Cuisinart Rice Cooker CRC 400C User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Rice Cooker  
CRC-400C  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
FEATURES AND BENEFITS IMPORTANT GUIDELINES  
1. Glass Lid w/ Stainless Steel Rim and Steam  
Vent: See-through glass lid allows you to view  
the rice while the steam vent helps to prevent  
splattering. Stainless steel rim accents  
any kitchen.  
This appliance generates steam. Do not operate  
uncovered.  
Do not use your Rice Cooker under wall hanging  
cabinets; the escaping steam could cause  
damage.  
2. Steaming Tray: Allows you to steam a variety  
of foods while the rice is cooking.  
Do not use metal utensils. Metal utensils will  
damage the nonstick finish on inner Rice  
Cooking pot.  
3. Cooking Pot: Nonstick coating prevents the  
rice from sticking to the pot.  
Do not plug in the Rice Cooker before rice and  
water have been added. Because most Rice  
Cookers do not have an “Off” setting, the unit will  
automatically be in “Warm” mode immediately  
after the unit is plugged in.  
4. Stainless Steel Housing: Durable stainless  
steel construction makes cleanup easy.  
5. Chrome-plated Handles: Cool touch handles.  
6. “Cook” and “Warm” Indicator Switch: LED  
lights on top of the switch indicate that the unit  
is in “Cook” or “Warm” mode.  
TIPS AND HINTS  
7. Measuring Cup: Calibrated specifically for your  
CuisinartRice Cooker; allows you to measure  
the proper rice to water proportions with ease.  
The CuisinartRice Cooker is a perfect  
appliance for a busy lifestyle and limited space.  
It will cook rices and grains perfectly with minimal  
fuss, taking up little counter space and leaving all  
your burners free for other tasks. Cleaning up the  
nonstick Rice Cooker bowl is quick and easy and  
there is virtually no maintenance.  
8. Rice Paddle: Allows you to fluff and scoop the  
rice out of the cooking pot and rice doesn't stick  
to the utensil.  
9. Retractable Cord Storage (not shown):  
Convenient retractable cord storage.  
Your Rice Cooker can be used for more than  
just plain old rice. It is a simple way to cook  
pilafs. It is also wonderful for preparing risottos,  
polenta, oatmeal and other breakfast cereals that  
require constant stirring and attention. Simply  
turn unit on and walk away – it will automatically  
switch to "Warm" when ready to serve.  
1
2
You can use your Rice Cooker to cook a combi-  
nation of rice, grains and legumes at the same  
time. Follow our recipes for ideas and suggested  
amounts to use – let your imagination be your  
guide.  
3
Rinsing/Washing Rice: Generally the rule is to  
“wash” or rinse imported rice and not to wash or  
rinse domestic rices, as they have been vitamin  
enriched. To wash rice: place in a medium bowl  
and cover with water, swirl until the water  
appears chalky/cloudy and drain in a fine mesh  
strainer. Repeat until water is clear (or nearly  
clear) when rice is covered and swirled. Rice  
aficionados will even “wash” domestic rice, as it  
removes the starches and reduces stickiness. If  
you follow a well-balanced diet, then the loss of  
these vitamins will not be detrimental. Do not  
wash your rice in the Rice Cooker Bowl – if the  
outside of the bowl is wet when cooking, it may  
cause damage to your Rice Cooker.  
4
5
6
9
Some rices may call for a soaking period. This  
can be done in the Rice Cooker Bowl prior to  
cooking.  
7
8
When cooking rice, boil it until it has absorbed all  
the liquid. At this time it is not quite done. Rice  
benefits from a “boil-steam” method of cooking.  
Allow your rice to rest on the "Warm" Setting for  
2
 
5 to 10 minutes before serving for best results.  
Do not remove the cover and peek.  
your own combinations.  
When steaming vegetables, clean them and  
trim to similar size. Follow Vegetable Steaming  
Guide for steaming vegetables alone. To steam  
vegetables while preparing rice, use Vegetable  
Steaming Guide to time when to add vegetables  
in steaming tray to the Rice Cooker. Most  
vegetables can be added about 10 minutes  
before rice has finished cooking.  
After rice “rests” for 5 to 10 minutes, open Rice  
Cooker cover and stir rice gently with rice paddle  
or a wooden spoon. If rice is not ready to serve,  
re-cover and let stand on "Warm" until ready.  
The Rice Cooker will switch to the "Warm" cycle  
when it has finished cooking. At this time, you  
may stir in chopped raw vegetables such as  
green onions, slivered snow peas, shredded car-  
rots, or even grape tomatoes to add texture to  
the dish – they will warm while the rice is resting,  
and if served in 5 to 10 minutes will retain their  
unique texture.  
When steaming meats such as poultry or  
sausage, cut all into small, similar sized pieces  
(such as “finger strips” or 1-inch slices). Arrange  
in a single layer in the steaming tray that has  
been sprayed with Cooking Spray.  
The Rice Cooker can be used to prepare com-  
mercially packaged pilafs, rice and grain mixes.  
Some packages will come with generic Rice  
Cooker instructions, or they may be found on the  
websites of the manufacturers. If the package  
has a sautéing step, do it right in the Rice  
Cooker bowl. Turn on, add specified amount of  
butter or oil, add rice/vegetables/meat and sauté  
according to package instructions, with the lid on.  
Add liquid and continue to cook. If the rice is too  
wet, allow it to remain on "Warm" for 15 to 20  
minutes before serving. If it is too chewy, add up  
to 1/4 cup more liquid and let stay on "Warm"  
until liquid is absorbed (about 15 to 20 minutes).  
When steaming shrimp, scallops and other  
seafood, arrange in a single layer in the  
steaming tray that has been sprayed with  
Cooking Spray.  
When using your Rice Cooker, plug it in and  
arrange it on the counter away from the wall and  
not under hanging cabinets to prevent steam  
damage.  
The steam vent in the cover should always be  
placed facing the back of the Rice Cooker. Lift  
the lid from the back to the front to prevent  
steam burns.  
One cup of uncooked rice makes approximately  
three cups of cooked rice.  
When measuring rice with your Rice Cooker cup,  
level it off with a table knife or spatula as you  
would flour for baking.  
1 Rice Cooker Cup (filled to the top) =  
3/4 Cup = 12 Tablespoons = 180ml  
If desired, you may spray your Rice Cooker Bowl  
with nonstick cooking spray, but this step is not  
necessary, as it has a nonstick coating.  
ASSEMBLY INSTRUCTIONS  
To use your CuisinartRice Cooker:  
When rice is placed in the Rice Cooking Bowl,  
level it off to a flat layer that covers the entire  
bottom of the bowl, to insure that it cooks evenly.  
1. Carefully unpack the Rice Cooker.  
2. Rinse the nonstick cooking pot, steaming tray  
and lid in warm, soapy water. Rinse well and  
dry thoroughly.  
The water you use for cooking rice should be the  
same water that you drink. If you do not like the  
taste of your tap water, use bottled or filtered  
water. The taste of the water will affect the taste  
of the rice.  
3. Wipe all interior and exterior surfaces of the  
Rice Cooker base with a soft, damp cloth.  
4. Place cooking pot in base of unit.  
For best results, use cold water. Cooking times  
will vary depending on the temperature of the  
water being used.  
5. Place steaming tray in cooking pot with open  
part facing down.  
Liquids other than water may be used to cook  
rice. Use low-fat, low-sodium meat or vegetable  
stocks/broths. Fish stock or clam broth may be  
used for seafood flavoured rice.  
6. Place the lid on top of the cooking pot.  
7. Do not plug in unit. Your Rice Cooker is now  
ready for use.  
One to two teaspoons (5-10ml) of unsalted  
butter, olive, vegetable or nut oil will help keep  
grains of rice separate and prevent boiling over.  
OPERATION  
Cooking Rice  
1. Make sure your CuisinartRice Cooker is  
unplugged.  
If your recipe calls for salt, add and swirl in with  
the rice paddle or a wooden spoon after adding  
liquid – then level the rice as evenly as possible.  
The Rice Cooker can be used to steam vegeta-  
bles, seafood and some meats while cooking the  
rice. Use our recipes as a guide, then create  
2. Place cooking pot into the stainless steel  
housing.  
3
 
