Cuisinart Rice Cooker FRC 800A User Manual

INSTRUCTION &

RECIPE BOOKLET

Cuisinart^®Rice Plus Multi-Cooker

FRC-800A

with Fuzzy Logic Technology

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CONTENTS

INTRODUCTION

The benefits of fuzzy logic are clear with

Cuisinart! Whether you are cooking rice,

soup, oatmeal or risotto, simmering a stew

or steaming your favourite vegetables, our

highly intelligent Rice Plus Multi-Cooker

automatically adjusts the heat and timing for

perfect results every time. It’s easy to use,

has an extra large capacity and is beautiful

to look at. Now that’s a smart way to cook!

Important Safeguards . . . . . . . . . . . . . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . . . . 3

Assembly Instructions . . . . . . . . . . . . . . . 3

Features and Benefits . . . . . . . . . . . . . . . 4

Getting To Know Your Control Panel . . . 5

Operation . . . . . . . . . . . . . . . . . . . . . . . . . 6

Setting the Clock . . . . . . . . . . . . . . . . . . . 6

ASSEmbLy

INSTRUCTIONS

1. After unpacking your Cuisinart^®Rice

Plus Multi-Cooker with Fuzzy Logic

Technology, wash the non-stick cooking

pot, steaming insert, spoons and

measuring cup in warm, soapy water.

Rinse well and dry thoroughly.

Cooking Rice/Oatmeal/

Quick Cooking . . . . . . . . . . . . . . . . . . . . . 6

Steaming . . . . . . . . . . . . . . . . . . . . . . . . . 7

Cooking Risotto . . . . . . . . . . . . . . . . . . . 7

Cooking Soup or Slow Cooking . . . . . . . 8

Keep Warm. . . . . . . . . . . . . . . . . . . . . . . . 8

Adding Cooking/Keep Warm Time . . . . . 8

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . 9

Cleaning and Care . . . . . . . . . . . . . . . . . . 9

Tips and Hints . . . . . . . . . . . . . . . . . . . . . 9

Cooking Guidelines . . . . . . . . . . . . . . . . 11

Steaming Guidelines . . . . . . . . . . . . . . . 14

Troubleshooting . . . . . . . . . . . . . . . . . . . 15

Warranty. . . . . . . . . . . . . . . . . . . . . . . . . 16

Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 17

2. Wipe all interior and exterior surfaces of

the unit with a soft, damp cloth.

3. Place the cooking pot in the base of the

unit.

4. Place the steaming rack (open side up),

if using, in the cooking pot.

5. Close the lid.

6. Insert the removable cord into the back

of the unit.

7. Your Rice Plus Multi-Cooker is now

ready for use.

FEATURES AND bENEFITS

1. Steam Release Vent – removes for

easy cleaning

2. Locking Lid with Removable Inner Lid

3. Lid Release button

4. Handle – stays cool during use

5. Control Panel – see detailed

illustration, page 5

6. Power Cord – removable

7. Steaming Tray – allows you to steam

a variety of foods

8. Aluminum Cooking Pot – non-stick for

easy cleaning

9. Rice Cooker measuring Cup –

designed specifically for your Cuisinart^®

Rice Plus Multi-Cooker. 1 rice cooker

cup = ¾ standard dry measure.

10. Soup Spoon

11. Rice Paddle

GETTING TO KNOW yOUR CONTROL PANEL

Detailed programming instructions begin on the following page.

1. Start – used to start cooking.

5. Off – used to turn off functions

and reset unit

2. Menu – used to select Menu

functions.

6. Keep Warm – used to change

automatic Keep Warm Time

3. Finish Time – used to set cooking

and to start Keep Warm function.

Finish Time.

7. Time Display – used to change

display from Current Time to

remaining Countdown Time

and Ready Time.

4. Hour and Minute – used to change

time.

Quick Cook – when time is running short,

you can bypass the regular White or

Brown Rice functions and just use this

Quick Cook setting. Not only can you get

a quick rice out of it, it is also great for

Israeli couscous and rice pilafs as well.

Quick Cook can also be used as a sauté

function when used with the Slow Cook

and Soup function.

FUNCTION DESCRIPTIONS

White Rice – use for all white rice

varieties (long, medium or short grain).

A variety of grains can be cooked using

this function: barley, millet, amaranth

and couscous.

a. Hard White Rice – use for a harder

rice texture. This function works well

when making rice salads.

Slow Cook – slow cook from start to

finish using the Slow Cook function. This

function allows the user to adjust

b. Soft White Rice – use if a softer

rice texture is desired.

the cooking time to meet one’s needs.

Sushi Rice – select when cooking sushi

rice. Creates a sticky rice texture.

Steam – using the provided steaming

tray, vegetables to fish to dumplings can

all be steamed on this one adjustable

function.

Brown Rice – use for all brown rice

varieties (long, medium or short grain).

Also is ideal for these other grains:

wheat berries, black rice and wild rice.

Soup – prepare your favourite soup recipe

in your Cuisinart^®Rice Plus Multi-Cooker.

Keep the soup warm in the same pot after

it has finished cooking with the Keep

Warm function.

Risotto – a specially designed function

to provide time to make perfect risotto

every time – all in one pot.

Oatmeal – both traditional old-fashioned

oats and Irish-style steel cut oats can be

used on the Oatmeal setting. The oatmeal

function also lets you make a creamy

polenta – without the stirring!

Reheat – the large capacity of the Rice

Plus Multi-Cooker can handle leftovers for

the next day. When using this function,

just add a little bit of water or broth to the

rice to bring back some of the moisture.

down to scroll through the digits, or

press and release to advance one digit

at a time. Be sure the PM indicator is

on if a PM time is desired

OPERATION

REmINDER

Your Rice Plus Multi-Cooker comes with

a 180 ml (12 tablespoons or ¾ of a standard

1-cup measure) measuring cup.

All recipes in this Instruction & Recipe Book

are written with the rice/grain/cereal

4. To exit the Set Time mode, press any

function button besides Hour or Minute,

or do nothing for a period of three

seconds.

measured with the cooker measuring cup.

The liquid is measured with a traditional liquid

measuring cup (1 cup = 240 ml ).

COOKING RICE/OATmEAL/QUICK

COOKING

Only white rice can be cooked to the

maximum amount of the Rice Plus

Multi-Cooker (8 rice cooker cups).

1. Fill cooking pot with ingredients (see

pages 9 to 14 for tips and hints and

cooking guidelines).

Note: Even though this is an 8-cup rice

cooker, the maximum amount for brown and

sushi rice is 6 rice cooker cups.

2. Select the appropriate menu function

by pressing the Menu button.

3. Your current selection will be displayed

on the LCD screen.

SETTING THE CLOCK

1. Plug in the Rice Plus Multi-Cooker.

4. Start cooking:

a. To start cooking immediately, press

the Start button.

2. Hold down the Hour or Minute button

until the display begins to flash. You

are now in Set Time mode.

The white Start LED will light to

indicate that the unit is cooking.

3. Use the Hour and Minute button to

select the desired time. Hold button

b. To start cooking with a delay, set

your Rice Plus Multi-Cooker to finish

cooking at a specific time:

STEAmING

1. Add 2 liquid measuring cups of water

and close lid.

i. Press and hold the Finish Time

button until the four digit Ready

Time display begins to flash. You

are now in the Finish Time set

mode.

2. Select the Steam menu function by

pressing the Menu button.

3. Use the Hour and Minute button to

select the desired time (see steaming

chart, page 14).

ii. Use the Hour and Minute button

to select the desired Ready Time.

Hold button down to scroll through

the digits, or press and release to

advance one digit at a time. Be

sure the PM indicator is on if a

PM time is desired.

4. Start steaming by pressing the Start

button.

a. The white Start LED will light to

indicate that the unit is cooking. The

LCD will display your menu selection

as well as your Remaining Time.

iii. Press the Start button.

5. Once the 3 minutes preheat time has

expired, the unit will beep to indicate

that you can insert the steaming rack

into the cooking pot.

The blue Finish Time LED will light.

The Ready Time will be displayed.

When the unit begins to cook, the

Finish Time LED will turn off and the

Start LED will light.

6. Fill steaming rack with ingredients,

place steaming rack in cooking pot

and close lid.

5. During and after cooking:

7. Let time continue to run on the Steam

function.

a. The current time will be displayed

during the first portion of the cooking

process. A tone will sound and the

Remaining Time will count down

when there are approximately 10 to

15 minutes remaining in the process.

For a list of approximated cooking

times, see page 10.

8. During and after steaming:

a. To view the current time during

cooking, press the Time Display

button.

b. Once cooking time has expired, the

unit will turn off.

b. Once cooking time has expired, the

unit will automatically switch to Keep

Warm. The blue Keep Warm LED will

light and the LCD will display the

remaining Keep Warm Time. The unit

will remain on Keep Warm for up to

24 hours. When the Keep Warm Time

expires, the unit will turn off

Note: The automatic Keep Warm

function does not work for this menu

function.

c. To turn off the unit at any time, press

the Off button.

d. Once you are ready to serve, press

the Lid Release button to open the

lid.

automatically.

c. To turn off the unit at any time, press

e. Lift and remove cooking pot from the

unit using pot holders.

the Off button.

d. Once you are ready to serve, press

the Lid Release button to open the

lid.

COOKING RISOTTO

1. Add oil or butter per your recipe to the

cooking pot and select the Risotto

function by pressing the Menu button.

e. Fluff contents (if applicable) with

paddle or utensil suitable for non-

stick cookware.

2. To start cooking, press the Start button.

f. Lift and remove the cooking pot from

the unit using pot holders.

