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OPERATING INSTRUCTIONS
GRAIN GLOSSARY
Polished rice (white) has been bleached, cleaned, pearled (polished with
talc), then often oiled and coated. This refining process causes the loss
of its hull, bran and germ, which are removed from the grain (along
with most of its nutrients) leaving only the starchy endosperm. As white
rice is rather bland when eaten by itself, it is usually served under
steamed or sauteed vegetables and topped with a flavorful sauce, such
as curry or peanut.
Long grain brown rice contains fiber and the nutrient-rich bran and
germ, as well as the starchy endosperm. In addition to being more fla-
vorful, brown rice digests more slowly, which provides energy over a
longer period of time. Brown rice is a satisfying meal companion and
can even serve as the main focus for a meal. While not as high in pro-
tein as wheat and some other grains (10%), the high quality protein in
brown rice is easily utilized by the body. Brown rice is also a good
source of the B vitamins and serval minerals, including magnesium,
potassium, zinc, iron, and selenium.
LONG GRAIN BROWN RICE COOKING CHART
The 10 Cup Cool Touch Rice Cooker automatically switches from
COOK Mode to WARM Mode when all the liquid evaporates from the
Cooking Pot. However, for fluffy rice, allow rice to stand for approxi-
mately 10 minutes, covered, on WARM before serving.
NOTE: Always place rice in Cooking Pot before adding water.
AMOUNT OF RAW RICE
2 Rice Measuring Cups
3 Rice Measuring Cups
4 Rice Measuring Cups
5 Rice Measuring Cups
6 Rice Measuring Cups
7 Rice Measuring Cups
8 Rice Measuring Cups
(Cont.)
WATER LEVEL INDICATOR
11
(Cont.)
to 4-cup line
to 5-cup line
to 6-cup line
to 7-cup line
to 8-cup line
to 9-cup line
to 10-cup line
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