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11
Rice Cooking Tables
Uncooked Rice Cold Water Serves of Cooked Rice
½ measuring scoop ½ measuring scoop 1
1 measuring scoop 1 measuring scoop 2
1 ½ measuring scoop 1½ measuring scoop 3
Uncooked Rice
Cold Water
(Add to 'RAW' Line marking
inside bowl)
Serves of Cooked Rice
½ measuring scoop
0.5 RAW level marking on bowl
(or 1 measuring scoop)
1
1 measuring scoop
1.0 RAW level marking on bowl
(or 1 1/2 meauring scoop)
2
White Rice (Long or Short Grain)
Brown Rice
NOTE: The quantity of water required will depend on the type of rice as
well as personal preference of the texture of the cooked rice. Add extra
water for fluffier rice or reduce the water for firmer rice. Some varieties may
require more water for cooking.
NOTE: Allow sufficient time when cooking brown rice and if desired, stir half
way though cooking. When cooking brown rice, starchy bubbles will form
under the lid during cooking and will dissipate when left to stand on WARM
for 10 – 15 minutes after cooking. Rinse rice with water before cooking to
minimise starch.
NOTE: When using the "RAW' line marking inside the bowl, place the rice
into the bowl first, then add water to the line.
NOTE: To cook wild rice, combine as a blend with white or brown rice. If
you add too much water, the excess water may overflow during cooking.
Start by cooking with the recommended quantity of water and if the results
are still a bit hard, add some water and push the selector control lever
down to COOK again.
Do not place your face or any other body part over the mini
cooker whilst in use as the steam can cause serious burns.
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