The white Start LED will light to indicate

that the unit is cooking.

Note: Do not use the Finish Time

function for risotto.

3. Once the oil/butter is hot, add

ingredients to sauté. It is during this time

that you will sauté the rice and reduce

the liquid (wine, apple juice if desired).

b. Do not use the Finish Time function

for soup or slow cooking.

a. Once the sauté step is complete, add

the broth and any desired spices and

close the lid.

4. Once the oil/butter has preheated,

add ingredients to sauté.

a. Once the sauté step is complete,

add remaining ingredients and switch

to the Soup or Slow Cook function.

4. During and after cooking:

a. The current time will be displayed

during the first portion of the cooking

process. The Remaining Time will

count down when there are 10 to 15

minutes remaining in the process.

For a list of approximated cooking

times, see page 10.

b. Using the Hour and minute button,

set the desired cooking time and

press the Start button.

5. During and after cooking:

a. To view the current time during

cooking, press the Time Display

button.

b. Once cooking time has expired, the

unit will automatically switch to Keep

Warm. The blue Keep Warm LED will

light and the LCD will display the

remaining Keep Warm Time. The unit

will remain on Keep Warm for up to

24 hours. When the Keep Warm Time

expires, the unit will turn off

b. Once cooking time has expired, the

unit will automatically switch to Keep

Warm. The blue Keep Warm LED

will light and the LCD will display the

remaining Keep Warm Time. The unit

will remain on Keep Warm for up to

24 hours. When the Keep Warm Time

expires, the unit will turn off

automatically.

Note: We recommend serving risotto

immediately for best results. If you

use the Keep Warm function, stir

more liquid (broth/stock) into the

risotto to achieve a creamy texture

again.

automatically.

c. To turn off the unit at any time, press

the Off button.

d. Once you are ready to serve, press

the Lid Release button to open the

lid.

c. To turn off the unit at any time, press

the Off button.

e. Lift and remove cooking pot from the

unit using pot holders.

d. Once you are ready to serve, press

the lid release button to open the lid.

6. Note: If making a recipe that uses raw

meat that is not browned first, let soup

or slow cook recipe simmer a minimum

of 3½ hours.

e. Lift and remove cooking pot from the

unit using pot holders.

COOKING SOUP OR SLOW

COOKING

KEEP WARm

1. Select and start the Keep Warm

function by pressing the Keep Warm

button.

1. If sautéing is necessary for your soup or

slow cooking recipe, add oil or butter to

the cooking pot to sauté soup or slow

cooking ingredients, if desired (see

recipes for tips and hints). If you do not

need to sauté or brown anything before

cooking, add soup/slow cooking

The blue Keep Warm LED and white

Start LED will light, and the remaining

time will start to count down. Default

time for Keep Warm is 24 hours.

ingredients and skip to step 4b.

2. To turn off the unit at any time, press

the Off button.

2. Select the Quick Cook function by

pressing the Menu button.

3. Once you are ready to serve, press the

Lid Release button to open the lid.

3. Start cooking:

4. Lift and remove the cooking pot from

the unit using pot holders.

a. To start cooking, press the Start

button to heat oil/butter.

The white Start LED will light to

indicate that the unit is cooking.

ADDING COOK/KEEP WARm TImE

1. Start cooking as above.

2. Use the Hour and/or Minute button to

change the Remaining Time during

Cooking/Keep Warm. The unit will

continue to cook/keep warm.

thoroughly, or washed in the dishwasher.

Dry all parts after every use.

If food sticks to the surface of the

cooking pot, fill with warm, soapy water

and allow to soak before cleaning.

Note: This function will not work

for all cooking functions.

3. If scouring is necessary, use a

nonabrasive cleanser or liquid detergent

with a nylon pad or brush.

REHEATING

1. Select the Reheat function by pressing

the Menu button.

4. Wipe base of unit with a soft, damp

cloth or micro febre towel. NEVER

IMMERSE BASE OF UNIT IN WATER.

2. Your current selection will be displayed

on the LCD screen.

5. Make sure all parts are cool before

storing. Store unit in a clean dry place.

3. Start reheating by pressing the Start

button.

6. Any other servicing should be performed

by an authorized service representative.

a. The white Start LED will light to

indicate that the unit is reheating.

TIPS AND HINTS

RICE TIPS

4. During and after reheating:

a. The current time will be displayed

during the first portion of the

• We recommend rinsing all imported rice.

Place rice in a medium bowl and cover

with water. Do not use the cooking bowl.

Swirl until the water appears cloudy, then

drain in a fine mesh strainer. Fill the bowl

with fresh water and repeat until water is

clear or nearly clear.

reheating process. A tone will sound

and the Remaining Time will count

down when there are approximately

10 to 15 minutes remaining in the

process. For a list of approximated

cooking times, see page 10.

b. Once reheating time has expired, the

unit will automatically switch to Keep

Warm. The blue Keep Warm LED will

light and the LCD will display the

remaining Keep Warm Time. The unit

will remain on Keep Warm for up to

24 hours. When the Keep Warm Time

expires, the unit will turn off

• Some people wash domestic (not

imported) rice, which is usually vitamin-

enriched. This removes the starch and

makes it less sticky, but it also washes

away some of those vitamins.

• Sushi rice and most brown rice should

always be rinsed before cooking. Follow

the directions on the package your rice

comes in.

automatically.

c. To turn off the unit at any time, press

the Off button.

• Brown rice should be kept on the Keep

Warm setting for no more than 2 hours.

If kept at that setting longer, the rice may

begin to ferment.

d. Once you are ready to serve, press

the Lid Release button to open the

lid.

• When measuring rice with your rice

cooker cup, level it off with a table knife

or spatula.

e. Fluff contents (if applicable) with

paddle or utensil suitable for non-

stick cookware.

• Adding a teaspoon of vegetable oil to rice

or coating the cooking bowl lightly with

nonstick cooking spray will result in rice

with separated, less sticky grains.

f. Lift and remove the cooking pot from

the unit using pot holders.

CLEANING AND CARE

• After adding rice to the cooking bowl, level

it off to cover the entire bottom of the bowl

so it cooks evenly.

1. Unplug your cooker and allow it to cool

before cleaning.

2. Cooking pot, steaming rack, steam

release vent, inner lid, measuring cup,

paddle and spoon can be washed

in warm soapy water and rinsed

• The taste of the water will affect the taste

of the rice. If you do not like the taste of

your tap water, use filtered water.

• Rice can be cooked in liquids other than

water. Use low-fat, low-sodium meat or

vegetable stocks/broths. Fish stock or

clam broth may be used for

KEEP WARm

• The Keep Warm function is a great way to

keep already heated foods warm for

serving. It is not meant as a cooking

function. Raw meats or foods under the

temperature of 60°C should not be cooked

using this function.

seafood-flavoured rice.

• When making rice, open the rice cooker as

soon as the audible tone sounds to indicate

cooking cycle is complete. Stir rice with the

rice paddle or a wooden spoon – this

prevents rice from hardening or getting

sticky.

SOUP/SLOW COOKING

• When using the Soup or Slow Cook

function, the cooking pot should not be

filled more than ¾ full.

• For combination dishes of rice, steamed

vegetables, seafood, poultry and/or meats,

use our recipes as a guide and then create

your own.

• Any meats should be browned first before

slow cooking.

• The best time to add vegetables to rice is

just after the Rice Plus finishes cooking and

enters the Keep Warm mode. Stir in

chopped raw vegetables, such as green

onions, slivered snow peas, shredded

carrots, or even grape tomatoes to add

texture to the dish – they will warm up while

the rice is resting, and if served within 5 to

10 minutes, will retain their unique textures.

STEAmING

• When steaming vegetables, clean them and

trim to a consistent size so they cook

evenly.

• When steaming meats such as poultry or

sausage, cut into small, consistently sized

pieces (such as “finger strips” or 1

centimetre slices) and arrange in a single

layer in the Steaming Basket.

• When you don’t have time to monitor or

constantly stir dishes like Risotto and

Oatmeal, use your Rice Plus. Just select

the specific program and walk away. The

unit will go to Keep Warm when food is

finished cooking.

OATmEAL

• Oatmeal should always be well stirred

before serving.

• If your recipe calls for salt, add it after

adding liquid, and swirl with the rice paddle

or a wooden spoon to evenly distribute it–

then level off the rice as evenly as possible.

FINISH TImE

• Some foods taste best when served just

after they finish cooking. If you would like

rice or other foods to be freshly cooked

later in the day, decide on the time you’d

like to eat, and program the desired Finish

Time.

QUICK COOK

• The Quick Cook function can be used as

a sauté function when used in combination

with the Slow Cook or Soup function. Use

the Quick Cook function as a stovetop

burner to sauté and brown meats, as well

as vegetables and grains, before selecting

the appropriate program to finish cooking

a dish.

• If using perishable fresh ingredients, do not

use the Finish Time feature.

• The following are approximate cooking

times:

• White rice – 45 minutes

• Brown rice – 1 hour 50 minutes

• Quick rice – 30 minutes

• Soft – 55 minutes

• You can also use the Quick Cook function

to prepare commercially packaged pilafs,

rice and grain mixes. If directed to saute

ingredients, select Quick Cook, add

specified amount of butter or oil, rice,

vegetables, and meat and sauté according

to package instructions. Then add liquid,

close the lid, and select appropriate

• Hard – 30 minutes

• Risotto – 1 hour

• Oatmeal – 50 minutes

• Sushi – 40 minutes

cooking function to perfectly finish the job.

