INSTRUCTION &
RECIPE BOOKLET
Rice Cooker/Steamer
CRC-800
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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INTRODUCTION
IMPORTANT GUIDELINES
Cooking rice and steaming food has never been
easier. All you have to do is fill the cooking bowl or
steaming tray, and press the switch! When
• This appliance generates steam. Do not operate it
without the lid in place.
• Do not use your Rice Cooker/Steamer under
hanging wall cabinets; the escaping steam could
cause damage.
• Do not use metal utensils. Metal utensils will dam-
age the nonstick finish on inner cooking bowl.
cooking cycle is complete, the temperature is
automatically reduced to keep food warm until
you’re ready to eat. As always, cleanup is quick,
because all removable parts are dishwasher-safe.
• Do not plug in the cooker before rice and water
have been added. Because the Rice Cooker/
Steamer does not have an Off setting, the unit will
automatically be in Warm mode immediately after
the unit is plugged in.
PARTS AND FEATURES
1. Glass Lid w/Stainless Steel Rim and
Steam Vent: See-through glass lid allows you
to view the rice while the steam vent helps to
prevent splattering. Stainless steel rim accents
complement any kitchen decor.
TIPS AND HINTS
2. Steaming Tray: Allows you to steam a variety
of foods while the rice is cooking.
3. Cooking Bowl: Nonstick coating prevents the
rice from sticking to the bowl.
4. Stainless Steel Housing: Durable stainless
steel construction makes cleanup easy.
5. Chrome-plated Handles: Cool touch handles.
• The Cuisinart® Rice Cooker/Steamer is a perfect
appliance for a busy lifestyle and limited space.
It will cook rices and grains perfectly with minimal
fuss, taking up little counter space and leaving all
your burners free for other tasks. Cleaning up the
nonstick bowl is quick and easy and there is virtu-
ally no maintenance.
• Your rice cooker can be used for more than just
plain old rice. It is a simple way to cook pilafs.
Simply turn unit on and walk away — it will
automatically switch to Warm when ready to serve.
• You can use your rice cooker to cook a combi-
nation of rice, grains and legumes at the same
time. Follow our recipes for ideas and suggested
amounts to use — let your imagination be
your guide.
• Rinsing/washing rice: Generally the rule is to wash
or rinse imported rice and not to wash or rinse
domestic (grown in U.S.) rices, as they have been
enriched with vitamins. To wash rice: place in a
medium bowl and cover with water, swirl until
the water appears chalky/cloudy, and drain in a
fine mesh strainer. Repeat until water is clear (or
nearly clear) when rice is covered and swirled.
Rice aficionados will even wash domestic rice, as
it removes the starches and reduces stickiness.
If you follow a well-balanced diet, then the loss
of these vitamins will not be detrimental. Do not
wash your rice in the rice cooker bowl – if the
outside of the bowl is wet when cooking, it may
cause damage to your rice cooker.
6. “Cook” and “Warm” Indicator Switch: LED
lights on top of the switch indicate that the unit
is in Cook or Warm mode.
7. Measuring Cup: Calibrated specifically for
your Cuisinart® Rice Cooker/Steamer; allows
you to measure the proper rice to water pro-
portions with ease.
8. Rice Paddle: Allows you to fluff and scoop the
rice out of the cooking bowl. Rice won't stick
to the utensil.
9. Retractable Cord Storage (not shown):
Convenient retractable cord storage.
1
2
3
• Some rices may call for a soaking period. This can
be done in the rice cooker bowl prior to cooking.
4
5
• When cooking rice, boil it until it has absorbed all
the liquid. At this time it is not quite done. Rice
benefits from a “boil-steam” method of cooking.
Allow your rice to rest on the Warm setting for 5
to 10 minutes before serving for best results. Do
not remove the cover and peek.
6
9
• After rice rests for 5 to 10 minutes, open rice
cooker cover and stir rice gently with rice paddle
or a wooden spoon. If rice is not ready to serve,
re-cover and let stand on Warm until ready.
7
8
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• The rice cooker will switch to the Warm cycle
when it has finished cooking. At this time, you
may stir in chopped raw vegetables such as green
onions, slivered snow peas, shredded carrots, or
even grape tomatoes to add texture to the dish
– they will warm while the rice is resting, and if
served in 5 to 10 minutes will retain their unique
texture.
• The rice cooker can be used to prepare com-
mercially packaged pilafs, rice and grain mixes.
Some packages will come with generic rice
cooker instructions, or they may be found on the
websites of the manufacturers. If the package
has a sautéing step, do it right in the rice cooker
bowl. Turn on, add specified amount of butter or
oil, add rice/vegetables/meat and sauté accord-
ing to package instructions, with the lid on. Add
liquid and continue to cook. If the rice is too wet,
allow it to remain on Warm for 15 to 20 minutes
before serving. If it is too chewy, add up to 1 cup
more liquid and let stay on Warm until liquid is
absorbed (about 15 to 20 minutes).
• When measuring rice with your rice cooker cup,
level it off with a table knife or spatula as you
would flour for baking.
• If desired, you may spray your rice cooking bowl
with nonstick cooking spray, but this step is not
necessary, as it has a nonstick coating.
• When rice is placed in the cooking bowl, level it
off to a flat layer that covers the entire bottom of
the bowl, to ensure that it cooks evenly.
• The water you use for cooking rice should be
the same water that you drink. If you do not like
the taste of your tap water, use bottled or filtered
water. The taste of the water will affect the taste
of the rice.
Most vegetables can be added about 10 minutes
before rice has finished cooking.
• When steaming meats such as poultry or sau-
sage, cut all into small, similar sized pieces (such
as “finger strips” or 1-inch slices). Arrange in a
single layer in the steaming tray, which has been
sprayed with cooking spray.
• When steaming shrimp, scallops and other sea-
food, arrange in a single layer in the steaming tray,
which has been sprayed with cooking spray.
• When using your rice cooker, plug it in and
arrange it on the counter away from the wall
and not under hanging cabinets, to prevent
steam damage.
• The steam vent in the cover should always be
placed facing the back of the rice cooker. Lift
the lid from the back to the front to prevent
steam burns.
• One cup of uncooked rice makes approximately
three cups of cooked rice.
• 1 rice cooker cup (filled to the top) = ¾ cup =
12 tablespoons
ASSEMBLY INSTRUCTIONS
To use your Cuisinart® Rice Cooker/Steamer:
1. Carefully unpack the cooker.
2. Rinse the nonstick cooking bowl, steaming tray
and lid in warm, soapy water. Rinse well and
dry thoroughly.
3. Wipe all interior and exterior surfaces of the rice
cooker base with a soft, damp cloth.
4. Place cooking bowl in base of unit.
5. Place steaming tray in cooking bowl with open
part facing down.
6. Place the lid on top of the cooking bowl.
7. Do not plug in unit. Your rice cooker is now
ready for use.
• For best results, use cold water. Cooking times
will vary depending on the temperature of the
water being used.
• Liquids other than water may be used to cook
rice. Use low-fat, low-sodium meat or vegetable
stocks/broths. Fish stock or clam broth may be
used for seafood-flavored rice.
• One to two teaspoons of unsalted butter, olive,
vegetable or nut oil will help keep grains of rice
separate and prevent boiling over.
OPERATION
Cooking Rice
1. Make sure your Cuisinart® Rice Cooker/Steamer
is unplugged.
2. Place cooking pot in the stainless steel housing.
• If your recipe calls for salt, add and swirl in with
the rice paddle or a wooden spoon after adding
liquid — then level the rice as evenly as possible.
• The rice cooker can be used to steam vegetables,
seafood and some meats while cooking the rice.
Use our recipes as a guide, then create your
own combinations.
• When steaming vegetables, clean them and
trim to similar size. Follow Steaming Guide (page
7) for steaming vegetables alone. To steam veg-
etables while preparing rice, use steaming guide
to time when to add vegetables to steaming tray.
