Aroma ARC-960S User manual

ARC-960SB www.AromaCo.com
ARC-960SB www.AromaCo.com
www.AromaCo.com
ARC-960SB
10-Cup Digital
Rice Cooker and
Food Steamer
Instruction Manual

Congratulations on your purchase of the Aroma Sensor
Logic 10-Cup Digital Rice Cooker. In no time at all, you’ll be
making fantastic, restaurant-quality rice at the touch of a button!
Whether long, medium, or short grain, this machine is specially
calibrated to cook all varieties of rice, including tough-to-cook
brown rice, to fluffy perfection.
In addition to rice, your new Aroma Rice Cooker is ideal
for healthy, one-pot meals for the whole family. The convenient
steam tray inserts directly over the rice, allowing you to cook
moist, fresh meats and vegetables at the same time, in the same
pot. Steaming foods locks in their natural flavor and nutrients
(which are often lost with other methods of cooking) without
added oil or fat, for meals that are as nutritious and low-calorie
as they are easy.
But it doesn’t end there. Your new rice cooker is also
great for soups, stews, stocks, gumbos, jambalaya, breakfast
frittatas, dips, and even desserts! Several delicious recipes are
included at the back of this manual.
This manual contains instructions for using your rice
cooker and its convenient pre-programmed digital settings, as
well as all of the accessories included. Also included are helpful
measurement charts for cooking rice and steaming. For more
information on your Sensor Logic rice cooker, or for product
service, recipes, and other home appliance solutions, please visit
us online at www.AromaCo.com.
Published By:
Aroma Housewares Co.
6469 Flanders Drive
San Diego, CA 92121
U.S.A.
1-800-276-6286
www.AromaCo.com
'2007 Aroma Housewares Company All
rights reserved.

Basic safety precautions should always
be followed when using electrical
appliances, including the following:
1. Important: Read all instructions
carefully before first use.
2. Make sure the appliance is OFF when
not in use, before putting on or
taking off parts, and before
cleaning.
3. To protect against electrical shock,
do not immerse cord, plug or the
appliance itself in water or other
liquid.
4. Keep the appliance away from
children to avoid accidents.
5. Unplug from outlet when not in use
and before cleaning. Allow unit to
cool before putting on or taking off
parts, and before cleaning the
appliance.
6. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions or has been
damaged in any manner. Return
appliance to the nearest authorized
service facility for examination,
repair or adjustment.
7. Do not use attachments or
accessories other than those
supplied or recommended by the
manufacturer. Incompatible parts
create a hazard.
8. Do not use outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot
surfaces.
10. Do not place on or near a hot gas or
electric burner or in a heated oven.
11. Do not use the appliance for other
than intended use.
12. Extreme caution must be used when
moving the appliance containing rice
or hot liquids.
13. Always unplug from the base of the
wall outlet. Never pull on the cord.
14. The rice cooker should be operated
on a separate electrical circuit from
other operating appliances. If the
electric circuit is overloaded with
other appliances, this appliance may
not operate properly.
15. Maximum rice capacity is 1.8 liters
(total capacity is 4.0 Liters) or 10
cups of the provided measuring cup.
16. Avoid sudden temperature changes
when using the rice cooker.
17. Use only with 120V AC power outlet.
18. Always make sure the outside of the
inner cooking pot is dry prior to use.
If cooking pot is returned to cooker
when wet, it will damage this
product, causing it to malfunction.
19. Use extreme caution when opening
the lid during or after cooking. ot
steam will escape and could cause
burns.
20. During the cooking and steaming
stage, you may see steam coming
from the vent on the lid. This is
normal. Do not cover, touch or
obstruct steam vent.
21. Do not touch hot surfaces. Use
handles or knobs.
22. Store rice cooker in a cool, dry place.
23. Use appliance on a level, dry, and
heat-resistant surface.
24. To reduce the risk of electric shock,
cook only in the inner pot provided.
25. To disconnect, press the "off" button,
then remove plug from wall outlet.