• Reheat – 35 minutes

COOKING CHARTS

GUIDE FOR COOKING RICE

Use these charts and the water level markings in the bowl as a guideline. There are variables

in the texture of cooked rice, from subtle differences between brands to rinsing or not rinsing

to personal taste. Let your taste and preference serve as your best guide. If your rice/grain is

too hard or chewy, increase water amounts by ¼ cup at a time. If rice/grain is too soft, reduce

the water by ¼ cup until your desired texture is achieved.

WHITE RICE PROGRAM

Maximum 8 rice cooker cups

WATER

RICE/GRAIN

RICE

Use rice cooker cup (provided) 1 rice

Use standard liquid measuring cup

cooker cup = ¾ cup standard dry measure

Long grain white

Medium grain white

Aromatic white (jasmine, basmati)

Quinoa

For these grains, use the rice cooker cup (provided) and the White Rice

water level markings on the inside of the bowl.

Example: for 1 rice cooker cup, add water up to the White Rice

1 cup line

Millet

Bulgur wheat

2¼

Amaranth

3¾

4½

5¼

Couscous

Kasha

(roasted buckwheat)

SUSHI RICE PROGRAM

Maximum 6 rice cooker cups/Minimum 2 rice cooker cups

RICE/GRAIN

RICE

WATER

Use rice cooker cup (provided) 1 rice

Use standard liquid measuring cup

cooker cup = ¾ cup standard dry measure

For these grains, use the rice cooker cup (provided) and the Sushi Rice

water level markings on the inside of the bowl.

White Sushi

Brown Sushi

Example: for 2 rice cooker cups, add water up to the Sushi Rice 2 cup line

For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure

BROWN RICE PROGRAM

Maximum 6 rice cooker cups (unless otherwise specified)

RICE/GRAIN

RICE

WATER

Use rice cooker cup (provided) 1 rice

Use standard liquid measuring cup

cooker cup = ¾ cup standard dry measure

Long Grain Brown (includes aromatic For these grains, use the rice cooker cup (provided) and the Brown Rice

browns like jasmine and basmati)

Medium Grain Brown

Short Grain Brown

Wehani

water level markings on the inside of the bowl.

Example: for 1 rice cooker cup, add water up to the Brown Rice 1 cup line

Black Rice

Wild Rice is a unique grain that does not follow other brown rice

measurements. For this grain, use the rice cooker cup with the

measurements listed below, and follow the Brown Rice water level markings

on the inside of the bowl as listed below.

1½

2¼

1 cup line

2 cup line

3 cup line

4 cup line

5 cup line

7 cup line

Wild Rice

3¾

4½

OATMEAl PROGRAM

Maximum 6 rice cooker cups (unless otherwise specified)

OATS/GRAIN

GRAIN

WATER

Use rice cooker cup (provided) 1 rice

Use standard liquid measuring cup

cooker cup = ¾ cup standard dry measure

1½

2¾

3½

Rolled Oats

6½

1¼

2½

Steel Cut or Irish Oats

Instant Polenta

6½

RISOTTO PROGRAM

Maximum 2½ rice cooker cups

RICE

STOCK

Use rice cooker cup (provided) 1 rice

Use standard liquid measuring cup

cooker cup = ¾ cup standard dry measure

1½

Arborio

Carnaroli

2½

For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure

COOKED yIELDS

See the charts below for approximate cooking yields. All yields are measured in a standard

dry measuring cup.

WHITE RICE PROGRAM

RICE/GRAIN

COOKED YIELD FOR 1 RICE COOKER CUP

Long Grain White

Medium Grain White

Aromatic White, (jasmine, basmati)

Quinoa

2¾

Millet

Bulgur Wheat

2¾

1¾

2¼

2½

Amaranth

Couscous

Kasha (roasted buckwheat)

SUSHI RICE PROGRAM

RICE/GRAIN

COOKED YIELD FOR 2 RICE COOKER CUPS

White Sushi

4½

3¾

Brown Sushi

BROWN RICE PROGRAM

RICE/GRAIN

COOKED YIELD FOR 1 RICE COOKER CUP

(unless otherwise specified)

Long Grain Brown (includes aromatic

browns like jasmine and basmati)

2½

Medium Grain Brown

Short Grain Brown

Wehani

2½

2¾

Black Rice

Wild Rice

2½ (yield for ¾ cup)

OATMEAl PROGRAM

OATS/GRAIN

COOKED YIELD FOR 1 RICE COOKER CUP

(unless otherwise specified)

Rolled Oats

Steel Cut or Irish Oats

Instant Polenta

3¼ (yield for 1¼ cups)

RISOTTO PROGRAM

RICE

COOKED YIELD FOR 1 RICE COOKER CUP

Arborio

1½

Carnaroli

For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure

GUIDE FOR STEAmING VEGETAbLES, POULTRy AND SEAFOOD

Put two liquid measure cups of water into the cooking pot. 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.

Foods must be removed immediately after vegetables have finished cooking to prevent

overcooking. If cooking vegetables over rice, use chart to determine approximatley when to

add steaming tray to rice cooker.

Note: A beep will indicate the end of a 3-minute preheating time. Cooking times below

include the 3-minute preheat.

FOOD

AMOUNT

PREPARATION

COOKING TIME

Asparagus

120 g (about 15 spears)

trimmed and halved

halved

8 minutes

17 minutes

15 minutes

6 minutes

18 minutes

11 minutes

9 minutes

Baby Bok Choy

Broccoli

2 whole

300 g

5 centimetre florets

cored

Cabbage Leaves

Carrots - Baby

Carrots - Sliced

Green Beans

4 leaves

360 g

whole

180 g (about 1½ cups)

150 g

sliced (1centimetre thick)

trimmed

Lettuce Leaves,

Butter Variety

6 leaves

cored

6 minutes

Peas, Snow

120 g

trimmed

8 minutes

16 minutes

17 minutes

Potatoes, New

Potatoes, Yellow/Gold

Potatoes, Sweet

Squash, Summer/Zucchini

Chicken

360 g

quartered

360 g

2 centimetre pieces

2 centimetre cubes

450 g

180 g (2 cups sliced)

sliced (1 centimetre thick) 8 minutes

450 g

5centimetre strips

25 minutes

15 minutes

Prawns

peeled and deveined

Fin Fish (salmon,

swordfish, etc.)

360 g

cut to fit steaming rack

18 minutes

TROUbLESHOOTING

PROBLEM

CAUSE

SOLUTION

Liquid/Rice amounts were

incorrect

Refer to page 11

Certain rices need to be washed thoroughly prior to cooking.

Refer to page 9 for more information

Rice was not washed thoroughly

Steam release was not inserted

Rice’s starch content is too high

Liquid boiled

over

Be sure that the steam release is in place before cooking

You can add a pinch of salt or a drop of oil to your recipe to

counteract the high starch content of your rice

Water/Rice amounts were

incorrect

Rice is

Refer to page 11

undercooked

or too hard/

soft

Refer to pages 6 and 11 for information and a chart of which

program should be selected for different types of grains

Wrong program selected

Certain rices need to be washed thoroughly prior to cooking.

Refer to page 9 for more information

Rice was not washed thoroughly

Rice is

scorched/

burned

Pan was not washed thoroughly

after last use

Be sure to clean your cooking pot thoroughly after each use.

Refer to page 9 for cleaning and care instructions

Steam release was not inserted

Be sure that the steam release is in place before cooking

We do not suggest leaving rice in the cooker on Keep Warm for

more than 12 hours. Note: For brown rice we do not suggest

leaving on Keep Warm for more than 2 hours

Rice was kept on Keep Warm for

over 12 hours

Rice is dry

If your rice comes out too dry when reheated, add additional

liquid to your cooking pot when reheating in the future

Rice was reheated

Lid was not closed completely

Be sure the lid is closed completely during rice cooking

Refer to page 6 for instructions on how to set the clock

The Current Time was not set

correctly

Finish Time

did not

function as

expected

The Finish Time was not set

correctly

Refer to page 7 for instructions on how to set your Finish Time

A program that does not allow

Finish Time was selected

Finish Time cannot be used with Steaming, Risotto, Soup or

Slow Cook

The unit is not plugged in

Be sure that unit is plugged in

The cooker

will not turn

Contact customer service at 1800 808 971 (AUST)

0800 435 000 (NZ)

The unit has malfunctioned and

needs repair

There has been a power failure

Wait for your power to resume and try again

The power cord was not inserted Be sure that the unit is plugged in. Since the cord is removable,

correctly/has fallen out

it is important to be sure the plug is fully inserted at both ends

Be sure that your ingredients have been added to the cooking

pot and that the cooking pot is in place. Wait a few minutes for

the unit to cool down and try again.

The cooker

turned itself

off

The unit has overheated

For most functions, the unit will automatically turn off after the

programmed Keep Warm time has elapsed. For functions that

do not have Keep Warm, the unit will automatically turn off

after the cooking time has elapsed. This is normal

The unit has finished cooking/

Keep Warm

NOTE: For added protection and secure handling

of any Cuisinart^®product that is being returned,

we recommend you use a traceable, insured

delivery service. Cuisinart cannot be held

responsible for in-transit damage or for packages

that are not delivered to us. Lost and/or damaged

products are not covered under warranty.