3. Measure desired amount of raw rice with the  
measuring cup provided. Rinse rice if needed.  
See “Cooking Rice Chart” for rice to water  
ratios.  
Steaming Only  
1. Make sure unit is unplugged.  
2. Fill cooking pot with the suggested amount of  
water based on the "Steaming Vegetables  
Chart".  
4. Choose one of the following ways to add water  
or stock for cooking:  
3. Fill the steaming tray with open end facing up.  
a. Using the measuring cup provided for rice,  
measure the appropriate amount of water  
using standard liquid measuring cup. See  
"Cooking Rice Chart".  
4. Place the filled steaming tray on top of the  
cooking pot.  
5. Place lid on top of the steaming tray.  
b. Using the water line inside the cooking pot,  
add water to the rice inside the pot up to the  
proper water line. For example, if you added  
2 cups of raw rice, add water to line 2 (white  
rice only).  
6. When water is completely evaporated, the unit  
will automatically switch to the “Warm” setting  
and the “Warm” LED will be illuminated. The  
unit will stay in "Warm" mode until the unit is  
unplugged from the outlet.  
5. Cover the cooking pot with lid. Make sure the  
steam vent is facing toward the back of the unit.  
7. For best results, unplug unit immediately after  
the unit switches to “Warm”, to prevent over-  
cooking.  
6. Plug in unit.  
7. Set to the cook position by pressing the switch  
down. The “Cook” LED light will be illuminated.  
Reheating Rice  
1. Make sure unit is unplugged.  
8. Rice Cooker will heat and cook the rice.  
Cooking time will vary, depending on the  
amount and type of rice or grain being cooked.  
2. To reheat rice, add 1/4 cup (4 Tbsp./60ml) of  
cold water per cup of cooked rice.  
9. Once the rice is cooked, the unit will automati-  
cally switch to the “Warm” setting and the  
“Warm” LED will be illuminated. The unit will  
stay in "Warm" mode until the unit is unplugged  
from the outlet.  
3. Stir to mix.  
4. Place lid on top of the cooking pot.  
5. Plug in unit and set to the cook position by  
pressing the switch down. The “Cook” LED  
light will be illuminated.  
10. For best texture, allow cooked rice to rest in  
“Warm” mode for 5 – 10 minutes.  
6. Once the rice is cooked, the unit will automati-  
cally switch to the “Warm” setting and the  
“Warm” LED will be illuminated. The unit will  
stay in "Warm" mode until the unit is unplugged  
from the outlet.  
11. Once you are ready to serve the rice, lift the lid  
away from you.  
12. Fluff rice with paddle or utensil suitable for  
nonstick cookware.  
13. Lift and remove cooking pot from Rice Cooker  
using potholders.  
CLEANING  
Cooking Rice and Steaming  
1. Clean and prepare your vegetables, seafood,  
fish or poultry.  
AND MAINTENANCE  
1. Unplug your CuisinartRice Cooker and allow  
it to cool before cleaning.  
2. Follow steps 1-8 under the “Cooking Rice”  
section.  
2. Place cooking pot, steaming tray and lid in the  
dishwasher or wash with warm, soapy water.  
If food sticks to the surface, fill with warm,  
soapy water and allow to soak before cleaning.  
3. Fill the steaming tray with open end facing up.  
4. Place the filled steaming tray on top of the  
cooking pot at the appropriate time for food  
being steamed. See “Steaming Vegetables  
Chart” for approximate cooking times.  
3. If scouring is necessary, use a nonabrasive  
cleanser or liquid detergent with a nylon pad  
or brush.  
4. Wipe base of unit with a soft, damp cloth or  
microfiber towel. NEVER IMMERSE BASE OF  
UNIT IN WATER.  
5. Place lid on top of the steaming tray.  
6. When the appropriate cooking time has  
elapsed, unplug the unit.  
5. Make sure all parts are cool before storing.  
Store unit in a clean, dry place.  
4
 
COOKING CHARTS  
Cooking Rice  
Cooking times will vary according to amount and temperature of cooking liquid.  
The simplest way to cook long grain (converted) white rice is to place rice in Rice Cooking Bowl and add  
liquids to appropriate line marking. For example, using the rice measuring cup provided, fill cooking pot with  
1 cup rice. Then, add water to the 1 cup water marking inside the pot. If using 2 cups of rice, add water to  
the 2 cup water marking inside the pot. Do the same when using 3 or 4 cups of rice.  
For grains or brown and specialty rices, use the chart provided below. Note that you should not prepare  
these in amounts larger than stated in the chart.  
All rice/grain is measured in the Rice Cooker Cup. All water/liquid is measured in a standard liquid  
measuring cup.  
Amount Rice  
Amount Water/Liquid  
Rice/Grain  
Serves  
(in Rice Cooker Cups) (in standard liquid measure cups)  
Long-Grain White  
Long-Grain White  
Long-Grain White  
Long-Grain White  
Medium Grain White  
Medium Grain White  
Medium Grain White  
Medium Grain White  
Arborio  
2
4
1
2
1-1/4 (310ml)  
2-1/8 (530ml)  
6
3
3
(750ml)  
8
4
3-2/3 (915ml)  
1-1/4 (310ml)  
2
1
4
2
2
(500ml)  
6
3
2-3/4 (690ml)  
3-1/2 (875ml)  
3-1/4 (815ml)  
1-3/4 (440ml)  
2-1/2 (625ml)  
1-7/8 (470ml)  
8
4
4
1
Brown Rice (Med/Long)  
Brown Rice (Med/Long)  
Wehani Rice  
2-4  
3-5  
4
1
1-1/2  
1
Red Rice  
(Carmargue riz  
rouge; Bhutanese)  
4
1
1-3/4 (440ml)  
Wild Pecan  
4
4
7-oz. package  
1
1-3/4 (440ml)  
1-3/4 (440ml)  
Black Rice (Forbidden)  
Sushi  
Makes about  
5-1/2 C.  
2-1/4 C. Water + (560ml)  
(soak rice for 30 minutes  
before cooking)  
3
(30ml)  
2 T. Sake  
Pearl Couscous (Israeli)  
Polenta (Cornmeal)  
6
4
4
1-1/2  
3
3
3
(750ml)  
(750ml)  
1
2
Oatmeal (Rolled Oats)  
(750ml)  
Oatmeal  
(Irish – soak overnight  
in total amount of  
cooking water)  
(750ml)  
2 to 3  
1
3
5
 
Steaming Vegetables, Poultry, Seafood  
or Hard Cooked Eggs  
Place indicated amount of water into the Rice Cooking Bowl. The amount needed will vary according to the  
type of food being cooked. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in  
similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender  
vegetables. Add more time for more tender/softer vegetables or cut back on time for crispier vegetables  
to taste.  
Rice Cooker must be unplugged immediately after vegetables have finished cooking to prevent overcooking.  
If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to Rice  
Cooker. Serve steamed vegetables immediately or plunge into ice water to stop cooking to use in salads  
and other cold preparations.  
Cooking Time  
Food  
Amount  
Preparation  
Water  
(approximate)  
9-10 minutes  
11 minutes  
Asparagus  
4 ozs. (114g)  
4 ozs. (114g)  
8 ozs. (228g)  
8 ozs. (228g)  
4 ozs. (114g)  
4 ozs. (114g)  
4 ozs. (114g)  
3-inch (7.5cm) cut  
1-1/2-2 inch (3.75-5cm) flowerets  
Whole  
1 1/2C (375ml)  
1 1/2C (375ml)  
1 1/2C (375ml)  
1 1/2C (375ml)  
1 1/2C (375ml)  
1 1/2C (375ml)  
1 1/2C (375ml)  
Broccoli  
Carrots – Baby  
Carrots – sliced  
Green Beans  
Peas, Snow  
Peas, Edible Pod  
15 minutes  
1/4-inch (0.6cm) slice  
15 minutes  
1-1-/2 inch (2.5-3.75cm) slice  
Whole, tipped & topped, strings removed  
Whole, tipped & topped, strings removed  
8-9 minutes  
11 minutes  
10 – 11 minutes  
Potatoes, New  
(1-1/2” (3.75cm) diameter)  
8 ozs. (228g)  
Quartered  
2C (500ml)  
23-24 minutes  
Potatoes,  
Yellow/Gold  
12 ozs. (340g)  
8 ozs. (228g)  
6 ozs. (170g)  
3/4-inch (1.9cm) dice  
2C (500ml)  
2C (500ml)  
23-24 minutes  
18-19 minutes  
11 minutes  
Sweet Potatoes  
Peeled, 1/2-inch (1.25cm) dice  
Zucchini/  
yellow squash  
Halve lengthwise, 3/4-inch (1.9cm) slices  
1 1/2C (375ml)  
Chicken/Turkey  
Fresh  
8 ozs. (228g)  
(Maximum)  
Cut in pieces, 1/2" (1.25cm) x 1/2" (1.25cm) x 3" (7.5cm)  
– lightly coat in olive oil  
1 1/2C (375ml)  
1 1/2C (375ml)  
12-15 minutes  
12-15 minutes  
Sausages, Smoked  
8-12 ozs. (228-340g)  
Cut in 1/2 inch (1.25cm) Slices  
Peeled/unpeeled  
12-15 minutes  
(will depend on  
size of shrimp).  
Stir after 10 min.  
1 1/2C (375ml)  
+ 1T (15ml)  
vinegar  
may be seasoned with herbs or prepared  
seafood seasoning such as Old Bay®  
(spray steaming tray with cooking spray)  
Shrimp  
8 ozs. (228g)  
Season as desired  
(spray steaming tray with cooking spray or  
line with leaf lettuce)  
Scallops, sea  
8 ozs. (228g)  
8 ozs. (228g)  
1 1/2C (375ml)  
1 1/2C (375ml)  
10-15 minutes  
10-15 minutes  
Fin fish  
(Salmon, Haddock  
Cod, Sea Bass, etc.)  
Cut in 1-1/2 inch (3.75cm) squares  
arrange on lettuce leaves or  
parchment rounds in steaming tray  
21 minutes  
(place in ice  
water immediately  
to stop cooking)  
Eggs, Large  
4
In shells  
1 1/2C (375ml)  
6
 
