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20
Brown Rice
MIN – 2 cups | MAX – 10 cups
Use the same cup measure for both
rice and water.
Uncooked
Rice
Measures
Water
Measures
Cooked
Rice
Measures
2 cups 3 cups (up to
the ‘2’ marking
inside the bowl)
4 cups
4 cups 5 cups (up to
the ‘4’ marking
inside the bowl)
8 cups
6 cups 8.5 cups (up to
the ‘6’ marking
inside the bowl)
12 cups
8 cups 11 cups (up to
the ‘8’ marking
inside the bowl)
16 cups
10 cups 13.5 cups (up to
the ‘10’ marking
inside the bowl)
20 cups
NOTE: The cooking table uses the
cup provided with the Pressure
Express for all measurements.
For an accurate result, pour the
rice first and fill with water until
you reach the corresponding
marking inside the cooking bowl.
TIP: To avoid any matting at the
base of the rice, cut a circle in
non-stick baking paper the same
size as the rice cooker bowl and
place at the bottom.
TIP: After cooking is over, wait for
at least 10 minutes before opening
the rice cooker. It will give some
time to the rice to absorb any
excess moisture.
WARNING: Some foods
expand during pressure
cooking such as rice
and legumes. Do not
fill removable cooking
bowl over ½ full.
For Best Results
• Wash rice well until water runs
clear. Drain well and then add
rice to removable cooking bowl.
• Measure rice and the water
or stock using the same rice
measuring cup provided and add
to removable cooking bowl.
• When cooking rice, cereals or
pasta, use the ‘slow release’
method for venting steam.
• Using boiling water or stock will
speed up pressurisation time.
• If water has not been completely
absorbed when pressure cooking
is finished, stir rice to evaporate
excess moisture before removing
from removable cooking bowl.
NOTE: When cooking rice,
cereals or pasta, depressurise
using the slow release method.
Using Your Kambrook Pressure Express continued
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