Cooking Rice
General Information
Rice is grown oi1 marshy land that floods easily. It does not need to be
milled or ground; only the outer husks must be removed, leaving behind
what is Mlown as brown or whole rice, the most nutritious of rices.
Infbrnlation has recently been published about more healthful ways
to eat, by consuming less fat, less protein and more complex
carbohydrates in our diets. Because brown rice is about 8% protein,
87% carbohydrates and almost no fat, it is a perfect ingredierlt in a
healthful diet.
Because rice is a valuable source of carbohydrates, it is starchy by
nature. To obtain fluffier, less starchy rice, you can rinse the rice
befoie cooking. But by rinsing or soaking the rice, you lose some of
the vitamins, which are water soluble. TherefL_re, rinsing or soaking
rice is not recommended because of the nutrient loss.
Types of Rice
Brown Rice Contains more vitalnin B complex, iron and calcium and
takes longer to cook (about 50 minutes) than white rice. Its flavor is
nutty anti its texture is chewy. (See Cooking Chart on page 11.)
White Rice Includes several kinds of white rice, most of which can
be prepared in your Automatic Rice Cookeit
(See Cooking Chart on page 11.)
Long-Grain Rice Less starchy than short grain rice so it separates
into individual grains more than short grain rice.
Short-Grain Rice More moist and tender than long grain rice. It has
a softer texture and starchier flavor.
White rice will take about 20 25 minutes to cook, (brown rice
approximately 50 minutes). When rice is clone, the Automatic Rice
Cooker will automatically go into the WARM Mode and the AMBER
ON/WARM Light will go on. Allow rice to stand on WARM for 10 to
15 minutes to enstue fluffy rice. You can keep cooked rice on the
WARM setting fbr several hours without the taste of the rice being
affected. Do not remove Cover until ready to serve. The hmer Pot
remains very hot after cooking or keeping warm. Use a pot holder
when handling.
A_llomatJ( alc_ Cookel Use uld Cue guide
