10
11
OATMEAL OR HOT CEREALS
• Steel Cut Oats work best.
• Do not fill bowl more than half way with liquids, as the oatmeal will
expand during the cooking process.
• For even heating, stir occasionally.
• When the oatmeal is done, the rice cooker will switch to warm.
Please note that this is for well-done oatmeal. If you prefer a different
consistency, monitor the cooking process to manually switch to warm for
desired results.
• Choose recipes that will cook in 1 hour or less.
If desired, add seasonings and oil or butter with rice before adding water.
Allow rice to rest on warm at least 15 minutes before serving.
AMOUNT OF RICE AMOUNT OF
WATER
APPROX.
COOKING TIME
YIELD
(standard
8 oz. cups)
FOR WHITE LONG GRAIN, JASMINE, BASMATI, YELLOW, OR MEDIUM GRAIN RICE
1 rice measure to 1 mark 19 to 24 minutes 1.8 cups
2 rice measures to 2 mark 21 to 26 minutes 3.5 cups
3 rice measures to 3 mark 23 to 28 minutes 5.3 cups
FOR BROWN RICE
1 rice measure 1 ½ cups 26 to 31 minutes 2.3 cups
2 rice measures 3 cups 28 to 33 minutes 4.5 cups
For other types of grains not listed in the cooking chart, follow package
directions.
CHART FOR STEAMED VEGETABLES
Steam using 1 to 1 ½ cups of water, stock, or vegetable broth (cold or room
temperature).
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Fresh
Asparagus
¼ lb. Wash; break off
woody base where
spears snap easily.
10 to 12
minutes
Season with
salt, pepper, and
grated lemon peel.
Fresh Green
Beans
¼ lb. Leave whole, trim
end or cut into 2-inch
pieces.
14 to 16
minutes
Season with salt,
pepper, and freshly
snipped dill.
Fresh Beets
(quartered)
½ lb. (about
2 medium)
Remove stem and
root ends. Peel and
cut into wedges.
26 to 28
minutes
Serve with butter.
Fresh Broccoli ½ lb. Cut into florets. 14 to 16
minutes
Season with
salt, pepper, and
grated lemon peel.
Brussels
Sprouts
2 cups Cut a cross in the
base of each sprout.
24 to 26
minutes
Garnish with
chopped, toasted
hazelnuts.
Cabbage ½ lb. Cut in wedges. 24 to 26
minutes
Garnish with
crumbled, cooked
bacon.
Carrots ¼ lb. Slice. 18 to 20
minutes
Season with salt,
pepper, and grated
orange peel.
Cauliflower ¼ lb. Cut into florets. 22 to 25
minutes
Garnish with
buttered, toasted
bread crumbs.
Corn 2 ears Cut in half. 15 to 20
minutes
Serve with butter
and spices.
Snow peas or
Sugar Snap
Peas
¼ lb. Trim and leave whole. 10 to 12
minutes
Serve with minced
green onions and
drizzled with soy
sauce.
New potatoes
(red)
3 medium
(about ½ lb.)
Cut in half. 24 to 26
minutes
Toss with butter
and parsley.
Fresh leaf
spinach
2 cups,
firmly
packed
Use whole leaves. 10 to 12
minutes
Garnish with
roasted garlic and
toasted pine nuts
Butternut
squash
2 cups Peel and cut into
1-inch cubes.
24 to 26
minutes
Serve with butter
and spices.
Summer
Squash
(yellow squash
or zucchini)
½ lb. Slice. 14 to 16
minutes
Season with salt
and garlic pepper
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