3. Measure desired amount of raw rice with the
measuring cup provided. Rinse rice if needed.
See Guide for Cooking Rice (page 6) for
rice-to-water ratios.
4. Choose one of the following ways to add water
or stock for cooking:
a. Using the measuring cup provided for rice,
measure the appropriate amount of water
using standard liquid measuring cup.
See Guide for Cooking Rice.
b. Using the water line inside the cooking pot,
add water to the rice inside the bowl up to
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the proper water line. For example, if you
added 2 cups of raw rice, add water to line 2
(white rice only).
Reheating Rice
1. Make sure unit is unplugged.
2. To reheat rice, add 1 cup (4 tablespoons) of cold
water per cup of cooked rice.
3. Stir to mix.
4. Place lid on top of the cooking bowl.
5. Plug in unit and set to the cook position by
pressing the switch down. The Cook LED light
will be illuminated.
6. Once the rice is cooked, the unit will automati-
cally switch to the Warm setting and the Warm
LED will be illuminated. The unit will stay in Warm
mode until the unit is unplugged from the outlet.
5. Cover the cooking bowl with lid. Make sure the
steam vent is facing toward the back of the unit.
6. Plug in unit.
7. Set to the cook position by pressing the switch
down. The Cook LED light will be illuminated.
8. Rice cooker will heat and cook the rice.
Cooking time will vary, depending on the
amount and type of rice or grain being cooked.
9. Once the rice is cooked, the unit will automati-
cally switch to the Warm setting and the Warm
LED will be illuminated. The unit will stay in
Warm mode until the unit is unplugged from
the outlet.
10. For best texture, allow cooked rice to rest in
Warm mode for 5 to 10 minutes.
11. Once you are ready to serve the rice, lift the lid
away from you.
12. Fluff rice with paddle or utensil suitable for
nonstick cookware.
CLEANING AND CARE
1. Unplug your Cuisinart® Rice Cooker/Steamer and
allow it to cool before cleaning.
2. Place cooking bowl, steaming tray and lid in the
dishwasher or wash with warm, soapy water. If
food sticks to the surface, fill with warm, soapy
water and allow to soak before cleaning.
3. If scouring is necessary, use a nonabrasive
cleanser or liquid detergent with a nylon pad
or brush.
13. Lift and remove cooking bowl from rice cooker
using potholders.
4. Wipe base of unit with a soft, damp cloth or
microfiber towel. NEVER IMMERSE BASE OF
UNIT IN WATER.
5. Make sure all parts are cool before storing. Store
unit in a clean, dry place.
Cooking Rice and Steaming
1. Clean and prepare your vegetables, seafood, fish
or poultry.
2. Follow steps 1 to 8 under the Cooking Rice
section (page 4).
3. Fill the steaming tray with open end facing up.
COOKING CHARTS
4. Place the filled steaming tray on top of the
cooking bowl at the appropriate time for food
being steamed. See Steaming Guide (page 7), for
approximate cooking times.
Guide for Cooking Rice (see chart, next page)
Cooking times will vary according to amount and
temperature of cooking liquid.
5. Place lid on top of the steaming tray.
6. When the appropriate cooking time has elapsed,
unplug the unit.
The simplest way to cook long grain (converted)
white rice is to place rice in cooking bowl and add
liquid to appropriate line marking. For example,
using the rice measuring cup provided, fill cooking
bowl with 2 cups rice. Then, add water to the 2 cup
water marking inside the bowl. If using 3 cups of
rice, add water to the 3 cup water marking inside
the pot. Do the same when using 4 to 8 cups of
rice. Please note that preparing less than 2 cups of
rice is not recommended.
Steaming Only
1. Make sure unit is unplugged.
2. Fill cooking bowl with the suggested amount of
water based on the Steaming Guide.
3. Fill the steaming tray with open end facing up.
For grains or brown and specialty rices, use the
chart provided below. Note that you should not
prepare these in amounts smaller or larger than
stated in the chart.
All rice/grain is measured in the rice cooker cup. All
water/liquid is measured in a standard liquid mea-
suring cup.
4. Place the filled steaming tray on top of the
cooking bowl.
5. Place lid on top of the steaming tray.
6. When water is completely evaporated, the unit
will automatically switch to the Warm setting and
the Warm LED will be illuminated. The unit will
stay in Warm mode until the unit is unplugged
from the outlet. Do not allow bowl to boil dry.
7. For best results, unplug unit immediately
after the unit switches to Warm, to prevent
over-cooking.
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Guide for Cooking Rice
Rice/Grain
Amount Rice
(in Rice Cooker Cups)
Amount Water/Liquid
(in standard liquid measure cups)
Serves
Long Grain White
Long Grain White
Long Grain White
Long Grain White
Long Grain White
Long Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Arborio
4
6
2
3
21⁄8
31⁄8
3¾
4½
5½
7½
2
8
4
10
12
16
4
5
6
8
2
6
3
2¾
3½
41
51
7
8
4
10
12
16
4
5
6
8
1
31
1¾
2½
17⁄8
Brown Rice (med/long)
Brown Rice (med/long)
Wehani Rice
2-4
3-5
4
1
1½
1
Red Rice
(Carmargue riz rouge;
Bhutanese)
4
6
1
1¾
22/3
Red Rice
(Carmargue riz rouge;
Bhutanese)
1½
Wild Pecan
4
8
4
8
7-oz. package
1¾
3½
1¾
3½
Wild Pecan
Two 7-oz. packages
Black Rice (Forbidden)
Black Rice (Forbidden)
1
2
Sushi
makes
about 5½
cups
(soak rice for 30 minutes
before cooking)
3
21 cups water + 2 tablespoons Sake
Pearl Couscous (Israeli)
Pearl Couscous (Israeli)
Polenta (Cornmeal)
6
12
4
1½
3
3
6
3
6
3
6
1
Polenta (Cornmeal)
8
2
Oatmeal (Rolled Oats)
Oatmeal (Rolled Oats)
4
2
8
4
Oatmeal
(Irish – soak overnight
in water – cooking
amount)
2 to 3
4 to 6
1
2
3
6
Oatmeal (Irish – soak
overnight in the amount
of cooking water)
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Guide for Steaming Vegetables, Poultry, Seafood and Hard-Cooked Eggs
Place indicated amount of water into the Cooking Bowl. The amount needed will vary according to the type
of food being cooked. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in
similar sizes as indicated. Begin timing when unit is turned on. Cooking times are approximate and will yield
cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time
for crispier vegetables to taste.
Rice cooker must be unplugged immediately after vegetables have finished cooking to prevent overcook-
ing. If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to rice
cooker. Serve steamed vegetables immediately or plunge into ice water to stop cooking to use in salads and
other cold preparations.
