HSN5C_RiceCooker08 6/23/08 10:23 AM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
Please read operating instructions
before using this product.
Wolfgang Puck
5 Cup Electric Rice Cooker
Please keep original box and packing materials
in the event that service is required.
with Detachable Lid
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BDRCRB005 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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HSN5C_RiceCooker08 6/23/08 10:23 AM Page 3
Table of Contents
Important Safeguards
1
2
Before Your First Use
About Wolfgang Puck
Know Your Rice Cooker
Caution
3
5
7
Removing the Detachable Lid
Attaching the Detachable Lid
9
10
Using Your Rice Cooker/
Steamer to Cook Rice
11
Using Your Rice Cooker/
Steamer to Steam Vegetables
12
13
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
Helpful Hints
Care & Cleaning
14
Vegetable Steaming Chart
Main Dish and Side Dish Recipes
Desserts
15
16
cooking innovations,
a result of blending fresh
41
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut,
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can
also share Mr. Puck’s talents through his cookbooks and, of course,
through his appliances!
Limited Warranty
Contact Information
54
Back
3
4
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HSN5C_RiceCooker08 6/23/08 10:23 AM Page 5
Know Your Rice Cooker
Rice Cooker Housing
Rice Cooker Pot
Steaming Basket
Carrying Handle
Power Cord
Scoop
Detachable
Lid Stem
Measuring Cup
Lid Release Button
Condensation
Collector
Detachable Lid
5
6
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HSN5C_RiceCooker08 6/23/08 10:23 AM Page 7
Caution
Caution
11 Do not fill the unit above the MAXIMUM CUP MARKING.
Be sure to observe the following to prevent malfunction that may cause
an accident:
12 The lid must be closed tightly in the latched position at all times during
cooking. (i.e. The unit must not be operated with the lid opened).
1
Measure the quantity of rice and water according to the Instructions on
pages 11-12.
13 DO NOT cover the lid with a cloth. The lid may deform or change color.
2
Clean the Rice Cooker, particularly the condensation collector, after each
use (see Care & Cleaning section of this manual).
14 DO NOT damage the power cord and do not attempt to repair it if it
is damaged.
3
Set the unit on a stable, level surface.
15 Never attempt to customize the cord. Keep the cord away from high
temperatures. Avoid unnecessary bending, twisting and pulling on the
cord. Never place heavy objects on the cord or attempt to tie it up. Using
a damaged power cord can lead to electrical shock, shorting or fire.
4
DO NOT expose to water, high humidity, or heat sources. DO NOT use the
pot directly on an open flame.
5
6
Be sure to keep the unit out of the reach of children.
16 Ensure that the plug fits all the way into the outlet, partially plugged-in
Keep holes that drain into the condensation collector clean and free
of debris.
cords may cause electric hazard.
17 DO NOT MOVE the unit while cooking.
7
8
Cooking with the switch in KEEP WARM position will cause low heat
cooking and this will not cook the rice properly.
The unit becomes hot when in use. DO NOT touch the lid with your hand,
and do not place your face or hand directly over the steam coming from
the cooker.
9
Always keep the outside bottom of the pot and the heating plate
clean and dry. Any foreign matter between them will cause the unit
to malfunction.
10 DO NOT tilt the Rice Cooker on its edge or place it upside down with
its power supply plug connected or with food in the pot as this may
cause damage to the cooker or injury to yourself. When tilting or placing
the Rice Cooker upside down, make sure to disconnect the power
supply plug.
7
8
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 9
Removing the Detachable Lid
Attaching the Detachable Lid
1
To remove the Detachable Lid, first
remove the Condensation Collector
located under the Lid hinge by pulling
it away from the Rice Cooker Housing.
See Figure 1.
1
To attach the Detachable Lid, slide the
Lid Stem into the Lid Stem Receptacle
on the Rice Cooker Housing. Push
straight down until the Lid clicks in
place.
2
3
Remove the Detachable Lid by pushing
the Detachable Lid Stem in while lifting
the lid straight up. See Figures 2 and 3.
CAUTION: Ensure that your Lid Stem is
locked in place by attempting to
remove it by pulling straight up. A
Serious burn injury can occur if you try
to move your Rice Cooker without the
Lid locked into place.
Do not attempt to remove the
Inner Lid or silicone gasket. See
Figure 5. Do not place the Removable
Lid in the dishwasher. Simply wash
the Inner Lid with warm soapy water
and rinse thoroughly.
Figure 1
Figure 1
Figure 2
Figure 3
Figure 4
2
Replace the Condensation Collector by
pressing straight in over the Lid Stem
until snaps into place.
