INSTRUCTION AND
RECIPE BOOKLET
Rice Cooker
CRC-400C
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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FEATURES AND BENEFITS IMPORTANT GUIDELINES
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
any kitchen.
•
This appliance generates steam. Do not operate
uncovered.
•
Do not use your Rice Cooker under wall hanging
cabinets; the escaping steam could cause
damage.
2. Steaming Tray: Allows you to steam a variety
of foods while the rice is cooking.
•
•
Do not use metal utensils. Metal utensils will
damage the nonstick finish on inner Rice
Cooking pot.
3. Cooking Pot: Nonstick coating prevents the
rice from sticking to the pot.
Do not plug in the Rice Cooker before rice and
water have been added. Because most Rice
Cookers do not have an “Off” setting, the unit will
automatically be in “Warm” mode immediately
after the unit is plugged in.
4. Stainless Steel Housing: Durable stainless
steel construction makes cleanup easy.
5. Chrome-plated Handles: Cool touch handles.
6. “Cook” and “Warm” Indicator Switch: LED
lights on top of the switch indicate that the unit
is in “Cook” or “Warm” mode.
TIPS AND HINTS
•
7. Measuring Cup: Calibrated specifically for your
Cuisinart™ Rice Cooker; allows you to measure
the proper rice to water proportions with ease.
The Cuisinart™ Rice Cooker 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 Rice Cooker bowl is quick and easy and
there is virtually no maintenance.
8. Rice Paddle: Allows you to fluff and scoop the
rice out of the cooking pot and rice doesn't stick
to the utensil.
9. Retractable Cord Storage (not shown):
Convenient retractable cord storage.
•
Your Rice Cooker can be used for more than
just plain old rice. It is a simple way to cook
pilafs. It is also wonderful for preparing risottos,
polenta, oatmeal and other breakfast cereals that
require constant stirring and attention. Simply
turn unit on and walk away – it will automatically
switch to "Warm" when ready to serve.
1
2
•
•
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.
3
Rinsing/Washing Rice: Generally the rule is to
“wash” or rinse imported rice and not to wash or
rinse domestic rices, as they have been vitamin
enriched. 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.
4
5
6
9
•
•
Some rices may call for a soaking period. This
can be done in the Rice Cooker Bowl prior to
cooking.
7
8
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
2
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5 to 10 minutes before serving for best results.
Do not remove the cover and peek.
your own combinations.
•
•
When steaming vegetables, clean them and
trim to similar size. Follow Vegetable Steaming
Guide for steaming vegetables alone. To steam
vegetables while preparing rice, use Vegetable
Steaming Guide to time when to add vegetables
in steaming tray to the Rice Cooker. Most
vegetables can be added about 10 minutes
before rice has finished cooking.
•
•
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.
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 car-
rots, 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.
When steaming meats such as poultry or
sausage, cut all into small, similar sized pieces
(such as “finger strips” or 1-inch slices). Arrange
in a single layer in the steaming tray that has
been sprayed with Cooking Spray.
•
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
according 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 1/4 cup more liquid and let stay on "Warm"
until liquid is absorbed (about 15 to 20 minutes).
•
•
•
When steaming shrimp, scallops and other
seafood, arrange in a single layer in the
steaming tray that 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.
•
•
•
•
When measuring rice with your Rice Cooker cup,
level it off with a table knife or spatula as you
would flour for baking.
1 Rice Cooker Cup (filled to the top) =
3/4 Cup = 12 Tablespoons = 180ml
If desired, you may spray your Rice Cooker Bowl
with nonstick cooking spray, but this step is not
necessary, as it has a nonstick coating.
ASSEMBLY INSTRUCTIONS
To use your Cuisinart™ Rice Cooker:
When rice is placed in the Rice Cooking Bowl,
level it off to a flat layer that covers the entire
bottom of the bowl, to insure that it cooks evenly.
1. Carefully unpack the Rice Cooker.
2. Rinse the nonstick cooking pot, steaming tray
and lid in warm, soapy water. Rinse well and
dry thoroughly.
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.
3. Wipe all interior and exterior surfaces of the
Rice Cooker base with a soft, damp cloth.
4. Place cooking pot in base of unit.
•
•
For best results, use cold water. Cooking times
will vary depending on the temperature of the
water being used.
5. Place steaming tray in cooking pot with open
part facing down.
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 flavoured rice.
6. Place the lid on top of the cooking pot.
7. Do not plug in unit. Your Rice Cooker is now
ready for use.
•
•
•
One to two teaspoons (5-10ml) 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 is
unplugged.
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 vegeta-
bles, seafood and some meats while cooking the
rice. Use our recipes as a guide, then create
2. Place cooking pot into the stainless steel
housing.
3
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3. Measure desired amount of raw rice with the
measuring cup provided. Rinse rice if needed.
See “Cooking Rice Chart” for rice to water
ratios.
Steaming Only
1. Make sure unit is unplugged.
2. Fill cooking pot with the suggested amount of
water based on the "Steaming Vegetables
Chart".
4. Choose one of the following ways to add water
or stock for cooking:
3. Fill the steaming tray with open end facing up.
a. Using the measuring cup provided for rice,
measure the appropriate amount of water
using standard liquid measuring cup. See
"Cooking Rice Chart".
4. Place the filled steaming tray on top of the
cooking pot.
5. Place lid on top of the steaming tray.
b. Using the water line inside the cooking pot,
add water to the rice inside the pot up to the
proper water line. For example, if you added
2 cups of raw rice, add water to line 2 (white
rice only).
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.
5. Cover the cooking pot with lid. Make sure the
steam vent is facing toward the back of the unit.
7. For best results, unplug unit immediately after
the unit switches to “Warm”, to prevent over-
cooking.
6. Plug in unit.
7. Set to the cook position by pressing the switch
down. The “Cook” LED light will be illuminated.
Reheating Rice
1. Make sure unit is unplugged.
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.
2. To reheat rice, add 1/4 cup (4 Tbsp./60ml) of
cold water per cup of cooked rice.
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.
