu.
• The maximum acceptable amount for the
combination of brown rice and multigrain is 6
cups.
Cooking short-grain rice
•
When cooking short-grain rice, select the “Short”
menu. When cooking seasoned rice with various
ingredients using short-grain rice, select the
“Mixed” menu. Dark brown crisp rice may be
formed when cooking short-grain rice. Selecting
any other menu may result in improperly cooked
food.
Tips on making delicious rice
Select quality rice and a good storage
location.
• Choose freshly polished, glossy rice with a
uniform grain size.
• Store rice in a cool, dark, well-ventilated place.
Carefully measure the rice using the
supplied measuring cup.
1 cup (level filling) is
approximately 0.18 L.
Use the supplied
measuring cup for
rinse-free rice as well.
Rinse the rice quickly.
Pour rice in the inner pot and add plenty of water.
Lightly stir the rice and discard the water quickly.
Use cold water and quickly rinse the rice by hand
so that the rice does not absorb the starchy water.
Cooking rinse-free rice
• Add rinse-free rice and water, and then stir well
from the bottom so that every individual grain
of rice becomes immersed in the water. Merely
adding water to the rice prevents it from soaking
in the water and may cause improperly cooked
rice.
• If the added water turns white, we recommend
you rinse the rice thoroughly by replacing the
water once or twice. The water turning white
is due to starch in the rice and not its bran.
However, cooking the rice with the starch left in
the water may lead to burned rice, the contents
boiling over, or improperly cooked rice.
Adding other ingredients to rice
The total amount of ingredients should be no
more than approximately 70 g per cup of rice. Mix
seasonings well and then add other ingredients
on top of the rice. If other ingredients are to be
added to the rice, be sure to use no more than
the acceptable maximum amount (see the table
below).
Menu
Maximum amount
Mixed
6 cups
Sweet
5 cups
Brown
5 cups
• Do not open the lid during cooking to add other
ingredients.
• Add water prior to adding the ingredients.
Adding water after the ingredients results in the
cooked rice being too firm.
• The following cases may result in improperly
cooked or burned rice.
• When too much of seasonings such as soy
sauce, sweet cooking rice wine, etc. are
added
• When seasonings are settled at the bottom
• When ketchup or tomato sauce is added
• When other ingredients are mixed with rice
• When adding ingredients to porridge, add
water to the rice so that the water level after the
ingredients are added is not over the top line for
porridge.
Add water according to the type of rice
and your personal preference.
Amount of water to add
If adding more or less water than the
recommended amount, do not deviate from that
amount by any more than 1/3 of one line. Doing
so may cause the contents to boil over.
Menu
Corresponding scale (Use the
corresponding scale on the inner pot
as a reference.)
Plain
“Plain” scale
Synchro-Cooking
“Plain” scale
Quick
“Plain” scale
Short
“Plain” scale
Mixed
“Plain” scale
Sweet (sweet
rice)
“Sweet” scale
Sweet (sweet
rice and
non-glutinous
rice)
Between the “Plain” and “Sweet”
scales
Brown
“Brown” scale
Porridge
Hard porridge: “Porridge • hard” scale
Soft porridge: “Porridge • soft” scale
•
When cooking rinse-free rice, use the “Plain”
scale as a reference but add a little extra water
(until it just covers the corresponding line).
• When cooking germinated brown rice, whole
rice, semi-polished rice, barley rice,or multigrain
rice, use the “Plain” scale as a reference.
•
If the amount of water to add is specified on a
package of germinated brown rice or multigrain
brown rice, follow the directions on the package
and add water according to your personal
preference.
Read P.14 to15 for preparations
before cooking rice and P.16 to 20 for
how to cook rice.