WARRANTy

Limited Three-year

Warranty

This warranty supersedes all previous warranties

on Cuisinart^®Rice Plus Multi-Cooker with Fuzzy

Logic Technology. This warranty is available to

consumers only. You are a consumer if you own a

Cuisinart^®Rice Plus Multi-Cooker with Fuzzy

Logic Technology that was purchased at retail for

personal, family, or household use. This warranty

is not available to retailers or other commercial

purchasers or owners. We warrant that your

Cuisinart^®Rice Plus Multi-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

Your Cuisinart^®Rice Plus Multi-Cooker has been

manufactured to strict specifications and has

been designed for use with the Cuisinart^®Rice

Plus Multi-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 ordinary household use. These warranties

exclude all incidental or consequential damages.

before Returning your Cuisinart^®Product

If you are experiencing problems with your

Cuisinart^®product, we suggest that you call our

Consumer Service Centre at 1800 808 971 (AUST)

0800 435 000 (NZ) 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.

purchase date, the purchase date for purposes of

this warranty will be the date of manufacture.

If your Cuisinart^®Rice Plus Multi-Cooker should

prove to be defective within the warranty period,

we will repair it (or, if we think it necessary,

replace it) without charge to you. To obtain

warranty service, please register your warranty

online at

*Important: If the nonconforming product is to be

serviced by someone other than Cuisinart’s

Authorized Service Centre, please remind the

servicer to call our Consumer Service Centre at

1800 808 971 (AUST) 0800 435 000 (NZ) 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.

www.cuisinart.com.au

Call toll-free

1800 808 971 (AUST), 0800 435 000 (NZ),

Send to

Cuisinart Australia

Reply Paid 1115

Pymble BC NSW 2073

Cuisinart New Zealand

44 Apollo Drive Mairangi Bay

Auckland New Zealand

Please 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 product’s return.

This warranty expressly excludes any defects or

damages caused by accessories, replacement

parts, or repair service other than those that have

been authorized by Cuisinart.

This warranty does not cover any damage caused

by accident, misuse, shipment or other than

ordinary household use.

Recipes

All recipes in this Instruction & Recipe Booklet

are written with the included Rice Plus Multi-Cooker

measuring cup to measure the rice or

grain. The liquid is measured with a standard

liquid measure cup (1 cup = 240 ml = 16

Only white rice can be cooked to the maximum

amount possible in the Rice Plus Multi-Cooker

(8 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.

tablespoons). The cooker measuring cup = ¾

cup standard dry rice measure or 12 tablespoons.

contents

White Rice

oatmeal

White Rice with Steamed

Cinnamon Maple Oatmeal . . . . . . . . 28

Salmon . . . . . . . . . . . . . . . . . . . . . . . 18

Creamy Irish Oatmeal

with Blueberries . . . . . . . . . . . . . . . . 28

Jasmine Thai Scented Rice. . . . . . . . 18

Red Beans and Rice . . . . . . . . . . . . . 19

Cranberry Oat Bran . . . . . . . . . . . . . 29

Sausage and Prawn

Jambalaya . . . . . . . . . . . . . . . . . . . . 19

Gorgonzola and Parmesan

Polenta with Pine Nuts . . . . . . . . . . . 29

Zucchini Couscous . . . . . . . . . . . . . . 20

Set Polenta . . . . . . . . . . . . . . . . . . . . 29

Hard Rice

Tomato, Mozzarella

Quick cooking

and Basil Rice Salad . . . . . . . . . . . . . 20

Israeli Couscous with

Moroccan Vegetables. . . . . . . . . . . . 30

Greek Salad . . . . . . . . . . . . . . . . . . . 21

Basmati Rice with Indian Spices . . . . 30

sushi Rice

Perfect Sushi Rice . . . . . . . . . . . . . . . 21

Avocado, Scallion & Basil Roll . . . . . 22

Prawn & Asparagus Roll . . . . . . . . . . 22

slow cooking

Pasta with Four Cheeses . . . . . . . . . 31

Marinara Sauce . . . . . . . . . . . . . . . . . 31

Lentils Provençal. . . . . . . . . . . . . . . . 32

Turkey Chili. . . . . . . . . . . . . . . . . . . . 32

Brown Rice

Wheat Berry & Vegetable Salad. . . . 23

Wild Rice Waldorf Salad . . . . . . . . . 24

Tabouleh. . . . . . . . . . . . . . . . . . . . . . 24

soup

Soba Noodle Soup . . . . . . . . . . . . . 33

Black Bean Soup. . . . . . . . . . . . . . . . 33

Pappa al Pomodoro . . . . . . . . . . . . . 34

Brown Rice with Black Beans

and Tomatoes. . . . . . . . . . . . . . . . . . 25

Quinoa Fruit Salad . . . . . . . . . . . . . . 25

steaming

Risotto

Mixed Garden Vegetables . . . . . . . . 34

Asparagus & Tomato Risotto . . . . . . 26

Butternut Squash Risotto . . . . . . . . . 26

Tofu & Asian-Style Vegetables

with a Ginger Marinade . . . . . . . . . . 35

Mixed Mushroom

Asian Chicken Wraps . . . . . . . . . . . . 35

Steamed Vegetable Wontons . . . . . 36

& Mascarpone Risotto . . . . . . . . . . . 27

Traditional Rice Pudding . . . . . . . . . 27

Indian Spiced Rice Pudding . . . . . . . 28

WHite Rice

WhITe RICe WITh

JASMIne ThAI

SCenTeD RICe

STeAMeD SAlMOn

A light dish, perfect for a summer lunch

or dinner.

This rice can be a base to many different dishes. Try it

with grilled chicken or shellfish.

setting: White

Makes about 8 cups

setting: White

Makes about 12 cups

cooker cups long grain white rice

water (to the 3-cup white rice marking

in cooking pot)

cooker cups jasmine rice

water (to the 6-cup white rice marking

in cooking pot)

360

g salmon fillet, cut to fit the

steaming tray

2 x 2 centimetre piece fresh ginger,

sliced

cup diced, peeled cucumber

cup chopped red onion

teaspoons lemon zest

cup fresh lemon juice

tablespoons extra virgin olive oil

teaspoon sea salt

garlic cloves, sliced

1 x 1 centimetre pieces lemon peel

large fresh basil leaves

⁄

1½

3 to 4 scallions, thinly sliced

cup chopped fresh parsley

teaspoon plus one pinch sea salt,

divided

teaspoon freshly ground black pepper

teaspoons fresh dill

teaspoon lemon zest

Put the rice and water in the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the White

Rice function and press start.

Put the rice, water, ginger, garlic, lemon peel and

basil in the cooking pot of the Cuisinart^®Rice Plus

Multi-Cooker. Select the White Rice function and

press start.

When the timer indicates that there are about 10 to

15 minutes left of cooking time, insert the steaming

tray with the salmon.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients; toss to combine.

Once the audible tone has sounded to indicate the

end of cooking, allow the cooker to rest, closed, for

an additional 5 minutes. Open the lid and carefully

remove the steaming tray with the salmon using pot

holders. Turn the unit off. Remove the skin and flake

the salmon to about 1-inch pieces; reserve.

Adjust seasonings and serve immediately.

nutritional information per serving (based on 1 cup):

Calories 250 (0% from fat) • carb. 55g • pro. 5g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 50mg

• calc. 12mg • febre 1g

Add the remaining ingredients to the cooking pot

and toss to combine. Add the reserved flaked

salmon and toss until just combined.

Adjust seasonings and serve immediately. This dish

is just as delicious served chilled.

nutritional information per serving (based on 1 cup):

Calories 320 (28% from fat) • carb. 45g • pro. 13g

• fat 10g • sat. fat 2g • chol. 25mg • sod. 290mg

• calc. 36mg • febre 0g

ReD BeAnS AnD RICe

SAuSAge AnD PRAWn

JAMBAlAyA

The Cuisinart^®version of the Jamaican

staple brings out the flavours of

Jamaican jerk seasoning.

settings: Quick cook & White

Makes about 8 cups

settings: Quick cook & White

Makes about 8 cups

180

360

g Andouille sausage (chicken

or turkey), cut into 1 centimetre slices

g peeled and deveined prawn,

halved length-wise

tablespoon extra virgin olive oil

cup chopped onion (about 1 small)

cup chopped celery

cooker cups dried red kidney

beans, soaked overnight

tablespoon extra virgin olive oil

garlic cloves, finely chopped

jalapeño, finely chopped

cups unsweetened coconut milk

cups reduced-sodium vegetable broth

stems fresh thyme

⁄

1²⁄₃

(about 1 medium stalk)

cup chopped red bell pepper

(about ½ medium pepper)

garlic cloves, chopped

bay leaf

2½

1½

cooker cups long-grain white rice

teaspoons dried thyme

teaspoon chili powder

teaspoon sea salt, divided

1 x 1 centimetre piece fresh ginger,

peeled

teaspoon ground cinnamon

green onions, sliced

2½

cups chicken stock

cup marinara sauce

bay leaf

cup chopped fresh parsley

cooker cups medium-grain

white rice

cup water

Place the sausage and prawn in the steaming tray;

reserve.

Put the olive oil in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the Quick cook

function and press start. Once oil is hot and

shimmering, about 2 minutes, add the garlic and

jalapeño. Sauté 2 to 3 minutes, or until fragrant.

Add the beans, coconut milk, broth, thyme, bay

leaf, ½ teaspoon salt and ginger.

Put the olive oil in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the Quick cook

function and press start. Once oil is hot and

shimmering, about 2 minutes, add the onion,

celery, pepper and garlic. Sauté 2 to 3 minutes, or

until fragrant. Add the rice, thyme and chili powder.

Stir until rice is translucent, 2 to 3 minutes. Add the

stock, sauce and bay leaf.

Switch the cooker to the White Rice function and

press start. Close the lid and let cook for 35

minutes.

Switch the cooker to the White Rice function and

press start. Close the lid and let cook.

Once the 35 minutes have elapsed, open the lid

and add the rice and water. Close the lid again and

let the unit complete its cooking program.