Cooking Time
Food
Amount
Preparation
Water
(approximate)
9-10 minutes
11 minutes
15 minutes
15 minutes
8-9 minutes
Asparagus
8 ounces
8 ounces
8 ounces
8 ounces
4 ounces
3-inch cut
1½-2" flowerets
Whole
2 cups
2 cups
2 cups
2 cups
2 cups
Broccoli
Carrots – baby
Carrots – sliced
Green beans
1-inch slices
1 to 1½" slices
Whole, tipped and
topped, strings
removed
Peas, snow
4 ounces
8 ounces
2 cups
2 cups
11 minutes
Potatoes, new
(1½" diameter)
Quartered
23-24 minutes
Potatoes
12 ounces
8 ounces
6 ounces
16 ounces
¾-inch dice
2 cups
2 cups
2 cups
2 cups
23-24 minutes
18-19 minutes
11 minutes
Yellow/Gold
Sweet potatoes
Peeled, ½-inch dice
Zucchini/
yellow squash
Halve lengthwise,
¾-inch slices
Sweet potatoes
Peeled, ¾" cubes
25 minutes
Cut into similiar size
pieces, ½ x ½ x 3-
inches
Poultry –
chicken or turkey
8-16 ounces
2 cups
15-20 minutes
Peeled/unpeeled; may
be seasoned with
herbs or prepared
seafood seasoning
such as Old Bay®
(spray steaming tray
with cooking spray)
12-15 minutes
(will depend on size
of shrimp)
Up to one
pound
Shrimp
2 cups
Season as desired
(spray steaming tray
with cooking spray or
line with leaf lettuce)
Up to one
pound
Scallops
2 cups
2 cups
10-15 minutes
10-15 minutes
Cut into 1½-inch
squares; arrange
on lettuce leaves or
parchment rounds in
steaming tray
Fin fish (salmon,
haddock, cod, sea
bass, etc.)
up to one
pound
21 minutes (place
in ice water
immediately to
stop cooking)
To one cup
mark
Eggs, large
8
In shells
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RECIPES
Konriko Wild Pecan® Rice
Waldorf Salad
Konriko Wild Pecan® Aromatic Rice is a type of
long grain rice. The nutty aroma and flavor are
natural to the rice. We use the Wild Pecan® Rice
here to make a Waldorf type salad with apples
and dried cranberries. This naturally flavored rice
makes a great side dish.
For all recipes in this Instruction & Recipe Booklet
use the included Rice Cooker Measure Cup to
measure the rice or grain. Use a standard liquid
measure cup (1 cup = 8 ounces = 16 tablespoons)
to measure all liquids. (This keeps your Rice Cooker
Measure Cup dry for measuring dry rice/grain.)
The Rice Cooker Measure Cup = ¾ cup standard
dry measure or 12 tablespoons. Only white rices
can be cooked to the maximum amount possible in
the Rice Cooker (4 Rice Cooker cups/8 Rice Cooker
cups). Do not cook more than the suggested
amounts of other rices on the cooking chart, as the
amount of liquid needed to cook larger amounts will
boil over.
3
cups (Rice Cooker) Konriko Wild
Pecan® Aromatic Rice*
4½
2
cups (standard liquid) water
shallots, peeled, finely chopped
teaspoons Dijon-style mustard
teaspoon kosher salt
4
½
½
6
teaspoon freshly ground black pepper
tablespoons sherry vinegar
tablespoons extra virgin olive oil
tablespoons vegetable oil
SALADS
6
4
Red Onion Vinaigrette
1
apple, such as Gala, Braeburn, Pink
Lady, cored, cut into ¼-inch dice
7
Makes
⁄
8
cup
1
cup dried cranberries or dried
tart cherries
½
small red onion, peeled, cut into ½-inch
pieces (about 1 ounce)
2
⁄
3
cup chopped toasted pecans
cup chopped red onion
cup chopped celery
1½
1
teaspoons Dijon-style mustard
teaspoon sugar
½
½
½
¼
¼
teaspoon kosher salt
teaspoon freshly ground black pepper
Place rice and water in cooking bowl and insert
in Cuisinart® Rice Cooker/Steamer. Turn on and
cook until water is absorbed; about 35 minutes.
When unit switches to Warm, let stand 5
cup white balsamic vinegar (or use a
fruit flavored vinegar)
½
cup extra virgin olive oil
minutes. Spread on a baking sheet to cool.
While rice is cooking and cooling, prepare the
vinaigrette. Place the shallots, mustard, salt,
pepper and vinegar in a small bowl; stir with
a whisk to blend. Add the oils and whisk until
emulsified; reserve. When rice is cooled to room
temperature, place in a large bowl. Add the diced
apple, dried cranberries, chopped pecans, red
onion, and celery; stir gently to combine. Pour
the dressing over the salad and toss gently to
coat and blend. Serve at room temperature. If
not serving immediately, cover and refrigerate.
Remove from refrigerator 30 minutes before
serving.
Place the red onion, mustard, sugar, salt, pepper,
and vinegar in a food processor or blender; pro-
cess until smooth. Add the oil and process until
emulsified. Keep vinaigrette in a covered container
in the refrigerator until ready to use. If vinaigrette
separates, stir with a whisk to emulsify.
Nutritional information per tablespoon:
Calories 71 (96% from fat) • carb. 1g • pro. 0g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 61mg
• calc. 0mg • fiber 0g
*Konriko Wild Pecan® Aromatic Rice can be found
in most well-stocked grocery stores. Use four
7-ounce packages for the right amount for this
recipe.
Nutritional information per serving (½ cup):
Calories 124 (57% from fat) • carb. 13g • pro. 1g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg
• calc. 6mg • fiber 1g
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and refrigerate. Remove from refrigerator 30 min-
utes before serving.
Yellow Rice and Black
Bean Salad
Nutritional information per serving (½ cup):
Calories 128 (39% from fat) • carb. 17g • pro. 3g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg
• calc. 18mg • fiber 2g
This colorful salad is delicious with grilled
seafood. Garnish with sliced avocado.
Makes 16 cups
Greek Rice Salad
2
cucumbers, peeled and seeded,
cut into ¼-inch dice
Serve this salad as a side dish with grilled tuna,
swordfish or lamb.
2
teaspoons kosher salt, divided
teaspoons vegetable oil
2
Makes about 16 cups
2
teaspoons turmeric
2
teaspoons extra virgin olive oil
cups (Rice Cooker) long grain white rice
cup (Rice Cooker) orzo
1½
3
teaspoons ground cumin, divided
cups (Rice Cooker) long grain white rice
cups (standard liquid measure) water
cloves garlic, peeled, finely minced
cup fresh lime juice
2
1
3
1
teaspoon salt
2
4½
2
cups (standard liquid measure) water
cloves garlic, minced
¼
2
tablespoons rice vinegar
2
large tomatoes, seeded and chopped
large cucumber, seeded and chopped
medium red onion, peeled and chopped
cups crumbled feta cheese
½
½
¾
2
teaspoon ground coriander
teaspoon oregano
1
1
cup extra virgin olive oil
1¼
1
cans (15 ounces each) black beans,
rinsed and drained
cup pitted kalamata olives, halved
2
cups diced (¼-inch) jicama
cups grape tomatoes, halved
cup chopped red bell pepper
cup chopped red onion
2
cans (15 ounces each) artichoke hearts,
drained well and quartered
2
½
2
1
1
1
2
6
cup chopped fresh parsley
tablespoons fresh lemon juice
teaspoon oregano
1
½
2-3
jalapeño peppers, stemmed, seeded,
and finely chopped
teaspoon basil
½
cup chopped fresh cilantro
teaspoon kosher salt
Place the diced cucumber in a strainer. Sprinkle
with 1 teaspoon of the salt; toss to coat. Place
strainer over a bowl to drain for 30 minutes.
teaspoons freshly ground black pepper
tablespoons extra virgin olive oil
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add olive oil. Cover and turn Rice
Cooker on; wait 1 minute. Stir in rice and orzo.
Cook for 2 minutes, stirring constantly. Add 1
teaspoon salt and water; sprinkle with minced
garlic. Cover and cook until liquid is absorbed
and cooker switches to Warm. Let stand on Warm
for 5 minutes. Spread the rice/orzo onto a baking
sheet to cool.
Insert the cooking bowl in the Cuisinart®
Rice Cooker/Steamer. Add oil, turmeric and
cumin; cover and cook and 2 minutes. Add rice;
stir to coat with oil and spices. Cover; cook 2
minutes. Stir in water and ½ teaspoon of the salt.
Cover and turn on. Cook until liquid is absorbed,
about 20 to 25 minutes. Spread the rice onto a
baking sheet to cool.
Place minced garlic, lime juice, vinegar, coriander,
oregano, the remaining salt and cumin in a small
bowl; stir with a whisk to blend. Add olive oil and
whisk until emulsified.