1
IM ORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
Aroma ousewares Company
warrants this product free from
defects in material and
workmanship for one year from
provable date of purchase in
the continental United States.
Within this warranty period,
Aroma ousewares Company
will repair or replace, at its
option, defective parts at no
charge, provided the product is
returned, freight prepaid with
proof of purchase and U.S.
$12.00 for shipping and
handling charges payable to
Aroma ousewares Company.
Before returning an item,
please call the toll free number
below for a return authorization
number. Allow 2-4 weeks for
return shipping.
This warranty does not cover
improper installation, misuse,
abuse or neglect on the part of
the owner. Warranty is also
invalid in any case that the
product is taken apart or
serviced by an unauthorized
service station.
This warranty gives you specific
legal rights and which may vary
from state to state and does not
cover areas outside the United
States.
32
HOUSEWARES COM ANY
6469 Flanders Drive
San Diego, California 92121
1-800-276-6286
M-F, 8:30 AM - 5:00 PM,
Pacific Time
www.AromaCo.com
LIMITED WARRANTY

1. A short power-supply cord is
provided to reduce risk
resulting from becoming
entangled in or tripping over
a longer cord.
2. Longer extension cords are
available and may be used if
care is exercised in their use.
3. If a longer extension cord is
used:
a.The marked electrical
rating of the extension
cord should be at least as
great as the electrical
rating of the appliance.
b.The longer cord should be
arranged so that it will not
drape over the counter top
or tabletop where it can
be pulled by children or
tripped over unintentionally.
This appliance has a polarized
plug (one blade is wider than
the other); follow the
instructions below:
To reduce the risk of electric
shock, this plug is intended to
fit into a polarized outlet only
one way. If the plug does not
fit fully into the outlet,
reverse the plug. If it still does
not fit, contact a qualified
electrician. Do not attempt to
modify the plug in any way.
2
SHORT CORD INSTRUCTION
This appliance is for household use only.
OLARIZED LUG
Nonstick cooking spray
1 cup cake flour
1/2 tsp. salt
1 tsp. baking powder
3 eggs, beaten
1 cup sugar
2 tbsp. lemon juice, divided
1/2 tsp. lemon extract
6 tbsp. milk
1 cup powdered sugar
Coat a heatproof 1-1/2 quart soufflé dish with nonstick cooking
spray. In a medium bowl, sift together the flour, salt and baking powder.
Set aside. In a large bowl, beat the eggs with the sugar until very smooth.
Add 1 tablespoon of the juice, extract and milk and beat for 2 minutes on
medium speed. Add the dry ingredients gradually and beat again for 2
minutes on medium speed.
Pour the batter into the dish, leaving 1/2-inch space at
the top. Fill the inner pot with water to the 4-cup line. Place the soufflé
dish in the water, making sure that the water does not go over the top of
the dish. Press the Steam/Cook button and cook for 25 minutes.
Carefully open the lid, keeping hands and face away to avoid
steam burns, and check the water level. If it is below 1 cup, add water
to the 3-cup level, cover and continue cooking for 20 minutes. Check the
cake when done; it should be just dry on top. Using oven mitts, carefully
remove the cake from the cooker and place on a rack to cool.
Prepare the glaze by combining the lemon juice with the
powdered sugar. Drizzle the glaze over the sponge cake and serve at
once. Serves 4 to 6.
31
Double Lemon Glazed Sponge Cake

3
ARTS IDENTIFICATION
Steam Tray
Measuring Cup
Rice Paddle
Soup Ladle
ACCESSORIES
andle
Lid Release Button
Lid
Condensation
Collector
Digital Display Off Button
White Rice Button
Keep Warm Button
Delay Timer Button
Steam/Cook Button
Brown Rice Button
1-1/3 cups rolled oats (not quick cooking)
2 cups apple juice
3/4 cup water
1/3 cup raisins
1 dash salt
Add ingredients to the inner pot and stir. Place inner pot into
the rice cooker, cover and press the Steam/Cook button. alfway
through the steaming cycle, carefully open the lid, keeping hands and
face away to avoid steam burns and stir. Cover and continue cooking
until the rice cooker switches to keep warm mode. Allow to stand for 10
minutes before serving.
