Rice Cooking guide and tips.

  • Add a little extra water for fluffier rice or a little less water for firmer rice.
  • Due to additional water needed for some types of rice, including brown or wild rice mixtures, starchy water bubbles may rise to the lid while cooking. For best results, wash the rice before cooking and keep warm for 20 minutes after cooking to absorb the remaining moisture.
WHITE RICE
Uncooked White Rice
(Rice Duo Cups)
Cold Tap Water
(Rice Duo Cups)
Cooked Rice
(approximate)
(Rice Duo Cups)
Cooking Time
(approximate)
(minutes)
2
2
4
15
4
4
8
18
6
6
12
22
8
8
16
22 - 25
10
10
20
25 - 30
BROWN RICE
Uncooked Brown Rice
(Rice Duo Cups)
Cold Tap Water
(Rice Duo Cups)
Cooked Rice
(approximately)
(Rice Duo Cups)
Cooking Time
(approximately)
(minutes)
2
3
5
25 - 30
4
6
10
35 - 40
6
9
15
40 - 45
8
12
20
45 - 50

Rice Variations

Savory RicePrepare the rice in the rice maker following the instructions. Substitute all the water with chicken, beef, fish, or vegetable stock. Apple juice, orange juice or pineapple juice may be substituted for half of the water quantity.
Sweet RicePrepare the rice in the rice maker following the instructions. Substitute half the water with apple, orange juice, or pineapple juice. We do not recommend cooking with milk or cream as these can burn onto the bottom of the removable cooking bowl.
Saffron RiceAdd ΒΌ teaspoon of saffron powder or two saffron threads for every 2 cups of water. Use the white rice cooking table.
Arborio RiceUse the brown rice cooking table.
Jasmine RiceUse the white rice cooking table.
Basmati RiceUse the white rice cooking table.
Wild RiceDo not cook wild rice alone in the rice cooker. It requires a very large amount of rice. It's best to cook wild rice as a blend along with brown or white rice. Use the corresponding table depending on which you blend with.

Vegetable Steaming guide and tips.

  • Always place food to be steamed directly into the steaming tray.
  • Use a minimum of 3 Rice Duo cups or up to a maximum of 6 Rice Duo cups of water for steaming foods.
  • Plug in the Rice Duo and depress the selector control to begin cooking. Do not place the steamer tray into the removable bowl until the water has begun boiling.
  • Smaller pieces will steam faster to try to keep all pieces as uniform as possible.
  • Either fresh or frozen vegetables may be steamed.
  • Do not allow water or stock to reach the steaming tray. Steaming will not be effective if the food is sitting in the water.
VegetablesPreparation & TipsQuantityCooking Time
(Minutes)
ArtichokeRemove hard outer leaves and stalk.2 medium30 - 35
AsparagusTrim, leave as spears.2 bunches12 - 14
Beans (green)Top and tail, leave whole.8 oz.13 - 15
Beet
small - medium
Trip, do not break skin.10 oz.12 - 13
Bell PeppersCut into strips.3 medium14 - 16
BroccoliCut into florets.8 oz.8 - 10
Brussels SproutsCut a cross in the base.12 oz.17 - 19
Butternut SquashCut into pieces.1 lb.20 - 25
CabbageLarge pieces.1 lb.10 - 12
CarrotsCut into strips.3 medium14 - 16
CauliflowerCut into florets.12 oz.17 - 19
CelerySlice into strips.3 stalks 5 - 6
CornWhole corn cobs.2 small cobs20 - 22
Garbanzo beansSoak for 12 hours prior to steaming.1 cup dried40 - 45
MushroomsWhole, unwashed.10 oz.8 - 10
Onions
(pickling)
Peeled, leave whole.6 medium20 - 25
PeasFresh, peeled.
Frozen.
8 oz.
8 oz.
8 - 10
4 - 5
Potatoes
All purpose
Keep whole.4 medium (5 - 6 oz. each)35 - 40
Potatoes
New
Keep whole.6 (4 oz. each)25 - 30
Snow PeaTopped and tailed.8 oz.4 - 5
SpinachLeaves and stems cleaned.1/2 bunch5
Squash
(baby)
Topped and tailed.12 oz.8
Sweet PotatoCut into pieces.1 lb.20 - 25
TurnipsPeeled, slides, and cut into 2 oz. pieces.12 oz.15 - 17
ZucchiniSliced.12 oz.6

Seafood Steaming guide and tips.

  • Season fish prior to cooking.
  • Ensure that all food is in a single layer and not overlapping.
Type
Cooking Time
(minutes)
Suggestions and Tips



Fish
Fillets8 - 10Steam until opaque and easy to flake. A steak is cooked when the center bone is able to be easily removed.
Whole15 - 20
Steak12 - 14
LobsterTails18 - 20Remove underside of the shell.
MusselsIn shell12 - 14Steam until well opened.
Clams and Cockles8 - 10Steam until just opened.
ShrimpIn shell8 - 10Steam until pink.
Scallops4 - 6Steam until opaque.
OystersUnopened10 - 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 and Dumplings guide and tips.

  • When selecting poultry for steaming, choose similarly sized pieces to ensure even cooking.
  • Place small pieces of parchment paper, cabbage leaves or lettuce leaves under dumplings to avoid them sticking to the steaming tray.
  • Remove visible fat and skin from poultry before steaming.
  • Poultry
    TypeSuggestions and TipsCooking Time
    (minutes)
    Breast
    (boneless)
    Place skin side up.20 - 25
    DrumstickPlace the thickest part to the outside of the steaming tray.30 - 35
    Thigh
    (boneless)
    Place the thickest part to the outside of the steaming tray.18 - 20
    Dumplings
    TypeSuggestions and TipsCooking Time
    (minutes)
    BBQ Pork or Chicken BunsCook from frozen.10 - 12
    Dumplings
    Frozen
    Separate before cooking.8 - 10
    Dumplings
    Fresh
    5 - 6