3. Stir to mix.
4. Place lid on top of the cooking pot.
5. Plug in unit and set to the cook position by
pressing the switch down. The “Cook” LED
light will be illuminated.
10. For best texture, allow cooked rice to rest in
“Warm” mode for 5 – 10 minutes.
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.
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.
13. Lift and remove cooking pot from Rice Cooker
using potholders.
CLEANING
Cooking Rice and Steaming
1. Clean and prepare your vegetables, seafood,
fish or poultry.
AND MAINTENANCE
1. Unplug your Cuisinart™ Rice Cooker and allow
it to cool before cleaning.
2. Follow steps 1-8 under the “Cooking Rice”
section.
2. Place cooking pot, 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. Fill the steaming tray with open end facing up.
4. Place the filled steaming tray on top of the
cooking pot at the appropriate time for food
being steamed. See “Steaming Vegetables
Chart” for approximate cooking times.
3. If scouring is necessary, use a nonabrasive
cleanser or liquid detergent with a nylon pad
or brush.
4. Wipe base of unit with a soft, damp cloth or
microfiber towel. NEVER IMMERSE BASE OF
UNIT IN WATER.
5. Place lid on top of the steaming tray.
6. When the appropriate cooking time has
elapsed, unplug the unit.
5. Make sure all parts are cool before storing.
Store unit in a clean, dry place.
4
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COOKING CHARTS
Cooking Rice
Cooking times will vary according to amount and temperature of cooking liquid.
The simplest way to cook long grain (converted) white rice is to place rice in Rice Cooking Bowl and add
liquids to appropriate line marking. For example, using the rice measuring cup provided, fill cooking pot with
1 cup rice. Then, add water to the 1 cup water marking inside the pot. If using 2 cups of rice, add water to
the 2 cup water marking inside the pot. Do the same when using 3 or 4 cups of rice.
For grains or brown and specialty rices, use the chart provided below. Note that you should not prepare
these in amounts 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
measuring cup.
Amount Rice
Amount Water/Liquid
Rice/Grain
Serves
(in Rice Cooker Cups) (in standard liquid measure cups)
Long-Grain White
Long-Grain White
Long-Grain White
Long-Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Medium Grain White
Arborio
2
4
1
2
1-1/4 (310ml)
2-1/8 (530ml)
6
3
3
(750ml)
8
4
3-2/3 (915ml)
1-1/4 (310ml)
2
1
4
2
2
(500ml)
6
3
2-3/4 (690ml)
3-1/2 (875ml)
3-1/4 (815ml)
1-3/4 (440ml)
2-1/2 (625ml)
1-7/8 (470ml)
8
4
4
1
Brown Rice (Med/Long)
Brown Rice (Med/Long)
Wehani Rice
2-4
3-5
4
1
1-1/2
1
Red Rice
(Carmargue riz
rouge; Bhutanese)
4
1
1-3/4 (440ml)
Wild Pecan
4
4
7-oz. package
1
1-3/4 (440ml)
1-3/4 (440ml)
Black Rice (Forbidden)
Sushi
Makes about
5-1/2 C.
2-1/4 C. Water + (560ml)
(soak rice for 30 minutes
before cooking)
3
(30ml)
2 T. Sake
Pearl Couscous (Israeli)
Polenta (Cornmeal)
6
4
4
1-1/2
3
3
3
(750ml)
(750ml)
1
2
Oatmeal (Rolled Oats)
(750ml)
Oatmeal
(Irish – soak overnight
in total amount of
cooking water)
(750ml)
2 to 3
1
3
5
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Steaming Vegetables, Poultry, Seafood
or Hard Cooked Eggs
Place indicated amount of water into the Rice 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. 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 overcooking.
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
Asparagus
4 ozs. (114g)
4 ozs. (114g)
8 ozs. (228g)
8 ozs. (228g)
4 ozs. (114g)
4 ozs. (114g)
4 ozs. (114g)
3-inch (7.5cm) cut
1-1/2-2 inch (3.75-5cm) flowerets
Whole
1 1/2C (375ml)
1 1/2C (375ml)
1 1/2C (375ml)
1 1/2C (375ml)
1 1/2C (375ml)
1 1/2C (375ml)
1 1/2C (375ml)
Broccoli
Carrots – Baby
Carrots – sliced
Green Beans
Peas, Snow
Peas, Edible Pod
15 minutes
1/4-inch (0.6cm) slice
15 minutes
1-1-/2 inch (2.5-3.75cm) slice
Whole, tipped & topped, strings removed
Whole, tipped & topped, strings removed
8-9 minutes
11 minutes
10 – 11 minutes
Potatoes, New
(1-1/2” (3.75cm) diameter)
8 ozs. (228g)
Quartered
2C (500ml)
23-24 minutes
Potatoes,
Yellow/Gold
12 ozs. (340g)
8 ozs. (228g)
6 ozs. (170g)
3/4-inch (1.9cm) dice
2C (500ml)
2C (500ml)
23-24 minutes
18-19 minutes
11 minutes
Sweet Potatoes
Peeled, 1/2-inch (1.25cm) dice
Zucchini/
yellow squash
Halve lengthwise, 3/4-inch (1.9cm) slices
1 1/2C (375ml)
Chicken/Turkey
Fresh
8 ozs. (228g)
(Maximum)
Cut in pieces, 1/2" (1.25cm) x 1/2" (1.25cm) x 3" (7.5cm)
– lightly coat in olive oil
1 1/2C (375ml)
1 1/2C (375ml)
12-15 minutes
12-15 minutes
Sausages, Smoked
8-12 ozs. (228-340g)
Cut in 1/2 inch (1.25cm) Slices
Peeled/unpeeled
12-15 minutes
(will depend on
size of shrimp).
Stir after 10 min.
1 1/2C (375ml)
+ 1T (15ml)
vinegar
may be seasoned with herbs or prepared
seafood seasoning such as Old Bay®
(spray steaming tray with cooking spray)
Shrimp
8 ozs. (228g)
Season as desired
(spray steaming tray with cooking spray or
line with leaf lettuce)
Scallops, sea
8 ozs. (228g)
8 ozs. (228g)
1 1/2C (375ml)
1 1/2C (375ml)
10-15 minutes
10-15 minutes
Fin fish
(Salmon, Haddock
Cod, Sea Bass, etc.)