While the rice cooks, place the tomato, cucum-
ber, feta, olives, artichokes, parsley, lemon juice,
oregano, basil, 1 teaspoon kosher salt, pepper
and olive oil in a large bowl; stir. When rice/orzo
mixture is cooled, stir into the vegetable mixture.
Chill one hour or longer before serving.
Place the cooled rice in a large bowl. Add the
black beans, jicama, tomatoes, chopped red
pepper, chopped onion, and chopped jalapeño.
Stir gently to mix. Add the vinaigrette and
chopped cilantro.
Nutritional information per serving (¾ cup):
Calories 153 (50% from fat) • carb. 17g • pro. 3g
• fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg
• calc. 54mg • fiber 1g
Stir gently to combine.Transfer to a decorative
bowl to serve. If not serving immediately, cover
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Nutritional information per tablespoon:
Calories 64 (81% from fat) • carb. 3g • pro. 1g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg
Forbidden Rice Salad
This black rice was once reserved only for the
Emperor, forbidden to all others.
• calc. 5mg • fiber 0g
*Miso is available at Asian grocery stores and
health food markets.
Makes about 3 cups (6 servings)
¾
¾
cup (Rice Cooker) Forbidden Rice
cup (standard liquid measure) and
3 tablespoons water
Wheat Berry &
Vegetable Salad
1
3
sweet potato (6 ounces), peeled and cut
into ½-inch cubes
Makes 12 cups salad (24 servings)
Miso Dressing (recipe follows)
2
cups (Rice Cooker) wheat berries*
cups (standard liquid measure) water
teaspoon kosher salt
green onions (include 2-3 inches of
green), trimmed and chopped
3
½
11⁄3
1
¼
2
cup dried cranberries
cups cut corn (use frozen, thawed)
cup (4 oz.) shredded zucchini
cup chopped red bell pepper
cup chopped green onion
tablespoons toasted chopped pecans
Rinse and drain rice. Place in cooking bowl. Add
water; turn Rice Cooker/Steamer on. Place sweet
potato cubes in steaming tray. After 10 minutes
of cooking, lift lid and place steaming tray on top
of Rice Cooker Bowl, then cover immediately.
Continue to cook until Rice Cooker switches
to Warm cycle. Let stand 5 minutes. Remove
steamer tray. Transfer rice to large bowl. Add 2
tablespoons Miso Dressing and toss gently. Let
cool 10 minutes.
1
½
½
½
cup chopped sun-dried tomatoes
cup Red Onion Vinaigrette
(recipe, page 8)
¼
cup chopped fresh parsley
Soak the wheat berries in 2 inches of water
for 1 hour. Drain and place in cooking bowl of
Cuisinart® Rice Cooker/Steamer. Add water and
½ teaspoon salt. Turn on and cook until all water
is absorbed and unit switches to Warm, about 40
minutes. Let stand 5 minutes. Spread out on a
baking sheet to cool.
Add cooled sweet potato, green onions, dried
cranberries, chopped pecans, and 1 to 2 more
tablespoons Miso Dressing. Toss gently to
combine and coat evenly with dressing. Add more
dressing to taste if desired.
Nutritional information per serving (½ cup),
made with 4 tablespoons dressing:
Calories 138 (33% from fat) • carb. 23g • pro. 2g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg
• calc. 15mg • fiber 2g
When wheat berries are cooled, place in a
medium bowl with the corn, zucchini, red pepper,
green onion, and sun-dried tomatoes. Toss gently
to combine. Add 4 tablespoons of the dressing
(cover and refrigerate remaining dressing for
another use) and the parsley; toss to combine.
If not serving immediately, cover and refrigerate.
Remove from refrigerator 30 minutes before
serving.
Miso Dressing
Makes ½ cup
*Wheat berries can be found in many well-stocked
grocery stores, specialty food stores or health
food stores. Wheat berries are whole unprocessed
kernels of wheat. They can be cooked in cereals,
pilafs and breads and add a nutty flavor. Wheat
berries should be soaked prior to using to soften.
1
clove garlic, peeled and finely minced
teaspoon dry mustard
½
½
¼
1
teaspoon ginger
cup fresh lemon juice
Nutritional information per serving:
Calories 110 (46% from fat) • carb. 15g • pro. 2g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg
• calc. 14mg • fiber 3g
tablespoon sherry vinegar
tablespoons vegetable oil
tablespoons yellow miso*
teaspoon toasted sesame oil
3
2
1
Place garlic, mustard, ginger, lemon juice and vin-
egar in a small bowl; stir with a whisk until emulsi-
fied. Add Miso and oil.
10
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1
4
cup dried cranberries
SIDE DISHES
green onions, trimmed and chopped
(include several inches of green)
2
Curried Rice Pilaf with
Apricots & Pine Nuts
⁄
cup chopped toasted pistachios
3
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Place butter in bowl. Cover and turn on;
cook 2 minutes. Add celery and shallot to melted
butter; stir with rice paddle. Cover; cook 2 min-
utes. Add three rices and herbs de Provence; stir
to coat with butter, using rice paddle. Add wine;
stir. Cover and cook 3 minutes. Add chicken stock
and water; stir. Cover; turn on and cook until
liquid is absorbed, about 45 to 50 minutes – unit
will then switch to Warm. Sprinkle the dried cran-
berries and chopped green onions on top of the
rice. Cover and let stand 5 minutes. Stir in half the
chopped toasted pistachios. Transfer to a warmed
serving bowl and top with remaining pistachios.
Serve immediately.
Makes 8 cups (12 to 16 servings)
2
1
1
1
4
4
2
1
¼
tablespoons unsalted butter
cup chopped onion
tablespoon curry powder
teaspoon turmeric
cups (Rice Cooker) long grain white rice
cups (standard liquid measure) water
teaspoons kosher salt
cup slivered dried apricots
cup toasted pine nuts
Nutritional information per serving:
Calories 134 (18% from fat) • carb. 23g • pro. 4g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg
• calc. 16mg • fiber 2g
Place the cooking bowl in the Cuisinart® Rice
Cooker/Steamer. Add the butter, cover and turn
on; wait 2 minutes. Add the chopped onion, curry
powder and turmeric to the melted butter; stir with
rice paddle to coat. Cover and cook 5 minutes.
Stir in the rice, water and salt. Top with the sliv-
ered apricots. Cover and reset Rice Cooker to On.
Cooking time will be approximately 25 minutes,
then the Rice Cooker will switch to Warm. Let
stand 5 to 10 minutes on Warm (or longer) before
serving. Fluff with rice paddle and transfer to a
warm serving bowl. Sprinkle with toasted pine
nuts just before serving.
Brown Rice and Lentil Pilaf
Makes 4 cups (8 servings)
1
tablespoon extra virgin olive oil
cup chopped carrots
¼
¼
¼
2
cup chopped mushrooms
cup chopped shallots
Nutritional information per serving (based on 16 servings):
Calories 161 (15% from fat) • carb. 33g • pro. 3g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg
• calc. 10mg • fiber 2g
cups (Rice Cooker) long grain brown
rice
2
⁄
cup (Rice Cooker) brown lentils
teaspoon thyme
3
1
2¼
cups (standard liquid measure)
chicken stock
Brown, Wehani
& Wild Rice Pilaf
1½
cups (standard liquid measure) water
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add olive oil. Cover and turn on; let
heat for 1 minute. Add carrots, mushrooms and
shallots to bowl; stir, using rice paddle to coat
with oil. Cover and cook for 3 minutes (Rice
Cooker will shut off). Stir in rice, lentils and
thyme. Add stock and water; stir, using rice
paddle. Cover and turn on. Cooking time will be
approximately 30 minutes. The Rice Cooker will
then switch to Warm. Let stand 5 to 10 minutes
(or longer) on Warm before serving. Fluff with rice
paddle and transfer to a warm serving bowl.
