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Tips for cooking rice
Try cooking rice, and then adjust
the amount of water.
See page 12 for "Cooking courses".
Pre-washed rice
●
When water is poured in, stir the rice from the bottom to mix the rice and water together. If the water becomes cloudy,
drain the water and wash it again 1 or 2 times. (This prevents the rice from cooking badly, scorching and boiling over.)
Add water according to the "Pre-Washed rice" water level scale, and select the <Washed> course when cooking the rice.
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Mixed rice / sweet rice
●
For tips on cooking these types of rice, see "When you add ingredients and seasonings" on page 19.
If you want to cook sweet rice mixed with white rice, use water slightly more than the water level scale for "Sweet rice".
●
(As a guide, use about 60 ml per cup of white rice.)
Congee
Use the <Congee> course.
●
●
Add salt and other seasonings after the congee is cooked. (If seasonings are added from the beginning, the rice may not
cook properly.)
Depending on the type of rice, the water temperature, and how the rice was washed, water droplets may come out of the
●
steam vent.
●
Congee cannot be made from cooked rice.
When making traditional Japanese congee that contains the 7 herbs of spring, do not mix the greens from the
start. (The steam vent may become blocked, causing steam leaks, burns and damage.)
Boil the greens, and add them after the congee is cooked.
Rice with mixed grains
●
Use the <Grains> course. (Up to 2 cups can be cooked.)
For the amount of mixed grains to be added to rice, follow
●
the instructions printed on the package of the mixed
grains. (If there are no instructions on the package, add
the mixed grains at about 10% of the amount of the white
rice to be cooked.) You may also cook pre-washed rice.
Wash white rice quickly until water becomes clear, add
●
water to the appropriate water level scale by the number
of cups for "White rice"; or by the number of cups for
"Pre-washed rice" for pre-washed rice.
●
When cooking this type of rice the steam vent may
become dirty, so be sure to clean the inside of it.
If you are using grains that float in water, soak the rice
and grains for 2 to 3 hours, and only cook the rice when
the grains have sunk.
( Floating grains may block the steam vent, causing
steam leaks, or the deformation or damage of the
cooker.)
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(Processed rice that does not require pre-washing)
➡
For cooking "Mixed rice with ingredients" and "Sweet rice with red beans" see pages
19 and 20.
S ince congee and multi-grain rice is high in water
●
content, ensure to use the dedicated cooking
courses (not <Quick> course, and so on).
( Otherwise, the cooker may boil over or you may get burned.)
D o not increase the amount of water too much.
●
( The allowable additional amount of water is up to 2 mm over
the water level scale as a guide.)
Partially milled rice
●
Use the <Grains> course.
Wash partially milled rice thoroughly to remove its brans.
●
Depending on the rice milling degree, the milled brown
●
rice may be called differently; "30%-milled rice" (similar
to brown rice), and "70%-milled rice" (similar to white
rice).
Germinated brown rice
Use the <Grains> course.
●
●
It is recommended to cook germinated brown rice with
white rice in a ratio of 0.5 to 1. You may also cook
germinated rice only.
Cooking courses when other grains are mixed
with the rice
When mixed with white rice → <Grains>
When mixed into white rice congee → <White / Congee>
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2016/07/22
16:33:23
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