30
Breakfast Oatmeal
Wine- oached ears
4 small to medium pears, firm but ripe
2 cups white wine (Reisling is suggested)
1/2 cup sugar
1/2 tsp. vanilla
- whipped cream and toasted sliced almonds for
garnish (optional)
Peel pears and remove core from bottom. Cut a slice from the
bottom of each pear to form a flat base. Leave stem on top of pear.
Add wine and sugar to the inner pot, and place inner pot into the rice
cooker. Dip the pears into the wine mixture to coat, and lay them on
their sides in the steam tray. Place the steam tray into the rice cooker,
cover and press the Steam/Cook button. Steam for about 20 minutes or
until cooked (when the tip of a knife goes in easily). If pears are still
firm, cook for another 3-5 minutes. Turn off the cooker. Using oven
mitts, carefully remove steam tray from the rice cooker, taking care
not to touch the sides of the inner pot, as it will be hot. Place steam
tray aside and allow to cool. When pears are cool enough to handle,
move them to a bowl. Add vanilla to liquid and pour over the pears.
Chill or 1-2 hours or overnight in the refrigerator. Serve with whipped
cream and toasted sliced almonds.
*For a dramatic pink blush, use red wine instead of white.

4
Before First Use
1. Read all instructions and important safeguards.
2. Remove all packaging materials and make sure items are received in
good condition.
3. Tear up all plastic bags, as they can pose a risk to children.
4. Wash accessories in warm soapy water. Rinse and dry thoroughly.
5. Remove inner pot from rice cooker and clean with warm soapy water.
Rinse and dry thoroughly before returning to cooker.
6. Wipe body clean with a damp cloth.
•Do not use abrasive cleaners or scouring pads.
•Do not immerse the rice cooker base, cord or plug in water at any time.
1. Using the measuring cup provided, measure out the desired amount of
rice. One cup refers to one full, level cup.
2. Rinse rice in a mesh strainer or other separate container (do not rinse rice
in the inner pot) until the water becomes relatively clear. Place rinsed rice
into the inner pot.
3. Using the measuring cup provided or the measurement lines inside the
inner pot, add the appropriate amount of water to the inner pot. Ahelpful
rice/water measurement guide is included on page 7 of this manual for
reference. For brown rice, add an additional 1/4 cup of water for each
cup of rice to be cooked. Smooth over the top of the rice with the rice
paddle so that rice surface is level to ensure even cooking.
TIP: For softer rice, allow the rice to soak for 10-20 inutes prior to
beginning the cooking cycle.
4. Place the inner pot in the rice cooker. Close the lid, making sure that it
locks into place, and plug power cord into a wall outlet. The OFF light will
flash and two dashes will appear on the LED screen. The dashes will remain
on the screen unless the delay timer is used.
5. To begin cooking, press the "White Rice" or "Brown Rice" button depending
on the type of rice to be cooked. The cooking mode indicator light will
illuminate. Once cooking is complete, the rice cooker will automatically
switch to keep warm mode. (See note below about Brown Rice.)
TIP: If you wish to cancel your selection at any ti e, press the “OFF”
button and reset by pressing the appropriate cooking button.
6. After cooking, open the lid and use the rice paddle to stir the rice. This
will release excess moisture and give the rice a fluffier texture. Then,
close the lid and allow the unit to remain on warm mode for 5-10 minutes.
This will ensure optimal rice texture and moisture level.
7. Press the "OFF" button to turn off the rice cooker. If the “OFF” button is
not pressed, the rice cooker will remain in “keep warm” mode. It is not
recommended to leave rice on “keep warm” mode for more than 12 hours.
Cooking With Rice
NOTE:
Brown rice requires a much longer cooking cycle than other rice
varieties due to the extra bran layers on the grains. The Brown Rice
function on this rice cooker allows extra time and adjusted heat
settings in order to cook the rice properly.