Wild Pecan® Rice  
Waldorf Salad  
Wild Pecan® Aromatic Rice is of type of long-grain  
rice. The nutty aroma and flavour are natural to the  
rice. We use the Wild Pecan® Rice here to make  
a Waldorf type salad with apples and dried cranber-  
ries. This naturally flavoured rice makes a great  
side dish.  
RECIPES  
Your Rice Cooker comes with a 6-ounce  
(12 tablespoons or 3/4 of a standard 1-cup  
measure) measuring cup. All recipes in this  
Instruction & Recipe Book are written using the  
rice/grain/cereal measured with the Rice Cooker  
measuring cup. The liquid is measured with a  
traditional liquid measure (1 cup = 8 ounces =  
16 tablespoons).  
1-1/2  
cups (Rice Cooker) Wild Pecan®  
Aromatic Rice*  
Only white rices can be cooked to the maximum  
amount possible in the Rice Cooker (4 Rice Cooker  
cups/8 Rice Cooker cups). Do not cook more than  
the suggested amounts of other rices on the cook-  
ing chart, as the amount of liquid needed to cook  
larger amounts will boil over.  
2-1/4  
1
cups (560ml) water  
shallot, peeled, finely chopped  
teaspoons (10ml) Dijon-style mustard  
teaspoon (2ml) kosher salt  
2
1/2  
1/4  
3
teaspoon (1ml) freshly ground black pepper  
tablespoons (45ml) sherry vinegar  
tablespoons (45ml) extra virgin olive oil  
tablespoons (30ml) vegetable oil  
apple, such as Gala, Braeburn, Pink  
Lady, cored, cut in 1/4-inch (0.6cm) dice  
cup (125ml) dried cranberries or dried  
tart cherries  
Note: For all recipes, use the included Rice Cooker  
Measure Cup to measure the rice or grain. Use a  
standard liquid measure cup to measure all liquids.  
(This keeps your Rice Cooker Measure Cup dry for  
measuring dry rice/grain.)  
3
2
1/2  
The Rice Cooker Measure Cup = 3/4 cup standard  
dry measure or 12 tablespoons (180ml).  
1/2  
1/3  
1/4  
1/4  
cup (80ml) chopped toasted pecans  
cup (60ml) chopped red onion  
cup (60ml) chopped celery  
SALADS  
Red Onion Vinaigrette  
Makes 7/8 cup (220ml)  
Place rice and water in Rice Cooker Bowl and  
insert in CuisinartRice Cooker. Turn on and cook  
until water is absorbed; about 30 minutes. When  
unit switches to “Warm”, let stand 5 minutes.  
Spread on a baking sheet to cool.  
1/2  
small red onion peeled, cut in 1/2-inch  
(1.25cm) pieces (about 1 ounce (28g))  
teaspoons (7ml) Dijon-style mustard  
teaspoon (5ml) sugar  
While rice is cooking and cooling, prepare the  
vinaigrette. Place the shallot, mustard, salt, pepper  
and vinegar in a small bowl; stir with a whisk to  
blend. Add the oils and whisk until emulsified;  
reserve.  
1-1/2  
1
1/2  
1/4  
teaspoon (2ml) kosher salt  
teaspoon (1ml) freshly ground black  
pepper  
When rice is cooled to room temperature, place  
in a large bowl. Add the diced apple, dried cranber-  
ries, chopped pecans, red onion, and celery; stir  
gently to combine. Pour the dressing over the salad  
and toss gently to coat and blend. Serve at room  
temperature. If not serving immediately, cover and  
refrigerate. Remove from refrigerator 30 minutes  
before serving.  
*Conrad Wild Pecan® Aromatic Rice can be found in  
most well-stocked grocery stores. The 7-ounce  
package is the right amount for this recipe.  
1/4  
1/2  
cup (60ml) white balsamic vinegar  
(or use a fruit flavoured vinegar)  
cup (125ml) extra virgin olive oil  
Place the red onion, mustard, sugar, salt, pepper,  
and vinegar in a food processor or blender; process  
until smooth. Add the oil and process until emulsi-  
fied. Keep vinaigrette in a covered container in  
the refrigerator until ready to use. If vinaigrette  
separates, stir with a whisk to emulsify.  
Nutritional information per tablespoon:  
Calories 71 (96% from fat) • carb. 1g • pro. 0g •  
fat 7g • sat. fat 1g • chol. 0mg • sod. 61mg •  
calc. 0mg • fiber 0g  
*Wild Pecan® is a registered trademark owned by Conrad  
Rice Mill, Inc.  
Nutritional information per serving (1/2 cup (125ml)):  
Calories 124 (57% from fat) • carb. 13g • pro. 1g •  
fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg •  
calc. 6mg • fiber 1g  
7
 
Nutritional information per serving (1/2 cup):  
Calories 128 (39% from fat) • carb. 17g • pro. 3g •  
fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg •  
calc. 18mg • fiber 2g  
Yellow Rice and Black  
Bean Salad  
This colourful salad is delicious with grilled seafood.  
Garnish with sliced avocado.  
Makes 8 cups (2L)  
Greek Rice Salad  
Serve this salad as a side dish with grilled tuna,  
1
cucumber, peeled & seeded,  
cut in 1/4-inch (0.6cm) dice  
swordfish or lamb.  
1-1/2  
1
1
3/4  
1-1/2  
2-1/4  
1
2
1
1/4  
1/4  
6
teaspoon (7ml) kosher salt, divided  
teaspoon (5ml) vegetable oil  
teaspoon (5ml) turmeric  
teaspoon (4ml) ground cumin, divided  
cups (Rice Cooker) long grain white rice  
cups (560ml) water  
clove garlic, peeled, finely minced  
tablespoons (30ml) fresh lime juice  
tablespoon (15ml) rice vinegar  
teaspoon (1ml) ground coriander  
teaspoon (1ml) oregano  
tablespoons (90ml) extra virgin olive oil  
can (15 ounce (425g)) black beans,  
rinsed and drained  
Makes about 8 cups (2L)  
1
teaspoon (5ml) extra virgin olive oil  
cup (Rice Cooker) long grain white rice  
cup (Rice Cooker) orzo  
1
1/2  
1/2  
2-1/4  
1
teaspoon (2ml) salt  
cups (560ml) water  
clove garlic, minced  
1
large tomato, seeded and chopped  
small cucumber, seeded and chopped  
small red onion, peeled and chopped  
cup (188ml) crumbled feta cheese  
cup (125ml) pitted Kalamata olives,  
halved  
1
1
1
3/4  
1/2  
1
cup (250ml) diced (1/4-inch (0.6cm))  
jicama  
1
can artichoke hearts, drained well  
and quartered  
1
cup (250ml) grape tomatoes, halved  
cup (125ml) chopped red bell pepper  
cup (60ml) chopped red onion  
jalapeno peppers, stemmed, seeded,  
and finely chopped  
1/2  
1/4  
1-2  
1/4  
1
cup (60ml) chopped fresh parsley  
tablespoon (15ml) fresh lemon juice  
teaspoon (2ml) oregano  
1/2  
1/2  
1/2  
1/4  
1/4  
cup (60ml) chopped fresh cilantro  
teaspoon (2ml) basil  
teaspoon (2ml) kosher salt  
teaspoon (1ml) freshly ground black  
pepper  
Place the diced cucumber in a strainer. Sprinkle  
with 1/2 teaspoon (2ml) of the salt; toss to coat.  
Place strainer over a bowl to drain for 30 minutes.  
3
tablespoons (45ml) extra virgin olive oil  
Insert the Rice Cooker Bowl in the CuisinartRice  
Cooker. Add oil, turmeric and cumin; cover and  
cook and 2 minutes. Add rice; stir to coat with oil  
and spices. Cover; cook 2 minutes. Stir in water  
and 1/2 teaspoon (2ml) of the salt. Cover and turn  
on. Cook until liquid is absorbed, about 18 – 19  
minutes. Spread the rice onto a baking sheet to  
cool.  
Place Rice Cooker Bowl in CuisinartRice Cooker.  
Add olive oil. Cover and turn Rice Cooker on; wait  
1 minute. Stir in rice and orzo. Cook for 2 minutes,  
stirring constantly. Add salt and water; sprinkle with  
minced garlic. Cover and cook until Rice Cooker  
liquid is absorbed and cooker switches to “Warm”.  
Let stand on “Warm” for 5 minutes. Spread the  
rice/orzo onto a baking sheet to cool.  
Place minced garlic, lime juice, vinegar, coriander,  
oregano, the remaining salt and cumin in a small  
bowl; stir with a whisk to blend. Add olive oil and  
whisk until emulsified.  
While the rice cooks, place the tomato, cucumber,  
feta, olives, artichokes, parsley, lemon juice,  
oregano, basil, pepper and olive oil in a large bowl;  
stir. When rice/orzo mixture is cooled, stir into the  
vegetable mixture. Chill one hour or longer before  
serving.  
Place the cooled rice in a large bowl. Add the black  
beans, jicama, tomatoes, chopped red pepper,  
chopped onion, and chopped jalapeno. Stir gently  
to mix. Add the vinaigrette and chopped cilantro.  
Nutritional information per serving:  
Calories 153 (50% from fat) • carb. 17g • pro. 3g •  
fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg •  
calc. 54mg • fiber 1g  
Stir gently to combine. Transfer to a decorative bowl  
to serve. If not serving immediately, cover and  
refrigerate. Remove from refrigerator 30 minutes  
before serving.  
8
 