4
If needed, the Condensation Valve can
be removed in order to rinse the steam
vent. To remove the inner condensation
valve, turn it counter-clockwise and lift
straight up. See Figure 3.
Figure 2
Inner Lid
Silicone Gasket
2
1
Figure 5
9
10
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 11
Using Your Rice
Using Your Rice
Cooker/Steamer to Steam
Vegetables
Cooker/Steamer to Cook Rice
1
Only measure rice with the enclosed measuring cup. For best results
rinse measured rice until the water becomes relatively clear (see
“Helpful Hints” section for details).
1
Pour 1 cup of water into the pot.
2
Place inner pot in the rice cooker housing and place the steaming
basket on the pot.
2
Place rinsed rice in the pot, add water. For 5 cups of uncooked
rice (yields 10 cups of cooked rice), measure 5 full scoops of rice,
using the rice measure included with your unit. Add to the Rice
Cooker Pot.
3
Add ingredients to steaming basket (see “Steaming Chart”
in this manual for suggested cooking times).
4
5
Close the outer lid. The lid is properly closed when it clicks.
3
Add water to the 5 cup line on the inside of the pot. Always add the
rice to the pot BEFORE adding the water to the pot. The water level
marked on the inner pot is based upon having rice added already.
Plug in and immediately press the switch down to “Cook”.
The “Cook” indicator light will illuminate to indicate steaming
process has started.
4
5
6
Place the pot in the rice cooker.
6
Time the cooking manually as the unit will automatically switch to
“Keep Warm” should the water evaporate.
Close the outer lid. The lid is properly closed when it clicks.
Plug in and immediately press the switch down to “Cook”.
The “Cook” indicator light will illuminate to indicate the rice
is cooking.
7
The rice cooker will automatically switch to “Keep Warm” when the
cooking process has completed. The Keep Warm function will
continue until the unit is unplugged.
8
9
Open the rice cooker by pressing the release button on the handle.
Be sure to open the lid facing away from you to avoid any hot steam.
Remove and clean the condensation collector after every use.
11
12
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 13
Helpful Hints
Helpful Hints cont.
•
•
•
Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
•
•
If the rice cooker switches to KEEP WARM before the food is done,
you probably need to add more liquid.
You can adjust the amount of water and/or rice to your own
taste preferences.
Foods that are overly sweet or oily can cause the rice cooker to
switch to KEEP WARM earlier than desired. If this happens, add
some liquid like water, wine, stock, milk or juice.
When steaming vegetables please reference the steaming chart in
this manual. The charts are merely a guide, you may wish to adjust
the times according to your own taste preferences.
•
•
When baking in the rice cooker, it is usually necessary to push COOK
more than once. You will need to wait for about 10 minutes after the
machine switches to KEEP WARM to be able to press it back to
COOK. This is normal.
Washing Rice
When rice is milled some bran and residues adhere to the surface of
The temperature of the KEEP WARM setting is a little over 180
degrees. This is hot enough to very gently cook foods and far too
hot for any bacteria to grow or for food to spoil. It is very safe to
keep foods at this setting for several hours.
the rice. You can remove these residues by first washing the rice with
water before cooking. This will remove excess starch & residues,
which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to accurately
measure the rice. Add the desired amount of rice to the rice cooker
inner pot. Fill with cold water until all of the rice is submerged. Wash
the rice by simply stirring the rice around in the water and rubbing
between your hands. You will notice that the color of the water will
become cloudy as the rice is cleaned. Without spilling the rice tip the
inner pot to remove the cloudy water and repeat several times until
the water remains clear.
•
•
Do not double recipes in the rice cooker. The tightly closed lid will
force excess liquid out of the steam vent if you do.
Cooking other types of rice
Your Wolfgang Puck Rice Cooker can handle a wide variety or rice
such as long grain rice, wild rice, yellow rice, brown rice, basmati rice,
etc. When cooking rice other than short grain white rice it will be
necessary to increase the amount of water by 1.5 – 2 times more
than the standard short grain white rice recipe. Adjust to suit your
own personal taste.
Care & Cleaning
1
DO NOT immerse the Rice Cooker in water.
2
Clean the Rice Cooker Housing with a damp cloth. DO NOT use
abrasive cleaners as this would scratch the surface of the Housing.
A note about the measuring cup provided with your rice cooker
Your Rice Cooker is able to cook a maximum of 5 cups of raw rice,
which is the equivalent of 10 cups of cooked rice. A rice cooker cup
is equivalent to 6 ounces, or approx 3/4 of a cup. This is why it is
important to use the measuring cup that comes with your rice
cooker and not a standard 8-ounce cup measure.
