When using an electrical appliance, basic safety precautions should always be followed, including the following:
A short power-supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord.
Longer extension cords are available and may be used if care is exercised.
If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.
To use your Cuisinart ® Rice Cooker/Steamer:
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 cooking bowl and add liquid to appropriate line marking. For example, using the rice measuring cup provided, fill cooking bowl with 2 cups rice. Then, add water to the 2 cup water marking inside the bowl. If using 3 cups of rice, add water to the 3 cup water marking inside the bowl. Do the same when using 4 to 8 cups of rice. Please note that preparing less than 2 cups of rice is not recommended.
For grains or brown and specialty rice, use the chart provided below. Note that you should not prepare these in amounts smaller or 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.
| Rice/Grain | Serves | Amount Rice (in Rice Cooker Cups) | Amount Water/Liquid (in standard liquid measure cups) |
| Long Grain White | 2 | 1 | 1¼ |
| Long Grain White | 4 | 2 | 21⁄ 8 |
| Long Grain White | 6 | 3 | 3 |
| Long Grain White | 8 | 4 | 3 2 ⁄ 3 |
| Medium Grain White | 2 | 1 | 1¼ |
| Medium Grain White | 4 | 2 | 2 |
| Medium Grain White | 6 | 3 | 2¾ |
| Medium Grain White | 8 | 4 | 3½ |
| Arborio | 4 | 1 | 3¼ |
| Brown Rice (med/long) | 2-4 | 1 | 1¾ |
| Brown Rice (med/long) | 3-5 | 1½ | 2½ |
| Wehani Rice | 4 | 1 | 1 7 ⁄ 8 |
| Red Rice (Carmargue riz rouge; Bhutanese) | 4 | 1 | 1¾ |
| Wild Pecan | 4 | 7-oz. package | 1¾ |
| Black Rice (Forbidden) | 4 | 1 | 1¾ |
| Sushi (soak rice for 30 minutes before cooking) | makes about 5½ cups | 3 2¼ cups water + 2 tablespoons Sake | |
| Pearl Couscous (Israeli) | 6 | 1½ | 3 |
| Polenta (Cornmeal) | 4 | 1 | 3 |
| Oatmeal (Rolled Oats) | 4 | 2 | 3 |
| Oatmeal (Irish – soak overnight in the amount of cooking water) | 2 to 3 | 1 | 3 |
* One rice cooker cup equals ¾ cup standard dry measure.
Place indicated amount of water into the 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. Begin timing when unit is turned on. 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.
The 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.
| Food | Amount | Preparation | Water | Cooking Time (approximate) |
| Asparagus | 4 ounces | 3-inch cut | 1½ cups | 9-10 minutes |
| Broccoli | 4 ounces | 1½-2" flowerets | 1½ cups | 11 minutes |
| Carrots – baby | 8 ounces | Whole | 1½ cups | 15 minutes |
| Carrots – sliced Green beans | 8 ounces 4 ounces | ¼-inch slices 1 to 1½" slices | 1½ cups 1½ cups | 15 minutes 8-9 minutes |
| Peas, snow | 4 ounces | Whole, tipped and topped, strings removed | 1½ cups | 11 minutes |
| Peas, edible | 4 ounces | Whole, tipped and topped, strings removed | 1½ cups | 10-11 minutes |
| Potatoes, new (1½" diameter) | 4 ounces | Quartered | 2 cups | 23-24 minutes |
| Potatoes yellow/gold | 12 ounces | ¾-inch dice | 2 cups | 18-19 minutes |
| Sweet potatoes | 8 ounces | Peeled, ½-inch dice | 1½ cups | 18-19 minutes |
| Zucchini/ yellow squash | 6 ounces | Halve lengthwise, ¾-inch slices | 1½ cups | 11 minutes |
| Chicken/turkey fresh | 8 ounces (maximum) | Cut into ½-inch slices | 1½ cups | 12-15 minutes |
| Sausage, smoked | 8-12 ounces | Cut into ½-inch slices | 1½ cups | 12-15 minutes |
| Shrimp | 8 ounces | Peeled/unpeeled, may be seasoned with herbs or prepared seafood seasoning such as Old Bay ® (spray steaming tray with cooking spray) | 1½ cups + 1 tablespoon vinegar | 12-15 minutes (will depend on size of shrimp). Stir after 10 minutes |
| Scallops, sea | 8 ounces | Season as desired (spray steaming tray with cooking spray or line with leaf letuce) | 1½ cups | 10-15 minutes |
| Fin fish (salmon, haddock, cod, sea bass, etc.) | 8 ounces | Cut into 1½-inch squares, arrange on lettuce leaves or parchment rounds in steaming tray | 1½ cups | 10-15 minutes |
| Eggs, large | 4 | In shells | 1½ cups | 21 minutes (place in ice water immediately to stop cooking) |
For all recipes i n this Instruction & Recipe Booklet, use the included Rice Cooker Measure Cup to measure the rice or grain. Use a standard liquid measure cup (1 cup = 8 ounces = 16 tablespoons) to measure all liquids. (This keeps your Rice Cooker Measure Cup dry for measuring dry rice/grain.)