1/2 cup frozen spinach, thawed, drained and squeezed dry
1/2 cup fresh button mushrooms, cleaned and sliced
2 green onions, chopped
4 large eggs, beaten (you may use egg substitute)
1/2 tsp. ground oregano
1/2 tsp. ground thyme
pinch salt and freshly ground black pepper
1/4 cup Asiago cheese, grated (you may use Parmesan cheese)
Coat the inner pot with nonstick cooking spray. In a medium bowl,
mix together the spinach, mushrooms and onions. Add the eggs, oregano,
thyme, salt, pepper and cheese. Mix well until all ingredients are
combined. Spoon the frittata into the inner pot. Close the lid and press
the Steam/Cook button and steam for 12-14 minutes. When done, the eggs
should be firm on the bottom and almost set on the top. Use a plastic
spatula to slice the frittata into wedges and serve. Serves 4.
29
Spinach & Mushroom Breakfast Frittata
3 medium Yukon Gold potatoes, cleaned and cut into 1-inch
pieces
2 cups water
4 large eggs, beaten
pinch salt and freshly ground black pepper
1/2 cup Gouda cheese, shredded
1 green onion, chopped
Coat the inner pot with nonstick cooking spray. Place the potatoes
in the bottom of the inner pot and cover with the water. Close the lid,
press the Steam/Cook button and steam for 25 minutes. When done, use
oven mitts to remove inner pot from the rice cooker and carefully strain
out the remaining water. Replace the inner pot and potatoes in the rice
cooker and pour the eggs over the potatoes. Sprinkle with the salt and
pepper. Layer with the Gouda cheese and green onion. Close the lid, press
the Steam/Cook button and steam for 12-14 minutes, or until the eggs are
firm around the edges and the top is almost set. Let stand for 2 minutes.
Spoon onto 4 individual plates. Serves 4.
Yukon Gold otato & Egg Scramble

5
1. Repeatedly press the "Delay Timer" button to select the number of
hours by which you would like to delay cooking. The timer increases
in 1-hour increments, as indicated on the LED screen.
2. Press the "White Rice" or "Brown Rice" button to begin countdown. The
cooking cycle will begin automatically according to the timer.
3. To ensure safe food handling, the ‘Delay Timer’on your rice cooker will
not work in tandem with the ‘Steam’ function. The ‘Delay Timer’ is
meant to be used only with the ‘White Rice’ and ‘Brown Rice’ cooking
functions.
Using the Delay Timer
NOTE
The digital display on this unit is for the delay timer function only.
When the delay timer is not in use, the display will show two lines (See
illustration below).
Using the Steam/Cook Function
1. Add the desired amount of water to the inner pot. A convenient
steaming guide has been included on page 9 (for vegetables) and page
10 (for meat) of this manual for reference.
2. Place steam tray inside rice cooker.
3. Place food on steam tray and close the lid.
4. Press steam/cook button.
5. When steaming is complete, the rice cooker will automatically switch
to OFF.
6. Remove food immediately after cooking process has completed.
Leaving it in rice cooker may cause food to overcook.
To Cook Soups and Stews
1. Add ingredients to inner pot, and place pot in rice cooker.
2. Press the “MENU” button until the arrow is pointing to 1-hour porridge/soup.
Press the “START” button.
3. Cooker will automatically switch to keep warm mode when complete. The
digital display will indicate the number of hours food has been warming.
4. Press “WARM/OFF” to turn the rice cooker off. Always unplug the rice cooker
when not in use.
2 tbsp. butter or margarine
1 large yellow onion, chopped
2 lbs. ripe tomatoes, cored, peeled and cut into small
pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 cups chicken or vegetable broth
1/2 cup lowfat milk
2 tbsp. fresh cilantro, minced
1 tsp. lemon juice
1/4 cup lowfat mayonnaise
Place the butter and onions in the inner pot and sauté for 3 to 4
minutes, or until the onions are translucent (see Safety Considerations on
page 11). Add the tomatoes, salt, pepper and broth. Close lid and press
the Steam/Cook button and steam for 30 minutes. When done, carefully
open the lid, keeping hands and face away to avoid steam burns, and
add the milk. Continue steaming for 3 minutes, or until the soup is
heated through. If desired, puree the soup in a blender before serving.