Cut in 1-1/2 inch (3.75cm) squares
arrange on lettuce leaves or
parchment rounds in steaming tray
21 minutes
(place in ice
water immediately
to stop cooking)
Eggs, Large
4
In shells
1 1/2C (375ml)
6
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Wild Pecan® Rice
Waldorf Salad
Wild Pecan® Aromatic Rice is of type of long-grain
rice. The nutty aroma and flavour are natural to the
rice. We use the Wild Pecan® Rice here to make
a Waldorf type salad with apples and dried cranber-
ries. This naturally flavoured rice makes a great
side dish.
RECIPES
Your Rice Cooker comes with a 6-ounce
(12 tablespoons or 3/4 of a standard 1-cup
measure) measuring cup. All recipes in this
Instruction & Recipe Book are written using the
rice/grain/cereal measured with the Rice Cooker
measuring cup. The liquid is measured with a
traditional liquid measure (1 cup = 8 ounces =
16 tablespoons).
1-1/2
cups (Rice Cooker) Wild Pecan®
Aromatic Rice*
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 cook-
ing chart, as the amount of liquid needed to cook
larger amounts will boil over.
2-1/4
1
cups (560ml) water
shallot, peeled, finely chopped
teaspoons (10ml) Dijon-style mustard
teaspoon (2ml) kosher salt
2
1/2
1/4
3
teaspoon (1ml) freshly ground black pepper
tablespoons (45ml) sherry vinegar
tablespoons (45ml) extra virgin olive oil
tablespoons (30ml) vegetable oil
apple, such as Gala, Braeburn, Pink
Lady, cored, cut in 1/4-inch (0.6cm) dice
cup (125ml) dried cranberries or dried
tart cherries
Note: For all recipes, use the included Rice Cooker
Measure Cup to measure the rice or grain. Use a
standard liquid measure cup to measure all liquids.
(This keeps your Rice Cooker Measure Cup dry for
measuring dry rice/grain.)
3
2
1/2
The Rice Cooker Measure Cup = 3/4 cup standard
dry measure or 12 tablespoons (180ml).
1/2
1/3
1/4
1/4
cup (80ml) chopped toasted pecans
cup (60ml) chopped red onion
cup (60ml) chopped celery
SALADS
Red Onion Vinaigrette
Makes 7/8 cup (220ml)
Place rice and water in Rice Cooker Bowl and
insert in Cuisinart™ Rice Cooker. Turn on and cook
until water is absorbed; about 30 minutes. When
unit switches to “Warm”, let stand 5 minutes.
Spread on a baking sheet to cool.
1/2
small red onion peeled, cut in 1/2-inch
(1.25cm) pieces (about 1 ounce (28g))
teaspoons (7ml) Dijon-style mustard
teaspoon (5ml) sugar
While rice is cooking and cooling, prepare the
vinaigrette. Place the shallot, mustard, salt, pepper
and vinegar in a small bowl; stir with a whisk to
blend. Add the oils and whisk until emulsified;
reserve.
1-1/2
1
1/2
1/4
teaspoon (2ml) kosher salt
teaspoon (1ml) freshly ground black
pepper
When rice is cooled to room temperature, place
in a large bowl. Add the diced apple, dried cranber-
ries, 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.
*Conrad Wild Pecan® Aromatic Rice can be found in
most well-stocked grocery stores. The 7-ounce
package is the right amount for this recipe.
1/4
1/2
cup (60ml) white balsamic vinegar
(or use a fruit flavoured vinegar)
cup (125ml) extra virgin olive oil
Place the red onion, mustard, sugar, salt, pepper,
and vinegar in a food processor or blender; process
until smooth. Add the oil and process until emulsi-
fied. 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
*Wild Pecan® is a registered trademark owned by Conrad
Rice Mill, Inc.
Nutritional information per serving (1/2 cup (125ml)):
Calories 124 (57% from fat) • carb. 13g • pro. 1g •
fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg •
calc. 6mg • fiber 1g
7
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Nutritional information per serving (1/2 cup):
Calories 128 (39% from fat) • carb. 17g • pro. 3g •
fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg •
calc. 18mg • fiber 2g
Yellow Rice and Black
Bean Salad
This colourful salad is delicious with grilled seafood.
Garnish with sliced avocado.
Makes 8 cups (2L)
Greek Rice Salad
Serve this salad as a side dish with grilled tuna,
1
cucumber, peeled & seeded,
cut in 1/4-inch (0.6cm) dice
swordfish or lamb.
1-1/2
1
1
3/4
1-1/2
2-1/4
1
2
1
1/4
1/4
6
teaspoon (7ml) kosher salt, divided
teaspoon (5ml) vegetable oil
teaspoon (5ml) turmeric
teaspoon (4ml) ground cumin, divided
cups (Rice Cooker) long grain white rice
cups (560ml) water
clove garlic, peeled, finely minced
tablespoons (30ml) fresh lime juice
tablespoon (15ml) rice vinegar
teaspoon (1ml) ground coriander
teaspoon (1ml) oregano
tablespoons (90ml) extra virgin olive oil
can (15 ounce (425g)) black beans,
rinsed and drained
Makes about 8 cups (2L)
1
teaspoon (5ml) extra virgin olive oil
cup (Rice Cooker) long grain white rice
cup (Rice Cooker) orzo
1
1/2
1/2
2-1/4
1
teaspoon (2ml) salt
cups (560ml) water
clove garlic, minced
1
large tomato, seeded and chopped
small cucumber, seeded and chopped
small red onion, peeled and chopped
cup (188ml) crumbled feta cheese
cup (125ml) pitted Kalamata olives,
halved
1
1
1
3/4
1/2
1
cup (250ml) diced (1/4-inch (0.6cm))
jicama
1
can artichoke hearts, drained well
and quartered
1
cup (250ml) grape tomatoes, halved
cup (125ml) chopped red bell pepper
cup (60ml) chopped red onion
jalapeno peppers, stemmed, seeded,
and finely chopped
1/2
1/4
1-2
1/4
1
cup (60ml) chopped fresh parsley
tablespoon (15ml) fresh lemon juice
teaspoon (2ml) oregano
1/2
1/2
1/2
1/4
1/4
cup (60ml) chopped fresh cilantro
teaspoon (2ml) basil
teaspoon (2ml) kosher salt
teaspoon (1ml) freshly ground black
pepper
Place the diced cucumber in a strainer. Sprinkle
with 1/2 teaspoon (2ml) of the salt; toss to coat.