The Rice Cooker Measure Cup = ¾ cup standard dry measure or 12 tablespoons. Only white rice 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 rice on the cooking chart, as the amount of liquid needed to cook larger amounts will boil over.
Red Onion Vinaigrette
½ small red onion, peeled, cut into
½-inch pieces (about 1 ounce)
1½ teaspoons Dijon-style mustard
1 teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup white balsamic vinegar (or use a fruit flavored vinegar)
½ cup 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 emulsified. 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
Konriko Wild Pecan ® Rice Waldorf Salad
Wild Pecan ® Aromatic Rice is a type of long grain rice. The nutty aroma and flavor are natural to the rice. We use the Wild Pecan ® Rice here to make a Waldorf type salad with apples and dried cranberries. This naturally flavored rice makes a great side dish.
Makes 2 cups/4 servings
1½ cups (Rice Cooker) Konriko Wild Pecan ® Aromatic Rice*
2¼ cups (standard liquid) water
1 shallot, peeled, finely chopped
2 teaspoons Dijon-style mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
2 tablespoons vegetable oil ½ apple, such as Gala, Braeburn, Pink Lady, cored, cut into ¼-inch dice
½ cup dried cranberries or dried tart cherries
1 / 3 cup chopped toasted pecans
¼ cup chopped red onion
¼ cup chopped celery
Place rice and water in cooking bowl and insert in Cuisinart ® Rice Cooker/Steamer. 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.
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. When rice is cooled to room temperature, place in a large bowl. Add the diced apple, dried cranberries, 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.
Konriko Wild Pecan ® Aromatic Rice can be found in most well-stocked grocery stores. Use two 7-ounce packages for the right amount for this recipe.
Nutritional information per serving (½ cup):
Calories 124 (57% from fat) • carb. 13g • pro. 1g • fat 8g • sat. fat 1g • chol. 0mg • sod. 81mg • calc. 6mg • fiber 1g
Yellow Rice and Black Bean Salad
This colorful salad is delicious with grilled seafood. Garnish with sliced avocado.
1 cucumber, peeled and seeded, cut into ¼-inch dice
1½ teaspoons kosher salt, divided
1 teaspoon vegetable oil
1 teaspoon turmeric
¾ teaspoon ground cumin, divided
1½ cups (Rice Cooker) long grain white rice
2¼ cups (standard liquid measure) water
1 clove garlic, peeled, finely minced
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
¼ teaspoon ground coriander
¼ teaspoon oregano
6 tablespoons extra virgin olive oil
1 can (15-ounce) black beans, rinsed and drained
1 cup diced (¼-inch) jicama
1 cup grape tomatoes, halved
½ cup chopped red bell pepper
¼ cup chopped red onion
1-2 jalapeño peppers, stemmed, seeded, and finely chopped
¼ cup chopped fresh cilantro
Place the diced cucumber in a strainer. Sprinkle with ½ teaspoon of the salt; toss to coat. Place strainer over a bowl to drain for 30 minutes.
Insert the cooking bowl in the Cuisinart ® Rice Cooker/Steamer. 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 ½ teaspoon of the salt. Cover and turn on. Cook until liquid is absorbed, about 18 to 19 minutes. Spread the rice 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.