3
Wash the Rice Cooker Pot, Lid, Steaming Basket, Measuring Cup,
Scoop and Condensation Collector in warm soapy water.
13
14
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 15
Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer basket.
VEGETABLE
QUANTITY
TIME
Asparagus, stems
trimmed
1 pound
10 to 12 minutes
Green or Wax Beans,
whole
1/2 pound
12 to 13 minutes
Broccoli, spears
3/4 pound
3/4 pound
13 to 15 minutes
12 to 14 minutes
16 to 18 minutes
Main Dish
Broccoli, flowerets
Cabbage,
cut into 4 wedges
1/2 medium head
(1 pound)
and Side Dish Recipes
for the 5-cup Rice Cooker
Carrots, 1-inch slices
Carrots, 1-inch slices
1/2 pound
10 to 12 minutes
13 to 15 minutes
1 pound
stir halfway
through cooking
Cauliflower, flowerets
1 pound
(about 6 cups)
12 to 14 minutes
12 to 14 minutes
18 to 20 minutes
Corn-on-the cob,
each halved
2 ears
Red or white potatoes,
medium, quartered
1 pound
Red or white potatoes,
medium, quartered
2 pounds medium 27 to 30 minutes
stir halfway
through cooking
Sweet potatoes,
1 pound
19 to 20 minutes
medium, quartered
Snow peas
1/2 pound
1/2 pound
1 pound
8 to 9 minutes
10 to 11 minutes
11 to 12 minutes
Spinach, stems trimmed
Zucchini or summer
squash, sliced
15
16
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 17
Shrimp and Sausage Jambalaya
Pad Thai
4 servings
2 Servings
INGREDIENTS
INGREDIENTS
2 measures long-grain rice
2 tablespoons olive oil
4 ounces shrimp, peeled and deveined
1/2 pound hot andouille sausage, cut into 1”-slices
1/4 cup diced onions
1 box pad thai stir-fry rice noodles with sauce
2 cups water
1/2 cup fresh vegetables
1/2 pound medium shrimp, peeled and deveined
1/4 cup diced green bell peppers
3 cloves garlic, minced
1 tablespoon tomato paste
METHOD
1
Put water and sauce in Rice Cooker Pot. Put steamer basket on top
with shrimp and vegetables. Press COOK.
1/4 cup marsala wine
2
After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir,
close lid, and let cook for 5 minutes.
2 cups chicken stock (fish stock or water may be substituted)
1 bay leaf
salt and pepper to taste
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
METHOD
1
Rinse rice thoroughly in cold water and set aside.
2
Heat olive oil in a large sauté pan. Add shrimp and sauté until
cooked through. Remove shrimp and set aside.
3
4
5
6
Add sausage, onions, peppers and garlic to the same pan. Sauté
until onions are translucent. Add tomato paste and stir.
Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add
chicken stock and bay leaf.
Pour mixture into Rice Cooker Pot and add reserved rice and salt.
Press COOK.
When rice cooker switches to KEEP WARM (approximately 20
minutes), add cooked shrimp and stir. Jambalaya will be ready in 15
minutes.
17
18
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 19
Sausage and Sauerkraut
Corned Beef and Cabbage
2 - 4 Servings
3 - 4 Servings
INGREDIENTS
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired
1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges
4 small red bliss potatoes, scrubbed
1 pound bag or jar fresh sauerkraut, drained
1 pound kielbasa, smoked sausage or other sausage, cooked
1 carrot, peeled and cut into chunks
1 cup beer, chicken stock or water
4 small, red potatoes, scrubbed and quartered
METHOD
METHOD
1
Combine all ingredients into the Rice Cooker Pot. Press COOK.
1
Place brisket, beer and stock into the Rice Cooker Pot. Close lid and
press COOK.
2
As soon as carrots and potatoes are tender, it is ready. If rice cooker
has not switched to KEEP WARM after 25 minutes, check sausages.
If they boil for too long, they tend to split open. This does not
change the flavor, just the appearance.
2
Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has
evaporated, cooker will switch to KEEP WARM. Add 1 more cup
liquid if needed and add cabbage and potatoes to steamer basket.
3
Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz.