Place garlic, mustard, ginger, lemon juice and  
vinegar in a small bowl; stir with a whisk until  
emulsified. Add Miso and oil.  
Forbidden Rice Salad  
This black rice was once reserved only for the  
Emperor, forbidden to all others.  
Nutritional information per tablespoon (15ml):  
Calories 64 (81% from fat) • carb. 3g • pro. 1g •  
fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg •  
calc. 5mg • fiber 0g  
Makes about 3 cups (750ml) (6 servings)  
3/4  
1-1/3  
1
cup (Rice Cooker) Forbidden Rice  
cups (330ml) water  
sweet potato (6 ounces (170g)), peeled  
and cut in 1/2-inch (1.25cm) cubes  
green onions (include 2-3 inches (5-  
7.5cm) of green), trimmed and chopped  
cup (80ml) chopped yellow bell pepper  
cup (60ml) dried cranberries  
Wheat Berry &  
Vegetable Salad  
3
Makes 3 cups salad (six servings)  
1/3  
1/4  
2
1
cup (Rice Cooker) wheat berries  
cups (375ml) water  
1-1/2  
1/4  
1
tablespoons (30ml) toasted chopped  
pecans  
teaspoon (1ml) kosher salt  
ounce (28g) chopped red onion  
cup (165ml) cut corn (use frozen, thawed)  
cup (125ml) shredded zucchini  
Miso Dressing (recipe follows)  
2/3  
1/2  
1/2  
1/4  
1/4  
4
Rinse and drain rice. Place in Rice Cooker Bowl.  
Add water; turn Rice Cooker on. Place sweet potato  
cubes in steaming tray. After 20 minutes of cooking,  
lift lid and place steaming tray on top of Rice  
Cooker Bowl, then cover immediately. Continue to  
cook until Rice Cooker switches to “Warm” cycle.  
Let stand 5 minutes. Remove steamer tray. Transfer  
rice to large bowl. Add 2 tablespoons (30ml) Miso  
Dressing and toss gently. Let cool 10 minutes.  
cup (125ml) chopped red bell pepper  
cup (60ml) chopped green onion  
cup (60ml) chopped sun-dried tomatoes  
tablespoons (60ml) Red Onion Vinaigrette  
tablespoons (30ml) chopped fresh parsley  
2
Soak the wheat berries in 2 inches (5cm) of water  
for 1 hour. Drain and place in Rice Cooking Bowl  
of CuisinartRice Cooker. Add water and  
1/4 teaspoon (1ml) salt. Turn on and cook until all  
water is absorbed and unit switches to “Warm”,  
about 35 minutes. Let stand 5 minutes. Spread out  
on a baking sheet to cool.  
Add cooled sweet potato, green onions, dried  
cranberries, chopped pecans, and 1- 2 more  
tablespoons (15-30ml) miso Dressing. Toss gently  
to combine and coat evenly with dressing. Add  
more dressing to taste if desired.  
Nutritional information per serving (1/2 cup (125ml)),  
made with 4 tablespoons (60ml) dressing:  
Calories 138 (33% from fat) • carb. 23g • pro. 2g •  
fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg •  
calc. 15mg • fiber 2g  
When wheat berries are cooled, place in a medium  
bowl with the corn, zucchini, red pepper, green  
onion, and sun-dried tomatoes. Toss gently to  
combine. Add 4 tablespoons (60ml) of the dressing  
(cover and refrigerate remaining dressing for anoth-  
er use) and the parsley; toss to combine. If not  
serving immediately, cover and refrigerate. Remove  
from refrigerator 30 minutes before serving.  
Miso Dressing  
Makes 1/2 cup (125ml)  
Nutritional Information per serving  
Calories 110 (46% from fat) • carb. 15g • pro. 2g •  
fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg •  
calc. 14mg • fiber 3g  
1
clove garlic, peeled and finely minced  
teaspoon (2ml) dry mustard  
teaspoon (2ml) ginger  
1/2  
1/2  
1/4  
1
cup (60ml) fresh lemon juice  
tablespoon (15ml) sherry vinegar  
tablespoons (45ml) vegetable oil  
tablespoons (30ml) yellow Miso (available  
at Asian grocery stores and health food  
markets)  
3
2
1
teaspoon (5ml) toasted sesame oil  
teaspoon (5ml) soy sauce  
1
1/2  
teaspoon (2ml) brown sugar  
9
 
1/3  
cup (80ml) chopped toasted pistachios  
SIDE DISHES  
Place Rice Cooker Bowl in CuisinartRice Cooker.  
Place butter in Rice Cooker Bowl. Cover and turn  
on; cook 2 minutes. Add celery and shallot to  
Curried Rice Pilaf with  
Apricots & Pine Nuts  
Makes 4 cups (1L) (6 to 8 servings)  
melted butter; stir with rice paddle. Cover; cook  
2 minutes. Add three rices and herbs de Provence;  
stir to coat with butter, using rice paddle. Add wine;  
stir. Cover and cook 3 minutes. Add chicken stock  
and water; stir. Cover; turn on and cook until liquid  
is absorbed, about 39 minutes – unit will then  
switch to “Warm”. Sprinkle the dried cranberries and  
chopped green onions on top of the rice. Cover and  
let stand 5 minutes. Stir in half the chopped toasted  
pistachios. Transfer to a warmed serving bowl and  
top with remaining pistachios. Serve immediately.  
1
tablespoon (15ml) unsalted butter  
cup (125ml) chopped onion  
1/2  
1-1/2  
1/2  
2
teaspoons (7ml) curry powder  
teaspoon (2ml) turmeric  
cups (Rice Cooker) long grain white rice  
cups (560ml) water  
2-1/4  
1
teaspoon (5ml) kosher salt  
Nutritional information per serving:  
Calories 134 (18% from fat) • carb. 23g • pro. 4g •  
fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg •  
calc. 16mg • fiber 2g  
1/2  
2
cup (125ml) slivered dried apricots  
tablespoons (30ml) toasted pine nuts  
Place the Rice Cooking Bowl in the CuisinartRice  
Cooker. Add the butter, cover and turn on; wait 2  
minutes. Add the chopped onion, curry powder and  
turmeric to the melted butter; stir with rice paddle to  
coat. Cover and cook 5 minutes. Stir in the rice,  
water and salt. Top with the slivered apricots. Cover  
and reset Rice Cooker to On. Cooking time will be  
approximately 18 minutes, then the Rice Cooker will  
switch to “Warm”. Let stand 5 to 10 minutes on  
“Warm” (or longer) before serving. Fluff with rice  
paddle and transfer to a warm serving bowl.  
Brown Rice and Lentil Pilaf  
Makes 2 cups (500ml) (4 servings)  
1/2  
2
tablespoon (8ml) extra virgin olive oil  
tablespoons (30ml) chopped carrots  
tablespoons (30ml) chopped mushrooms  
tablespoons (30ml) chopped shallots  
cup (Rice Cooker) long grain brown rice  
cup (Rice Cooker – measure to  
60cc marking) brown lentils  
2
2
1
Sprinkle with toasted pine nuts just before serving.  
1/3  
Nutritional information per serving:  
Calories 161 (15% from fat) • carb. 33g • pro. 3g •  
fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg •  
calc. 10mg • fiber 2g  
1/2  
teaspoon (2ml) thyme  
1-1/8  
3/4  
cups (280ml) chicken stock  
cup (188ml) water  
1/2  
teaspoon (2ml) kosher salt  
Brown, Wehani &  
Place Rice Cooking Bowl in CuisinartRice Cooker.  
Add olive oil. Cover and turn on; let heat for 1  
minute. Add carrots, mushrooms and shallots to  
Rice Cooker Bowl; stir, using rice paddle to coat  
with oil. Cover and cook for 3 minutes (Rice Cooker  
will shut off). Stir in rice, lentils and thyme. Add  
stock and water; stir, using rice paddle. Cover  
and turn on. Cooking time will be approximately  
30 minutes. The Rice Cooker will then switch to  
“Warm”. Let stand 5 to 10 minutes (or longer) on  
“Warm” before serving. Fluff with rice paddle and  
transfer to a warm serving bowl.  
Wild Rice Pilaf  
Makes 3 cups (750ml) (six servings)  
1
tablespoon (15ml) unsalted butter  
tablespoons (30ml) minced celery  
tablespoons (30ml) minced shallot  
cup (Rice Cooker) long grain brown rice  
cup (Rice Cooker) wehani rice  
cup (Rice Cooker) wild rice  
2
2
3/4  
1/2  
1/4  
1/2  
1/4  
teaspoon (2ml) herbs de Provence  
cup (60ml) dry white vermouth or dry  
white wine  
Nutritional information per serving:  
Calories 185 (14% from fat) • carb. 34g • pro. 6g •  
fat 3g • sat. fat 0g • chol. 0mg • sod. 332mg •  
calc. 20mg • fiber 3g  
1-1/8  
1-1/8  
1/2  
cups (280ml) chicken stock (low sodium)  
cups (280ml) water  
cup (125ml) dried cranberries  
green onions, trimmed and chopped  
(include several inches of green)  
2
10  
 