Place the cooled rice in a large bowl. Add the black beans, jicama, tomatoes, chopped red pepper, chopped onion, and chopped jalapeño. Stir gently to mix. Add the vinaigrette and chopped cilantro.
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.
Nutritional information per serving (½ cup):
Calories 128 (39% from fat) • carb. 17g • pro. 3g • fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg • calc. 18mg • fiber 2g
Greek Rice Salad
Serve this salad as a side dish with grilled tuna, swordfish or lamb.
Makes about 8 cups
1 teaspoon extra virgin olive oil
1 cup (Rice Cooker) long grain white rice
½ cup (Rice Cooker) orzo
½ teaspoon salt
2¼ cups (standard liquid measure) water
1 clove garlic, minced
1 large tomato, seeded and chopped
1 small cucumber, seeded and chopped
1 small red onion, peeled and chopped
¾ cup crumbled feta cheese
½ cup pitted kalamata olives, halved
1 can (15-ounce) artichoke hearts, drained well and quartered
¼ cup chopped fresh parsley
1 tablespoon fresh lemon juice
½ teaspoon oregano
½ teaspoon basil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Place cooking bowl in Cuisinart ® Rice Cooker/ Steamer. Add olive oil. Cover and turn Rice Cooker on; wait 1 minute. Stir in rice and orzo. Cook for 2 minutes, stirring constantly. Add ½ teaspoon salt and water; sprinkle with minced garlic. Cover and cook until 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.
While the rice cooks, place the tomato, cucumber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, ½ teaspoon kosher salt, 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.
Nutritional information per serving (¾ cup):
Calories 153 (50% from fat) • carb. 17g • pro. 3g • fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg • calc. 54mg • fiber 1g
Forbidden Rice Salad
This black rice was once reserved only for the Emperor, forbidden to all others.
Makes about 3 cups (6 servings)
¾ cup (Rice Cooker) Forbidden Rice
1 1 ⁄ 3 cups (standard liquid measure) water
1 sweet potato (6 ounces), peeled and cut into
½ -inch cubes Miso Dressing (recipe follows)
3 green onions (include 2-3 inches of green), trimmed and chopped
¼ cup dried cranberries
2 tablespoons toasted chopped pecans
Rinse and drain rice. Place in cooking bowl. Add water; turn Rice Cooker/Steamer on. Place sweet potato cubes in steaming tray. After 20 minutes of cooking, lift lid and place steaming tray on top of cooking 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 Miso Dressing and toss gently. Let cool 10 minutes.
Add cooled sweet potato, green onions, dried cranberries, chopped pecans, and 1 to 2 more tablespoons Miso Dressing. Toss gently to combine and coat evenly with dressing. Add more dressing to taste if desired.
Nutritional information per serving (½ cup), made with 4 tablespoons dressing:
Calories 138 (33% from fat) • carb. 23g • pro. 2g • fat 5g • sat. fat 1g • chol. 0mg • sod. 97mg • calc. 15mg • fiber 2
Miso Dressing
1 clove garlic, peeled and finely minced
½ teaspoon dry mustard
½ teaspoon ginger
¼ cup fresh lemon juice
1 tablespoon sherry vinegar
3 tablespoons vegetable oil
2 tablespoons yellow miso*
1 teaspoon toasted sesame oil
Place garlic, mustard, ginger, lemon juice and vinegar in a small bowl; stir with a whisk until emulsified. Add miso and oil.
Nutritional information per tablespoon:
Calories 64 (81% from fat) • carb. 3g • pro. 1g • fat 6g • sat. fat 1g • chol. 0mg • sod. 184mg • calc. 5mg • fiber 0g
*Miso is available at Asian grocery stores and health food markets.
Wheat Berry & Vegetable Salad
Makes 6 cups salad (12 servings)
1 cup (Rice Cooker) wheat berries*
1½ cups (standard liquid measure) water
¼ teaspoon kosher salt
2 ⁄ 3 cup cut corn (use frozen, thawed)
½ cup (2 oz.) shredded zucchini
½ cup chopped red bell pepper
¼ cup chopped green onion
¼ cup chopped sun-dried tomatoes
4 tablespoons Red Onion Vinaigrette
2 tablespoons chopped fresh parsley
Soak the wheat berries in 2 inches of water for 1 hour. Drain and place in cooking bowl of Cuisinart ® Rice Cooker/Steamer. Add water and ¼ teaspoon 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.
