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ACCESSORIES:
MODEL NO. | NHS-06 | NHS-10 | NHS-18 |
COOKING CAPACITY: | 180cc-600cc (3 cups) | 180cc-1100cc (6 cups) | 360cc-1800cc (10 cups) |
POWER CONSUMPTION: | 300 W | 500 W | 600 W |
ELECTRIC RATING: | AC 120V | AC 120V | AC 120V |
Brown rice is the entire grain of rice with only the inedible outer husk removed. The nutritious, high fiber bran coating gives the rice a light brown color. Brown rice has a nut like flavor and chewy texture and retains all its natural vitamins and minerals. It takes longer to cook than white rice. One cup of uncooked brown rice makes about 3 cups cooked rice.
Model No. | Cooking Capacity |
NHS-06 | 1-2 CUPS |
NHS-10 | 1-3 CUPS |
NHS-18 | 2-6 CUPS |
Model No. | Uncooked Brown Rice | |||||
1 CUP | 2 CUPS | 3 CUPS | 4 CUPS | 5 CUPS | 6 CUPS | |
NHS-06 | 0.2 L | 0.4 L | - | - | - | - |
NHS-10 | 0.2 L | 0.4 L | *0.7 L | - | - | - |
NHS-18 | - | 0.6 L | 0.8 L | 1.0 L | 1.2 L | 1.4 L |
Note: *0.7 L is not embossed on the pan, to measure, add water to the level between 0.6 L and 0.8 L
For example: If 3 cups of brown rice are used, add the amount of water listed under 3 cups that corresponds to your rice cooker. For NHS-18 model, add water up to the number "0.8" line embossed on the inside of the pan.
Precaution: adding too much rice and/or water may cause the rice to overflow while cooking, be sure to measure properly.
FOOD | Model | Amount Lbs. | Preparation | Water cc | Cooking Time min. |
Asparagus | NHS-10 | 1/2 | in 3-inch pieces | 40 | 10 |
NHS-18 | 1 | 60 | 15 | ||
Broccoli | NHS-10 | 1/2 | flowerets with 2 1/2" stems | 40-60 | 7-12 |
NHS-18 | 1 | 60-80 | 10-15 | ||
Cabbage | NHS-10 | 1/4 | in 2" Cored wedge | 40 | 10 |
NHS-18 | 1/2 | 60 | 12 | ||
Carrots | NHS-10 | 1/2 | Sliced 1/4" thick | 80 | 15 |
NHS-18 | 1 | 120 | 20 | ||
Cauliflower | NHS-10 | 1/2 | flowerets with 2" stems | 80 | 14 |
NHS-18 | 1 | 120 | 17 | ||
Corn on the Cob | NHS-10 | 1-1/2 ears | halved 3 to 3 1/2" length | 40 | 10 |
NHS-18 | 3 ears | 60 | 13 | ||
Green Beans | NHS-10 | 1/3 | whole beans, ends trimmed | 40-60 | 7-12 |
NHS-18 | 3/4 | 60-80 | 10-15 | ||
Potatoes Round Red Skin | NHS-10 | 1 | 3 medium, halved | 180-200 | 26-31 |
NHS-18 | 1-1/2 | 5 medium, halved | 220-240 | 28-33 | |
Potatoes Yellow skin & Flesh | NHS-10 | 1 | 2 medium, halved | 180-200 | 26-31 |
NHS-18 | 1-1/2 | 3 medium, halved | 220-240 | 28-33 | |
Zucchini | NHS-10 | 1/2 | sliced 1/4" thick | 40 | 9 |
NHS-18 | 1 | 60 | 11 | ||
Yams (Oran e Skin & Flesh) | NHS-10 | 1 | 2 medium, halved | 200 | 28 |
NHS-18 | 1-1/2 | 3 medium, halved | 240 | 30 | |
Sweet Potatoes | NHS-10 | 1 | 2 medium, halved | 200 | 28 |
NHS-18 | 1-1/2 | 3 medium, halved | 240 | 30 | |
Large Eggs (Soft-Cooked) | NHS- 10 | 4-6 cs. | | 60 | 15 |
NHS- 18 | 4-6 cs. | 90 | 15 | ||
Large Eggs (Hard-Cooked) | NHS -10 | 4-6 cs. | | 120 | 19-21 |
NHS -18 | 4-6 cs. | 120 | 17-19 | ||
Fish | NHS-10 | 1/2 | | 60 | 13 |
NHS-18 | 1 | 100 | 20 |
How to Measure the Water Amount
For example: To measure 240 cc: Fill the cup to the top (180 cc) and then measure 60cc. (180 CC+60 cc=240cc)
Note: The provided measuring cup measures to only fluid ounces and differs from a standard U.S. measuring cup of fluid ounces.
