Rice Tips

Uncooked WHite Rice (Using Duo Measuring Cup)Cold Tap Water (Using Duo Measuring Cup)Cooked Rice (Approximate - Using Rice Duo Measuring Cup)Cooking Time (Approximate - Minutes)
22513 - 15
44915 - 20
661521 - 25
881621 - 25
10102725 - 30

Uncooked Brown Rice (Duo Measuring Cup)Cold Tap Water (Duo Measuring Cup)Cooked Rice (Approximate - Rice Duo Measuring Cup)Cooking Time (Approximate - Minutes)
23525 - 30
461035 - 40
691540 - 45

Rice Variations

  • Savory Rice – Prepare the rice in the rice duo as specified, substitui9ng all the water with the same quantity of chicken, beef, fish, or vegetable stock. Apple juice, orange juice, or pineapple juice may be substituted for half of the water quantity.
  • Sweet Rice – Prepare the rice in the Rice Duo as specified, substituting half the water with apple juice, orange juice, or pineapple juice. Cooking rice with milk or cream is not recommended as it will burn onto the bottom of the cooking bowl.
  • Saffron Rice – Add 1/4 teaspoon of saffron powder or 2 saffron threads to every 2 cups of water. Use the white rice cooking table. Mix well.
  • Arborio Rice – Arborio rice is short, round grained, pearly rice often used for risotto. Use the brown rice cooking tables.
  • Jasmine Rice – jasmine rice is fragrant long grain rice. Use the white rice cooking table.
  • Wild Rice – It is not recommended to cook wild rice alone in the Rice Duo cooker as it requires a substantial amount of water. It is possible to cook wild rice as a blend with white or brown rice.

Steaming

  • Use between 2 and 6 cups of water for steaming.
  • Add in the water or stock to the Rice Duo cooking bowl. Add the food to one of the steaming trays and than insert that into the Rice Duo cooking bowl.
  • Do not allow the Rice Duo to boil dry during steaming.

Steaming Tips

VegetablesPreparation & TipsQuantityCooking Time (Approximate - Minutes)
ArtichokeRemove the hard outer leaves and stalk.2 medium30 - 35
AsperagusTrim, leave as spears2 bunches12 - 14
BeansTop and tail, leave whole8 oz.13 - 15
Beetroot
9small - medium)
Trim, do not break skin10 oz.12 - 13
BroccoliCut into florets8 oz.8 - 10
Brussels SproutsCut across the base.13 oz.17 - 19
CabbageLarge pieces17 oz.10 - 12
CarrotsCut into strips3 medium14 - 16
CapsicumsCut into strips3 medium14 - 16
CauliflowerCut into florets13 oz.17 - 19
CelerySlice into strips3 stalks5 - 6
ChickpeasSoak for 12 hours1 cup dried40 - 45
CornWhole corn cobs2 small cobs20 - 22
MushroomsWhole, unwashed10 oz.8 - 10
Onions
(pickling)
Peeled, leave whole6 medium20 - 25
Snow peasTopped and tailed8 oz.4 - 5
PeasFresh, peeled
Frozen
8 oz.
8 oz.
8 - 10
4 - 5
PotatoesAll purpose, whole4 (5 - 6 oz. each)35 - 40
PotatoesNew, whole.6 (4 oz. each)25 - 30
Sweet potatoCut into pieces17 oz.20 - 25
PumpkinCut into pieces18 oz.20 - 25
SpinachLeaves and stems cleaned1/2 bunch5
Spinach
(baby)
Topped and tailed12 oz.8
TurnipsPeeled, sliced, and cut into 1&3/4 oz. pieces12 oz.15 - 17
ZucchiniSliced12 oz.6

TypeCooking Time (Minutes)Suggestions and Tips
Seafood
Fish - Filet
- Whole
- Cutlets
8 - 10
15 - 20
12 - 14
Steam until opaque and easy to flake.
A cutlet is cooked when the center bone is able to be easily removed
Lobster - tails18 - 20Remove underside of shell
Mussles - in shell12 - 14Steam until well open
Clamps and Pipis8 - 18Steam until just open
Jumbo Shrimp - in shell8 - 10Steam until pink
Scallops4 - 6Steam until opaque
Oysters - unopened10 - 12Steam until the top shell starts to open. If the top shell does not completely open, it will need to be opened with a knife.
Poultry
Breast Filet20 - 25Place skin side up
Drumstick30 - 35Place thickest part to the outside of the steaming tray.
Thigh Filet18 - 20Place thickest part to the outside of the steaming tray
Dumplings
BBQ Pork or chicken buns10 - 12Cook from frozen
Dumplings - frozen8 - 10Separate before cooking
Dumplings - fresh5 - 6