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Cooking table for long-grain white rice
Basmati, Thai, Surinam and
Long White Rice
Water Servings
130g (or 1 full jug) 200ml 1 x Main or 2 x Side
260g (or 2 full jugs) 400ml 2 x Main or 4 x Side
390g (or 3 full jugs) 600ml 3 x Main or 6 x Side
520g (or 4 full jugs) 800ml 4 x Main or 8 x Side
650g (or 5 full jugs) 1000ml 5 x Main or 10 x Side
780g (or 6 full jugs) 1200ml 6 x Main or 12 x Side
Cooking table for various kinds of rice
To cook other kinds of rice perfectly, here are the appropriate amounts of water:
Round Grain Sushi Rice,
Sticky Rice
Water Servings
130g (or 1 full pot) 400ml 1 - 2 portions
260g (or 2 full pots) 600ml 2 - 3 portions
390g (or 3 full pots) 800ml 3 - 4 portions
520g (or 4 full pots) 1L 4 - 5 portions
Wild Rice, Arborio Rice Water Servings
130g (or 1 full jug) 400ml 1 x Main or 2 x Side
260g (or 2 full jugs) 700ml 2 x Main or 4 x Side
390g (or 3 full jugs) 1000ml 3 x Main or 6 x Side
520g (or 4 full jugs) 1300ml 4 x Main or 8 x Side
Cooking table for various cereals
Soft Wheat, Burgul, Quinoa Water Servings
130g (or 1 full jug) 300ml 1 x Main or 2 x Side
260g (or 2 full jugs) 500ml 2 x Main or 4 x Side
390g (or 3 full jugs) 700ml 3 x Main or 6 x Side
520g (or 4 full jugs) 900ml 4 x Main or 8 x Side
Cooking table for various pulses
When cooking pulses, the automatic “keep warm“ function cannot be used because the pulses
must soak in their cooking juices to prevent them from drying out. Some pulses should soak in
water for 6 to 8 hours before cooking to rehydrate.
For the following tables, the pulses were measured before rehydration. It is better to cook them
without the Cook & Steam lid on to prevent boiling over resulting from the scum produced during
cooking.
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