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RICE
Accurately measure the rice and water and combine in the Rice Bowl. Stir rice at mini-
mum time specified for each type. For flavored rice, substitute beef or chicken broth, or
bouillon for the specified amount of water. Add salt, pepper, seasonings, butter or mar-
garine. After steaming, toss with chopped onion, parsley or mushrooms.
(NOTE: Do not use the Flavor Scenter
®
Screen/Drip Tray when making rice. Use the
Rice Bowl.)
OTHER FOODS
9
Amt Amt Water Approx.
Rice in Added Water Fill Time Tips and
Rice Rice Bowl to Rice Bowl Line in Base (minutes) Comments
Brown 1 cup 1 1/4 cups Max 54-56 ■ Makes about 3 cups (720 ml).
– Regular, (240 ml) (300 ml)
Long or 1
1
⁄2 cup 2 cups Max 63-65 ■ Makes about 4
1
⁄2 cups (1080 ml).
Short Grain (360 ml) (480 ml)
2 cups (480 ml) 2
1
⁄2 cups (600 ml) Max 62-65 ■ Makes about 6
1
⁄2 cups (1560 ml).
White 1 cup 1
1
⁄2 cups Max 37-40 ■ Makesabout 3
1
⁄2 cups (840 ml)
– Regular, (240 ml) (360 ml)
Extra Long, 1
1
⁄2 cups 2 cups Max 45-48 ■ Makes about 5 cups (1200 ml).
Long and (360 ml) (480 ml)
Med. Grain 2 cups 2
1
⁄2 cups Max 48-51 ■ Makes about 6
1
⁄2to 7 cups (1560 ml-
(480 ml) (600 ml) 1680 ml)
Parboiled 1 cup 1
1
⁄2 cups Max 45-47 ■ Makes about 3
1
⁄2 cups (840 ml).
White (240 ml) (360 ml)
– Regular, 1
1
⁄2 cups 2 cups Max 49-51 ■ Makes about 5 cups (1200 ml).
Long Grain (360 ml) (480 ml)
2 cups 2
1
⁄2 cups Max 58-60 ■ Makes about 7 cups (1680 ml).
(480 ml) (600 ml)
Suggested
Flavorings for
Weight/or Water Flavor Scenter
®
Approx.
Other Number Fill Line (use 1/2 -1 tsp. Time Tips and
Foods Pieces in Base dried herbs/spices) (minutes) Comments
Eggs, Up to 12 Max None recommended. 35 ■ Place eggs over or close to
Large size, (Flavor does not steam holes.
– Hard Cooked penetrate shell.)
Apples 5 medium Lo cloves 11-13 ■ Peel, core, cut into
1
⁄4" (6 mm) slices.
– Favorite (about 2 lbs.) anise
■ Spread in Steaming Bowl.
type (0.9 kg) cinnamon
■ Gently stir after 10 mins.
■ Add
1
⁄4cup (60 ml) raisins, if desired.
■ Makes about 3
1
⁄2 (840 ml) cups.
Pears 4 medium Lo sliced ginger 23-26 ■ Peel, core, cut into quarters. Let
(about 2 lbs.) anise soak in water (4 cups/960 ml) and
(0.9 kg) allspice lemon juice (
1
⁄4 cup/60 ml) mixture
to prevent browning (10 mins.).
■ Drain and spread in Bowl.
■ Gently stir after 10 mins.
■ Transfer to Rice Bowl or serving
dish; pour juice from Drip Tray
over fruit.
■ Makes about 3
1
⁄2 (840 ml) cups.
Prunes 1
1
⁄2 lb. pkg. Lo fresh citrus peel 15-20 ■ Spread in Steaming Bowl.
(0.68 kg) cardamom
■ Makes about 4 cups (960 ml).
cinnamon
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