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 of the dressing (cover and refrigerate remaining dressing for another use) and the parsley; toss to combine.
If not serving immediately, cover and refrigerate.
Remove from refrigerator 30 minutes before serving.
*Wheat berries can be found in many well-stocked grocery stores, specialty food stores or health food stores. Wheat berries are whole unprocessed kernels of wheat. They can be cooked in cereals, pilafs and breads and add a nutty flavor. Wheat berries should be soaked prior to using to soften.
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
Curried Rice Pilaf with Apricots & Pine Nuts
Makes 4 cups (6 to 8 servings)
1 tablespoon unsalted butter
½ cup chopped onion
1½ teaspoons curry powder
½ teaspoon turmeric
2 cups (Rice Cooker) long grain white rice
2¼ cups (standard liquid measure) water
1 teaspoon kosher salt
½ cup slivered dried apricots
2 tablespoons toasted pine nuts
Place the rice cooking bowl in the Cuisinart ® Rice Cooker/Steamer. 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. Sprinkle with toasted pine nuts just before serving.
Nutritional information per serving (based on 8 servings):
Calories 161 (15% from fat) • carb. 33g • pro. 3g • fat 3g • sat. fat 1g • chol. 4mg • sod. 170mg • calc. 10mg • fiber 2g
Brown, Wehani & Wild Rice Pilaf
Makes 2 cups (4 servings)
1 tablespoon unsalted butter
2 tablespoons minced celery
2 tablespoons minced shallot
¾ cup (Rice Cooker) long grain brown rice
½ cup (Rice Cooker) wehani rice
¼ cup (Rice Cooker) wild rice
½ teaspoon herbs de Provence
¼ cup (standard liquid measure) dry white vermouth or dry white wine
1 1 ⁄ 8 cups (standard liquid measure) chicken stock (low-sodium)
1 1 ⁄ 8 cups (standard liquid measure) water
½ cup dried cranberries
2 green onions, trimmed and chopped (include several inches of green)
1 ⁄ 3 cup chopped toasted pistachios
Place cooking bowl in Cuisinart ® Rice Cooker/ Steamer. Place butter in bowl. Cover and turn on; cook 2 minutes. Add celery and shallot to melted butter; stir with rice paddle. Cover; cook 2 minutes. Add the rice 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.
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
Brown Rice and Lentil Pilaf
Makes 2 cups (4 servings)
½ tablespoon extra virgin olive oil
2 tablespoons chopped carrots
2 tablespoons chopped mushrooms
2 tablespoons chopped shallots
1 cup (Rice Cooker) long grain brown rice
1 ⁄ 3 cup (Rice Cooker) brown lentils
½ teaspoon thyme
1 1 ⁄ 8 cups (standard liquid measure) chicken stock
¾ cup (standard liquid measure) water
Place cooking bowl in Cuisinart ® Rice Cooker/ Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add carrots, mushrooms and shallots to 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.
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
Confetti Pilaf
This mixture of wheat berries and brown and wild rice 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.
Makes 4 cups (8 servings)
½ cup (Rice Cooker) wheat berries* (not cracked wheat or bulgur) boiling water
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
3 tablespoons finely chopped onion or shallot
2 tablespoons finely chopped carrot
¾ cup (Rice Cooker) long grain brown rice
¼ cup (Rice Cooker) wild rice
½ teaspoon marjoram
2 cups (standard liquid measure) low-sodium chicken stock
1½ cups (standard liquid measure) water
½ teaspoon kosher salt
¾ cup frozen baby peas, thawed
½ cup chopped red bell pepper
2 green onions, trimmed (include 2-3 inches of green), chopped
½ teaspoon freshly ground pepper
Place the wheat berries in a heat proof bowl and cover with 2 inches of boiling water. Let stand 1 hour to soften. Drain.