Makes 4 cups (8 servings)
2
tablespoons unsalted butter
cup minced celery
¼
¼
1½
cup minced shallot
cups (Rice Cooker) long grain brown
rice
1
cup (Rice Cooker) wehani rice
cup (Rice Cooker) wild rice
teaspoon herbs de Provence
½
1
1
Nutritional information per serving:
Calories 185 (14% from fat) • carb. 34g • pro. 6g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg
• calc. 20mg • fiber 3g
⁄
cup (standard liquid measure) dry white
vermouth or dry white wine
3
2¼
2¼
cups (standard liquid measure) chicken
stock (low-sodium)
cups (standard liquid measure) water
11
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Confetti Pilaf
Creamy Parmesan Risotto
with Asparagus
This mixture of wheat berries and brown and wild
rices is finished off with green peas and chopped
red bell pepper – the look is wonderfully full of
color, and the pilaf is perfect with grilled chicken
or fish.
Use vegetable stock to make this a vegetarian
dish.
Makes 6 cups (serves 12 as a side dish, 8 as a
first course, 4 as an entrée)
Makes 8 cups (16 servings)
cooking spray
1
cup (Rice Cooker) wheat berries* (not
cracked wheat or bulgur) boiling water
8
ounces asparagus, peeled,
cut into 1-inch pieces
2
2
6
teaspoons unsalted butter
2
2
teaspoons unsalted butter
teaspoons extra virgin olive oil
teaspoons extra virgin olive oil
cup finely chopped onion or shallot
cup finely chopped carrot
tablespoons finely chopped onion
or shallot
2
⁄
3
2
⁄
3
¼
cup finely chopped carrot
2
cups (Rice Cooker) Arborio rice
cup dry white wine or vermouth
1½
cups (Rice Cooker) long grain
brown rice
2
⁄
3
½
1
cup (Rice Cooker) wild rice
teaspoon marjoram
6
cups (standard liquid measure) water,
chicken or vegetable stock (may mix)
½
½
¼
cup heavy cream
3
cups (standard liquid measure)
low-sodium chicken stock
cup freshly grated Parmesan cheese
teaspoon ground white pepper
2¼
1
cups (standard liquid measure) water
teaspoon kosher salt
Lightly coat the steaming tray of the Cuisinart®
Rice Cooker/Steamer with cooking spray. Place
asparagus in steaming tray; reserve.
1½
1
cups frozen baby peas, thawed
cup chopped red bell pepper
Place the butter and olive oil in the cooking bowl
of the Cuisinart® Rice Cooker/Steamer. Cover, turn
on and wait one minute. Stir in the chopped onion
and carrot and cover; cook 1 minute. Add the rice;
stir to coat completely. Cover and cook 2 min-
utes. Stir in the wine; cover. Cook 2 to 3 minutes,
until the wine is completely absorbed. Add the
water or stock; stir. Cover and cook for 25 min-
utes, stirring 2 or 3 times during cooking. Place
the asparagus filled steaming tray on the cook-
ing bowl and cover. Cook until the Rice Cooker
switches to Warm, about 5 minutes longer. When
Rice Cooker switches to Warm, stir in the heavy
cream, Parmesan, and white pepper. Replace the
steaming tray over the cooking bowl and let stand
on Warm for 5 to 10 minutes. Stir the steamed
asparagus into the risotto. Serve hot.
4
green onions, trimmed
(include 2-3 inches of green), chopped
1
teaspoon freshly ground pepper
Place the wheat berries in a heatproof bowl and
cover with 2 inches of boiling water. Let stand 1
hour to soften. Drain.
Insert the cooking bowl in the Cuisinart® Rice
Cooker/Steamer. Place the butter and olive oil in
the bowl; cover and turn on. Heat for 1 minute.
Add chopped onion and carrot; stir, cover, and
cook 2 minutes. Add drained wheat berries, brown
rice, wild rice, and marjoram; stir to coat. Cover;
cook 2 minutes. Add chicken stock, water and
salt; stir. Cover and cook until liquid is absorbed
and Rice Cooker switches to Warm, about 50
minutes. When Rice Cooker switches to Warm,
add the thawed peas, chopped red pepper and
green onions. Cover and let stand 5 minutes. Add
ground pepper; toss gently to combine. Transfer
to a warm bowl to serve. Serve hot.
Nutritional information per serving (based on 12 servings):
Calories 110 (37% from fat) • carb. 11g • pro. 4g
• fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg
• calc. 66mg • fiber 1g
*See note about wheat berries on page 10.
Nutritional information per serving:
Calories 108 (16% from fat) • carb. 19g • pro. 3g
• fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg
• calc. 13mg • fiber 3g
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ENTRÉES
Saffron Risotto
with Snow Peas
Sun-Dried Tomato
Pearl Couscous
Makes 4 cups (8 entrée servings or 12 side dish
servings)
4½
½
cups (standard liquid measure) water
teaspoon saffron threads
Makes 4 cups (8 servings)
1
tablespoon extra virgin olive oil
tablespoon unsalted butter
cup minced carrot
2
6
teaspoons extra virgin olive oil
1
tablespoons finely chopped onion
or shallot
¼
¼
¼
1½
6
2
cups (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
cup minced celery
cup minced shallot
1½
cups (standard liquid measure)
low-sodium chicken stock
cups (Rice Cooker) Arborio rice
tablespoons dry white vermouth or
other dry white wine (not Chardonnay)
1½
½
cups (standard liquid measure) water
teaspoon kosher salt
1
teaspoon kosher salt
½
cup chopped sun-dried tomatoes
(not oil-packed)
1½
cups shredded snow peas
Heat the water until simmering (may be done on
stovetop or in microwave). Stir in saffron threads;
reserve.
1
2
teaspoon basil
tablespoons chopped toasted pine nuts
Insert cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add oil, cover and turn on; heat 1½
minutes. Stir in chopped onion. Cover and cook
1 minute. Add couscous to bowl. Stir, using rice
paddle, for 1 to 2 minutes. Add chicken stock,
water and salt; stir. Add sun-dried tomatoes and
basil. Cover and cook until liquid is absorbed,
about 20-25 minutes. Rice Cooker will switch to
Warm.
Insert the cooking bowl in the Cuisinart® Rice
Cooker/Steamer. Place the olive oil and butter in
the bowl, cover and turn Rice Cooker on.
Heat olive oil and butter for 1 minute. Add the
minced carrot, celery and shallot. Cover and cook
2 minutes. Stir in Arborio rice; cover and cook 2
minutes. Stir in wine; cover and cook 3 minutes.
Stir in saffron infused water and salt. Cover and
cook until the Rice Cooker switches to Warm,
about 28 to 29 minutes. Lift lid, stir with rice
paddle and cover again, two or three times while
cooking. Add snow peas to the Rice Cooker on
top of the risotto; cover and let stand 5 minutes.
Stir snow peas into risotto and transfer to a warm
serving bowl. Serve immediately.
Let stand 5 minutes or hold on Warm until ready
to serve. Transfer to a warm bowl and sprinkle
with chopped toasted pine nuts to serve.
*Pearl or Israeli couscous can be found in
well-stocked grocery stores or in specialty
food stores.
Nutritional information per serving:
Calories 83 (26% from fat) • carb. 13g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
• calc. 12mg • fiber 1g
Nutritional information per serving (based on 12 servings):
Calories 89 (32% from fat) • carb. 12g • pro. 2g
• fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg
• calc. 21mg • fiber 1g
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Creamy Fontina Risotto
with Mushrooms
Red Beans & Rice
This version of the traditional long-cooking New
Orleans dish can be made in less than 30 minutes
in the Cuisinart® Rice Cooker/Steamer.
This creamy risotto makes a marvelous side dish
or can be served as a first course.