RICE PUDDING
A not too sweet dessert that takes only minutes to prepare with leftover rice and a short time to cook. To keep rice from sinking to the bottom, stir gently after 9 minutes of cooking, before the top sets completely
Ingredients | NHS-10 | NHS-18 |
Large eggs Sugar Vanilla Salt Warm Milk Cold Cooked Rice Raisins Cinnamon and Sugar Garnish | 1 2 Tbsp. 1/2 tsp. a pinch 120 cc 40 cc 1 Tbsp. | 2 3 Tbsp. 3/4 tsp. a pinch 240 cc 80 cc 2 Tbsp. |
Water | 180 cc | 240 cc |
Cooking Time | 25 min. | 28 min. |
In a small bowl, whisk together eggs, sugar, vanilla and salt until blended. Stir in milk, rice and raisins. Pour into 3 ovenproof glass custard cups. (for NHS -10: 3 ounce size, for NHS-18: 6 ounce size). Place steaming tray in cooking pan; add cold water. Place filled custard cups on top of steaming tray. Cover rice cooker with glass lid. Push switch to COOKING. To test doneness, insert a table knife halfway between center and edge of pudding. If knife comes out clean it is ready. Remove custard cups with tongs. Sprinkle pudding with cinnamon-sugar mixture to taste. Serve warm or cold.
CARAMEL CUSTARD
Delicious caramel custards cook quickly and easily in your rice cooker.
Ingredients | NHS-10 | NHS-18 |
Large Eggs | 1 | 2 |
Egg Yolk | 1 | 1 |
Vanilla | 1/2 tsp. | 3/4 tsp. |
Salt | a pinch | a pinch |
Sugar (to be divided) | 4 Tbsp. | 7 Tbsp. |
Scalded Milk | 160 cc | 300 cc |
Ground Nutmeg | ||
Water | 180 cc | 240 cc |
Cooking Time | 25 min. | 28 min. |
In small bowl, whisk together eggs, egg yolk, vanilla, salt and half amount of sugar (for NHS-10: 2 Tbsp., for NHS-18: 3 1/2 Tbsp.) until blended; set aside. Place remaining amount of sugar in a 2-quart saucepan. Heat over medium heat, stirring constantly with a wooden spoon until the sugar melts and is golden brown. Pour the hot milk carefully into the saucepan (it will sizzle, foam up and the sugar will become brittle) and heat and stir until the caramel dissolves about 3 minutes. Allow milk mixture to cool to 1760F. Gradually whisk milk mixture into egg mixture. Pour into 3 oven-proof glass custard cups. (for NHS-10: 3 ounce size, for NHS-18: 6 ounce size) Sprinkle lightly with ground nutmeg. Place steaming tray in cooking pan; add cold water. Place filled custard cups on top of steaming tray. Cover rice cooker with glass lid Push switch to COOKING. To test doneness, insert a table knife halfway between center and edge of custard; if knife comes out clean it is ready. Remove custard cups with tongs. Serve warm or cold
When using electrical appliances, basic safety precautions should always be followed, including the following:
SAVE THESE INSTRUCTIONS
Note: The ZOJIRUSHI Rice Cooker is intended for household use only.
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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