Insert the cooking bowl in the Cuisinart ® Rice Cooker/Steamer. Place the butter and olive oil in the 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:
Calories 108 (16% from fat) • carb. 19g • pro. 3g • fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg • calc. 13mg • fiber 3g
Creamy Parmesan Risotto with Asparagus
Use vegetable stock to make this a vegetarian dish.
Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entrée)
cooking spray
4 ounces asparagus, peeled, cut into 1-inch pieces
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 ⁄ 3 cup finely chopped onion or shallot
1 ⁄ 3 cup finely chopped carrot
1 cup (Rice Cooker) Arborio rice
1 ⁄ 3 cup dry white wine or vermouth
3 cups (standard liquid measure) water, chicken or vegetable stock (may mix)
4 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese
¼ teaspoon ground white pepper
Lightly coat the steaming tray of the Cuisinart ® Rice Cooker with cooking spray. Place asparagus in steaming tray; reserve.
Place the butter and olive oil in the cooking bowl of the Cuisinart ® Rice Cooker/Steamer. Cover, turn on and wait one minute. Stir in the chopped onion and carrot 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 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 cooking bowl and let stand on Warm for 5 to 10 minutes. Stir the steamed asparagus into the risotto. 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
Sun-Dried Tomato Pearl Couscous
Makes 2 cups (4 servings)
1 teaspoon extra virgin olive oil
3 tablespoons finely chopped onion or shallot
1 cup (Rice Cooker) pearl couscous (also known as Israeli couscous)*
¾ cup (standard liquid measure) low-sodium chicken stock
¾ cup (standard liquid measure) water
¼ teaspoon kosher salt
¼ cup chopped sun-dried tomatoes (not oil-packed)
½ teaspoon basil
1 tablespoon chopped toasted pine nuts
Insert cooking bowl in Cuisinart ® Rice Cooker/ Steamer. Add oil, cover and turn on; heat 1½ minutes. Stir in chopped onion. Cover and cook 2 minutes. Add couscous to bowl. Stir, using rice paddle, for 1 to 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.
*Pearl or Israeli couscous can be found in wellstocked grocery stores or in specialty food stores.
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
Saffron Risotto with Snow Peas
Makes 2 cups (4 entrée servings or 6 side dish servings)
2¼ cups (standard liquid measure) water
¼ teaspoon saffron threads
½ tablespoon extra virgin olive oil
½ tablespoon unsalted butter
2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced shallot
¾ cup (Rice Cooker) Arborio rice
3 tablespoons dry white vermouth or other dry white wine (not Chardonnay)
½ teaspoon kosher salt
¾ cup shredded snow peas
Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; reserve.
Insert the cooking bowl in the Cuisinart ® Rice Cooker/Steamer. Place the olive oil and butter in the bowl, cover and turn Rice Cooker on.
Heat olive oil and butter for 1 minute. Add the minced carrot, celery and shallot. 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 cover again, two or three times while cooking. Add snow peas to the Rice Cooker on top of the risotto; cover and let stand 5 minutes. Stir snow peas into risotto and transfer to a warm serving bowl.
Nutritional information per serving (based on 6 servings):
Calories 89 (32% from fat) • carb. 12g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg • calc. 21mg • fiber 1g
Creamy Fontina Risotto with Mushrooms
This creamy risotto makes a marvelous side dish or can be served as a first course.
Makes 3 cups (serves 6 as a side dish, 4 as a first course)
2½ teaspoons unsalted butter, divided
2½ teaspoons extra virgin olive oil, divided
1 ⁄ 3 cup finely chopped onion or shallot
1 cup (Rice Cooker) Arborio rice
6 tablespoons dry white vermouth or other dry white wine (not Chardonnay)
3 cups (standard liquid measure) low-sodium chicken broth
6 ounces shiitake mushrooms, tough stems removed, thinly sliced
¼ teaspoon thyme
3 ounces shredded fontina cheese
½ teaspoon freshly ground pepper chopped fresh thyme and Italian parsley as garnish, optional
Place 1½ teaspoons each of the butter and olive oil in the cooking bowl of the Cuisinart ® Rice Cooker/Steamer. 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.
