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If your rice is dry or hard/chewy when the rice cooker switches to "Keep-Warm" mode, additional
water and cooking time will soften the rice. Depending on how dry your rice is, add ½ to 1 cup of
water and stir through. Close the lid and press the power switch.
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When rice cooker switches to "Keep-Warm" mode, open the lid and stir the rice to check the
consistency. Repeat as necessary until rice is soft and moist. Rice is too moist/ soggy after cooking.
If your rice is still too wet or soggy when the rice cooker switches to "Keep-Warm" mode, use
the rice paddle to stir the rice. This will redistribute the bottom (moistest) part of the rice as well
as release excess moisture. Close the lid and allow to remain on "Keep-Warm" mode for 10-30
minutes as needed, opening the lid and stirring periodically to release excess moisture.
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Spraying the inner pot with a light coating of nonstick cooking spray is a great way to make cleanup
easier without adding flavor or calories to your meal.
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When a recipe calls for salt, use kosher salt. It has no impurities or additives and dissolves easily.
You will need to use about one an half more kosher salt than you would table salt.
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If the rice cooker shuts off before the food is totally cooked, add more water and start the
cooker again.
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Stocks and broths can be used in place of water to add flavor and improve texture when cooking
rice. Stocks and broths can be found in your local supermarket. Another option is to use bouillon
cubes (they come in a wide variety of flavors). One cube and one cup of water usually makes one
cup of stock.
Safety Considerations
Rice cookers cook at very high temperatures and will produce large amounts of
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steam. Use extreme caution when opening the rice cooker during and after the
cooking cycle.
the escaping steam.
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If a recipe calls for the sautéing of butter or oil, use extreme caution, as you would when cooking
with other hightemperature devices like a stove or oven. The inner pot will be hot, so use a long-
handled plastic or wooden spoon for stirring. DO NOT USE the short-handled rice paddle for this
type of cooking.
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It is important to remember that the cooking cycle of the rice cooker is controlled by the
temperature of the inner pot. When liquid boils off, the temperature will rise, causing the rice
cooker to automatically shift into the low temperature "Keep-Warm" mode. This is fine for making
rice dishes but if a recipe calls for steaming or making soups, where copious quantities of liquid
are used, the rice cooker will not shut off until all liquid is boiled away. Follow the recipe carefully
and do not leave the rice cooker unattended as it will continue to cook at high temperatures when
making soups, stews, chillis and steaming. Monitor the cooking process. MANUALLY TURN OFF
the rice cooker when the time that the recipe stipulates has elapsed.
About Rice
Courtesy of the USA Rice Federations
For recipes and rice information visit the USA Rice Federation online at: www.usarice.com/consumer.
The following are the commonly available varieties of rice and their characteristics:
Long Grain Rice
This rice has a long, slender kernel three to four times longer than its width. Due to its starch composition,
cooked grains are more separate, light and fluffy compared to medium or short grain rice. The majority of
white rice is enriched to restore nutrients lost during processing. Great for entrees and side dishes – rice
bowls, stir-fries, salads and pilafs.
Medium Grain Rice
When compared to long grain rice, medium grain rice has a shorter, wider kernel that is two to three
times longer than its width. Cooked grains are more moist and tender than long grain, and have a greater
tendency to cling together. Great for entrees, sushi, risotto and rice puddings.
Short Grain Rice
Short grain rice has a short, plump almost round kernel. Cooked grains are soft and cling together, yet
remain separate and are somewhat chewy, with a slight springiness to the bite. Great for sushi, Asian
dishes and desserts.
When removing the lid, keep hands and face away from the rice cooker to avoid
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