Confetti Pilaf  
Creamy Parmesan Risotto  
This mixture of wheat berries and brown and wild  
rices is finished off with green peas and chopped  
red bell pepper – the look is wonderfully full of color,  
and the pilaf is perfect with grilled chicken or fish.  
with Asparagus  
Use vegetable stock to make this a vegetarian dish.  
Makes 3 cups (750ml) (serves six as a side dish,  
4 as a first course, 2 as an entrée)  
Makes 4 cups (1L) (eight servings)  
Cooking spray  
1/2  
cup (Rice Cooker) wheat berries* (not  
cracked wheat or bulgur)  
4
ounces asparagus, peeled,  
cut in 1-inch (2.5cm) pieces  
boiling water  
1
teaspoon (5ml) unsalted butter  
teaspoon (5ml) extra virgin olive oil  
cup (80ml) finely chopped onion or shallot  
cup (80ml) finely chopped carrot  
cup (Rice Cooker) Arborio rice  
cup (80ml) dry white wine or vermouth  
cups (750ml) water, chicken or vegetable  
stock (may mix)  
1
1
3
teaspoon (5ml) unsalted butter  
teaspoon (5ml) extra virgin olive oil  
tablespoons (45ml) finely chopped onion  
or shallot  
1
1/3  
1/3  
1
2
tablespoons (30ml) finely chopped carrot  
cup (Rice Cooker) long grain brown rice  
cup (Rice Cooker) wild rice  
teaspoon (2ml) marjoram  
1/3  
3
3/4  
1/4  
1/2  
1-1/8  
1-1/8  
1/2  
3/4  
1/2  
2
4
tablespoons (60ml) heavy cream  
cup (60ml) freshly grated Parmesan  
cheese  
cups (280ml) low-sodium chicken stock  
cups (280ml) water  
1/4  
teaspoon (2ml) kosher salt  
1/4  
teaspoon (1ml) ground white pepper  
cup (188ml) frozen baby peas, thawed  
cup (125ml) chopped red bell pepper  
green onions, trimmed  
Lightly coat the steaming tray of the Cuisinart™  
Rice Cooker with cooking spray. Place asparagus  
in steaming tray; reserve.  
(include 2-3 inches (5-7.5cm) of green),  
chopped  
Place the butter and olive oil in the Rice Cooking  
Bowl of the CuisinartRice Cooker. Cover, turn on  
and wait one minute. Stir in the chopped onions  
and carrots and cover; cook 1 minute. Add the rice;  
stir to coat completely. Cover and cook 2 minutes.  
Stir in the wine; cover. Cook 2 to 3 minutes, until  
the wine is completely absorbed. Add the water or  
stock; stir. Cover and cook for 25 minutes, stirring  
2 or 3 times during cooking. Place the asparagus  
filled steaming tray on the Rice Cooking Bowl and  
cover. Cook until the Rice Cooker switches to  
“Warm”, about 5 minutes longer. When Rice Cooker  
switches to “Warm”, stir in the heavy cream,  
Parmesan, and white pepper. Replace the steaming  
tray over the Rice Cooking Bowl and let stand on  
“Warm” for 5 to 10 minutes. Stir the steamed  
asparagus into the risotto. Serve hot.  
1/2  
teaspoon (2ml) freshly ground pepper  
Place the wheat berries in a heatproof bowl and  
cover with 2 inches of boiling water. Let stand 1  
hour to soften. Drain.  
Insert the Rice Cooker Bowl in the CuisinartRice  
Cooker. Place the butter and olive oil in the Rice  
Cooker Bowl; cover and turn On. Heat for 1 minute.  
Add chopped onion and carrot; stir, cover, and cook  
2 minutes. Add drained wheat berries, brown rice,  
wild rice, and marjoram; stir to coat. Cover; cook 2  
minutes. Add chicken stock, water and salt; stir.  
Cover and cook until liquid is absorbed and Rice  
Cooker switches to “Warm”, about 45 minutes.  
When Rice Cooker switches to “Warm”, add the  
thawed peas, chopped red pepper and green  
onions. Cover and let stand 5 minutes. Add ground  
pepper; toss gently to combine. Transfer to a warm  
bowl to serve. Serve hot.  
Nutritional information per serving  
(based on 6 servings):  
Calories 110 (37% from fat) • carb 11g • pro. 4g •  
fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg •  
calc. 66mg • fiber 1g  
*Wheat berries can be found in many well-stocked  
grocery stores, specialty food stores or health food  
stores. Wheat berries are whole unprocessed ker-  
nels of wheat. They can be cooked in cereals, pilafs  
and breads and add a nutty flavour. Wheat berries  
should be soaked prior to using to soften.  
Nutritional information per serving:  
Calories 108 (16% from fat) • carb. 19g • pro. 3g •  
fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg •  
calc. 13mg • fiber  
11  
 
Saffron Risotto  
with Snow Peas  
ENTRÉES  
Makes two entrée servings or 4 side dish servings  
(2 cups total)  
Sun-Dried Tomato  
Pearl Couscous  
2-1/4  
1/4  
1/2  
1/2  
2
cups (560ml) water  
Makes 2 cups (500ml) (four servings)  
teaspoon (1ml) saffron threads  
tablespoon (8ml) unsalted butter  
tablespoon (8ml) extra virgin olive oil  
tablespoons (30ml) minced carrot  
tablespoons (30ml) minced celery  
tablespoons (30ml) minced shallot  
cup (Rice Cooker) Arborio rice  
tablespoons (45ml) dry white vermouth or  
other dry white wine (not Chardonnay)  
teaspoon (2ml) kosher salt  
1
3
teaspoon (5ml) extra virgin olive oil  
tablespoons (45ml) finely chopped onion  
or shallot  
1
cup (Rice Cooker) pearl couscous  
(also known as Israeli couscous)*  
cup (188ml) low-sodium chicken stock  
cup (188ml) water  
2
2
3/4  
3/4  
1/4  
1/4  
3/4  
3
teaspoon (1ml) kosher salt  
cup (60ml) chopped sun-dried tomatoes  
(not oil packed)  
1/2  
3/4  
cup (188ml) shredded snow peas  
1/2  
1
teaspoon (2ml) basil  
Heat the water until simmering (may be done on  
stovetop or in microwave). Stir in saffron threads;  
reserve.  
tablespoon (15ml) chopped toasted  
pine nuts  
Insert the Rice Cooking Bowl in the CuisinartRice  
Cooker. Place the olive oil and butter in the Rice  
Cooking Bowl, cover and turn Rice Cooker on.  
Heat olive oil and butter for 1 minute. Add the  
minced carrot, celery and shallots. Cover and cook  
2 minutes. Stir in Arborio rice; cover and cook 2  
minutes. Stir in wine; cover and cook 3 minutes.  
Stir in saffron infused water and salt. Cover and  
cook until the Rice Cooker switches to “Warm”,  
about 28 to 29 minutes. Lift lid, stir with rice paddle  
and recover two or three times while cooking. Add  
Insert Rice Cooking Bowl in CuisinartRice Cooker.  
Add oil, cover and turn on; heat 1-1/2 minutes. Stir  
in chopped onion. Cover and cook 2 minutes. Add  
couscous to Rice Cooking Bowl. Stir, using rice  
paddle, for 1-2 minutes. Add chicken stock, water  
and salt; stir. Add sun-dried tomatoes and basil.  
Cover and cook until liquid is absorbed, about  
15 minutes. Rice Cooker will switch to “Warm”.  
Let stand 5 minutes or hold on “Warm” until ready  
to serve. Transfer to a warm bowl and sprinkle with  
chopped toasted pine nuts to serve.  
snow peas to the Rice Cooker on top of the risotto;  
cover and let stand 5 minutes. Stir snow peas into  
*Pearl or Israeli couscous can be found in well-  
stocked grocery stores or in specialty food stores.  
risotto and transfer to a warm serving bowl.  
Serve immediately.  
Nutritional information per serving:  
Calories 83 (26% from fat) • carb 13g • pro. 3g • fat  
3g • sat. fat 0g • chol. 0mg • sod. 228mg •  
calc. 12mg • fiber 1g  
Nutritional information:  
Calories 89 (32% from fat) • carb. 12g • pro 2g •  
fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg •  
calc. 21mg • fiber 1g  
12  
 