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 teaspoon of the butter with the remaining teaspoon of the oil in a 10-inch nonstick skillet over medium high heat. When bubbling, add the mushrooms, 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 (½ cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg • calc. 86mg • fiber 1g
Red Beans & Rice
This version of the traditional long-cooking New Orleans dish can be made in less than 30 minutes in the Cuisinart ® Rice Cooker/Steamer.
4 ounces smoked chicken or turkey andouille sausage* cooking spray
1 can (15-ounce) red beans, rinsed and drained
1 teaspoon good quality olive oil
3 tablespoons finely chopped onion
2 tablespoons finely chopped celery
3 tablespoons finely chopped green bell pepper
1 clove garlic, finely chopped
1 cup (Rice Cooker) long grain rice
½ teaspoon thyme
1 bay leaf
1½ cups (standard liquid measure) chicken stock
3 tablespoons chopped Italian parsley Tabasco ® or other hot sauce
Divide the sausage in half. Finely chop half the sausage; cut the remaining sausage into ½-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 cooking bowl into the Cuisinart ® Rice Cooker/Steamer. Place the olive oil in the bowl, cover, and turn on for 1 minute. Add the onion, 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 minutes.
Tuck in the bay leaf and add the chicken stock.
Place the filled steaming tray on the 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.
*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 (½ cup):
Calories 265 (14% from fat) • carb. 43g • pro.13g • fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg • calc. 43mg • fiber 5g
"Not" Fried Rice
A quick and healthy version of that carry-out favorite.
cooking spray
3 ounces chicken tender, cut into ¼-inch pieces
½ teaspoon sesame oil 8 medium shrimp, peeled, deveined, cut in half lengthwise
1 tablespoon soy sauce (can use low-sodium)
1 teaspoon rice vinegar
¼ teaspoon sugar
¼ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
¼ ounce Canadian bacon or ham, cut into
¼-inch pieces
2 tablespoons finely chopped onions
2 tablespoons finely chopped carrots
1 tablespoon chopped mushrooms
½ clove garlic, finely chopped
1¼ cups (Rice Cooker) basmati rice
1¾ cups (standard liquid measure) low-sodium chicken stock
1 ⁄ 3 cup frozen peas, thawed
¼ cup julienned red bell pepper (1 x 1 ⁄ 8 " pieces)
2 green onions, trimmed and chopped (include 2-3 inches of green)
½ cup mung bean sprouts
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.
Insert the cooking bowl into the Cuisinart ® Rice Cooker/Steamer. Add the oil; cover and turn on for 1 minute. Add the Canadian bacon, chopped onions, carrots, mushrooms, 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 cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm. Using protective pot holders, lift off steaming tray. Add the peas, red pepper and green onions to the bowl on top of the rice — do not stir. Replace the steaming tray on top of the cooking bowl and cover.
Let stand 5 minutes. Transfer the rice and 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.
Nutritional information per serving (1 cup):
Calories 286 (12% from fat) • carb. 42g • pro. 20g • fat 4g • sat. fat 1g • chol. 75mg • sod. 566mg • calc. 41mg • fiber 2g
Mexican Rice & Shrimp
Makes 3 entrée servings
1 teaspoon extra virgin olive oil
2 tablespoons red onion
1 clove garlic, chopped
¾ teaspoon oregano
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon turmeric
1 cup (Rice Cooker) long grain white rice
1½ cups (standard liquid measure) water
1 can (15-ounce) diced tomatoes, drained – discard liquid
12 ounces shrimp, peeled, deveined, halved lengthwise
2 ⁄ 3 cup frozen thawed peas
2 green onions, chopped
1 jalapeño pepper, stemmed, seeded, and chopped
Place cooking bowl in Cuisinart ® Rice Cooker/ Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for 2 minutes. Add water; stir. Add drained diced tomatoes on top of rice – do not stir in. Cover and turn on.
Lightly coat the interior of the steaming tray with cooking spray. Place shrimp in steaming tray. After 25 minutes, place steaming tray on 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.
To serve, fluff with rice paddle and stir in vegetables. 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
Couscous with Shrimp & Scallops
Easy enough to be a weeknight entrée.