Place strainer over a bowl to drain for 30 minutes.
3
tablespoons (45ml) extra virgin olive oil
Insert the Rice Cooker Bowl in the Cuisinart™ Rice
Cooker. 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 1/2 teaspoon (2ml) of the salt. Cover and turn
on. Cook until liquid is absorbed, about 18 – 19
minutes. Spread the rice onto a baking sheet to
cool.
Place Rice Cooker Bowl in Cuisinart™ Rice Cooker.
Add olive oil. Cover and turn Rice Cooker on; wait
1 minute. Stir in rice and orzo. Cook for 2 minutes,
stirring constantly. Add salt and water; sprinkle with
minced garlic. Cover and cook until Rice Cooker
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.
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, cucumber,
feta, olives, artichokes, parsley, lemon juice,
oregano, basil, 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 jalapeno. Stir gently
to mix. Add the vinaigrette and chopped cilantro.
Nutritional information per serving:
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 and
refrigerate. Remove from refrigerator 30 minutes
before serving.
8
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Place garlic, mustard, ginger, lemon juice and
vinegar in a small bowl; stir with a whisk until
emulsified. Add Miso and oil.
Forbidden Rice Salad
This black rice was once reserved only for the
Emperor, forbidden to all others.
Nutritional information per tablespoon (15ml):
Calories 64 (81% from fat) • carb. 3g • pro. 1g •
fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg •
calc. 5mg • fiber 0g
Makes about 3 cups (750ml) (6 servings)
3/4
1-1/3
1
cup (Rice Cooker) Forbidden Rice
cups (330ml) water
sweet potato (6 ounces (170g)), peeled
and cut in 1/2-inch (1.25cm) cubes
green onions (include 2-3 inches (5-
7.5cm) of green), trimmed and chopped
cup (80ml) chopped yellow bell pepper
cup (60ml) dried cranberries
Wheat Berry &
Vegetable Salad
3
Makes 3 cups salad (six servings)
1/3
1/4
2
1
cup (Rice Cooker) wheat berries
cups (375ml) water
1-1/2
1/4
1
tablespoons (30ml) toasted chopped
pecans
teaspoon (1ml) kosher salt
ounce (28g) chopped red onion
cup (165ml) cut corn (use frozen, thawed)
cup (125ml) shredded zucchini
Miso Dressing (recipe follows)
2/3
1/2
1/2
1/4
1/4
4
Rinse and drain rice. Place in Rice Cooker Bowl.
Add water; turn Rice Cooker on. Place sweet potato
cubes in steaming tray. After 20 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 (30ml) Miso
Dressing and toss gently. Let cool 10 minutes.
cup (125ml) chopped red bell pepper
cup (60ml) chopped green onion
cup (60ml) chopped sun-dried tomatoes
tablespoons (60ml) Red Onion Vinaigrette
tablespoons (30ml) chopped fresh parsley
2
Soak the wheat berries in 2 inches (5cm) of water
for 1 hour. Drain and place in Rice Cooking Bowl
of Cuisinart™ Rice Cooker. Add water and
1/4 teaspoon (1ml) salt. Turn on and cook until all
water is absorbed and unit switches to “Warm”,
about 35 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- 2 more
tablespoons (15-30ml) miso Dressing. Toss gently
to combine and coat evenly with dressing. Add
more dressing to taste if desired.
Nutritional information per serving (1/2 cup (125ml)),
made with 4 tablespoons (60ml) 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 (60ml) of the dressing
(cover and refrigerate remaining dressing for anoth-
er use) and the parsley; toss to combine. If not
serving immediately, cover and refrigerate. Remove
from refrigerator 30 minutes before serving.
Miso Dressing
Makes 1/2 cup (125ml)
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
1
clove garlic, peeled and finely minced
teaspoon (2ml) dry mustard
teaspoon (2ml) ginger
1/2
1/2
1/4
1
cup (60ml) fresh lemon juice
tablespoon (15ml) sherry vinegar
tablespoons (45ml) vegetable oil
tablespoons (30ml) yellow Miso (available
at Asian grocery stores and health food
markets)
3
2
1
teaspoon (5ml) toasted sesame oil
teaspoon (5ml) soy sauce
1
1/2
teaspoon (2ml) brown sugar
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1/3
cup (80ml) chopped toasted pistachios
SIDE DISHES
Place Rice Cooker Bowl in Cuisinart™ Rice Cooker.
Place butter in Rice Cooker Bowl. Cover and turn
on; cook 2 minutes. Add celery and shallot to
Curried Rice Pilaf with
Apricots & Pine Nuts
Makes 4 cups (1L) (6 to 8 servings)
melted butter; stir with rice paddle. Cover; cook
2 minutes. 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 39 minutes – unit will then
switch to “Warm”. Sprinkle the dried cranberries 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.
1
tablespoon (15ml) unsalted butter
cup (125ml) chopped onion
1/2
1-1/2
1/2
2
teaspoons (7ml) curry powder
teaspoon (2ml) turmeric
cups (Rice Cooker) long grain white rice
cups (560ml) water
2-1/4
1
teaspoon (5ml) kosher salt
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
1/2
2
cup (125ml) slivered dried apricots
tablespoons (30ml) toasted pine nuts
Place the Rice Cooking Bowl in the Cuisinart™ Rice
Cooker. 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 slivered apricots. Cover
and reset Rice Cooker to On. Cooking time will be
approximately 18 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.
