Aroma ARC-914S Gebrauchsanweisung - Seite 5

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Rice & Water

Measurement Table

White Rice:

Brown Rice:

Uncooked

Water Line

Water With

Rice*

(inside pot)

Measuring Cup*

1 Cup

Line 1

13/4 Cups

2 Cups

Line 2

3 Cups

Line 3

41/4 Cups

4 Cups

Line 4

*Cups referenced are with the included measuring cup

(1 Rice Measuring Cup = ¾ U.S. Cup)

Note:

· Brown rice takes longer to cook and requires more water than white rice due to the

extra bran layers on the grains. The water lines in the inner pot are meant for white

rice only. Please see the chart above for brown rice to water ratios.

· Do not place more than 4 cups of uncooked rice (3 cups of brown rice) into this

appliance at one time. The maximum capacity of this unit is 4 cups of uncooked rice

(3 cups of brown rice) which yields 8 cups of cooked rice (6 cups of brown rice).

· The included measuring cup adheres to rice industry standards (180mL) and is not

equal to one U.S. cup. The chart above refers to cups of rice/water according to the

measuring cup provided.

Approx.

Cooked

Cooking Times

Rice Yield*

White Rice: 19-24 Min.

2 Cups

Brown Rice: 28-33 Min.

White Rice: 23-28 Min.

4 Cups

Brown Rice: 32-37 Min.

White Rice: 27-32 Min.

6 Cups

Brown Rice: 40-45 Min.

White Rice: 32-37 Min.

8 Cups

Brown Rice: --

Recipes

Jambalaya

½ lb.

spicy smoked sausage

½ lb.

shrimp, peeled and deveined

10-oz. can chicken breast

1½ cups

rice

3 cups

chicken broth

4-oz. can diced green chiles

2 tbsp.

Creole seasoning

Cut the smoked sausage in half, lengthwise, then into ¼" half circles.

Add all ingredients to the inner pot and mix well. Place the inner pot

into the rice cooker and close the lid securely. Press the cook switch

down to begin cooking. Allow the rice to cook until the unit switches to

Warm. Stir and serve immediately.

SERVES 4.

Pineapple Rice Pudding

13/4 cups

vanilla-flavored rice milk non-dairy beverage

11/4 cups

water

4 oz.

egg substitute

1 tsp.

vanilla extract

8-oz. can crushed pineapple, with juice

3/4 cup

jasmine rice

1/3 cup

sugar

1 pinch

salt

1 tbsp.

dark rum (optional)

Pour water and 1 cup of the rice milk into the inner pot. Press the cook

switch down to begin heating. Stir in salt and rice then close the lid

securely and allow the mixture to simmer for 30 minutes. In a small

bowl, whisk together remaining 3/4 cup rice milk, sugar, egg substitute

and vanilla. Stir in the egg mixture and rum (if using). Add in crushed

pineapple then allow the pudding to simmer until it thickens, stirring

frequently with a long-handled wooden spoon. Once the pudding

has thickened, manually switch the cooker to Warm by flipping the

cook switch up. Pour the pudding into a large bowl and allow it to

cool. Serve warm or refrigerate and serve cold.

SERVES 4-6.

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