When the timer indicates that there are about 10

to 15 minutes left of cooking time, place the filled

steaming tray in the cooking pot. Close lid again

and let the unit complete its cooking program.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients; toss to combine.

Once the audible tone has sounded to indicate

the end of cooking, allow the rice cooker to rest,

closed, for an additional 5 minutes. Open the lid

and carefully remove the steaming tray with the

sausage and prawn using pot holders. Turn the

unit off. gently toss rice mixture with steamed

prawn and sausage. Add half of the parsley and

toss to combine. Adjust seasonings to desired

taste. Transfer to a serving bowl; sprinkle with

remaining chopped parsley.

Adjust seasonings and serve immediately.

nutritional information per serving (based on 1 cup):

Calories 470 (21% from fat) • carb. 77g • pro.18g

• fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg

• calc. 141mg • febre 13g

nutritional information per serving (based on 1 cup):

Calories 280 (11% from fat) • carb. 43g • pro. 18g

• fat 4g • sat. fat 1g • chol. 80mg • sod. 520mg

• calc. 57mg • febre 1g

HARd Rice

ZuCChInI COuSCOuS

TOMATO, MOZZARellA

AnD BASIl RICe SAlAD

The White Rice function makes light and fluffy couscous.

Mediterranean flavours are at the forefront of this dish

and go well with steamed fish.

setting: Hard

Makes about 10 cups

setting: White

cooker cups long-grain white rice

water (to the 3-cup white rice marking

in cooking pot)

Makes about 10 cups

cooker cups plain or whole wheat

couscous (not instant)

450

cup extra virgin olive oil

cups water

cup thinly sliced fresh basil (chiffonade)

cups halved grape tomatoes

g fresh mozzarella,

cubed (about 3 cups cubed)

teaspoon sea salt

2¹⁄₃

teaspoon sea salt, divided

cups chopped zucchini (about 2 small

to medium zucchini)

cup chopped fresh mint

teaspoons fresh lemon zest

cup chopped fresh parsley

teaspoon freshly ground black pepper

cup extra virgin olive oil

teaspoon freshly ground black pepper

⁄

Put the rice and water in the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the Hard

Rice function and press start.

⁄

Put the couscous, water and a pinch of salt in the

cooking pot of the Cuisinart^®Rice Plus Multi-

Cooker. Select the White Rice function and press

start.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the

remaining ingredients; toss to combine.

Adjust seasonings and serve immediately.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the

remaining ingredients; toss to combine.

nutritional information per serving (based on 1 cup):

Calories 340 (43% from fat) • carb. 37g • pro. 12g

• fat 16g • sat. fat 7g • chol. 35mg • sod. 190mg

• calc. 29mg • febre 1g

Adjust seasonings and serve immediately.

nutritional information per serving (based on 1 cup):

Calories 270 (27% from fat) • carb. 42g • pro. 7g

• fat 8g • sat. fat 1g • chol. 0mg • sod. 125mg

• calc. 24mg • febre 3g

gReek SAlAD

susHi Rice

Usually made with orzo, white rice

complements the Greek flavours in this

delicious and bright salad.

PeRfeCT SuShI RICe

setting: sushi

setting: Hard

Makes about 12 cups

Makes about 8 cups

cooker cups sushi rice, rinsed three

times and pressed to reduce moisture

water (to the 3-cup sushi rice marking

in cooking pot)

cooker cups long-grain white rice

water (to 4-cup white rice marking

in cooking pot)

cups diced cucumber

cup rice vinegar

tablespoons Mirin

cups halved grape tomatoes

cup chopped fresh parsley

tablespoons extra virgin olive oil

cup chopped kalamata olives

cup crumbled feta

tablespoons fresh lemon juice

teaspoon sea salt

teaspoon freshly ground black pepper

teaspoon sea salt

Put the rinsed and pressed rice in the cooking pot

of the Cuisinart^®Rice Plus Multi-Cooker. Add the

remaining ingredients; stir to combine. Select the

sushi function and press start.

Once the audible tone has sounded to indicate the

end of cooking, either keep warm on the automatic

Keep Warm function or turn the unit off and

remove rice to cool for making sushi.

Put the rice and water in the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the Hard

Rice function and press start.

nutritional information per serving (based on ½ cup):

Calories 92 (0% from fat) • carb. 22g • pro. 2g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 58mg

• calc. 0mg • febre 1g

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients; toss to combine.

Adjust seasonings and serve immediately.

nutritional information per serving (based on 1 cup):

Calories 250 (24% from fat) • carb. 41g • pro. 6g

• fat 6g • sat. fat 2g • chol. 10mg • sod. 320mg

• calc. 91mg • febre 1g

TIPS On MAkIng

SuShI ROllS:

Sushi is very versatile and can be made with just

about any filling that you wish. If using raw fish, be

sure that it is sushi-grade fish from a reputable

fishmonger. Cooked fish and vegetables are simple

alternatives.

A sushi mat is very helpful in rolling sushi. you can

also hand-roll sushi if using nori (seaweed paper).

following are some suggestions for fillings to give

guidelines on amounts – substitute your favourite

flavours.

AvOCADO, SCAllIOn

& BASIl ROll

PRAWn &

ASPARAguS ROll

Makes 1 roll

equipment needed: sushi rolling mat

1½

cups perfect sushi Rice (page 21)

avocado, peeled, pitted and thinly

sliced

sheet nori

cup perfect sushi Rice (page 21)

steamed prawn, halved (see steaming

chart on page 14)

scallion, thinly sliced

6 to 7 fresh basil leaves

bowl of cold water (to help in rolling

asparagus spears, blanched and halved

horizontally

sushi)

1 to 2 tablespoons toasted sesame seeds

bowl of cold water (to help in rolling

sushi)

Cover the sushi mat with plastic wrap (to prevent

sticking). Wet hands with cold water and press sushi

rice onto covered mat. Place the avocado, scallion

and basil leaves in a thin horizontal line across the

middle of the rice. Wet hands again with the water

and, with the help of the sushi mat, roll the rice

toward you in a jelly-roll fashion. Be sure to roll

tightly, but without too much pressure, to ensure

an even sushi roll.

Cover the sushi mat with plastic wrap (to prevent

sticking). lay the nori on top of the covered mat.

Wet hands with cold water and press sushi rice on

top of the nori, leaving a 1 inch space on the

bottom of the nori, closest to you. Place the prawn

and asparagus spears in a thin horizontal line across

the middle of the rice. Wet hands again with the

water and, with the help of the sushi mat, roll the

rice toward you in a jelly-roll fashion. Be sure to roll

tightly, but without too much pressure, to ensure an

even sushi roll.

unwrap the sushi mat and then, with a clean and

sharp knife, cut into 8 pieces.

Serve with pickled ginger, wasabi and light soy

sauce.

unwrap the sushi mat. Place the toasted sesame

seeds on a clean plate. Roll the sushi roll in the

toasted sesame seeds to cover. using a clean and

sharp knife, cut into 8 pieces.

nutritional information per roll:

Calories 353 (16% from fat) • carb. 71g • pro. 8g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 179mg

• calc. 22mg • febre 5g

Serve with pickled ginger, wasabi and light soy

sauce.

nutritional information per roll:

Calories 270 (14% from fat) • carb. 47g • pro. 13g

• fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg

• calc. 27mg • febre 3g

BRoWn Rice

WheAT BeRRy &

ReD OnIOn

vegeTABle SAlAD

vInAIgReTTe

setting: Brown

Makes about 6 cups

Makes about 1 cup

1½

small red onion, cut into 1cm dice

teaspoons dijon-style mustard

teaspoon granulated sugar

teaspoon sea salt

teaspoon freshly ground black pepper

cup white balsamic vinegar

cup extra virgin olive oil

cooker cups wheat berries

cups water

1¹⁄₃

teaspoon sea salt

medium red onion, chopped

cups corn kernels, fresh or frozen

(thawed)

cup shredded zucchini

Put the red onion, mustard, sugar, salt, pepper, and

vinegar in a Cuisinart^®food Processor or Blender.

Process until smooth. Slowly add the oil through

the feed tube in a steady stream – do not add it

too fast or the oil will not be able to incorporate

itself into the vinegar mixture.

(about ½ medium-large zucchini)

cup chopped red bell pepper

(about 1 medium pepper)

cup chopped green onions

(about 4 medium green onions)

cup chopped sun-dried tomatoes

cup Red onion Vinaigrette

(recipe follows)

keep vinaigrette in a covered container in the

refrigerator until ready to use.

nutritional information per serving

(based on 1 tablespoon):

⁄

cup chopped fresh parsley

Calories 64 (93% from fat) • carb. 1g • pro. 0g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 79mg

• calc. 1mg • febre 0g

Put the wheat berries, water and salt in the cooking

pot of the Cuisinart^®Rice Plus Multi-Cooker. Select

the Brown Rice function and press start.

Once the audible tone has sounded to indicate the

end of cooking, turn the unit off and open the lid.

Spread the wheat berries on a baking sheet to cool.

When wheat berries are cooled, place in a medium

bowl with the corn, zucchini, red pepper, green

onions, and sun-dried tomatoes. Toss gently to

combine. Add the dressing and the parsley; toss

to combine.