19
20
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 21
Sloppy Joes
Split Pea and Ham Soup
4 - 5 Servings
3 - 4 Servings
INGREDIENTS
INGREDIENTS
1 small onion, chopped
1 cup dried split peas
1 clove garlic, minced
2 1/2 cups homemade chicken broth or good quality canned broth
1 small meaty ham hock or 4 ounces chopped ham
2 strips bacon, diced
1/2 bell pepper, chopped
1 can (6 ounces) tomato paste
1/2 cup water
1 teaspoon lemon juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon cider vinegar
1 1/2 teaspoons chili powder
1 pound lean ground beef
salt and pepper, to taste
1 rib celery, diced
1 carrots, peeled and diced
1 small onion, peeled and diced
salt, pepper and cayenne pepper to taste
METHOD
1
Combine all ingredients into the Rice Cooker Pot. Press COOK. Set
timer for 45 minutes.
METHOD
2
After 45 minutes, switch to KEEP WARM for an additional hour.
Check for seasoning. The rice cooker keeps the soup hot for as long
as you want.
1
Into the Rice Cooker Pot, combine onion, garlic, bell pepper, tomato
paste, water, brown sugar, Worcestershire sauce, mustard, vinegar,
and chili powder. Stir until mixed.
2
3
4
Crumble ground beef over mixture and stir well.
Close lid and press COOK.
Recipe courtesy Marian Getz
When rice cooker switches to KEEP WARM, stir the mixture and
press COOK again.
5
When rice cooker switches to KEEP WARM the second time, stir well
and serve.
Recipe courtesy Christina Chancey
21
22
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 23
Braised Pork and Apples
Beer Braised Baby Back Ribs
This is one of my very favorite recipes. Pork and apples just go
together well and taste good year-round to our family.
2 - 3 Servings
INGREDIENTS
2 - 3 servings
1/2 slab baby back ribs, cut in 4 pieces
1/2 teaspoon seasoning salt*
2 teaspoons olive oil
INGREDIENTS
1 1/2 pounds pork Boston butt
1 granny smith apple, sliced
1 tablespoon chicken bouillon powder*
6 fresh sage leaves
6 ounces beer
1/2 cup stock
3/4 cup barbecue sauce
1 medium spanish onion, sliced
4 cloves garlic
1/4 cup brown sugar
METHOD
1
Wash the slab of ribs and pat dry. Season with salt rub.
2
Turn rice cooker to COOK and add oil. When hot, add ribs and
brown on meat side.
1 cup apple juice
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
kosher salt and fresh pepper, to taste
3
Add beer, stock, and barbecue sauce. Press COOK and let cook
for 1 hour.
METHOD
SERVING IDEAS
1
Combine all ingredients into the Rice Cooker Pot.
Place steamer basket on top for the last ten minutes with
2-3 small ears of corn.
2
Close lid and press COOK for 2 hours or until meat is fall-apart
tender. If meat is not tender after 2 hours, add a bit more apple juice
and press COOK again.
*If you do not have a favorite seasoning salt, you can blend in equal
proportions of salt, pepper and paprika.
3
Remove meat and taste liquid, adjusting seasoning if necessary. Skim
off excess fat and serve. (It tastes even better the next day.)
*We recommend Maggi brand.
Recipe courtesy Marian Getz
23
24
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 25
Chicken and Dumplings
Dumplings
3 Servings
3 Servings
INGREDIENTS
INGREDIENTS
3 medium skinless chicken thighs or legs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon baking powder
1 tablespoon shortening
1 teaspoon olive oil, optional
1/2 cup diced onion
1/2 cup diced celery
1/4 cup buttermilk
1 1/2 teaspoons chopped fresh herbs
(i.e. flat leaf parsley, chives, thyme, sage)
1/2 cup baby carrots, peeled
1/2 cup mushrooms, sliced
1 1/4 cups chicken stock
1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
sprig thyme
METHOD
1
In a medium bowl, mix flour, salt and baking powder together.
Add shortening and herbs; the mixture will look like crumbs.
Add buttermilk and stir until moist.
2
3
1 recipe Dumplings, see next page
METHOD
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
1
Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and
seasoning.
2
3
4
5
Press COOK on the rice cooker. Add olive oil.
When oil is hot, add chicken pieces and brown both sides.
Add onion, celery, carrots, and mushrooms and saute for a minute.
Add remaining ingredients, except for the dumplings. Stir, close lid,
and let cook for 45 minutes. Make sure rice cooker is on COOK.
6
Prepare dumpling batter. Open rice cooker and spoon 6 mounds of
dumpling batter over chicken. Close lid and press COOK. Cook for 5
minutes. Turn rice cooker to KEEP WARM until ready to eat.
25
26
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 27
Soy Steamed Salmon Filets
Macaroni & Cheese
with Shiitake Brown Rice
This is hands-down the favorite recipe made in the rice cooker! It is
comfort food at its finest and is child’s play to prepare.