Makes 2 entrée servings
6 ounces shrimp, peeled, deveined, cut in half lengthwise
6 ounces bay scallops 2 teaspoons extra virgin olive oil, divided cooking spray
1 shallot, peeled, minced
1 clove garlic, minced
1 teaspoon thyme
1 cup (Rice Cooker) pearl couscous (also known as Israeli couscous)*
¾ cup (standard liquid measure) chicken or vegetable stock
¾ cup (standard liquid measure) water
¼ teaspoon kosher salt
¼ cup chopped green pepper
¼ cup chopped red bell pepper
2 tablespoons chopped fresh parsley
1 teaspoon finely chopped lemon zest lemon wedges
Place shrimp and scallops in a small bowl. Add 1 teaspoon 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 cooking bowl in Cuisinart ® Rice Cooker/ Steamer. Add remaining oil, cover, and turn on; heat 1½ minutes. Stir in shallot, garlic and thyme. Cover and cook 1 minute. Add couscous to bowl. Stir for 1 to 2 minutes. Add stock, water and salt; stir. Cover and cook for 7 minutes. Place steaming tray over 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.
*Pearl or Israeli couscous can be found in wellstocked 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
Risi e Bisi with Shrimp
The traditional Venetian comfort food, Rice and Peas, is taken a step further and garnished with steamed shrimp to make it a complete meal.
Makes 2 entrée servings
8 ounces shrimp, peeled, deveined, halved lengthwise
2 teaspoons extra virgin olive oil, divided
1 teaspoon unsalted butter
1 ⁄ 3 cup finely chopped onion
1 ⁄ 3 cup finely chopped celery
1 cup (Rice Cooker) Arborio rice
3 tablespoons dry white wine or vermouth
3 cups (standard liquid measure) chicken or vegetable stock (may use half water)
1¼ cups fresh or frozen thawed peas ¼ cup freshly grated Parmesan cheese
Place shrimp in a small bowl and drizzle with 1 teaspoon of the olive oil. Toss to coat. Lightly coat the steaming tray with cooking spray. Arrange shrimp in steaming tray; reserve.
Place remaining olive oil and butter in the cooking bowl of the Cuisinart ® Rice Cooker/Steamer. 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 minutes. 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 cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm, about 8 to 10 minutes longer. Add peas to bowl. Cover and let stand on Warm for 5 to 10 minutes.
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
Lemony Brown Basmati Rice & Chicken
Turn this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the chicken.
Makes 2 entrée servings
8 ounces boneless, skinless chicken breast*
1 teaspoon extra virgin olive oil cooking spray
1½ teaspoons basil, divided
1 teaspoon unsalted butter
1 tablespoon finely chopped shallot
1 clove garlic, minced
¾ cup (Rice Cooker) brown basmati rice, rinsed and drained
2 teaspoons finely chopped lemon zest, divided
½ teaspoon kosher salt
1¾ cups (standard liquid measure) water (or half water, half chicken stock)
2 ⁄ 3 cup halved grape tomatoes lemon wedges
Cut chicken into "finger" sized strips, about ½ 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 cooking bowl in Cuisinart ® Rice Cooker/ Steamer; add butter. Cover and turn on; let heat for 30 to 40 seconds. Stir in shallot and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 1 teaspoon 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 to 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.
*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.
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
Teriyaki Steamed Chicken with Cranberry Wild Rice
You may substitute turkey cutlet or tenderloin for the chicken.
Makes 2 entrée servings
1 tablespoon light soy sauce
1 tablespoon honey
2 teaspoons dry sherry
½ clove garlic, peeled, finely minced
½ teaspoon powdered ginger
½ tablespoon vegetable oil
1 tablespoon finely minced green onion
8 ounces boneless, skinless chicken breast cooking spray
¾ cup (Rice Cooker) wild rice
1½ cups (standard liquid measure) chicken stock
6 tablespoons water
½ teaspoon kosher salt
½ cup dried cranberries
3 green onions, very thinly sliced
1 tablespoon minced jalapeño pepper
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 ½-inch thick and 3 inches long. Stir the chicken into the teriyaki marinade and let stand for 15 minutes.
Lightly coat both the steaming tray and bowl with cooking spray. Place the bowl in the Cuisinart ® Rice Cooker/Steamer. Place the rice in the 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 bowl and cover. Cook for an additional 12 to 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.
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
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