Adjust seasonings and serve.

nutritional information per serving (based on ½ cup):

Calories 155 (28% from fat) • carb. 25g • pro. 4g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 194mg

• calc. 14mg • febre 4g

WIlD RICe

TABOuleh

WAlDORf SAlAD

setting: Brown

Makes about 7 cups

setting: Brown

Makes about 12 cups

cooker cup bulgur wheat

cup water

4½

cooker cups wild rice

cups water

cups fresh parsley, chopped

cup fresh mint, chopped

cups halved grape or cherry tomatoes

scallions, chopped

cup extra virgin olive oil

cup fresh lemon juice

teaspoon sea salt

teaspoon freshly ground black pepper

pinch ground cumin

apple, cored and cut into 5 millimetre

dice

cup dried cranberries

cup chopped toasted pecans

cup chopped red onion

cup chopped celery

⁄

Vinaigrette:

Put the bulgur and water in the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the Brown

Rice function and press start.

cup finely chopped shallots

teaspoons dijon-style mustard

teaspoon sea salt

teaspoon freshly ground black pepper

tablespoons sherry vinegar

cup extra virgin olive oil

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients; toss to combine.

Adjust seasonings and serve immediately.

Put the rice and water in the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the Brown

Rice function and press start.

nutritional information per serving (based on ½ cup):

Calories 88 (41% from fat) • carb. 12g • pro. 2g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 54mg

• calc. 41mg • febre 3g

While rice is cooking and cooling, prepare the

vinaigrette. Put the shallots, mustard, salt, pepper

and vinegar in a small bowl; stir with a whisk to

blend. Add the oil and whisk until emulsified;

reserve.

Once the audible tone has sounded to indicate the

end of cooking, turn the unit off and open the lid.

Spread the wild rice on a baking sheet to cool.

When rice has cooled, place in a large bowl with

the apple, cranberries, pecans, onion and celery.

Toss gently to combine. Add the reserved

vinaigrette; toss to combine.

Adjust seasonings and serve.

nutritional information per serving (based on ½ cup):

Calories 126 (35% from fat) • carb. 20g • pro. 2g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 59mg

• calc. 4mg • febre 2g

BROWn RICe WITh

BlACk BeAnS

QuInOA fRuIT SAlAD

setting: Brown

Makes about 10 cups

AnD TOMATOeS

cooker cups quinoa

setting: Brown

Makes about 10 cups

2¼

cups water

mango, peeled, pitted and cubed

apple, peeled, cored and diced

pear, peeled, cored and diced

orange, peeled and sliced,

bitter white pith removed

cup toasted and chopped pecans

tablespoons fresh mint, chopped

tablespoon pure maple syrup

teaspoons ground cinnamon

cooker cups brown rice

(use your favourite grain size)

water (to the 3-cup brown rice marking

in cooking pot)

bay leaf

cups canned black beans,

drained and rinsed

cup fresh parsley, chopped

medium-large onion, chopped

cups chopped tomatoes

teaspoon sea salt

teaspoon freshly ground black pepper

tablespoons fresh lime juice

teaspoon chili powder

1½

Put the quinoa and water in the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the Brown

Rice function and press start.

Once the audible tone has sounded to indicate the

end of cooking, turn the unit off and open the lid.

Transfer the quinoa to a baking sheet to cool.

Put the rice, water and bay leaf in the cooking pot

of the Cuisinart^®Rice Plus Multi-Cooker. Select the

Brown Rice function and press start.

Once the quinoa is cool, transfer to a medium-large

mixing bowl. Add the remaining ingredients; toss to

combine.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients; toss to combine.

Adjust seasonings and serve.

nutritional information per serving (based on ½ cup):

Calories 87 (35% from fat) • carb. 13g • pro. 2g

• fat 4g • sat. fat 0g • chol. 0mg • sod. 3mg

• calc. 17mg • febre 2g

Adjust seasonings and serve immediately.

nutritional information per serving (based on 1 cup):

Calories 208 (6% from fat) • carb. 43g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 172mg

• calc. 41mg • febre 4g

Risotto

BuTTeRnuT SQuASh

RISOTTO

ASPARAguS & TOMATO

setting: Risotto

Makes about 8 cups

RISOTTO

setting: Risotto

1½

tablespoons unsalted butter

cup finely chopped onion

cup finely chopped shallots

(about 1 small)

garlic clove, finely chopped

teaspoons sea salt, divided

teaspoon freshly ground black pepper,

divided

cooker cups Arborio rice

cup dry white wine

cups 1cm cubed butternut squash

pinch ground nutmeg

Makes about 5 cups (5 entrée servings,

10 first-course servings)

1½

tablespoons extra virgin olive oil

cup finely chopped shallots

(about 2 small)

1½

teaspoon sea salt, divided

teaspoon freshly ground black pepper,

divided

2½

⁄

1½

cooker cups Arborio rice

cup dry white wine

180

g asparagus, cut into 1centimetre

pieces

1½

cups chicken stock, hot

tablespoons chopped fresh sage

tablespoons fresh lemon juice

cup grated parmesan

cups chicken stock, hot

cup grated parmesan

tablespoon unsalted butter

cup chopped tomatoes

⁄

cup chopped fresh parsley

Put the butter in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the Risotto function

and press start. Once butter is hot and

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Risotto function and

press start. Once oil is hot and shimmering, about

2 minutes, add the shallots and a pinch each of the

salt and pepper. Sauté until softened, about 3

minutes. Add the rice and sauté until just

translucent, about 10 minutes. Pour in the wine and

cook until almost completely evaporated, then add

the asparagus. Sauté the asparagus with the rice

mixture for about 2 minutes, until they are crisp-

tender, but still bright in colour.

shimmering, about 2 minutes, add the onion,

shallot and garlic and a pinch each of the salt and

pepper. Sauté until softened, about 3 minutes. Add

the rice and sauté until just translucent, about 10

minutes. Pour in the wine and cook until almost

completely evaporated and then add the squash

and nutmeg. Sauté the squash with the rice mixture

for about 4 minutes, until they are crisp-tender – be

sure not to overcook the squash during this stage

for they will fully cook during the steaming process

once the stock is added.

Pour in all of the hot stock. Close the lid of the

cooker and let the risotto finish cooking.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the

remaining salt and pepper, Parmesan, butter and

tomatoes.

Pour in all of the hot stock and the sage. Close the

lid of the cooker and let the risotto finish cooking.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the

remaining salt and pepper, lemon juice, Parmesan,

and parsley.

Serve immediately. If you wish to use the keep

Warm function, more stock will need to be added

before serving to ensure a creamy consistency.

Serve immediately. If you wish to use the keep

Warm function, more stock will need to be added

before serving to ensure a creamy consistency.

nutritional information per serving (based on 1 cup):

Calories 274 (26% from fat) • carb. 39g • pro. 8g

• fat 8g • sat. fat 3g • chol. 11mg • sod. 665mg

• calc. 78mg • febre 1g

nutritional information per serving (based on 1 cup):

Calories 355 (10% from fat) • carb. 66g • pro. 10g

• fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg

• calc. 124mg • febre 3g

MIxeD MuShROOM &

MASCARPOne RISOTTO

TRADITIOnAl RICe

PuDDIng

The Risotto function is not only for risotto. Treat yourself

to some homemade rice pudding.

setting: Risotto

Makes about 8 cups

setting: Risotto

Makes 5 cups

1½

tablespoons extra virgin olive oil

cup finely chopped shallots

(about 1 small)

garlic cloves, finely chopped

teaspoons sea salt, divided

teaspoon freshly ground black pepper,

divided

g sliced mixed mushrooms

(shiitake work very well), divided

tablespoon unsalted butter

tablespoon fresh thyme, divided

cooker cups Arborio rice

cup dry white wine

cups chicken stock, hot

large fresh basil leaves,

thinly sliced (chiffonade)

tablespoons fresh lemon juice

cup grated parmesan

cooker cups Arborio rice

cups whole milk

cups heavy cream

whole vanilla bean, halved and seeds

scraped

cup granulated sugar

teaspoon table salt

1½

450

⁄

whole cinnamon sticks

teaspoon ground nutmeg

2½

Add all ingredients to the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Select the Risotto

function and press start.

⁄

An audible tone will sound to indicate the end of

cooking. This pudding can be served warm or

chilled.

⁄

nutritional analysis per serving (based on ½ cup):

Calories 553 (33% from fat) • carb. 84g • pro. 9g

• fat 20g • sat. fat 13g • chol. 76mg • sod.115mg

• calc. 124mg • febre 1g

cup mascarpone

Put the olive oil in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the Risotto function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the shallot, garlic and a pinch

each of the salt and pepper. Sauté until softened,

about 3 minutes. Add 1⁄3 of the mushrooms, butter

and 2 teaspoons of the thyme. Sauté until softened

and fragrant, 2 minutes. Add the rice and sauté

until just translucent, about 10 minutes. Pour in the

wine and cook until almost completely evaporated

and then add the remaining mushrooms, salt and

pepper. Sauté for about 3 minutes, until they are

just starting to cook.

Pour in all of the hot stock. Close the lid of the

cooker and let the risotto finish cooking.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the reserved

thyme, basil, lemon juice, Parmesan, and

mascarpone.

Serve immediately. If you wish to use the keep

Warm function, more stock will need to be added

before serving to ensure a creamy consistency.

nutritional information per serving (based on 1 cup):

Calories 342 (34% from fat) • carb. 43g • pro. 10g

• fat 13g • sat. fat 7g • chol. 31mg • sod. 836mg

• calc. 73mg • febre 2g

oAtMeAl

CInnAMOn MAPle

InDIAn SPICeD RICe

PuDDIng

setting: Risotto

Makes 8 cups

OATMeAl

setting: oatmeal

Makes about 4 cups

cooker cups basmati rice

cooker cups old fashioned

cups whole milk

cups heavy cream

rolled oats (not quick cooking)

cups water

cup condensed milk

teaspoon sea salt

teaspoon ground cinnamon

tablespoons pure maple syrup

teaspoons pure vanilla extract

teaspoons ground cardamom

cup granulated sugar

teaspoon ground nutmeg

teaspoon table salt

1¼

⁄

Put the oats, water and salt in the cooking pot of

the Cuisinart^®Rice Plus Multi-Cooker. Select the

oatmeal function and press start.

cup chopped pistachios

cup golden raisins

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the

remaining ingredients.