Makes 8 cups
Makes 6 cups (serves 12 as a side dish, 8 as a
first course)
8
2
ounces smoked chicken or turkey
andouille sausage*
5
5
teaspoons unsalted butter, divided
teaspoons extra virgin olive oil, divided
cup finely chopped onion or shallot
cups (Rice Cooker) Arborio rice
cooking spray
cans (15 ounces each) red beans, rinsed
and drained
2
⁄
3
2
2
6
4
6
teaspoons good quality olive oil
tablespoons finely chopped onion
tablespoons finely chopped celery
¾
cup dry white vermouth or other
dry white wine (not Chardonnay)
6
cups (standard liquid measure)
low-sodium chicken broth
tablespoons finely chopped green
bell pepper
12
ounces shiitake mushrooms, tough
stems removed, thinly sliced
2
2
1
1
3
cloves garlic, finely chopped
cups (Rice Cooker) long grain rice
teaspoon thyme
½
6
teaspoon thyme
ounces shredded fontina cheese
teaspoon freshly ground pepper
bay leaf
1
cups (standard liquid measure)
chicken stock
chopped fresh thyme and Italian parsley
as garnish, optional
6
tablespoons chopped Italian parsley
Tabasco® or other hot sauce
Place 3 teaspoons each of the butter and olive oil
in the cooking bowl of the Cuisinart® Rice Cooker/
Steamer. Cover, turn on, and wait one minute. Stir
in the chopped onion and cover; cook 1 minute.
Add the rice; stir to coat completely. Cover and
cook 2 minutes. Stir in the wine; cover. Cook 2 to
3 minutes until the wine is completely absorbed.
Add the chicken stock; stir.
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into ½-inch
pieces. Lightly coat the interior of the steaming
tray with cooking spray. Place the red beans and
sliced sausage into the steaming tray; reserve.
Insert the cooking bowl into the Cuisinart® Rice
Cooker/Steamer. Place the olive oil in the bowl,
cover, and turn on for 1 minute. Add the onion,
celery, bell pepper, and garlic; stir to coat with oil.
Cover and cook 3 to 4 minutes. Stir in the rice and
thyme. Stir until rice is opaque, 3 to 4 minutes.
Tuck in the bay leaf and add the chicken stock.
Place the filled steaming tray on the bowl; cover.
Turn the Rice Cooker on and cook until it switches
to Warm, about 20 to 25 minutes. Let stand at
Warm for 5 minutes. Transfer beans and sausage
to a medium bowl; add cooked rice mixture to the
same bowl. Remove and discard bay leaf. Gently
toss rice mixture with beans and sausage. Add
parsley and toss to combine. Transfer to a warmed
bowl to serve. Serve with hot sauce if desired.
Cover and cook until Rice Cooker switches to
Warm, about 35 to 40 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining
butter with the remaining oil in a 10-inch nonstick
skillet over medium high heat. When bubbling, add
the mushrooms, stir to coat, and cook, stirring
now and then until the mushrooms are golden and
slightly crispy.
When Rice Cooker switches to Warm, stir in the
shredded fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
Nutritional information per serving (½ cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g • fat 8g
• sat. fat 4g • chol. 21mg • sod. 117mg
• calc. 86mg • fiber 1g
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It
can be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving (½ cup):
Calories 265 (14% from fat) • carb. 43g • pro.13g
• fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg
• calc. 43mg • fiber 5g
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the cooking bowl and cover. Let stand 5 minutes.
Transfer the rice and vegetables to a medium
bowl, along with the steamed chicken and
shrimp and mung bean sprouts. Drizzle the soy
mixture over the rice and stir to combine. Serve
immediately.
“Not” Fried Rice
A quick and healthy version of that carry-out
favorite.
Makes 8 cups
Nutritional information per serving (based on 8 servings):
Calories 286 (12% from fat) • carb. 42 g • pro. 20g
• fat 4g • sat. fat 1g • chol. 75mg • sod. 566mg
• calc. 41mg • fiber 2g
cooking spray
6
ounces chicken tender,
cut into ¼-inch pieces
1
teaspoon sesame oil
16
medium shrimp, peeled, deveined,
cut in half lengthwise
Mexican Rice & Shrimp
2
tablespoons soy sauce
(can use low-sodium)
Makes 6 entrée servings
2
teaspoons extra virgin olive oil
cup red onion
2
teaspoons rice vinegar
teaspoon sugar
¼
2
½
½
2
cloves garlic, chopped
teaspoon freshly ground black pepper
teaspoons vegetable oil
1½
½
½
½
½
2
teaspoons oregano
teaspoon ground coriander
teaspoon ground cumin
teaspoons kosher salt
½
ounce Canadian bacon or ham,
cut into ¼-inch pieces
¼
¼
2
cup finely chopped onions
teaspoons turmeric
cup finely chopped carrots
tablespoons chopped mushrooms
clove garlic, finely chopped
cups (Rice Cooker) basmati rice
cups (Rice Cooker) long grain white rice
cups (standard liquid measure) water
3
1
2
cans (15 ounces each) diced tomatoes,
drained – discard liquid
2½
3½
cups (standard liquid measure)
low-sodium chicken stock
24
ounces shrimp, peeled, deveined,
halved lengthwise
2
⁄
3
cup frozen peas, thawed
11⁄3
4
cups frozen thawed peas
green onions, chopped
½
4
cup julienned red bell pepper
(1 x 1⁄8" pieces)
2
jalapeño peppers, stemmed, seeded,
and chopped
green onions, trimmed and chopped
(include 2-3 inches of green)
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add olive oil. Cover and turn on; let
heat for 1 minute. Add red onion, garlic, oregano,
coriander, cumin, salt, and turmeric to bowl; stir,
using wooden spoon, to coat with oil. Cover and
cook for 1 minute. Add rice, stir and cook for
2 minutes. Add water; stir. Add drained diced
tomatoes on top of rice – do not stir in. Cover and
turn on.
1
cup mung bean sprouts
Lightly coat the steaming tray with cooking spray.
Place the chicken in a small dish and drizzle
with half the sesame oil; stir to coat. Place in the
steamer tray to one side in a single layer. Repeat
with the shrimp. Reserve.
In a small bowl, combine the soy sauce, rice
vinegar, sugar, and pepper. Stir until sugar
dissolves; reserve.
Lightly coat the interior of the steaming tray with
cooking spray. Place shrimp in steaming tray. After
10 minutes, place steaming tray on cooking bowl;
cover. Cook until Rice Cooker switches to Warm.
Place the peas, green onions and jalapeño pepper
on top of the rice. Cover and let stand on Warm
for 5 minutes.
Insert the cooking bowl into the Cuisinart® Rice
Cooker/Steamer. Add the oil; cover and turn on
for 1 minute. Add the Canadian bacon, chopped
onions, carrots, mushrooms, and garlic. Stir to
coat with oil. Cover and cook 4 to 5 minutes.
Add the rice; stir to coat. Add the stock, cover
and cook. After rice has cooked for 15 minutes,
place the steaming tray over the cooking bowl
and cover. Continue to cook until Rice Cooker
switches to Warm. Using protective potholders, lift
off steaming tray. Add the peas, red pepper and
green onions to the bowl on top of the rice – do
not stir. Replace the steaming tray on top of
To serve, fluff with rice paddle and stir in
vegetables. Transfer to top with steamed shrimp.
Garnish with sliced avocado and serve with a
wedge of lemon or lime.
Nutritional information per serving:
Calories 350 (9% from fat) • carb. 49g • pro. 29g
• fat 3g • sat. fat 1g • chol. 221mg • sod. 485mg
• calc. 108mg • fiber 4g
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Couscous with Shrimp
& Scallops
Risi e Bisi with Shrimp
The traditional Venetian comfort food, Rice and
Peas, is taken a step further and garnished with
steamed shrimp to make it a complete meal.
Easy enough to be a weeknight entrée.
