7
The rice bowl
When cooking rice, add water to the rice bowl in addition to the water in the
reservoir. The volume of water added to the rice bowl should be roughly one
and a quarter times the volume of the rice.
Put the rice bowl in the topmost basket. Juices from other foods will alter the
flavour of the rice, and the additional liquid may make it mushy.
Timing
The times given in the cooking guide on page 9 are for a single layer of food in
the bottom basket, used on its own.
Extend these times
a) if two or three baskets are used, as the same amount of steam is
having to heat a greater volume of food
b) if a particular food is cooked in the second or third basket. Generally
speaking, the further the food is from the element, the longer it’ll take
to cook.
c) if food is layered within a basket
You’ll need to experiment to find the times and positions which suit your
favourite foods and food combinations.
Fish is cooked when it appears opaque and can be flaked easily. Cook meat
until the juices run clear. Leaf vegetables should be cooked as little as
possible, to keep them green and crisp — plunging into iced water will stop the
cooking process (plunging the food, that is).
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