Add all ingredients except the pistachios and raisins

to the cooking pot of the Cuisinart^®Rice Plus Multi-

Cooker. Select the Risotto function and press start.

nutritional information per serving (based on 1 cup):

Calories 210 (14% from fat) • carb. 41g • pro. 6g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 140mg

• calc. 22mg • febre 5g

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the

pistachios and raisins.

This pudding can be served warm or chilled.

CReAMy IRISh OATMeAl

WITh BlueBeRRIeS

nutritional analysis per serving (based on ½ cup):

Calories 307 (46% from fat) • carb. 36g • pro. 6g

• fat 16g • sat. fat 9g • chol. 54mg • sod. 135mg

• calc. 142mg • febre 1g

setting: oatmeal

Makes about 5 cups

A TIP On lefTOveRS:

Arancini

cooker cups steel-cut oats

cups nonfat milk

pinch sea salt

leftover risotto should not go to waste. It is perfect

for the Italian appetizer, arancini (which translated

means “little orange”).

whole cinnamon sticks

pinch ground nutmeg

tablespoons pure maple syrup

cups fresh blueberries

Simple to make, try them next time you prepare

risotto.

Put the oats, milk, salt, cinnamon sticks, nutmeg

and syrup in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the oatmeal function and

press start.

Take your leftover risotto, plain or from any recipe,

and form into 5centimetre diameter balls (or smaller

if you are making a more delicate hors d’oeurve).

They are great stuffed with a 1centimetre piece of

fresh mozzarella. If you’re using plain risotto, stir a

little marinara sauce with the rice before forming.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and remove the

cinnamon sticks. Stir in the blueberries and serve.

Prepare a classic breading, 1 bowl of flour, 1 bowl

of beaten eggs, and 1 bowl of breadcrumbs

(seasoned or plain). lightly bread and either bake in

a 190°C degree oven or pan fry in hot vegetable or

olive oil large frypan set over medium heat. Bake/

cook until evenly browned.

nutritional information per serving (based on 1 cup):

Calories 300 (10% from fat) • carb. 56g • pro. 11g

• fat 4g • sat. fat 1g • chol. 5mg • sod. 110mg

• calc. 198mg • febre 6g

These are best served immediately.

CRAnBeRRy OAT BRAn

SeT POlenTA

setting: oatmeal

Makes 12 servings

setting: oatmeal

Makes about 5 cups

cooker cups oat bran

cups water

cups vegetable or chicken broth

cooker cups instant polenta

teaspoon sea salt

cup dried cranberries

Pour the broth in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Slowly stir in the polenta

until completely combined. Select the oatmeal

function and press start.

Put the oat bran, water and salt in the cooking pot

of the Cuisinart^®Rice Plus Multi-Cooker. Select the

oatmeal function and press start.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and transfer the

polenta to a 33 x 22 centimetre cake pan. let the

polenta sit until it has stopped steaming and is

warm and set. Cut into twelve even pieces and

serve immediately.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the

cranberries.

nutritional information per serving (based on 1 cup):

Calories 150 (9% from fat) • carb. 38g • pro. 5g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 120mg

• calc. 21mg • febre 6g

nutritional information per serving:

Calories 80 (10% from fat) • carb. 17g • pro. 3g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 480mg

• calc. 0mg • febre 2g

gORgOnZOlA AnD

PARMeSAn POlenTA

WITh PIne nuTS

setting: oatmeal

Makes about 8 cups

7½

cups vegetable or chicken broth

cooker cups instant polenta

teaspoon sea salt

teaspoon freshly ground black pepper

tablespoons unsalted butter, cubed

g gorgonzola, crumbled

cup grated parmesan

⁄

tablespoon honey

cup toasted pine nuts

Pour the broth into the cooking pot of the

Cuisinart^®Rice Plus Multi-Cooker. Slowly stir in the

polenta until completely combined. Select the

oatmeal function and press start.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and stir in the

remaining ingredients.

Serve immediately.

nutritional information per serving (based on ½ cup):

Calories 150 (45% from fat) • carb. 17g • pro. 4g

• fat 8g • sat. fat 3g • chol. 10mg • sod. 490mg

• calc. 52mg • febre 2g

QuicK cooKing

ISRAelI COuSCOuS

WITh

BASMATI RICe WITh

InDIAn SPICeS

MOROCCAn

vegeTABleS

setting: Quick cook

Makes about 12 cups

1½

tablespoons extra virgin olive oil

tablespoons finely chopped ginger

(about 1 x 1cm piece, peeled)

garlic cloves, finely chopped

large onion, chopped

large white potato, peeled and cut into

1cm cubes

teaspoon sea salt, divided

teaspoon freshly ground black pepper,

divided

tablespoon ground cumin

tablespoon ground coriander

teaspoon ground turmeric

teaspoon ground cinnamon

cooker cups basmati rice

water (to the 4-cup marking

in the cooking pot)

A warm and colourful comfort food, delicious

on its own or when paired with roast chicken.

setting: Quick cook

Makes about 6 cups

tablespoon extra virgin olive oil

medium onion, sliced

cups peeled and 1cm-cubed

butternut squash

medium peeled and 1centimetre-cubed

white potato

cups peeled and 1cm-cubed eggplant

teaspoon sea salt, divided

teaspoon freshly ground black pepper,

divided

1½

2½

cups low-sodium chicken broth

whole cinnamon stick

teaspoon ground cumin

teaspoon lemon zest

cooker cups israeli couscous

cup chopped dried apricots

teaspoons lemon zest

cup frozen peas

cup chopped fresh cilantro

⁄

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the ginger and garlic. Sauté

until softened, about 3 minutes. Add the onion;

sauté about 2 minutes, or until softened and

translucent. Add the potato with ¼ teaspoon each

of the salt and pepper and all of the spices. Cook

until just tender, about 10 minutes.

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the onion. Sauté until

softened, about 2 minutes. Add the remaining

vegetables with a pinch each of the salt and

pepper. Cook until squash and potatoes are just

tender, about 8 minutes. Add the broth, cinnamon

stick, remaining salt and pepper, cumin and zest.

Close the lid of the cooker and let cook for 5

minutes.

Add the rice, water and zest. Close the lid of the

cooker and let cook.

When there are about 5 minutes remaining in the

cooking time, stir in the peas and cilantro. Close lid

again and let the rice finish cooking.

Open lid of the cooker and stir in the couscous.

Close lid again and let the couscous finish cooking.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and remove the

cinnamon stick. Stir in the apricots and serve.

Once the audible tone has sounded to indicate the

end of cooking, open the lid and adjust seasonings

to desired taste.

nutritional information per serving (based on 1 cup):

Calories 360 (2% from fat) • carb. 77g • pro. 11g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

• calc. 55mg • febre 7g

nutritional information per serving (based on 1 cup):

Calories 220 (21% from fat) • carb. 40g • pro. 5g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg

• calc. 13mg • febre 3g

sloW cooKing

PASTA WITh fOuR

CheeSeS

MARInARA SAuCe

settings: Quick cook & slow cook

Makes about 6 cups

settings: Quick cook & slow cook

Makes about 10 cups

tablespoons extra virgin olive oil

garlic cloves, finely chopped

cans (840 g each) whole plum

tomatoes in purée

leaves fresh basil, thinly sliced

(chiffonade)

tablespoon freshly ground black pepper

teaspoon dried oregano

teaspoon fennel seed

450

g large elbows or similiar-size

pasta

tablespoons unsalted butter

small shallot, finely chopped

(about ¼ cup)

garlic cloves, finely chopped

tablespoons unbleached, all-purpose

flour

cups low-fat evaporated milk

teaspoon dry mustard

teaspoon sea salt

teaspoon ground white pepper

g shredded extra sharp cheddar

g shredded gruyère

g shredded mozzarella

cup panko breadcrumbs

tablespoons grated parmesan

tablespoons granulated sugar

180

120

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the garlic. Sauté until

softened, about 2 to 4 minutes. Add the tomatoes;

bring to a boil.

Switch the cooker to the slow cook function. Stir in

the basil, pepper, oregano and fennel. Close the lid

and set the timer for 3 hours. Press start. When

two hours have elapsed, stir in the sugar. Close the

lid again and let cook for the additional hour.

Parboil pasta until very al dente, but cooked

through. Rinse under cool water in a colander, drain

thoroughly; reserve.

Once the audible tone has sounded to indicate the

end of cooking, open the lid. Stir and then let rest

for 5 minutes. Serve.

Put the butter in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the Quick cook

function and press start. Once butter is hot and

shimmering, about 2 minutes, add the shallot and

garlic. Sauté until softened, about 3 minutes. Stir in

the flour; cook about 1 minute to reduce the flour

taste. Stir in the milk and the dry mustard, salt and

pepper.

nutritional information per serving (based on ½ cup):

Calories 60 (35% from fat) • carb. 9g • pro. 1g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 170mg

• calc. 48mg • febre 1g

Switch the cooker to the slow cook function and

set the timer for 3 hours. Add the reserved pasta

and the Cheddar, gruyère and mozzarella to the

cooking pot. Stir thoroughly to combine. Sprinkle

with the breadcrumbs and Parmesan. Close the lid

of the cooker. Press start.