Brown Rice and Lentil Pilaf
Makes 2 cups (500ml) (4 servings)
1/2
2
tablespoon (8ml) extra virgin olive oil
tablespoons (30ml) chopped carrots
tablespoons (30ml) chopped mushrooms
tablespoons (30ml) chopped shallots
cup (Rice Cooker) long grain brown rice
cup (Rice Cooker – measure to
60cc marking) brown lentils
2
2
1
Sprinkle with toasted pine nuts just before serving.
1/3
Nutritional information per serving:
Calories 161 (15% from fat) • carb. 33g • pro. 3g •
fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg •
calc. 10mg • fiber 2g
1/2
teaspoon (2ml) thyme
1-1/8
3/4
cups (280ml) chicken stock
cup (188ml) water
1/2
teaspoon (2ml) kosher salt
Brown, Wehani &
Place Rice Cooking Bowl in Cuisinart™ Rice Cooker.
Add olive oil. Cover and turn on; let heat for 1
minute. Add carrots, mushrooms and shallots to
Rice Cooker 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.
Wild Rice Pilaf
Makes 3 cups (750ml) (six servings)
1
tablespoon (15ml) unsalted butter
tablespoons (30ml) minced celery
tablespoons (30ml) minced shallot
cup (Rice Cooker) long grain brown rice
cup (Rice Cooker) wehani rice
cup (Rice Cooker) wild rice
2
2
3/4
1/2
1/4
1/2
1/4
teaspoon (2ml) herbs de Provence
cup (60ml) dry white vermouth or dry
white wine
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
1-1/8
1-1/8
1/2
cups (280ml) chicken stock (low sodium)
cups (280ml) water
cup (125ml) dried cranberries
green onions, trimmed and chopped
(include several inches of green)
2
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Confetti Pilaf
Creamy Parmesan Risotto
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.
with Asparagus
Use vegetable stock to make this a vegetarian dish.
Makes 3 cups (750ml) (serves six as a side dish,
4 as a first course, 2 as an entrée)
Makes 4 cups (1L) (eight servings)
Cooking spray
1/2
cup (Rice Cooker) wheat berries* (not
cracked wheat or bulgur)
4
ounces asparagus, peeled,
cut in 1-inch (2.5cm) pieces
boiling water
1
teaspoon (5ml) unsalted butter
teaspoon (5ml) extra virgin olive oil
cup (80ml) finely chopped onion or shallot
cup (80ml) finely chopped carrot
cup (Rice Cooker) Arborio rice
cup (80ml) dry white wine or vermouth
cups (750ml) water, chicken or vegetable
stock (may mix)
1
1
3
teaspoon (5ml) unsalted butter
teaspoon (5ml) extra virgin olive oil
tablespoons (45ml) finely chopped onion
or shallot
1
1/3
1/3
1
2
tablespoons (30ml) finely chopped carrot
cup (Rice Cooker) long grain brown rice
cup (Rice Cooker) wild rice
teaspoon (2ml) marjoram
1/3
3
3/4
1/4
1/2
1-1/8
1-1/8
1/2
3/4
1/2
2
4
tablespoons (60ml) heavy cream
cup (60ml) freshly grated Parmesan
cheese
cups (280ml) low-sodium chicken stock
cups (280ml) water
1/4
teaspoon (2ml) kosher salt
1/4
teaspoon (1ml) ground white pepper
cup (188ml) frozen baby peas, thawed
cup (125ml) chopped red bell pepper
green onions, trimmed
Lightly coat the steaming tray of the Cuisinart™
Rice Cooker with cooking spray. Place asparagus
in steaming tray; reserve.
(include 2-3 inches (5-7.5cm) of green),
chopped
Place the butter and olive oil in the Rice Cooking
Bowl of the Cuisinart™ Rice Cooker. Cover, turn on
and wait one minute. Stir in the chopped onions
and carrots 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 water or
stock; stir. Cover and cook for 25 minutes, stirring
2 or 3 times during cooking. Place the asparagus
filled steaming tray on the Rice Cooking 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 Rice Cooking Bowl and let stand on
“Warm” for 5 to 10 minutes. Stir the steamed
asparagus into the risotto. Serve hot.
1/2
teaspoon (2ml) 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 Rice Cooker Bowl in the Cuisinart™ Rice
Cooker. Place the butter and olive oil in the Rice
Cooker 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 45 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 6 servings):
Calories 110 (37% from fat) • carb 11g • pro. 4g •
fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg •
calc. 66mg • fiber 1g
*Wheat berries can be found in many well-stocked
grocery stores, specialty food stores or health food
stores. Wheat berries are whole unprocessed ker-
nels of wheat. They can be cooked in cereals, pilafs
and breads and add a nutty flavour. Wheat berries
should be soaked prior to using to soften.
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
11
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Saffron Risotto
with Snow Peas
ENTRÉES
Makes two entrée servings or 4 side dish servings
(2 cups total)
Sun-Dried Tomato
Pearl Couscous
2-1/4
1/4
1/2
1/2
2
cups (560ml) water
Makes 2 cups (500ml) (four servings)
teaspoon (1ml) saffron threads
tablespoon (8ml) unsalted butter
tablespoon (8ml) extra virgin olive oil
tablespoons (30ml) minced carrot
tablespoons (30ml) minced celery
tablespoons (30ml) minced shallot
cup (Rice Cooker) Arborio rice
tablespoons (45ml) dry white vermouth or
other dry white wine (not Chardonnay)
teaspoon (2ml) kosher salt
1
3
teaspoon (5ml) extra virgin olive oil
tablespoons (45ml) finely chopped onion
or shallot
1
cup (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
cup (188ml) low-sodium chicken stock
cup (188ml) water
2
2
3/4
3/4
1/4
1/4
3/4
3
teaspoon (1ml) kosher salt
cup (60ml) chopped sun-dried tomatoes
(not oil packed)
1/2
3/4
cup (188ml) shredded snow peas
1/2
1
teaspoon (2ml) basil
Heat the water until simmering (may be done on
stovetop or in microwave). Stir in saffron threads;
reserve.
tablespoon (15ml) chopped toasted
pine nuts
Insert the Rice Cooking Bowl in the Cuisinart™ Rice
Cooker. Place the olive oil and butter in the Rice
Cooking Bowl, cover and turn Rice Cooker on.