This recipe is so healthy but is also very pretty and full of flavor. It is a
real treat and a snap to prepare. The busier my life gets, the more
grateful I am to have a rice cooker and wonderful recipes like this.
2 - 3 Servings
INGREDIENTS
1 1/2 cups elbow macaroni
2 Servings
1 1/2 cups chicken broth, or water and a
good-quality chicken bouillon cube
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 teaspoon kosher salt, or to taste
INGREDIENTS FOR STEAMED SALMON
2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips
METHOD
INGREDIENTS FOR RICE
1
Combine macaroni, broth and cream in rice cooker. Press COOK.
Stir occasionally.
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2
3
When machine switches to KEEP WARM, add remaining ingredients
and stir thoroughly until all cheese is melted.
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,
squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
Press COOK again. The rice cooker will switch to KEEP WARM after
just a few minutes; this is the point where the cheese on the bottom
turns that delicious brown. Serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1
Place salmon in steamer basket. Set on a plate to catch any dripping.
Rub mushroom soy sauce over salmon. Top evenly with ginger, green
onion and garlic. Set aside to marinate for 20 minutes.
2
Add remaining rice ingredients, except for green onion, into Rice
Cooker Pot. Stir, close, and press COOK. After 20 minutes, add
basket with salmon. Cook 5-10 minutes or until fish is done to
your liking.
3
When rice cooker switches to KEEP WARM, fluff rice and fold in
remaining green onion.
Recipe courtesy Marian Getz
27
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 29
One Pot Pasta
One Pot Pasta Primavera
Once you have made this easy recipe, tailor it to suit your own tastes.
Add your favorite shape of pasta and change up the sauce. Add
meat and veggies. Recipes like this make busy days so much easier.
3 - 4 Servings
INGREDIENTS
1 1/2 cups dry pasta (ziti, penne, etc.)
3 Servings
1 1/2 cups beef, chicken, or vegetable stock
1 1/2 cups pasta sauce, bottled or homemade
1 cup fresh vegetables (zucchini, broccoli, mushrooms)
1/4 cup shredded mozzarella cheese, optional
INGREDIENTS
1 1/2 cups dry pasta (like penne, ziti)
2 cups liquid (beef or chicken stock or water)
1 cup favorite pasta sauce, bottled or homemade
1/4 cup shredded Parmesan or mozzarella cheese
METHOD
1
Add pasta, stock, and sauce to rice cooker. Press COOK.
METHOD
2
After 10 minutes, stir in vegetables and sprinkle cheese on top.
Cook for 2 to 3 minutes.
1
Place all ingredients into Rice Cooker Pot.
Close lid, press COOK.
3
Switch to KEEP WARM until ready to eat.
2
3
When the unit switches to KEEP WARM (approx. 18 to 20 minutes),
open lid and stir. Close lid and leave on KEEP WARM setting for
5 minutes. Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 31
Wasabi Mashed Potatoes
Flavorful Smashed Potatoes
I like serving this with quickly-seared ahi tuna steaks.
4 Servings
4 Servings
INGREDIENTS
1 1/2 teaspoons olive oil
1 clove garlic, whole
3 russet potatoes, peeled and quartered
1/2 rutabaga, peeled into 2" pieces
6 ounces chicken stock
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons cream or milk
INGREDIENTS
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 cup water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup heavy cream (or milk if your diet would prefer)
2 tablespoons wasabi paste, either dry powder mixed with water,
or tube of paste
1 teaspoon juice from pickled ginger (the kind used for sushi)
METHOD
METHOD
1
Add oil to Rice Cooker Pot and press COOK. When oil is hot, sauté
garlic for several minutes. Do not allow to brown.
1
Add potatoes to Rice Cooker Pot and add water and salt. Close lid
and press COOK.
2
3
Add potatoes, rutabaga, and stock. Cook for 30 minutes.
2
When rice cooker switches to KEEP WARM, either mash with a
potato masher or pass potatoes through ricer or food mill (the best
way to get perfectly smooth mashed potatoes).
After 30 minutes, add remaining ingredients and smash with a
potato masher. Mixture will be slightly chunky.
3
Return mashed potatoes to pot and gently stir in butter, cream,
wasabi, pickled ginger juice and any additional salt if needed. If
potatoes are too dry, add more cream.
Note: Substitute celery root, parsnips, or turnips for rutabaga.
For added flavor, add 1 tablespoon fresh rosemary and thyme leaves
right after cooking garlic.
