Kemar KRC-190 Instruction Manual page 57

A FEW STEPS TO PERFECT PREPARATION
CRISPY RICE
1. Wash the rice. You can use the Innetopf to do this. To make the rice more flavorful, soak it in water
for at least one hour before cooking.
2. Fill the inner pot with the recommended amount of water. Usually comes for a measuring cup of
white rice only a measuring cup of water. If too much water is added, the rice may not be crispy.
Make sure that the inner pot has not gotten wet on the outside. Wipe it dry with a cloth. Put the inner
pot in the device.
3. Close the lid so that it clicks into place. Switch on the device via the ON button by keeping the
ON button pressed for approx. 3 seconds. A beep sounds and the display lights up.
4. Press the touch button "CRISPY RICE" on the control panel of the device. The Flavor button also
lets you set whether you want your rice hard (rather dry and with a bite), medium ( neither dry nor
soft) or soft (rather soft). Then the LED lights up and a signal tone sounds.
5. Approx. 8 minutes before the end of cooking, the display shows the remaining time. The rice
swells up in this phase. The rice can already be taken for consumption during this phase. In order for
the full flavor of the rice to develop, it is advisable to wait until the end of this phase.
6. After the rice is cooked, the cooker will automatically switch to "KEEP WARM" mode and a beep
will sound, which stops the rice from cooking, but keeps it warm at around 70 degrees. To end the
warm-up mode, press the CANCEL button. A beep sounds to confirm.
7. Switch off the multi-cooker via the OFF button. The touch button must be held down for approx. 3
seconds.
8. Gently open the lid and stir the rice with the included rice ladle. Use the supplied rice ladle to
avoid scratching the inner pot. Do not use sharp or pointed objects to remove the rice from the pot.
Remove the hot inner pot with the help of potholders or a tea towel.
TAHDIG / PERSIAN RICE WITH CRUST
With the crispy Rice function, you can also prepare Persian rice with the tasty rice crust (Tahdig =
rice crust). Ingredients: 3 measuring cups of Sadri rice, 1-2 tbsp sugar, 1 tbsp butter, 1/2 tsp saffron,
a little sea salt, 2-3 tbsp pistachio kernels, some cumin. The rice must be rinsed until it is clear. Then
it should be soaked in salt water for at least 2 hours before being poured into the inner pot. Add 3
measuring cups of water, add the sugar, butter, pistachios and saffron and simmer for about 40
minutes in the Crispy Rice menu. The rice gets the typical crust. In some recipes potato slices will
still be added.
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KRC-190