Prepare the aioli by combining the cilantro, lemon juice and mayonnaise.
Blend until smooth. To serve, pour the hot soup into individual bowls
and spoon the aioli in a swirl over each serving. Serves 6.
28
Homemade Tomato Soup with Cilantro Aioli
1 small yellow onion, chopped
2 tsp. vegetable oil
1 clove garlic, minced
2 15 oz. cans prepared chili without beans
1 cup prepared medium salsa
1/2 cup black olives, sliced
3 oz. lowfat cream cheese, cubed
3 oz. cheddar cheese, grated
tortilla chips
Place the onion, oil and garlic in the inner pot and sauté for 3 minutes
(see Safety Considerations on page 11). Use a large wooden spoon to gently
stir as the onion and garlic cook. Add the chili, salsa, olives, cream cheese
and cheddar cheese. Stir to combine all of the ingredients, close the lid, and
press the Steam/Cook button. Steam for 4 minutes. Carefully open the lid,
keeping hands and face away to avoid steam burns, and stir the dip. Steam
again for 3 minutes. Open the lid and stir again. Continue steaming until the
dip is warm throughout and the cheeses are melted. When done, serve in a
large bowl and use the tortilla chips for dipping. Serves 6.
Game Day Warm Chili & Cheese Dip

• Only use the measuring cup provided with this rice cooker
as it is not a standard size. 1 cup of rice in the provided
measuring cup is equal to industry standards (180ml),
which is not equal to the size of a standard U.S. cup.
• Do not open lid when in use. Hot steam may cause burns.
• Always make sure that the outside of the inner pot and the
surface of the heating element are completely dry and free
of food and debris before inserting the inner pot into the
rice cooker. If cooking pot is returned to cooker when wet
or when debris is present it will damage this product,
causing it to malfunction.
IM ORTANT:
To Steam Food And Cook Rice Simultaneously
One of the most convenient features of this rice cooker is the ability to both cook
rice and steam food simultaneously, ideal for creating delicious all-in-one meals.
1. Place the desired amount of rice and appropriate amount of water into the
inner pot. See “Cooking with Rice” on page 4 for details. Do not attempt to
cook more than 6 cups (uncooked) of rice if trying to use the steam tray
simultaneously. The steam tray will not fit properly into the inner pot.
2. Place the inner pot into the unit and begin to cook the rice.
3. Refer to the steaming guides for vegetables (page 9) or meat (page 10) for
hints and approximate steaming times. It is best to insert the food to be
steamed toward the end of the rice cooking cycle so that your meal is fresh and
warm all at once.
4. Place your choice of vegetables or meat into the steam tray. Open the lid,
using caution as steam escaping will be extremely hot, and place the steam
tray into the rice cooker.
5. Close the lid and allow the cooker to resume cooking.
6. Once food has been steamed for the appropriate time open the lid. Use
caution when opening lid as steam escaping will be extremely hot. Remove
the steam tray and check food to be sure it has been thoroughly cooked.
Exercise caution when removing the steam tray, as it will be hot.
7. Close the lid of the rice cooker and allow rice to continue to cook until done.
The unit will chime when rice is ready and switch to keep warm mode.
8. The rice cooker will remain on warm mode until it is unplugged. Be sure to
unplug the cord from the wall outlet when not in use.
NOTE
It is possible to steam at any point during the rice cooking cycle.
owever, it is recommended that you steam during the end of the cycle
so that steamed food does not grow cold or become soggy before the
rice is ready.