Creamy Fontina Risotto  
with Mushrooms  
This creamy risotto makes a marvelous side dish or  
can be served as a first course.  
Red Beans & Rice  
This version of the traditional long cooking New  
Orleans dish can be made in less than 30 minutes  
in the CuisinartRice Cooker.  
Makes 4 cups (1L)  
Makes 3 cups (750ml) (serves 6 as a side dish, 4  
as a first course)  
4
ounces (113g) smoked chicken or turkey  
andouille sausage*  
2-1/2  
2-1/2  
teaspoons (12ml) unsalted butter, divided  
teaspoons (12ml) extra virgin olive oil,  
divided  
Cooking spray  
1
can (15 ounce) red beans, rinsed  
and drained  
1/3  
1
cup (80ml) finely chopped onion or shallot  
cup (Rice Cooker) Arborio rice  
1
3
2
3
teaspoon (5ml) good quality olive oil  
tablespoons (45ml) finely chopped onions  
tablespoons (30ml) finely chopped celery  
tablespoons (45ml) finely chopped green  
bell pepper  
6
tablespoons (90ml) dry white vermouth or  
other dry white wine (not Chardonnay)  
cups (750g) low-sodium chicken broth  
ounces (170g) shiitake mushrooms,  
tough stems removed, thinly sliced  
teaspoon (1ml) thyme  
3
6
1
clove garlic, finely chopped  
cup (Rice Cooker) long grain rice  
teaspoon (2ml) thyme  
1
1/4  
3
1/2  
1
ounces (85g) shredded Fontina cheese  
teaspoon (2ml) freshly ground pepper  
Chopped fresh thyme and Italian parsley  
as garnish, optional  
bay leaf  
1/2  
1-1/2  
3
cups (375ml) chicken stock  
tablespoons (45ml) chopped Italian  
parsley  
Tabasco® or other hot sauce  
Place 1-1/2 teaspoons (7ml) each of the butter and  
olive oil in the Rice Cooking Bowl of the Cuisinart™  
Rice Cooker. Cover, turn on, and wait one minute.  
Stir in the chopped onion and cover; cook 1 minute.  
Add the rice; stir to coat completely. Cover and  
cook 2 minutes. Stir in the wine; cover. Cook 2 to 3  
minutes until the wine is completely absorbed. Add  
the chicken stock; stir.  
Divide the sausage in half. Finely chop half the  
sausage; cut the remaining sausage into 1/2-inch  
pieces. Lightly coat the interior of the steaming tray  
with cooking spray. Place the red beans and sliced  
sausage into the steaming tray; reserve.  
Insert the Rice Cooking Bowl into the Cuisinart™  
Rice Cooker. Place the olive oil in the Rice Cooker  
Bowl, cover, and turn on for 1 minute. Add the  
onions, celery, bell pepper, and garlic; stir to coat  
with oil. Cover and cook 3 to 4 minutes. Stir in the  
rice and thyme. Stir until rice is opaque, 3 to 4 min-  
utes. Tuck in the bay leaf and add the chicken  
stock. Place the filled steaming tray on the Rice  
Cooking Bowl; cover. Turn the Rice Cooker on and  
cook until it switches to “Warm”, about 18 minutes.  
Let stand at “Warm” for 5 minutes. Transfer beans  
and sausage to a medium bowl; add cooked rice  
mixture to the same bowl. Remove and discard bay  
leaf. Gently toss rice mixture with beans and  
sausage. Add parsley and toss to combine. Transfer  
to a warmed bowl to serve. Serve with hot sauce if  
desired.  
Cover and cook until Rice Cooker switches to  
“Warm”, about 28 to 30 minutes, stirring 2 or 3  
times during cooking.  
While the risotto is cooking, heat the remaining tea-  
spoon of the butter with the remaining teaspoon of  
the oil in a 10-inch (25cm) nonstick skillet over  
medium high heat. When bubbling, add the mush-  
rooms, stir to coat, and cook, stirring now and then  
until the mushrooms are golden and slightly crispy.  
When Rice Cooker switches to “Warm”, stir in the  
shredded Fontina, cooked shiitakes and ground  
pepper. Serve risotto hot. May be garnished with  
chopped fresh thyme and parsley, if desired.  
Nutritional information per serving (1/2 cup):  
Calories 207 (34% from fat) • carb. 26g • pro. 6g •  
fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg •  
calc. 86mg • fiber 1g  
*Smoked chicken or turkey andouille sausage has  
much less fat than traditional pork andouille. It can  
be found in many well-stocked grocery stores.  
Smoked turkey kielbasa can be substituted.  
Nutritional information per serving:  
Calories 265 (14% from fat) • carb. 43g • pro.13g •  
fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg •  
calc. 43mg • fiber 5g  
13  
 
vegetables to a medium bowl, along with the  
steamed chicken and shrimp and mung bean  
sprouts. Drizzle the soy mixture over the rice and  
stir to combine. Serve immediately.  
“Not” Fried Rice  
A quick and healthy version of that carry-out  
favourite.  
Nutritional information per serving:  
Calories 286 (12% from fat) • carb. 42 g • pro. 20g •  
fat 4g • sat.fat 1g • chol. 75mg • sod. 566mg •  
calc. 41mg • fiber 2g  
Makes 4 cups (1L)  
1/2  
3
teaspoon (2ml) sesame oil  
ounces (85g) chicken tender,  
cut into 1/4-inch pieces  
8
1
medium shrimp, peeled, deveined,  
cut in half lengthwise  
Mexican Rice & Shrimp  
Makes 3 entrée servings  
tablespoon (15ml) soy sauce  
(can use low-sodium)  
1
teaspoon (5ml) extra virgin olive oil  
tablespoons (30ml) red onion, chopped  
clove garlic, chopped  
1
teaspoon (5ml) rice vinegar  
2
1/4  
1/4  
teaspoon (1ml) sugar  
1
teaspoon (1ml) freshly ground black  
pepper  
3/4  
1/4  
1/4  
1/4  
1/4  
1
teaspoon (4ml) oregano  
teaspoon (1ml) ground coriander  
teaspoon (1ml) ground cumin  
teaspoon (1ml) kosher salt  
teaspoon (1ml) turmeric  
1
teaspoon (1ml) vegetable oil  
ounce (7g) Canadian bacon or ham,  
cut into 1/4-inch (0.6cm) pieces  
tablespoons (30ml) finely chopped onion  
tablespoons (30ml) finely chopped carrot  
tablespoon (15ml) chopped mushroom  
clove garlic, finely chopped  
1/4  
2
cup (Rice Cooker) long grain white rice  
cups (375ml) water  
2
1-1/2  
12  
1
ounces (340g) shrimp, peeled, deveined,  
halved lengthwise  
1/2  
1-1/4  
1-3/4  
1/3  
1/4  
cups (Rice Cooker) Basmati rice  
cups (440ml) low-sodium chicken stock  
cup (80ml) frozen peas, thawed  
cup (60ml) julienned red bell pepper  
(1 x 1/8” (0.3cm) pieces)  
1
can (15 oz.) diced tomatoes, drained –  
discard liquid  
2/3  
2
cup (165ml) frozen thawed peas  
green onions, chopped  
1
jalapeño pepper, stemmed, seeded,  
and chopped  
2
green onions, trimmed and chopped  
(include 2-3 inches (5-7.5cm) of green)  
cup (125ml) mung bean sprouts  
Place Rice Cooking Bowl in CuisinartRice Cooker.  
Add olive oil. Cover and turn on; let heat for 1  
minute. Add red onion, garlic, oregano, coriander,  
cumin, salt, and turmeric to Rice Cooker Bowl; stir,  
using wooden spoon, to coat with oil. Cover and  
cook for 1 minute. Add rice, stir and cook for 2 min-  
utes. Add water; stir. Add drained diced tomatoes  
on top of rice – do not stir in. Cover and turn on.  
1/2  
Lightly coat the steaming tray with cooking spray.  
Place the chicken in a small dish and drizzle with  
half the sesame oil; stir to coat. Place in the  
steamer tray to one side in a single layer. Repeat  
with the shrimp. Reserve.  
In a small bowl, combine the soy sauce, rice  
vinegar, sugar, and pepper. Stir until sugar  
dissolves; reserve.  
Lightly coat the interior of the steaming tray with  
cooking spray. Place shrimp in steaming tray. After  
25 minutes, place steaming tray on Rice Cooking  
Bowl; cover. Cook until Rice Cooker switches to  
“Warm”. Place the peas, green onions and jalapeño  
pepper on top of the rice. Cover and let stand on  
“Warm” for 5 minutes.  
Insert the Rice Cooking Bowl into the Cuisinart™  
Rice Cooker. Add the oil; cover and turn on for 1  
minute. Add the Canadian bacon, chopped onions,  
carrot, mushroom, and garlic. Stir to coat with oil.  
Cover and cook 4 to 5 minutes. Add the rice; stir to  
coat. Add the stock, cover and cook. After rice has  
cooked for 10 minutes, place the steaming tray over  
the Rice Cooking Bowl and cover. Continue to cook  
until Rice Cooker switches to “Warm”. Using protec-  
tive potholders, lift off steaming tray. Add the peas,  
red pepper and green onions to the Rice Cooking  
Bowl on top of the rice – do not stir. Replace the  
steaming tray on top of the Rice Cooking Bowl and  
cover. Let stand 5 minutes. Transfer the rice and  
To serve, fluff with rice paddle and stir in vegeta-  
bles. Transfer to top with steamed shrimp. Garnish  
with sliced avocado and serve with a wedge of  
lemon or lime.  
Nutritional information per serving:  
Calories 350 (9% from fat) • carb 49g • pro 29g •  
fat 3g • sat.fat 1g • chol. 221mg • sod. 485mg •  
calc. 108mg • fiber 4g  
14  
 
