COOKING]GUIDE
HELPFUL]HINTS
1.]Due]to]the]extra]water]needed]to]cook]brown]rice,]the]maximum]amount
of]brown]rice]that]may]be]cooked]is]3]cups.
2. Rinse]rice]before]placing]it]into]the]inner]pot]to]remove]excess]bran]and starch.]]This]will]help]reduce]browning]and]sticking]to]the]bottom]of]the pot.
3. If]you]have]experienced]any]sticking]with]the]type]of]rice]you]are]using,
4. This]is]only]a]general]measuring]guide.]]As]there]are]many]different]kinds
of]rice]available](see]About]Rice on]page]9),]rice/water]measurements may]vary]slightly.
COOKING]TIME]GUIDE
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WHITE RICE | COOKING | BROWN RICE | COOKING TIME | ||
UNCOOKED | TIME | UNCOOKED | |||
CUPS | CUPS |
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2 Cups |
| 2 Cups | Min | ||
3 Cups |
| 3 Cups | Min | ||
4 Cups |
| 4 Cups | N/A |
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Cooking times are approximate. This table is for reference only. Possible variations in cooking times may be caused by one or more of the following factors:
•Variations in the type of rice being cooked
•Variations in the amount of rice and/or water in the inner pot
•If you are making a second batch of rice shortly after the first batch, cooking times may be reduced because the heating element will already be warm.
•Opening the lid during the cooking cycle causes a loss of heat and steam. Cooking time may be prolonged if the lid is opened before the
rice is finished.
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