8 oz. pkg. cream cheese, softened
1/4 cup lowfat mayonnaise
3/4 cup Parmesan cheese, grated
1 clove garlic, minced
14 oz. can artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and squeezed dry
1/2 tsp dried Italian seasoning
1 tbsp. fresh Italian parsley, chopped
salt and freshly ground black pepper
4 cups water
In a medium bowl, blend together the cream cheese, mayonnaise
and Parmesan cheese. Add the garlic, artichoke hearts, spinach, Italian
seasoning, parsley, salt and pepper. Mix well. Coat a 4-cup heatproof
dish with nonstick cooking spray. Spoon the spread into the dish and
smooth the top with a knife. Cover the top of the dish with aluminum
foil. Pour the water into the inner pot and position the steam tray on
top. Place the dish in the steam tray. Close the lid and press the
Steam/Cook button for 15 minutes. Carefully open the lid, keeping hands
and face away to avoid steam burns, and check the spread. When done,
it will be warm throughout. Serve with herbed crackers. Serves 6.
27
Hot Spinach & Artichoke Spread
2-1/2 cups chicken broth
1-1/2 cups water
1 (5.5 oz) pk. instant au gratin potatoes plus seasoning packet
6 baby red potatoes, rinsed and cut into small cubes
1/4 tsp. freshly ground black pepper
1/2 cup smoked ham, chopped (you may use lowfat turkey
ham)
1 cup half and half cream
3 tbsp. fresh chives, chopped
Place the broth, water, instant potatoes, seasoning, potatoes and
pepper in the inner pot. Close the lid and press the Steam/Cook button
and steam for 20 minutes. Carefully open the lid, keeping hands and face
away to avoid steam burns. Use a long-handled plastic spoon to stir in the
ham and cream, taking care not to touch the inner pot, as it will be hot.
Close the lid and continue steaming for 3 minutes. When done, use ladle
to spoon into individual bowls and garnish with the chopped chives. Serves
4.
Red otato, Smoked Ham & Chive Soup
6

* Due to the extra water needed to cook brown rice, the maximum
amount of brown rice that may be cooked at one time is 8 cups.
NOTE:
• Chart refers to cups of rice and
water based on the easuring cup
provided. Only use the measuring
cup provided with this rice cooker as
it is not a standard cup size.
•Brown rice will naturally take
longer to cook than white rice due
to the extra bran layers around the
grains. This appliance is equipped
with a “brown rice” function that
will automatically adjust
temperature and time settings for
best absorption of water for perfect
brown rice.
• Wild rice & other rice medleys will
take longer to cook and may require
more water. Please read package
instructions.
COOKING GUIDE
UNCOOKED
RICE
WHITE RICE
WATER WITH
MEASURING CU
WHITE RICE
WATERLINE
INSIDE OT A ROX COOKED RICE
YIELD
2 Cups 2-1/2 Cups Line 2 4 Cups
3 Cups 3-1/2 Cups Line 3 6 Cups
4 Cups 4-1/2 Cups Line 4 8 Cups
5 Cups 5-1/2 Cups Line 5 10 Cups
6 Cups 6-1/2 Cups Line 6 12 Cups
7 Cups 7-1/2 Cups Line 7 14 Cups
8 Cups 8-1/2 Cups Line 8 16 Cups
9 Cups 9-1/2 Cups LIne 9 18 Cups
10 Cups 10-1/2 Cups Line 10 20 Cups
White Rice/Water Measurement Chart
UNCOOKED
RICE
BROWN RICE
WATER WITH MEASURING
CU A ROX COOKED RICE YIELD
2 Cups 3 Cups 4 Cups
3 Cups 4-1/4 Cups 6 Cups
4 Cups 5-1/2 Cups 8 Cups
5 Cups 6-3/4 Cups 10 Cups
6 Cups 8 Cups 12 Cups
7 Cups 9-1/4 Cups 14 Cups
8 Cups 10-1/2 Cups 16 Cups
Brown Rice/Water Measurement Chart
Helpful Hints:
1. Rinse rice to remove excess bran
and starch. This will help reduce
browning and sticking to the
bottom of the pot.
2. Certain varieties of rice are stickier
than others. If you have
experienced any sticking to the
inner pot, try adding a light coating
of vegetable oil or non-stick
cooking spray to the bottom of the
inner pot before adding rice.
3. The chart above is only a general
measuring guide. As there are
many different kinds of rice
available (see About Rice on page
10), rice/water measurement may
vary slightly.
