Cuisinart FRC-1000 Instruction/Recipe Booklet page 12

SUSHI RICE
RICE/GRAIN
White Sushi
Brown Sushi
SMALL GRAINS
RICE/GRAIN
Quinoa
Couscous
Bulgur
Amaranth
Buckwheat
Teff
CHEWY GRAINS
RICE/GRAIN
Wheat/Rye/Spelt Berries
Farro (soaked overnight)
Freekeh
Barley (soaked overnight)
Black Rice
DRY AMOUNT
For these grains, use
the cooker cup
(provided) up to a
maximum of 10
cooker cups.
DRY AMOUNT
1 cooker cup
(maximum10 cooker cups)
1 cooker cup
(maximum 6 cooker cups)
1 cooker cup
(maximum 4 cooker cups)
1 cooker cup
(maximum 8 cooker cups)
1 cooker cup
(maximum 6 cooker cups)
1 cooker cup
(maximum 6 cooker cups)
DRY AMOUNT
1 cooker cup
(maximum 4 cooker cups)
1 cooker cup
(maximum 4 cooker cups)
1 cooker cup
(maximum 4 cooker cups)
1 cooker cup
(maximum 4 cooker cups)
1 cooker cup
(maximum 6 cooker cups)
LIQUID AMOUNT
Corresponding 45 minutes
Water Level
marking in the
cooking pot.
Example: 1 cooker
cup, add water up
to the 1 cup line.
LIQUID AMOUNT
Level 1
1 cup (US Standard)
1 cup (US Standard)
1 cup (US Standard)
Level 2
Level 1
LIQUID AMOUNT
Level 2
Level 1
1¾ cups (US
Standard)
Level 2
Level 1
12
APPROXIMATE
COOKING TIME
Approximate
cooked yield of
sushi rice is
about 1½ cups
(US Standard)
cooked rice per
1 cooker cup dry
rice.
APPROXIMATE
COOKING TIME
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
20 minutes
APPROXIMATE
COOKING TIME
45 minutes
45 minutes
45 minutes
45 minutes
30 minutes
COOKED YIELD
COOKED YIELD
3 cups
2 cups
1½ cups
1½ cups
3 cups
2 cups
COOKED
YIELD
3 cups
3 cups
3 cups
2½ cups
2 cups