Heat olive oil and butter for 1 minute. Add the
minced carrot, celery and shallots. 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 recover two or three times while cooking. Add
Insert Rice Cooking Bowl in Cuisinart™ Rice Cooker.
Add oil, cover and turn on; heat 1-1/2 minutes. Stir
in chopped onion. Cover and cook 2 minutes. Add
couscous to Rice Cooking Bowl. Stir, using rice
paddle, for 1-2 minutes. Add chicken stock, water
and salt; stir. Add sun-dried tomatoes and basil.
Cover and cook until liquid is absorbed, about
15 minutes. Rice Cooker will switch to “Warm”.
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.
snow peas to the Rice Cooker on top of the risotto;
cover and let stand 5 minutes. Stir snow peas into
*Pearl or Israeli couscous can be found in well-
stocked grocery stores or in specialty food stores.
risotto and transfer to a warm serving bowl.
Serve immediately.
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:
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
This creamy risotto makes a marvelous side dish or
can be served as a first course.
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.
Makes 4 cups (1L)
Makes 3 cups (750ml) (serves 6 as a side dish, 4
as a first course)
4
ounces (113g) smoked chicken or turkey
andouille sausage*
2-1/2
2-1/2
teaspoons (12ml) unsalted butter, divided
teaspoons (12ml) extra virgin olive oil,
divided
Cooking spray
1
can (15 ounce) red beans, rinsed
and drained
1/3
1
cup (80ml) finely chopped onion or shallot
cup (Rice Cooker) Arborio rice
1
3
2
3
teaspoon (5ml) good quality olive oil
tablespoons (45ml) finely chopped onions
tablespoons (30ml) finely chopped celery
tablespoons (45ml) finely chopped green
bell pepper
6
tablespoons (90ml) dry white vermouth or
other dry white wine (not Chardonnay)
cups (750g) low-sodium chicken broth
ounces (170g) shiitake mushrooms,
tough stems removed, thinly sliced
teaspoon (1ml) thyme
3
6
1
clove garlic, finely chopped
cup (Rice Cooker) long grain rice
teaspoon (2ml) thyme
1
1/4
3
1/2
1
ounces (85g) shredded Fontina cheese
teaspoon (2ml) freshly ground pepper
Chopped fresh thyme and Italian parsley
as garnish, optional
bay leaf
1/2
1-1/2
3
cups (375ml) chicken stock
tablespoons (45ml) chopped Italian
parsley
Tabasco® or other hot sauce
Place 1-1/2 teaspoons (7ml) each of the butter and
olive oil in the Rice Cooking Bowl of the Cuisinart™
Rice Cooker. 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 1/2-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 Rice Cooking Bowl into the Cuisinart™
Rice Cooker. Place the olive oil in the Rice Cooker
Bowl, cover, and turn on for 1 minute. Add the
onions, 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 min-
utes. Tuck in the bay leaf and add the chicken
stock. Place the filled steaming tray on the Rice
Cooking Bowl; cover. Turn the Rice Cooker on and
cook until it switches to “Warm”, about 18 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 28 to 30 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining tea-
spoon of the butter with the remaining teaspoon of
the oil in a 10-inch (25cm) nonstick skillet over
medium high heat. When bubbling, add the mush-
rooms, 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 (1/2 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:
Calories 265 (14% from fat) • carb. 43g • pro.13g •
fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg •
calc. 43mg • fiber 5g
13
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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
favourite.
Nutritional information per serving:
Calories 286 (12% from fat) • carb. 42 g • pro. 20g •
fat 4g • sat.fat 1g • chol. 75mg • sod. 566mg •
calc. 41mg • fiber 2g
Makes 4 cups (1L)
1/2
3
teaspoon (2ml) sesame oil
ounces (85g) chicken tender,
cut into 1/4-inch pieces
8
1
medium shrimp, peeled, deveined,
cut in half lengthwise
Mexican Rice & Shrimp
Makes 3 entrée servings
tablespoon (15ml) soy sauce
(can use low-sodium)
1
teaspoon (5ml) extra virgin olive oil
tablespoons (30ml) red onion, chopped
clove garlic, chopped
1
teaspoon (5ml) rice vinegar
2
1/4
1/4
teaspoon (1ml) sugar
1
teaspoon (1ml) freshly ground black
pepper
3/4
1/4
1/4
1/4
1/4
1
teaspoon (4ml) oregano
teaspoon (1ml) ground coriander
teaspoon (1ml) ground cumin
teaspoon (1ml) kosher salt
teaspoon (1ml) turmeric
1
teaspoon (1ml) vegetable oil
ounce (7g) Canadian bacon or ham,
cut into 1/4-inch (0.6cm) pieces
tablespoons (30ml) finely chopped onion
tablespoons (30ml) finely chopped carrot
tablespoon (15ml) chopped mushroom
clove garlic, finely chopped
1/4
2
cup (Rice Cooker) long grain white rice
cups (375ml) water
2
1-1/2
12
1
ounces (340g) shrimp, peeled, deveined,
halved lengthwise
1/2
1-1/4
1-3/4
1/3
1/4
cups (Rice Cooker) Basmati rice
cups (440ml) low-sodium chicken stock
cup (80ml) frozen peas, thawed
cup (60ml) julienned red bell pepper
(1 x 1/8” (0.3cm) pieces)
1
can (15 oz.) diced tomatoes, drained –
discard liquid
2/3
2
cup (165ml) frozen thawed peas
green onions, chopped
1
jalapeño pepper, stemmed, seeded,
and chopped
2
green onions, trimmed and chopped
(include 2-3 inches (5-7.5cm) of green)
cup (125ml) mung bean sprouts
Place Rice Cooking Bowl in Cuisinart™ Rice Cooker.
