Types of Rice
There are three main types of rice:
Short Grain: The grains are short and plump. When cooked the grains are soft and sticky with a glossy appearance.
Varieties of short grain rice:
Japanese Koshihikari - a soft sticky rice, sold as “sushi rice” and used to make sushi
Pearl – a soft sticky rice used to make puddings and desserts.
Medium Grain: the grains are medium in size. When cooked the grains are tender, moist and tend to stick together.
Varieties of medium grain rice:
Arborio – a soft cooking chalky rice used to make risotto and paella.
Medium white and brown rice
White calrose - a soft cooking rice used to make paella.
Medium brown – is whole grain that has been hulled but not polished. It has a nutty flavour and is slightly chewy in texture. It can be used as an
Long Grain: the grains are long and narrow. When cooked the grains remain fluffy, dry and separate.
Varieties of long grain rice are:
Long – a perfect
Jasmine – a fragrant rice which is suited to Asian type cuisine.
Basmati – has a fragrant aroma which is suited to Indian type cuisine.
Care and cleaning
After using your Risotto and Rice Perfect, turn the power off and remove the cord from the power outlet.
CAUTION: Never immerse the heating vessel in water.
CAUTION: Never use any chemical, steel wool, harsh abrasive cleaners, thinners or chemical dust cloths to clean any part of your Risotto and Rice Perfect. To prevent damage to the appliance do not use alkaline cleaning agents when cleaning, use a soft cloth and mild detergent.
WARNING: Do not allow water to enter the inside of the heating vessel as this may cause electrocution.
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