Couscous with  
Risi e Bisi with Shrimp  
Shrimp & Scallops  
Easy enough to be a weeknight entrée.  
The traditional Venetian comfort food, Rice & Peas,  
is taken a step further and garnished with steamed  
shrimp to make it a complete meal.  
Makes 2 entrée servings  
Makes 2 entrée servings  
6
ounces (170g) shrimp, peeled, deveined,  
cut in half lengthwise  
8
ounces (225g) shrimp, peeled, deveined,  
halved lengthwise  
6
2
ounces (170g) bay scallops  
teaspoons (10ml) extra virgin olive oil,  
divided cooking spray  
2
teaspoons (10ml) extra virgin olive oil,  
divided  
1
teaspoon (5ml) unsalted butter  
cup (80ml) finely chopped onion  
cup (80ml) finely chopped celery  
tablespoons (45ml) dry white wine or  
vermouth  
1
1
1
1
shallot, peeled, minced  
1/3  
1/3  
3
clove garlic, minced  
teaspoon (5ml) thyme  
cup (Rice Cooker) pearl couscous (also  
known as Israeli couscous)*  
cup (188ml) chicken or vegetable stock  
cup (188ml) water  
1
3
cup (Rice Cooker) Arborio rice  
cups (750ml) chicken or vegetable stock  
(may use half water)  
3/4  
3/4  
1/4  
1/4  
1/4  
2
teaspoon (1ml) kosher salt  
cup (60ml) chopped green pepper  
cup (60ml) chopped red bell pepper  
tablespoons (30ml) chopped fresh parsley  
teaspoon (5ml) finely chopped lemon  
zest  
1-1/4  
1/4  
cups (310ml) fresh or frozen thawed peas  
cup (60ml) freshly grated Parmesan  
cheese  
1
Place shrimp in a small bowl and drizzle with 1 tea-  
spoon of the olive oil. Toss to coat. Lightly coat the  
steaming tray with cooking spray. Arrange shrimp in  
steaming tray; reserve.  
lemon wedges  
Place remaining olive oil and butter in the Rice  
Cooking Bowl of the CuisinartRice Cooker. Cover,  
turn on, and wait one minute. Stir in the chopped  
onion and celery and cover; cook 1 minute. Add the  
rice; stir to coat completely. Cover and cook 2 min-  
utes. Stir in the wine; cover. Cook 2 to 3 minutes  
until the wine is completely absorbed. Add the  
stock; stir. Cover and cook for 22 minutes, stirring  
2 or 3 times during cooking. After 22 minutes, place  
steaming tray over Rice Cooking Bowl and cover.  
Continue to cook until Rice Cooker switches to  
“Warm”, about 8 to 10 minutes longer. Add peas to  
Rice Cooking Bowl. Cover and let stand on “Warm”  
for 5 to 10 minutes.  
Place shrimp and scallops in a small bowl. Add  
1 teaspoon (5ml) of the olive oil and toss to coat.  
Lightly coat the interior of the steaming tray with  
cooking spray. Place the shrimp and scallops in the  
steaming tray; reserve.  
Insert Rice Cooking Bowl in CuisinartRice Cooker.  
Add 1 teaspoon (5ml) of the oil, cover, and turn on;  
heat 1-1/2 minutes. Stir in shallot, garlic and thyme.  
Cover and cook 1 minute. Add couscous to Rice  
Cooking Bowl. Stir for 1 to 2 minutes. Add stock,  
water and salt; stir. Cover and cook for 7 minutes.  
Place steaming tray over Rice Cooker Bowl and  
continue to cook until Rice Cooker switches to  
“Warm”. Stir green and red peppers, parsley and  
lemon zest into couscous. Cover and let stand on  
“Warm” for 5 minutes. To serve, stir steamed shrimp  
and bay scallops into hot couscous. Garnish with  
lemon wedges.  
Just before serving, stir peas and steamed shrimp  
along with half the Parmesan into the cooked rice.  
Serve in warm bowls and top with remaining  
Parmesan.  
Nutritional information per serving:  
Calories 440 (23% from fat) • carb. 40g • pro. 20g •  
fat 11g • sat. fat 4g • chol. 237mg • sod. 1175mg •  
calc. 198mg • fiber 5g  
*Pearl or Israeli couscous can be found in well-  
stocked grocery stores, or in specialty food stores.  
Nutritional information per serving:  
Calories 318 (19% from fat) • carb. 26g • pro. 37g •  
fat 7g • sat. fat 1g • chol. 194mg • sod. 691mg •  
calc. 85mg • fiber 2g  
15  
 
Lemony Brown Basmati  
Rice & Chicken  
Teriyaki Steamed Chicken  
with Cranberry Wild Rice  
Turn this into a vegetarian entrée by substituting  
canned chickpeas (rinsed and drained) for  
the chicken.  
You may substitute turkey cutlet or tenderloin for  
the chicken.  
Makes 2 entrée servings  
Makes 2 entrée servings  
1
tablespoon (15ml) light soy sauce  
tablespoon (15ml) honey  
teaspoons (10ml) dry sherry  
clove garlic, peeled, finely minced  
teaspoon (2ml) powdered ginger  
tablespoon (8ml) vegetable oil  
tablespoon (15ml) finely minced green  
onion  
8
ounces (225g) boneless, skinless chicken  
breast*  
1
2
1
teaspoon (5ml) extra virgin olive oil  
cooking spray  
1/2  
1/2  
1/2  
1
1-1/2  
3/4  
1
teaspoons (7ml) basil, divided  
teaspoon (3ml) kosher salt, divided  
teaspoon (5ml) unsalted butter  
tablespoon (15ml) finely chopped onion  
clove garlic, minced  
1
8
ounces (225g) boneless, skinless chicken  
breast  
1
3/4  
cup (Rice Cooker) brown basmati rice,  
rinsed and drained  
cooking spray  
3/4  
1-1/2  
6
cup (Rice Cooker) wild rice  
cups (375ml) chicken stock  
tablespoons (90ml) water  
teaspoon (2ml) kosher salt  
cup (125ml) dried cranberries  
green onions, very thinly sliced  
tablespoon (15ml) minced jalapeño  
pepper  
2
teaspoons (10ml) finely chopped lemon  
zest, divided  
1/4  
teaspoon (1ml) kosher salt  
cups (440ml) water (or half water, half  
chicken stock)  
1/2  
1/2  
3
1-3/4  
2/3  
cup (165ml) halved grape tomatoes  
lemon wedges  
1
Cut chicken into “finger” sized strips, about 1/2 inch  
thick and 3 inches long. Toss with olive oil and half  
the basil. Lightly coat the steaming tray with  
cooking spray. Arrange the chicken in the steaming  
tray in a single layer; reserve.  
Place the soy, honey, sherry, garlic, ginger, oil, and  
green onion in a small bowl. Whisk to blend. Cut  
the chicken into “finger” sized pieces, about 1/2-  
inch (1.25cm) thick and 3 inches long. Stir the  
chicken into the teriyaki marinade and let stand  
for 15 minutes.  
Place Rice Cooking Bowl in CuisinartRice Cooker;  
add butter. Cover and turn on; let heat for 30 – 40  
seconds. Stir in shallot, and garlic; cover and cook  
30 seconds. Add rinsed and drained rice, 1 tea-  
spoon (5ml) lemon zest, salt, and remaining basil.  
Stir to coat. Add water. Cover and cook for 28  
minutes. Place steaming tray above rice, and cover.  
Continue to cook until Rice Cooker switches  
to “Warm” setting, about 10-12 minutes. Place  
tomatoes on top of rice and let stand on “Warm”  
for 10 minutes. To serve, stir tomatoes and steamed  
chicken into rice. Arrange on warmed plates,  
sprinkle with remaining lemon zest and serve with  
a wedge of lemon.  
Lightly coat both the steaming tray and Rice  
Cooking Bowl with cooking spray. Place the Rice  
Cooking Bowl in the CuisinartRice Cooker. Place  
the rice in the rice bowl. Add the stock, water and  
salt; stir. Cover and turn on. Cook for 50 minutes.  
Drain the chicken and place in prepared steamer  
tray; discard marinade. After rice has cooked for 50  
minutes, place the steaming tray over the Rice  
Cooking Bowl and cover. Cook for an additional  
12-15 minutes, until the Rice Cooker switches to  
“Warm”. When Rice Cooker switches to “Warm”,  
place the dried cranberries, green onions and  
minced jalapeño peppers on top of the rice. Cover  
and let stand on "Warm" for 10 minutes.  
*You may use sea scallops in place of the chicken.  
Remove the tough muscle from the side of each  
scallop and toss scallops in olive oil. Shorten their  
cooking time slightly – do not add the scallops to  
the steamer until rice has cooked for 32 minutes.  
To serve, stir rice to blend in cranberries, green  
onions and jalapeño. Transfer to warmed plates and  
top with steamed teriyaki chicken fingers.  
Nutritional information per serving:  
Calories 546 (13% from fat) • carb 74g • pro. 44g •  
fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg •  
calc. 36mg • fiber 6g  
Nutritional information per serving:  
Calories 485 (19% from fat) • carb. 58g • pro. 39g •  
fat 10g • sat. fat 3g • chol. 92mg • sod. 589mg •  
calc. 54mg • fiber 4g  
16  
 
