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Check for the degree of preparedness and the consistency of
the rice at the minimum time stated for the type of rice you are
cooking.
When checking for the degree of preparedness or stirring,
prevent the condensation on the lid (1) from getting into the
rice bowl (5), as this would deteriorate the quality and taste of
the steamed rice.
After cooking the rice, then you can season it with salt, pepper,
butter or a stock cube.
Mix in the rice bowl
Type of rice
Rice
(cups)
Brown
standard
1/2
1
parboiled
1
1 1/2
Mixture of wild and
long-grained
standard
1
1 1/2
fast-cooked
1
1 3/4
instant
1
1 1/2
White
round-grained
1
1 1/2
long-grained
1
1 2/3
Vegetables
Wash the vegetables carefully and peel, if necessary. Cooking
time for small pieces of vegetables is shorter than for larger
pieces.
Cooking time depends on quality, quantity, freshness, size, con-
sistency and temperature if the vegetables are frozen. Select the
amount of water and cooking time, using the information in the
table as a guide.
Do not defrost frozen vegetables before cooking.
Frozen vegetables that release a lot of juice in the process of cook-
ing should be placed in the rice bowl (5) and covered with foil
for the time of cooking. Frozen food pieces should be sepa-
rated from one another or stirred after 10-12 minutes with a
fork or a long handled spoon.
8
Approximate
cooking time
Water
(cups)
(minutes)
42-45
45-50
18-20
16-18
12-15
45-50
50-55
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