Add olive oil. Cover and turn on; let heat for 1
minute. Add red onion, garlic, oregano, coriander,
cumin, salt, and turmeric to Rice Cooker Bowl; stir,
using wooden spoon, to coat with oil. Cover and
cook for 1 minute. Add rice, stir and cook for 2 min-
utes. Add water; stir. Add drained diced tomatoes
on top of rice – do not stir in. Cover and turn on.
1/2
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
25 minutes, place steaming tray on Rice 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 Rice Cooking Bowl into the Cuisinart™
Rice Cooker. Add the oil; cover and turn on for 1
minute. Add the Canadian bacon, chopped onions,
carrot, mushroom, 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 10 minutes, place the steaming tray over
the Rice Cooking Bowl and cover. Continue to cook
until Rice Cooker switches to “Warm”. Using protec-
tive potholders, lift off steaming tray. Add the peas,
red pepper and green onions to the Rice Cooking
Bowl on top of the rice – do not stir. Replace the
steaming tray on top of the Rice Cooking Bowl and
cover. Let stand 5 minutes. Transfer the rice and
To serve, fluff with rice paddle and stir in vegeta-
bles. 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
14
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Couscous with
Risi e Bisi with Shrimp
Shrimp & Scallops
Easy enough to be a weeknight entrée.
The traditional Venetian comfort food, Rice & Peas,
is taken a step further and garnished with steamed
shrimp to make it a complete meal.
Makes 2 entrée servings
Makes 2 entrée servings
6
ounces (170g) shrimp, peeled, deveined,
cut in half lengthwise
8
ounces (225g) shrimp, peeled, deveined,
halved lengthwise
6
2
ounces (170g) bay scallops
teaspoons (10ml) extra virgin olive oil,
divided cooking spray
2
teaspoons (10ml) extra virgin olive oil,
divided
1
teaspoon (5ml) unsalted butter
cup (80ml) finely chopped onion
cup (80ml) finely chopped celery
tablespoons (45ml) dry white wine or
vermouth
1
1
1
1
shallot, peeled, minced
1/3
1/3
3
clove garlic, minced
teaspoon (5ml) thyme
cup (Rice Cooker) pearl couscous (also
known as Israeli couscous)*
cup (188ml) chicken or vegetable stock
cup (188ml) water
1
3
cup (Rice Cooker) Arborio rice
cups (750ml) chicken or vegetable stock
(may use half water)
3/4
3/4
1/4
1/4
1/4
2
teaspoon (1ml) kosher salt
cup (60ml) chopped green pepper
cup (60ml) chopped red bell pepper
tablespoons (30ml) chopped fresh parsley
teaspoon (5ml) finely chopped lemon
zest
1-1/4
1/4
cups (310ml) fresh or frozen thawed peas
cup (60ml) freshly grated Parmesan
cheese
1
Place shrimp in a small bowl and drizzle with 1 tea-
spoon of the olive oil. Toss to coat. Lightly coat the
steaming tray with cooking spray. Arrange shrimp in
steaming tray; reserve.
lemon wedges
Place remaining olive oil and butter in the Rice
Cooking Bowl of the Cuisinart™ Rice Cooker. 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 min-
utes. 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 Rice Cooking Bowl and cover.
Continue to cook until Rice Cooker switches to
“Warm”, about 8 to 10 minutes longer. Add peas to
Rice Cooking Bowl. Cover and let stand on “Warm”
for 5 to 10 minutes.
Place shrimp and scallops in a small bowl. Add
1 teaspoon (5ml) 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 Rice Cooking Bowl in Cuisinart™ Rice Cooker.
Add 1 teaspoon (5ml) of the oil, cover, and turn on;
heat 1-1/2 minutes. Stir in shallot, garlic and thyme.
Cover and cook 1 minute. Add couscous to Rice
Cooking Bowl. Stir for 1 to 2 minutes. Add stock,
water and salt; stir. Cover and cook for 7 minutes.
Place steaming tray over Rice Cooker 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
15
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Lemony Brown Basmati
Rice & Chicken
Teriyaki Steamed Chicken
with Cranberry Wild Rice
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for
the chicken.
You may substitute turkey cutlet or tenderloin for
the chicken.
Makes 2 entrée servings
Makes 2 entrée servings
1
tablespoon (15ml) light soy sauce
tablespoon (15ml) honey
teaspoons (10ml) dry sherry
clove garlic, peeled, finely minced
teaspoon (2ml) powdered ginger
tablespoon (8ml) vegetable oil
tablespoon (15ml) finely minced green
onion
8
ounces (225g) boneless, skinless chicken
breast*
1
2
1
teaspoon (5ml) extra virgin olive oil
cooking spray
1/2
1/2
1/2
1
1-1/2
3/4
1
teaspoons (7ml) basil, divided
teaspoon (3ml) kosher salt, divided
teaspoon (5ml) unsalted butter
tablespoon (15ml) finely chopped onion
clove garlic, minced
1
8
ounces (225g) boneless, skinless chicken
breast
1
3/4
cup (Rice Cooker) brown basmati rice,
rinsed and drained
cooking spray
3/4
1-1/2
6
cup (Rice Cooker) wild rice
cups (375ml) chicken stock
tablespoons (90ml) water
teaspoon (2ml) kosher salt
cup (125ml) dried cranberries
green onions, very thinly sliced
tablespoon (15ml) minced jalapeño
pepper
2
teaspoons (10ml) finely chopped lemon
zest, divided
1/4
teaspoon (1ml) kosher salt
cups (440ml) water (or half water, half
chicken stock)
1/2
1/2
3
1-3/4
2/3
cup (165ml) halved grape tomatoes
lemon wedges
1
Cut chicken into “finger” sized strips, about 1/2 inch
thick and 3 inches long. Toss with olive oil and half
the basil. Lightly coat the steaming tray with
cooking spray. Arrange the chicken in the steaming
tray in a single layer; reserve.
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 1/2-
inch (1.25cm) thick and 3 inches long. Stir the
chicken into the teriyaki marinade and let stand
for 15 minutes.