4
Taste for seasoning. Serve immediately or keep hot on the KEEP
WARM setting.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Recipe courtesy Marian Getz
31
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 33
Easy Red Beans and Rice
Green Rice
3 - 4 servings
4 servings
INGREDIENTS
INGREDIENTS
1 1/2 measures long-grain rice
(using rice measure included with rice cooker)
1/2 cup canned or cooked red beans, drained
1 small rib celery, chopped
1/2 small onion, chopped
2 measures long-grain white rice
(using rice measure included with rice cooker)
1 can (4 ounces) chopped green chilies
1 small green pepper, chopped
1 clove garlic, minced
1 clove garlic, minced
1/4 cup ham, diced
1/4 cup smoked sausage, sliced
1 cup beef stock
1 bunch fresh cilantro, chopped
1 bunch flat leaf parsley, chopped
1 tablespoon fresh lime juice
1 small onion, minced
1/2 teaspoon hot sauce
2 cups chicken broth, approximately
1/2 teaspoon Worcestershire sauce
1 whole bay leaf
METHOD
1
Measure and rinse rice according to the instruction manual.
METHOD
2
Place all ingredients, except the chicken broth, into the Rice Cooker
Pot.
1
Measure and rinse rice according to instructions. Place into the Rice
Cooker Pot.
3
4
5
Fill the rice cooker with chicken stock to the 2-cup mark.
Close the lid and press COOK.
2
3
4
Add all remaining ingredients.
Close lid and press COOK.
Unit will switch to KEEP WARM setting in approximately 22-25
minutes. Serve immediately.
Unit will switch to KEEP WARM setting in approximately 20-25
minutes. Serve immediately.
SERVING IDEAS
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
This rice has amazing flavor and is terrific with grilled fish!
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 35
Risotto with Asparagus
Cauliflower Mashers
4 servings
2 - 4 servings
INGREDIENTS
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup chicken broth or stock
1/2 cup milk
1/2 teaspoon lemon juice
kosher salt and fresh cracked pepper, to taste
butter or cream cheese, if desired
2 measures arborio rice, measured and rinsed
according to instructions
8 ounces fresh asparagus, peeled and cut into 1-inch pieces
1 small onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt and freshly cracked pepper
1 1/2 cups chicken stock
METHOD
1/4 cup grated Parmesan cheese
1
Combine all ingredients into the Rice Cooker Pot.
METHOD
2
Close lid and press COOK. After 15 minutes, test cauliflower. When
fork tender, unplug machine and remove inner pot using potholders.
1
Add all ingredients, except the Parmesan cheese, to the Rice Cooker
Pot. Stir to make sure all ingredients are well mixed.
3
Drain away and reserve most of the liquid. Puree cauliflower using an
immersion blender or potato masher until mostly smooth. Stir in
enough reserved liquid to make the puree a desirable texture. Taste
carefully and adjust seasoning.
2
3
4
Close lid and press COOK.
When the rice is finished cooking, stir in the Parmesan cheese.
Unit will switch to KEEP WARM setting in approximately 20 minutes.
Serve immediately.
4
Serve immediately or close lid and keep hot on KEEP WARM setting.
Recipe courtesy Marian Getz
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 37
Gorgonzola Cheese Polenta
Quickie Cornbread
3 - 4 Servings
3 - 4 Servings
INGREDIENTS
INGREDIENTS
2 tablespoons unsalted butter
1/2 onion, chopped
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1 clove garlic, peeled and minced
1/2 cup homemade chicken broth or good-quality canned chicken broth
3/4 cup half and half or milk
1/2 cup coarse-grain polenta, either white or yellow
salt and pepper, as desired
1/4 cup vegetable oil
1/4 cup heavy cream
2 eggs
3 ounces gorgonzola or blue cheese
1/2 cup fresh or frozen corn kernels
METHOD
METHOD
1
Add butter, onion and garlic to Rice Cooker Pot and press COOK.
Saute onion and garlic, stirring occasionally, until fragrant and
translucent.
1
Whisk all dry ingredients together in a mixing bowl. Pour over wet
ingredients and whisk until smooth.
2
3
Spray Rice Cooker Pot with nonstick spray. Pour in cornbread
mixture. Press COOK.
2
3
Add all ingredients, except the cream and gorgonzola. Stir
occasionally.
After several minutes, the machine will switch to KEEP WARM. After
25 minutes, check cornbread. It is done when the top is pale and
domed. A toothpick inserted off center should come out clean.
If not done, press COOK again.
When rice cooker switches to KEEP WARM, add cheese and cream.
Taste and adjust seasoning if needed.