26
2 cups uncooked brown rice
1 1/2 cups water
1 1/2 cups sauterne cooking wine
1/2 lb. salmon fillets
salt and pepper to taste
1/2 lb. fresh asparagus, cut into 1-inch pieces
1 tbsp. extra-virgin olive oil
1/2 cup Parmesan cheese, finely grated
2 tbsp. pecans, chopped
1 lemon for garnish
Place the rice, water and sauterne in the inner pot. Close the lid and
press the Brown Rice button; steam for 1 hour and 30 minutes.
Meanwhile, season the salmon with salt and pepper to taste. Place a heat-
resistant plate on the bottom of the steam tray and add the salmon fillets.
Arrange the asparagus around the salmon fillets as space allows. Open the
lid after 1 hour and 30 minutes, keeping hands and face away to avoid
steam burns, and carefully insert the steam tray with salmon and
asparagus into the rice cooker (use oven mitts and avoid touching the
inner pot, as it will be hot).
Close the lid and press the Steam/Cook button; cook for 15 minutes.
When done, check the fish and asparagus with the tip of a fork and
continue steaming if needed until the fish is opaque and the asparagus is
tender. When done, remove the salmon and asparagus and place each on
a plate. Squeeze the lemon over the salmon.
Remove the rice from the inner pot to a bowl. Drizzle with the olive oil,
add the Parmesan cheese and chopped pecans and toss thoroughly. Serve
with the salmon and asparagus. Serves 2.
Salmon with ecan armesan Risotto &
Asparagus Tips
7

Cooking times are approximate. This table is for reference only.
ossible variations in cooking times may be caused by one or more of the
following factors:
• Variations in the type of rice being cooked
• Variations in the amount of rice and/or water in the inner pot
• If you are making a second batch of rice shortly after the first
batch, cooking times may be reduced because the heating
element will already be warm.
• Opening the lid during the cycle causes a loss of heat and steam.
Cooking time may be prolonged if the lid is opened before the
rice is finished.
*Brown rice requires an additional 1/4 cup of water per cup of
uncooked rice.
8
COOKING TIME GUIDE
WHITE RICE
UNCOOKED
CU S
COOKING
TIME BROWN RICE
UNCOOKED
CU S COOKING TIME
2 Cups 30-35 Min 2 Cups 1:40-45 Min
3 Cups 32-37 Min 3 Cups 1:42-47 Min
4 Cups 34-39 Min 4 Cups 1:50-55 Min
5 Cups 38-43 Min 5 Cups 1:54-59 Min
6 Cups 40-45 Min 6 Cups 1:56-2:01Min
7 Cups 41-46 Min 7 Cups 1:58-2:03 Min
8 Cups 43-48 Min 8 Cups 2:00-05 Min
9 Cups 44-49 Min 9 Cups 2:03-08 Min
10 Cups 46-51 Min 10 Cups 2:05-10 Min
1 1/2 cups long grain rice
3 cups low-sodium chicken broth
4 ounce can diced green chiles
1 small white onion, diced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch
pieces
1 tsp. salt
1/4 tsp. cayenne pepper
6 flour tortilla wraps
1 cup lowfat sour cream
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh chives, chopped
1 cup Monterey Jack cheese, shredded
Place the rice, chicken broth and chiles in the inner pot. Stir with a
long-handled plastic spoon. Add the onion, chicken meat, salt and
cayenne pepper. Cover and press the White Rice button.
While the chicken and rice cook, loosely wrap the four tortillas in a paper
towel and place them in the steamer tray. Combine the sour cream,
cilantro and chives in a small bowl. After the rice has steamed for 25
minutes, open the lid, keeping hands and face away to avoid steam
burns, and use oven mitts to place the tortilla-filled steamer tray into
the rice cooker. Steam for an additional 5 minutes. Using oven mitts,
remove the tray and check the chicken with the tip of a knife to
determine that the chicken is cooked through and no pink remains. Add
the sour cream mixture to the rice, carefully replace the steam tray with
the tortillas and steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the
wraps. Layer the Jack cheese over all and wrap. Serves 4.
25
Monterrey Green Chile Chicken Wraps