Place Rice Cooking Bowl in Cuisinart™ Rice Cooker;
add butter. Cover and turn on; let heat for 30 – 40
seconds. Stir in shallot, and garlic; cover and cook
30 seconds. Add rinsed and drained rice, 1 tea-
spoon (5ml) lemon zest, salt, and remaining basil.
Stir to coat. Add water. Cover and cook for 28
minutes. Place steaming tray above rice, and cover.
Continue to cook until Rice Cooker switches
to “Warm” setting, about 10-12 minutes. Place
tomatoes on top of rice and let stand on “Warm”
for 10 minutes. To serve, stir tomatoes and steamed
chicken into rice. Arrange on warmed plates,
sprinkle with remaining lemon zest and serve with
a wedge of lemon.
Lightly coat both the steaming tray and Rice
Cooking Bowl with cooking spray. Place the Rice
Cooking Bowl in the Cuisinart™ Rice Cooker. Place
the rice in the rice 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 Rice
Cooking Bowl and cover. Cook for an additional
12-15 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 chicken.
Remove the tough muscle from the side of each
scallop and toss scallops in olive oil. Shorten their
cooking time slightly – do not add the scallops to
the steamer until rice has cooked for 32 minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates and
top with steamed teriyaki chicken fingers.
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
Nutritional information per serving:
Calories 485 (19% from fat) • carb. 58g • pro. 39g •
fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg •
calc. 54mg • fiber 4g
16
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Jambalaya with
Cinnamon Raisin Oatmeal
Sausage & Shrimp
Makes 4 cups (1L)
No fuss, no stir, no boiling over, no burnt pan! Hot
oatmeal has never been so easy to serve as it is
when cooked in your Cuisinart® Rice Cooker.
4
ounces (112g) smoked chicken or turkey
andouille sausage*
Makes 4 servings (about 3/4 cup (180ml) each)
2
cups (Rice Cooker) rolled oats
(not quick cooking)
8
ounces (225g) shrimp, peeled, deveined,
cut in half lengthwise
3
cups (750ml) water
Cooking spray
1
teaspoon (5ml) ground cinnamon
teaspoon (1ml) salt
1
teaspoon (5ml) good quality olive oil
cup (125ml) finely chopped onions
cup (60ml) finely chopped celery
tablespoons (45ml) chopped green bell
pepper (1/4-inch (0.6cm) chop)
tablespoons (45ml) chopped red bell
pepper (1/4-inch (0.6cm) chop)
clove garlic, finely chopped
cups (Rice Cooker) long grain rice
teaspoon (5ml) thyme
1/4
3
1/2
1/4
3
tablespoons (45ml) raisins
Insert Rice Cooker Bowl In Cuisinart™ Rice Cooker.
Place oatmeal, water, cinnamon and salt in Rice
Cooker Bowl; stir. Sprinkle raisins over top. Cover
and turn on; cooking time will be about 12-18 min-
utes. 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.
3
1
1-1/2
1
1/2
1-3/4
3/4
1
teaspoon (2ml) chili powder
cups (440ml) chicken stock
cup (188ml) tomato sauce
bay leaf
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.
3
tablespoons (45ml) chopped Italian
parsley
Tabasco® or other hot sauce
You may make this oatmeal using Irish Oats.
Combine 1 Rice Cooker cup of Irish Oats with 3
cups (750ml) water in a bowl; cover, refrigerate and
soak overnight. Transfer the soaked oatmeal and
liquid to the Rice Cooker Bowl. Stir in cinnamon,
salt and raisins. Turn on. When unit switches to
“Warm”, the Irish Oatmeal is done. Stir before
serving.
Cut sausage into 1/2-inch (1.25cm) slices. Lightly
coat the interior of the steamer tray with cooking
spray. Place the sausage and shrimp into the
steaming tray; reserve.
Insert the Rice Cooking Bowl into the Cuisinart™
Rice Cooker. Place the olive oil in the Rice Cooker
Bowl, cover, and turn on for 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 Rice 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 can
be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving:
Calories 299 (8% from fat) • carb. 50g • pro. 19g •
fat 3g • sat. fat 0g • chol. 113mg • sod. 644mg •
calc. 59g • fiber 2g
17
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allow the exclusion or limitation of incidental or conse-
quential damages, so the foregoing limitation may not
apply to you.
WARRANTY
Three-Year Limited
Warranty
Before Returning Your
Cuisinart Product
This warranty supersedes all previous warranties on
Cuisinart™ Rice Cooker. This warranty is available to con-
sumers only. You are a consumer if you own a Cuisinart™
Rice Cooker that was purchased at retail for personal,
family, or household use. Except as otherwise required
under applicable law, this warranty is not available to
retailers or other commercial purchasers or owners. We
warrant that your Cuisinart™ Rice Cooker 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 man-
ufacture.
If you are experiencing problems with your Cuisinart
product, we suggest that you call our Consumer Service
Centre at 1-800-472-7606 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.
* 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 Centre at 1-800-472-7606 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.
If your Rice Cooker should prove to be defective within
the warranty period, we will repair it (or, if we think it nec-
essary, replace it) without charge to you. To obtain war-
ranty service, please call our Consumer Service Centre
toll-free at 1-800-472-7606, or write to:
Cuisinart Canada
156 Parkshore Drive
Brampton, Ont L6T 5M1
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 information pertinent to the prod-
uct’s return.
Please pay by check or money order.
NOTE: For added protection and secure handling of
any Cuisinart™ product that is being returned, we rec-
ommend you use a traceable, insured delivery ser-
vice. Cuisinart cannot be held responsible for in-tran-
sit damage or for packages that are not delivered to
us. Lost and/or damaged products are not covered
under warranty.
Your Cuisinart™ Rice Cooker 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 ordi-
nary household use. These warranties exclude all inci-
dental or consequential damages. Some states do not
18
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Egg
Cooker
Toasters
Juicers
Food
Processors
Coffeemakers
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 .
©2004 Cuisinart
Cuisinart® is a registered trademark of
Cuisinart
156 Parkshore Dr.
Brampton Ont. L6T 5M1
Consumer Call Centre Email:
Printed in China
04CC18014
IB-4932A-CAN
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