4
Unplug machine and, using potholders, remove Rice Cooker Pot
from Rice Cooker. Invert carefully onto a serving platter. The bottom
will be a beautiful golden brown. Serve warm with butter.
Note: This is a great accompaniment to lamb.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 39
Sweet Potato Puree With
Gingersnap Cookies
Steel Cut Oatmeal
2 - 3 servings
INGREDIENTS
4 Servings
3/4 cup steel-cut oats, preferably organic
2 cups water
INGREDIENTS
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
2 tablespoons raisins
1 1/2 pounds sweet potatoes
3 tablespoons unsalted butter
6 gingersnap cookies, crumbled
1 tablespoon brown sugar
METHOD
1 cup heavy cream
kosher salt and fresh cracked pepper to taste
1
Place ingredients into the Rice Cooker Pot.
2
Press COOK. Oatmeal will be ready in 10-15 minutes.
METHOD
1
Peel and cut sweet potatoes into uniform chunks. Add to Rice
Cooker Pot. Add 1 cup water, close lid, and press COOK.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground
cinnamon at the start of the cooking cycle.
2
When rice cooker switches to KEEP WARM, check potatoes. They
should be very tender. Add remaining ingredients and mash until
quite smooth. Taste for seasoning.
3
Serve right away or keep hot in the KEEP WARM setting.
Recipe courtesy Marian Getz
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 41
Steamed Chocolate
Cup Custard
1 Serving
INGREDIENTS
1/2 cup whole milk
1/4 cup half and half
1/3 cup chocolate chips, excellent quality
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla
2 egg yolks
1 pinch of kosher salt
Dessert Recipes
for the 5-cup Rice Cooker
METHOD
1
Microwave milk and half and half in the microwave until hot. Add
chocolate chips and stir until chocolate melts. Whisk in remaining
ingredients. Pour chocolate mixture into a buttered ramekin.
2
3
4
Add 2 cups hot tap water to bottom of Rice Cooker Pot. Place
steamer basket on top. Cover ramekin with plastic wrap and place
in basket.
Close lid and press COOK. Set timer for 20 minutes. When time is
up, check custard. It should be barely set with a very wobbly center.
Use caution; it is easy to overcook this dessert.
Remove, cool and enjoy
Recipe courtesy Marian Getz
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 43
Raspberry White Chocolate
Bread Pudding
Wolf’s Bread Pudding
3 - 4 Servings
INGREDIENTS
4 Servings
1 1/2 cups heavy cream
4 eggs
1/2 cup brown sugar
INGREDIENTS
2 1/2 cups heavy cream
3/4 cup sugar
4 whole eggs
A pinch of kosher salt
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 cups cubed leftover bread
1 cup mixed fresh berries
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla, best quality you can find
5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche)
1/2 cup fresh or frozen raspberries
1/4 cup white chocolate pieces
METHOD
1
Stir all but bread and berries together into the Rice Cooker Pot
until sugar is dissolved. Fold in bread and berries. Close lid and
press COOK.
METHOD
1
To the Rice Cooker Pot, add the cream, sugar, eggs, salt, lemon juice
and vanilla. Whisk until smooth. Using an immersion blender makes
this part fast and easy! You have now made the custard part. Add
bread cubes to this and gently push the bread under the custard
with a large spoon or your clean hands. This will help the bread soak
up the custard.
2
3
Rice cooker will switch to KEEP WARM after a few minutes. Wait 10
minutes, and then press COOK again.
After 45 minutes, press mixture to test for doneness. If the pudding
is solid and no cream oozes out of center, it is baked. Serve hot or
warm with powdered sugar.
2
3
Press COOK. When rice cooker switches to KEEP WARM, open the
lid and gently stir the bread pudding. It will be set around the sides
and bottom but the center will still be liquid. Close and press COOK.
Repeat if necessary.
Recipe courtesy Marian Getz
Open lid and scatter the raspberries and chocolate pieces over the
bread pudding and gently stir them in. Close and leave on KEEP
WARM until chocolate is melted and custard is set. Serve hot or
warm with raspberry sauce and softly whipped cream.
Recipe courtesy Marian Getz
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 45
Chocolate Crazy Cake
Chocolate Glaze for Crazy Cake
This is a recipe I grew up with. It just happens to be a Vegan recipe.
It is very easy to mix and is moist and delicious. I love recipes that
use simple pantry items! It is amazing how well the rice cooker bakes
cakes. Try it with your favorite recipe or a boxed mix. Bake no more
than 3 cups of batter per batch.
