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7
• Measure the rice and rinse it thoroughly under running water in a sieve for
a long time (except for risotto rice which should not be rinsed). Then place
the rice in the bowl together with the corresponding quantity of water.
• Make sure that the rice is well distributed around the whole surface of
the bowl, in order to allow even cooking.
• Add salt to your personal taste if required.
• Water may be substituted to stock. If using stock, there is the risks of
rice browning a bit in the bottom.
• Do not open the lid during cooking as steam will escape and this will
affect the cooking time and the taste.
SOME RECOMMENDATIONS FOR BEST RESULTS WHEN
COOKING RICE
COOKING GUIDE FOR OTHER TYPES OF RICE
Type of rice
Measuring
cup of rice
Weight
of rice
Water level in
the bowl (+ rice)
Serves
Approximative
cooking time*
Rice cooking
Round white
rice (Italian
rice - often a
stickier rice)
6 870 g 6 cup mark 7per.-8per. 48 min
10 1450 g 10 cup mark 10pers-12pers 53 min
Whole grain
Brown rice
6 887 g 6 cup mark 7per.-8per. 49 min
10 1480 g 10 cup mark 10pers-12pers 56 min
Risotto rice
(Arborio type)
6 870 g 6 cup mark 7per.-8per. 45 min
10 1450 g 10 cup mark 10pers-12pers 53 min
Glutinous rice
6 736 g 5 cup mark 7per.-8per. 47 min
10 1227 g 9 cup mark 10pers-12pers 48 min
Brown rice
6 840 g 6 cup mark 7per.-8per. 49 min
10 1400 g 10 cup mark 10pers-12pers 53 min
Japanese rice
6 900 g 6 cup mark 7per.-8per. 51 min
10 1500 g 10 cup mark 10pers-12pers 54 min
Fragrant rice
6 870 g 6 cup mark 7per.-8per. 48 min
10 1450 g 10 cup mark 10pers-12pers 54 min
• Rinse the rice thoroughly before cooking except for risotto rice.
* The rice cooker will automatically determine the exact cooking time
depending on the quantity of water and rice placed in the bowl.
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