Makes 4 entrée servings
Makes 4 entrée servings
12
ounces shrimp, peeled, deveined,
cut in half lengthwise
1
pound shrimp, peeled, deveined,
halved lengthwise
12
1
ounces bay scallops
4
teaspoons extra virgin olive oil, divided
cooking spray
tablespoon extra virgin olive oil, divided
cooking spray
2
teaspoons unsalted butter
cup finely chopped onion
2
2
2
2
2
shallots, peeled, minced
cloves garlic, minced
teaspoons thyme
⁄
3
2
⁄
3
cup finely chopped celery
2
6
6
cups (Rice Cooker) Arborio rice
tablespoons dry white wine or vermouth
cups (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
cups (standard liquid measure) chicken
or vegetable stock (may use half water)
1½
cups (standard liquid measure) chicken
or vegetable stock
2½
½
cups fresh or frozen thawed peas
cup freshly grated Parmesan cheese
1½
½
½
½
¼
2
cups (standard liquid measure) water
teaspoon kosher salt
Place shrimp in a small bowl and drizzle with 1
teaspoon of the olive oil. Toss to coat. Lightly coat
the steaming tray with cooking spray. Arrange
shrimp in steaming tray; reserve.
cup chopped green pepper
cup chopped red bell pepper
cup chopped fresh parsley
teaspoons finely chopped lemon zest
lemon wedges
Place remaining olive oil and butter in the cooking
bowl of the Cuisinart® Rice Cooker/Steamer.
Cover, turn on, and wait one minute. Stir in
the chopped onion and celery and cover; cook
1 minute. Add the rice; stir to coat completely.
Cover and cook 2 minutes. Stir in the wine; cover.
Cook 2 to 3 minutes until the wine is completely
absorbed. Add the stock; stir. Cover and cook for
22 minutes, stirring 2 or 3 times during cooking.
After 22 minutes, place steaming tray over
cooking bowl and cover. Continue to cook until
Rice Cooker switches to Warm, about 8 to 10
minutes longer. Add peas to cooking bowl. Cover
and let stand on Warm for 5 to 10 minutes.
Place shrimp and scallops in a small bowl. Add 2
teaspoons of the olive oil and toss to coat. Lightly
coat the interior of the steaming tray with cooking
spray. Place the shrimp and scallops in the
steaming tray; reserve.
Insert cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add remaining oil, cover, and turn on;
heat 1½ minutes. Stir in shallots, garlic and thyme.
Cover and cook 1 minute. Add couscous to bowl.
Stir for 1 to 2 minutes. Add stock, water and salt;
stir. Cover and cook for 7 minutes. Place steaming
tray over bowl and continue to cook until Rice
Cooker switches to Warm. Stir green and red
peppers, parsley and lemon zest into couscous.
Cover and let stand on Warm for 5 minutes. To
serve, stir steamed shrimp and bay scallops into
hot couscous. Garnish with lemon wedges.
Just before serving, stir peas and steamed shrimp
along with half the Parmesan into the cooked
rice. Serve in warm bowls and top with remaining
Parmesan.
Nutritional information per serving:
Calories 440 (23% from fat) • carb. 40g • pro. 20g
• fat 11g • sat. fat 4g • chol. 237mg • sod. 1175mg
• calc. 198mg • fiber 5g
*Pearl or Israeli couscous can be found in well-
stocked grocery stores, or in specialty food
stores.
Nutritional information per serving:
Calories 318 (19% from fat) • carb. 26g • pro. 37g
• fat 7g • sat. fat 1g • chol. 194mg • sod. 691mg
• calc. 85mg • fiber 2g
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Nutritional information per serving:
Calories 435 (31% from fat) • carb. 45g • pro. 30g
• fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg
• calc. 53mg • fiber 3g
Lemon-Thyme Brown Rice
& Salmon
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
salmon.
Teriyaki Steamed Chicken
with Cranberry Wild Rice
Makes 4 entrée servings
cooking spray
You may substitute turkey cutlet or tenderloin for
the chicken.
3-4
1¼
lettuce leaves (use leaf lettuce,
not iceberg)
Makes 4 entrée servings
pounds boneless, skinless salmon fillet*,
cut into 4 equal fillets
2
2
4
1
1
1
2
1
tablespoons light soy sauce
tablespoons honey
2
sprigs fresh thyme
teaspoons dry sherry
1
tablespoon unsalted butter
tablespoons finely chopped onion
cloves garlic, minced
clove garlic, peeled, finely minced
teaspoon powdered ginger
tablespoon vegetable oil
4
2
1½
cups (Rice Cooker) brown rice, rinsed
and drained
tablespoons finely minced green onion
pound boneless, skinless chicken
breast
4
teaspoons finely chopped lemon zest,
divided
cooking spray
1
teaspoon dill
1½
3
cups (Rice Cooker) wild rice
1
teaspoon kosher salt
cups (standard liquid measure)
chicken stock
3½
cups (standard liquid measure) water
(or half water, half chicken stock)
¾
1
cup water
½
½
cup halved grape tomatoes
teaspoon kosher salt
cup chopped green pepper
(½-inch dice)
1
cup dried cranberries
½
cup chopped red bell pepper
(½-inch dice)
6
green onions, very thinly sliced
tablespoons minced jalapeño pepper
2
lemon wedges/lemon slices
Place the soy, honey, sherry, garlic, ginger, oil,
and green onion in a small bowl. Whisk to blend.
Cut the chicken into “finger” sized pieces, about
½-inch thick and 3 inches long. Stir the chicken
into the teriyaki marinade and let stand for
15 minutes.
Lightly coat the steamer insert with cooking spray.
Line with lettuce leaves. Arrange the salmon fillets
in the lettuce-lined steamer insert in a single layer
and top with fresh thyme sprigs; reserve.
Place cooking bowl in Cuisinart® Rice Cooker/
Steamer. Add butter. Cover and turn on, let heat
for 30 to 40 seconds. Stir in onion and garlic;
cover and cook 30 seconds. Add rinsed and
drained rice, 2 teaspoons lemon zest, salt and
dill. Stir to coat. Add water. Cover and cook for
40 minutes. Place filled steamer insert above rice
and cover. Continue to cook until Rice Cooker
switches to Warm setting, about 10 to 12 minutes
longer. Place tomatoes and peppers on top of rice
and let stand on Warm for 10 minutes. To serve,
stir tomatoes and peppers into rice. Place rice
mixture on warmed plates and top with a steamed
salmon fillet. Sprinkle with remaining lemon zest
and serve with a wedge of lemon.
Lightly coat both the steaming tray and cooking
bowl with cooking spray. Place the bowl in the
Cuisinart® Rice Cooker/Steamer. Place the rice
in the bowl. Add the stock, water and salt; stir.
Cover and turn on. Cook for 50 minutes. Drain
the chicken and place in prepared steamer tray;
discard marinade. After rice has cooked for 50
minutes, place the steaming tray over the cooking
bowl and cover. Cook for an additional 12 to 15
minutes, until the Rice Cooker switches to Warm.
When Rice Cooker switches to Warm, place
the dried cranberries, green onions and minced
jalapeño peppers on top of the rice. Cover and let
stand on Warm for 10 minutes.
*You may use sea scallops in place of the salmon.
Remove the tough muscle from the side of each
scallop and toss scallops in 2 teaspoons of olive oil.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates
and top with steamed teriyaki chicken fingers.
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Nutritional information per serving:
Calories 546 (13% from fat) • carb. 74g • pro. 44g
• fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg
• calc. 36mg • fiber 6g
can be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving (based on 4 servings):
Calories 299 (8% from fat) • carb. 50g • pro. 19g
• fat 3g • sat. fat 0g • chol. 113mg • sod. 644mg
• calc. 59g • fiber 2g
Jambalaya with Sausage
& Shrimp
Cinnamon Raisin Oatmeal
Makes 4 cups
No fuss, no stirring, no boiling over, no burned
pan! Hot oatmeal has never been so easy to
serve as it is when cooked in your Cuisinart® Rice
Cooker/Steamer.