This is such an easy recipe. It uses simple pantry staples and tastes
so good. I use it for an ice cream topping, as a filling for cookies, and
a topping for waffles and even cream puffs.
Makes 1 cup
INGREDIENTS
4 - 6 Servings
3/4 cup granulated sugar
1/4 cup water
INGREDIENTS
2 tablespoons cocoa powder
1 tablespoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
small pinch kosher salt or very small pinch iodized salt
3 tablespoons good-quality unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
METHOD
1
Combine all ingredients in Rice Cooker Pot. Press COOK. Do not
close the lid.
1 cup water
1 tablespoon white, cider or wine vinegar
2
When mixture comes to a full boil, unplug pot and carefully remove
Rice Cooker Pot, using potholders. Pour hot glaze over Crazy Cake.
Serve warm.
METHOD
1
Pour all ingredients into (ungreased) Rice Cooker Pot. Stir until
combined. A few lumps will remain and batter will be quite thin.
Recipe courtesy Marian Getz
2
Close lid and press COOK. After a few minutes, the rice cooker will
switch to KEEP WARM even though the cake is not done. This is
normal. Keep rice cooker on KEEP WARM setting for about 10
minutes, and then press COOK again. The cooker will switch to KEEP
WARM again but this is okay. After 30 minutes or so, open and
check cake with a toothpick. When inserted slightly off-center and
then removed, moist crumbs should cling to the toothpick.
3
Remove with potholders and invert onto serving plate. Wipe out
Rice Cooker Pot and make glaze in it (recipe follows).
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 47
Rice Pudding
Raspberry Coulis
This recipe, along with the macaroni and cheese recipe, are the
favorites of everyone at the studio when we air the rice cooker! With
Wolfgang, the cameramen and backstage hands all fighting for it
when we roll off air, the pot practically cleans itself! This recipe gets
the most phone calls when we are on-air. I think it is because warm
rice pudding is such a homey comfort food
INGREDIENTS
12 ounces frozen raspberries, thawed
3/4 cup sugar
METHOD
1
Puree using blender, food processor, or immersion blender.
3 - 4 Servings
Recipe Courtesy, Marian Getz
INGREDIENTS
2 cups cooked rice
1 cup heavy cream
1 cup water
1/3 cup sugar
1/2 teaspoon kosher salt
1 teaspoon lemon juice
1 teaspoon excellent vanilla extract
1/4 cup dried fruit, if desired
METHOD
1
Stir all ingredients together in rice cooker and press COOK.
2
Stir occasionally. It will be ready to eat in 15 minutes. Serve with
Raspberry Coulis (see recipe next page).
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 49
Rice Cooker Cakes
Steamed Lemon Cup Custard
1 Serving
INGREDIENTS
INGREDIENTS
1 store-bought cake mix, any flavor,
Additional ingredients listed on back of cake mix packaging
Non-stick cooking spray
1/2 cup heavy cream
2 tablespoons sugar
1 egg
1 egg yolk
1 teaspoon fresh lemon juice
Zest from 1/2 lemon
METHOD
1
Mix cake ingredients together according to package directions.
Spray Rice Cooker Pot with nonstick spray.
METHOD
2
Add 3-4 cups of batter, close lid and press COOK. After 10 minutes
check cooker. It will probably be on KEEP WARM. If it is press, COOK
again. If it will not stay in the COOK position, wait a few minutes and
then press COOK again. You will need to repeat this process one
more time, so that you will have pressed the COOK button and
allowed the appliance to cycle through 3 times.
1
Whisk all ingredients together and pour into a buttered ramekin.
Cover top with a piece of aluminum foil.
2
Add 2 cups hot tap water to bottom of rice cooker. Place steamer
basket on top and place ramekin in basket.
3
Close lid and press COOK. Set timer for 20 minutes.
3
Most cakes take about 45 minutes to cook. Test for doneness by
inserting a toothpick off center into the cake. The pick should have
a few moist crumbs clinging to it. If it has a streak of wet-looking
batter on it, press COOK again. It is very difficult to burn anything
in the rice cooker!
4
When time is up, check custard. It should be set but still very
wobbly in the center. It is important to use a timer as custards are
easily overcooked.
Note: The flavor of this recipe can easily be changed. For vanilla, omit
lemon and add 1 teaspoon pure vanilla extract. For coffee, omit
lemon and add 1 teaspoon instant coffee. For ginger, omit lemon and
add 1 teaspoon grated fresh ginger.
NOTE: You can bake all kinds of things in your rice cooker from corn
bread to cobbler using these same baking guidelines!
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 51
Recipe Notes
Recipe Notes
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 53
Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
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