Zojirushi NS-WAC10 - Explanation of Rice; Tips to Cooking Great-Tasting Rice (Preparation & Keep Warm); How to Cook Great-Tasting Rice; How to Use the Keep Warm Mode

NS-WAClO/18
BEFORE USE
EXPLANATION OF RICE
TYPES OF RICE
• Names and types of rice varies according to how the grain has been polished
and/or processed.
Rice in the husk
Bran layer
Chaff,
Different grades of rice correspond to the
percentage of bran and germ removed.
Brown Rice Semi-Brown Semi-Brown Semi-Brown White Rice
The chaff has
Rice 30% Rice 50% Rice 70%
All the bran
been removed.
About 30% of About 50% of About 70%> of
and germ have
the bran and the bran and the bran and
been removed.
germ have germ have germ have
been removed. been removed. been removed.
Rinse-Free Rice
All specks of bran
left on the surface of
the white rice have
been removed.
White Rice with Germ
All bran has been removed
but the germ of brown rice
remains.
• White Rice with Germ is polished using a special
technique that cannot be performed by a household
rice polisher. May be purchased at a specialty store
or grocery.
Germinated Brown Rice
Brown rice that is ready to
be germinated by a special
process.
• The process gives a softer texture and improved
taste. Also contains the nutrient GABA (gamma-
aminobutyric acid).
J
8
TIPS TO COOKING GREAT-TASTING RICE SS
HOW TO COOK GREAT-TASTING RICE
Measure rice accurately
Be sure to use the Measuring Cup provided, as other measuring cups may differ.
Level the rice off at the top of the cup to maintain accuracy.
Rinse rice quickly
The first rinse should be done quickly, swishing and stirring the rice by hand with
plenty of water. Drain the water immediately afterwards. Then rinse the rice 4-5
times with fresh water to clean out the bran.
Adjust the amount of water accordingly
Type of Rice Water Adjustment
Softer rice
White rice with germ
Normal scale level
New crop
Reduce water slightly
from the normal level
Old crop
Harder rice
Add a little water to
the normal level
Do not use strong alkaline ionic water
Rice cooked with strong alkaline ionic water
may appear yellow or become too glutinous.
e.g.: When Cooking 6 Cups of
White Rice or Rinse-Free Rice
WHITE ^
RICE
MIXED RICE
(MAX6CUPS)
10n
PORRIDGE -
SWEET
RICE
6n
4 -
2 . 5 - |
1 -
8 -
4 -
Stir and loosen rice immediately after
cooking has completed
Excessive moisture is released, resulting in
rice that is perfectly cooked with a fluffy
texture.
^ 2^ 0.5-^ 2^ J
—Add water to water level 6
for WHITE RICE.
• This illustration shows the Inner
Cooking Pan of 1.8L model.
HOW TO USE THE KEEP WARM MODE
When keeping rice in the Inner Cooking Pan for later consumption, use the Keep
Warm mode, otherwise, the rice may develop a foul odor or spoil.
V
Do not use the Keep Warm mode for the following:
■ A dding rice.
■ R eheating cold rice.
■ K eeping rice warm when it contains additional ingredients and seasonings (mixed rice or sweet rice).
■ K eeping food other than rice warm such as croquette or miso soup.
■ K eeping rice warm for more than 12 hours.
■ K eeping rice warm when the Spatula has been left inside the Rice Cooker.
■ L eaving the Rice Cooker unplugged or Keep Warm mode cancelled while still having rice in the Inner Cooking Pan.
When keeping a small amount of rice warm, gather
the rice toward the center of the Inner Cooking Pan
to prevent drying.
Gather rice
in center