Jambalaya with  
Cinnamon Raisin Oatmeal  
Sausage & Shrimp  
Makes 4 cups (1L)  
No fuss, no stir, no boiling over, no burnt pan! Hot  
oatmeal has never been so easy to serve as it is  
when cooked in your Cuisinart® Rice Cooker.  
4
ounces (112g) smoked chicken or turkey  
andouille sausage*  
Makes 4 servings (about 3/4 cup (180ml) each)  
2
cups (Rice Cooker) rolled oats  
(not quick cooking)  
8
ounces (225g) shrimp, peeled, deveined,  
cut in half lengthwise  
3
cups (750ml) water  
Cooking spray  
1
teaspoon (5ml) ground cinnamon  
teaspoon (1ml) salt  
1
teaspoon (5ml) good quality olive oil  
cup (125ml) finely chopped onions  
cup (60ml) finely chopped celery  
tablespoons (45ml) chopped green bell  
pepper (1/4-inch (0.6cm) chop)  
tablespoons (45ml) chopped red bell  
pepper (1/4-inch (0.6cm) chop)  
clove garlic, finely chopped  
cups (Rice Cooker) long grain rice  
teaspoon (5ml) thyme  
1/4  
3
1/2  
1/4  
3
tablespoons (45ml) raisins  
Insert Rice Cooker Bowl In CuisinartRice Cooker.  
Place oatmeal, water, cinnamon and salt in Rice  
Cooker Bowl; stir. Sprinkle raisins over top. Cover  
and turn on; cooking time will be about 12-18 min-  
utes. When unit switches to “Warm”, Cinnamon  
Raisin Oatmeal is ready to serve, or it may be kept  
on “Warm”. Stir before serving. Serve hot as is, or  
sprinkle with a sweetener such as brown sugar,  
honey or maple syrup. A dollop of yogurt (plain or  
vanilla) or milk to taste may be added.  
3
1
1-1/2  
1
1/2  
1-3/4  
3/4  
1
teaspoon (2ml) chili powder  
cups (440ml) chicken stock  
cup (188ml) tomato sauce  
bay leaf  
Note: Other dried fruits may be substituted for the  
raisins. Try dried cherries, cranberries or blueber-  
ries, slivered dried apricots or plums or chopped  
dried apples.  
3
tablespoons (45ml) chopped Italian  
parsley  
Tabasco® or other hot sauce  
You may make this oatmeal using Irish Oats.  
Combine 1 Rice Cooker cup of Irish Oats with 3  
cups (750ml) water in a bowl; cover, refrigerate and  
soak overnight. Transfer the soaked oatmeal and  
liquid to the Rice Cooker Bowl. Stir in cinnamon,  
salt and raisins. Turn on. When unit switches to  
“Warm”, the Irish Oatmeal is done. Stir before  
serving.  
Cut sausage into 1/2-inch (1.25cm) slices. Lightly  
coat the interior of the steamer tray with cooking  
spray. Place the sausage and shrimp into the  
steaming tray; reserve.  
Insert the Rice Cooking Bowl into the Cuisinart™  
Rice Cooker. Place the olive oil in the Rice Cooker  
Bowl, cover, and turn on for 1 minute. Add the  
onions, celery, green and red peppers, and garlic;  
stir to coat with oil. Cover and cook 3 to 4 minutes.  
Stir in the rice, thyme, and chili powder. Stir until  
rice is opaque, 2 to 3 minutes. Add the chicken  
stock and tomato sauce; tuck in the bay leaf. Cover  
and cook for 10 minutes. Place the filled steaming  
tray on the Rice Cooking Bowl; cover. Continue to  
cook until Rice Cooker switches to “Warm”, 8 to 10  
minutes longer. Let stand at “Warm” for 5 minutes.  
Remove and discard bay leaf. Gently toss rice  
mixture with steamed shrimp and sausage. Add  
half the parsley and toss to combine. Transfer to  
a warmed bowl to serve. Sprinkle with remaining  
chopped parsley. Serve with hot sauce if desired.  
Nutritional information per serving:  
Calories 154 (12% from fat) • carb. 32 mg • pro 5g •  
fat 2g • sat. fat 0g • chol. 0mg • sod. 154 mg •  
calc. 32 mg • fiber 4g  
*Smoked chicken or turkey andouille sausage has  
much less fat than traditional pork andouille. It can  
be found in many well-stocked grocery stores.  
Smoked turkey kielbasa can be substituted.  
Nutritional information per serving:  
Calories 299 (8% from fat) • carb. 50g • pro. 19g •  
fat 3g • sat. fat 0g • chol. 113mg • sod. 644mg •  
calc. 59g • fiber 2g  
17  
 
allow the exclusion or limitation of incidental or conse-  
quential damages, so the foregoing limitation may not  
apply to you.  
WARRANTY  
Three-Year Limited  
Warranty  
Before Returning Your  
Cuisinart Product  
This warranty supersedes all previous warranties on  
CuisinartRice Cooker. This warranty is available to con-  
sumers only. You are a consumer if you own a Cuisinart™  
Rice Cooker that was purchased at retail for personal,  
family, or household use. Except as otherwise required  
under applicable law, this warranty is not available to  
retailers or other commercial purchasers or owners. We  
warrant that your CuisinartRice Cooker will be free of  
defects in material or workmanship under normal home  
use for three years from the date of original purchase.  
We suggest that you complete and return the enclosed  
product registration card promptly to facilitate verification  
of the date of original purchase. However, return of this  
product registration card does not eliminate the need for  
the consumer to maintain the original proof of purchase in  
order to obtain the warranty benefits. In the event that  
you do not have proof of purchase date, the purchase  
date for purposes of this warranty will be the date of man-  
ufacture.  
If you are experiencing problems with your Cuisinart  
product, we suggest that you call our Consumer Service  
Centre at 1-800-472-7606 before returning the product for  
servicing. Often, our Consumer Service Representatives  
can help solve the problem without having the product  
serviced. If servicing is needed, a Representative can  
confirm whether the product is under warranty and direct  
you to the nearest service location.  
* Important: If the nonconforming product  
is to be serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the servicer to  
call our Consumer Service Centre at 1-800-472-7606 to  
ensure that the problem is properly diagnosed, the  
product is serviced with the correct parts, and to ensure  
that the product is still under warranty.  
If your Rice Cooker should prove to be defective within  
the warranty period, we will repair it (or, if we think it nec-  
essary, replace it) without charge to you. To obtain war-  
ranty service, please call our Consumer Service Centre  
toll-free at 1-800-472-7606, or write to:  
Cuisinart Canada  
156 Parkshore Drive  
Brampton, Ont L6T 5M1  
To facilitate the speed and accuracy of your return,  
please enclose $10.00 for shipping and handling of the  
product. Please also be sure to include a return address,  
daytime phone number, description of the product defect,  
product serial number (stamped on bottom of product  
base), and any other information pertinent to the prod-  
uct’s return.  
Please pay by check or money order.  
NOTE: For added protection and secure handling of  
any Cuisinartproduct that is being returned, we rec-  
ommend you use a traceable, insured delivery ser-  
vice. Cuisinart cannot be held responsible for in-tran-  
sit damage or for packages that are not delivered to  
us. Lost and/or damaged products are not covered  
under warranty.  
Your CuisinartRice Cooker has been manufactured to  
strict specifications and has been designed for use with  
the CuisinartRice Cooker accessories and replacement  
parts. These warranties expressly exclude any defects or  
damages caused by accessories, replacement parts, or  
repair service other than those that have been authorized  
by Cuisinart. These warranties do not cover any damage  
caused by accident, misuse, shipment, or other than ordi-  
nary household use. These warranties exclude all inci-  
dental or consequential damages. Some states do not  
18  
 
Egg  
Cooker  
Toasters  
Juicers  
Food  
Processors  
Coffeemakers  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life .  
©2004 Cuisinart  
Cuisinart® is a registered trademark of  
Cuisinart  
156 Parkshore Dr.  
Brampton Ont. L6T 5M1  
Consumer Call Centre Email:  
Printed in China  
04CC18014  
IB-4932A-CAN  
 

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