4
ounces smoked chicken or turkey
andouille sausage*
cooking spray
8
ounces shrimp, peeled, deveined, cut in
half lengthwise
Makes 8 servings (about ¾ cup each)
4
cups (Rice Cooker) rolled oats
(not quick cooking)
1
teaspoon good quality olive oil
cup finely chopped onions
cup finely chopped celery
½
¼
3
6
cups (standard liquid measure) water
teaspoons ground cinnamon
teaspoon salt
2
tablespoons chopped green bell pepper
(¼-inch chop)
½
6
tablespoons raisins
3
tablespoons chopped red bell pepper
(¼-inch chop)
Insert bowl In Cuisinart® Rice Cooker/Steamer.
Place oatmeal, water, cinnamon and salt in bowl;
stir. Sprinkle raisins over top. Cover and turn on;
cooking time will be about 15 to 18 minutes. When
unit switches to Warm, Cinnamon Raisin Oatmeal
is ready to serve, or it may be kept on Warm. Stir
before serving. Serve hot as is, or sprinkle with a
sweetener such as brown sugar, honey or maple
syrup. A dollop of yogurt (plain or vanilla) or milk
to taste may be added.
1
clove garlic, finely chopped
cups (Rice Cooker) long grain rice
teaspoon thyme
1½
1
½
teaspoon chili powder
1¾
cups (standard liquid measure) chicken
stock
¾
1
cup tomato sauce
Note: Other dried fruits may be substituted for the
raisins. Try dried cherries, cranberries or blueber-
ries, slivered dried apricots or plums or chopped
dried apples.
bay leaf
3
tablespoons chopped Italian parsley
Tabasco® or other hot sauce
Cut sausage into ½-inch slices. Lightly coat the
interior of the steamer tray with cooking spray.
Place the sausage and shrimp into the steaming
tray; reserve.
You may make this oatmeal using Irish Oats.
Combine 1 Rice Cooker cup of Irish Oats with 3
(standard liquid measure) cups water in a bowl;
cover, refrigerate and soak overnight. Transfer the
soaked oatmeal and liquid to the cooking bowl.
Stir in cinnamon, salt and raisins. Turn on. When
unit switches to Warm, the Irish Oatmeal is done.
Stir before serving.
Insert the cooking bowl into the Cuisinart® Rice
Cooker/Steamer. Place the olive oil in the bowl,
cover, and turn on. After 1 minute, add the onions,
celery, green and red peppers, and garlic; stir to
coat with oil. Cover and cook 3 to 4 minutes. Stir
in the rice, thyme, and chili powder. Stir until rice
is opaque, 2 to 3 minutes. Add the chicken stock
and tomato sauce; tuck in the bay leaf. Cover and
cook for 10 minutes. Place the filled steaming tray
on the cooking bowl; cover. Continue to cook until
Rice Cooker switches to Warm, 8 to 10 minutes
longer. Let stand at Warm for 5 minutes. Remove
and discard bay leaf. Gently toss rice mixture with
steamed shrimp and sausage. Add half the parsley
and toss to combine. Transfer to a warmed bowl
to serve. Sprinkle with remaining chopped parsley.
Serve with hot sauce if desired.
Nutritional information per serving:
Calories 154 (12% from fat) • carb. 32 mg • pro. 5g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 154 mg
• calc. 32 mg • fiber 4g
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It
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California Residents Only
WARRANTY
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the store
where it was purchased or (B) to another retail
store which sells Cuisinart products of the same
type. The retail store shall then, according to its
preferences, either repair the product, refer the
consumer to an independent repair facility, replace
the product, or refund the purchase price less the
amount directly attributable to the consumer’s
prior usage of the product. If the above two
options do not result in the appropriate relief to
the consumer, the consumer may then take the
product to an independent repair facility if service
or repair can be economically accomplished.*
Cuisinart and not the consumer will be responsible
for the reasonable cost of such service, repair,
replacement, or refund of nonconforming products
under warranty.
Limited Three-Year Warranty
This warranty supersedes all previous warranties
on Cuisinart® Rice Cooker/Steamer. This
warranty is available to consumers only. You
are a consumer if you own a Cuisinart™ Rice
Cooker/Steamer that was purchased at retail for
personal, family, or household use. Except as
otherwise required under applicable state law,
this warranty is not available to retailers or other
commercial purchasers or owners. We warrant
that your Cuisinart® Rice Cooker/Steamer will be
free of defects in material or workmanship under
normal home use for three years from the date of
original purchase. We suggest that you complete
and return the enclosed product registration card
promptly to facilitate verification of the date of
original purchase. However, return of this product
registration card does not eliminate the need for
the consumer to maintain the original proof of
purchase in order to obtain the warranty benefits.
In the event that you do not have proof of purchase
date, the purchase date for purposes of this
warranty will be the date of manufacture.
California residents may also, according to their
preference, return nonconforming products directly
to Cuisinart for repair or, if necessary, replacement
by calling our Consumer Service Center toll-free at
1-800-726-0190. Cuisinart will be responsible for
the cost of the repair, replacement, and shipping
and handling of such nonconforming products
under warranty.
If your Cuisinart® Rice Cooker/Steamer should
prove to be defective within the warranty period,
we will repair it (or, if we think it necessary, replace
it) without charge to you. To obtain warranty
service, please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to:
Before Returning Your Cuisinart Product
If you are experiencing problems with your
Cuisinart
150 Milford Road
East Windsor, NJ 08520
Cuisinart product, we suggest that you call our
Consumer Service Center at 1-800-726-0190
before returning the product for servicing. Often,
our Consumer Service Representatives can help
solve the problem without having the product
serviced. If servicing is needed, a Representative
can confirm whether the product is under warranty
and direct you to the nearest service location.
To facilitate the speed and accuracy of your return,
please enclose $10.00 for shipping and handling of
the product. Please also be sure to include a return
address, daytime phone number, description of the
product defect, product serial number (stamped
on bottom of product base), and any other
*Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center at
1-800-726-0190 to ensure that the problem is
properly diagnosed, the product is serviced with
the correct parts, and to ensure that the product is
still under warranty.
information pertinent to the product’s return.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-720-0190 for shipping
instructions).
NOTE: For added protection and secure handling
of any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for
in-transit damage or for packages that are not
delivered to us. Lost and/or damaged products are
not covered under warranty.
Your Cuisinart® Rice Cooker/Steamer has been
manufactured to strict specifications and has
been designed for use with the Cuisinart™ Rice
Cooker accessories and replacement parts.
These warranties expressly exclude any defects
or damages caused by accessories, replacement
parts, or repair service other than those that have
been authorized by Cuisinart. These warranties
do not cover any damage caused by accident,
misuse, shipment, or other than ordinary
household use. These warranties exclude all
incidental or consequential damages.
Some states do not allow the exclusion or
limitation of incidental or consequential damages,
so the foregoing limitation may not apply to you.
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Coffeemakers
Toasters
Rice Cookers
Grills
Cookware
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
®
cookware, and Savor the Good Life .
©ꢀ00ꢄ Cuisinart
®
Cuisinart is a registered
trademark of Cuisinart
1ꢃ0 Milford Road
East Windsor, NJ 0ꢆꢃꢀ0
Printed in China
0ꢄCUꢀꢄ1ꢃꢆ
IB-5026A
Any other trademarks or service marks
referred to herein are the trademarks or
service marks of their respective owners.
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Version no.: CRC800 IB-5026A
Size: 152mm(W) x 229mm(H)
Total Pages: 20 pages
Material: Cover : 157gsm MattArtpaper
Inside : 120gsm GlossArtpaper
Coating: Varnishing in cover
Color: Front & Back Cover:4C + 1C (Black)
Inside:1C + 1C (Black)
Date: 09-10-2006
P. O. No. 0609000 (09-00-2006_OP)
Coordinator: Astor You
Printer: Chung Tai
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