Once the audible tone has sounded to indicate the

end of cooking, open the lid. Stir and then let rest

for 5 minutes. Serve.

nutritional information per serving (based on 1 cup):

Calories 368 (33% from fat) • carb. 45g • pro. 18g

• fat 13g • sat. fat 7g • chol. 46mg • sod. 341mg

• calc. 379mg • febre 1g

lenTIlS PROvençAl

setting: slow cook

Makes about 6 cups

TuRkey ChIlI

setting: Quick cook & slow cook

Makes about 6 cups

cooker cups dried French lentils,

soaked for 2 to 3 hours

cups vegetable stock

tablespoon herbes de provence

pinch sea salt

teaspoon freshly ground black pepper

cup niçoise olives, roughly chopped

tablespoons capers, drained and rinsed

tablespoons fresh lemon juice

tablespoon fresh thyme leaves

680

230

3½

teaspoon extra virgin olive oil

g lean ground turkey

garlic cloves, finely chopped

g onions, roughly chopped

tablespoons chili powder

teaspoon ground cumin

teaspoon ground allspice

teaspoon ground cinnamon

teaspoon ground coriander

teaspoon dried oregano

can (400 g) diced tomatoes,

drained and liquid discarded

red pepper, chopped

Put the lentils, stock, herbes de Provence, salt and

pepper in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the slow cook function.

Close the lid and set the timer for 4 hours. Press

start.

cup chicken stock

tablespoon red wine vinegar

bay leaf

Once the audible tone has sounded to indicate the

end of cooking, open the lid and add the remaining

ingredients. Stir and adjust seasonings to taste.

Serve hot or at room temperature.

teaspoon sea salt

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add 1⁄3 of the turkey. Sauté,

breaking up with a wooden spoon or spatula. Once

the first batch of turkey is browned, remove and

reserve; repeat with the remaining ground turkey.

nutritional information per serving (based on ½ cup):

Calories 60 (35% from fat) • carb. 9g • pro. 1g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 170mg

• calc. 48mg • febre 1g

Add the garlic and onions to the cooking pot.

Sauté until softened, about 3 to 4 minutes. Add the

spices; sauté 2 to 3 minutes, or until fragrant. Add

the reserved browned turkey and the remaining

ingredients.

Switch to the slow cook function. Close the lid of

the cooker and set the timer for 4 hours. Press

start.

Once the audible tone has sounded to indicate the

end of cooking, open the lid. Stir and adjust

seasonings to taste. Serve with desired toppings

such as sour cream, chopped onions, and shredded

Cheddar.

nutritional information per serving (based on ½ cup):

Calories 250 (48% from fat) • carb. 11g • pro. 22g

• fat 14g • sat. fat 3g • chol. 90mg • sod. 390mg

• calc. 54mg • febre 4g

soup

SOBA nOODle SOuP

settings: Quick cook & soup

Makes about 8 cups

BlACk BeAn SOuP

settings: Quick cook & soup

Makes about 6 cups

tablespoon extra virgin olive oil

garlic clove, sliced

2 x 1cm piece ginger, peeled and

finely chopped

cups reduced-sodium vegetable broth

baby bok choy (about 180 g), sliced

g shiitake mushrooms, sliced

tablespoon soy sauce

teaspoon freshly ground black pepper

teaspoon crushed red pepper

g soba noodles (or udon)

240

tablespoon extra virgin olive oil

g sausage (we use andouille

or spicy turkey sausage)

cup chopped onion (about ½ large)

cup chopped red bell pepper

garlic cloves, finely chopped

teaspoon dried oregano

teaspoon ground cumin

teaspoon ground coriander

cups water

g dried black beans, rinsed well

bay leaf

teaspoon ground cayenne

cup sherry

teaspoons red wine vinegar

teaspoons sea salt

teaspoon lime zest

300

1¼

240

green onions, thinly sliced

cup bean sprouts (about 90 g)

tablespoon sesame oil

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the garlic and ginger. Sauté

until softened, about 4 minutes. Add the broth, bok

choy, mushrooms, soy sauce, pepper and crushed

red pepper.

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the sausage; cook until

browned, about 4 minutes. Remove sausage;

reserve. Add the onions, ½ of the red peppers,

garlic, and spices. Sauté until softened, about 4

minutes. Add the water, beans, and bay leaf.

Switch to the soup function and set the timer for 1

hour and 35 minutes. Close the lid of the cooker

and press start.

Once one and a half hours have elapsed, open the

lid of the cooker and stir in the soba noodles; let

cook until softened, about 5 minutes. Open the lid

of the cooker again and stir in the remaining

ingredients. Serve immediately.

Switch to the soup function and set the timer for

1 hour and 30 minutes. Close the lid of the cooker

and press start.

Once the audible tone has sounded to indicate the

end of cooking time, open the lid of the cooker and

stir in the reserved red peppers, sausage and the

remaining ingredients.

nutritional information per serving (based on 1 cup):

Calories 170 (24% from fat) • carb. 26g • pro. 6g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 450mg

• calc. 58mg • febre 2g

Serve immediately.

nutritional information per serving (based on 1 cup):

Calories 280 (20% from fat) • carb. 36g • pro. 19g

• fat 6g • sat. fat 2g • chol. 30mg • sod. 720mg

• calc. 85mg • febre 9g

steAMing

MIxeD gARDen

PAPPA Al POMODORO

vegeTABleS

setting: Quick cook & soup

Makes about 9 cups

setting: steaming

Makes about 3 cups

tablespoons extra virgin olive oil

garlic cloves, finely chopped

cup chopped onion (about 1 medium)

teaspoon sea salt

teaspoon freshly ground black pepper

g rustic italian bread, cubed

cups reduced-sodium vegetable broth

tablespoons tomato paste

cups water

120

g broccoli florets

g snap peas, trimmed

medium carrot, cut into 1cm slices

red bell pepper, cut into 2cm pieces

yellow bell pepper, cut into 2cm

pieces

360

⁄

cup fresh basil, thinly sliced

(chiffonade), divided

cup grated pecorino Romano

tablespoons extra virgin olive oil

teaspoon sea salt

pinch freshly ground black pepper

Put the oil in the cooking pot of the Cuisinart^®Rice

Plus Multi-Cooker. Select the Quick cook function

and press start. Once oil is hot and shimmering,

about 2 minutes, add the garlic, onion, and a pinch

each of the salt and pepper. Sauté until softened,

about 4 minutes.

Put the water in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the steam function.

While the cooker is preheating, toss the vegetables

with the olive oil, salt and pepper; add vegetables

to the provided steaming tray. Set the timer to 19

minutes and press start. Once the preheat tone

sounds, carefully place the steaming tray with the

vegetables in the cooker. Close the lid and let cook

for the remaining 16 minutes.

Switch to the soup function and set the timer for 1

hour and 30 minutes. Add the bread, broth, tomato

paste, basil, and the remaining salt and pepper.

Close the lid of the rice cooker and press start.

Once the audible tone has sounded to indicate the

end of cooking, turn the unit off and open the lid.

Remove vegetables and serve immediately.

Once the audible tone has sounded to indicate the

end of cooking time, open the lid of the cooker and

stir in the pecorino.

nutritional information per serving (based on ½ cup):

Calories 61 (66% from fat) • carb. 4g • pro. 1g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 102mg

• calc. 19mg • febre 1g

Adjust seasonings to taste and serve.

nutritional information per serving (based on 1 cup):

Calories 200 (31% from fat) • carb. 28g • pro. 6g

• fat 7g • sat. fat 2g • chol. 5mg • sod. 710mg

• calc. 88mg • febre 3g

ASIAn ChICken WRAPS

setting: steaming

Makes 4 wraps

TOfu & ASIAn-STyle

vegeTABleS WITh A

gIngeR MARInADe

cabbage leaves, steamed (page 14)

cup prepared short-grain brown rice

(page 12)

setting: steaming

Makes 2 servings

g steamed chicken, shredded

(page 14)

tablespoons Wonton Filling (page 36)

ginger dipping sauce (page 36)

ginger Marinade:

green onions, trimmed and thinly sliced

tablespoons chopped cilantro

tablespoon finely chopped fresh ginger

teaspoon finely chopped garlic

teaspoon freshly ground black pepper

cup light soy or tamari sauce

cup rice vinegar

Place the steamed cabbage leaves on a clean

platter or cutting board. Add the rice, chicken and

wonton filling to a small bowl; mix until well

combined. Divide evenly among the cabbage

leaves; roll to enclose.

tablespoon fresh lime juice

teaspoon sesame oil

Serve with the ginger Dipping Sauce (page 34).

nutritional information per wrap:

Calories 41 (17% from fat) • carb. 5g • pro. 3g

• fat 1g • sat. fat 0g • chol. 7mg • sod. 287mg

• calc. 10mg • febre 1g

240

g extra-firm tofu,

cut into 5cm pieces

medium red bell pepper,

cut into 2cm pieces

ounces snap peas, trimmed

large portobello mushroom,

cut into 2cm pieces

cups water

Prepare the ginger Marinade: Combine the green

onions, cilantro, ginger, garlic and pepper in a small

bowl. In a separate bowl, add the soy sauce,

vinegar, lime juice and sesame oil; whisk to

combine. Add to the vegetable mixture and whisk

to fully combine. Reserve.

Place the tofu and vegetables in a 33 x 22

centimetre baking dish; add the marinade to fully

cover the food. let marinate in refrigerator for

about 40 minutes to 1 hour.

Put the water in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the steaming

function. Set the timer to 23 minutes and press

start.

Place the marinated tofu and vegetables in the

provided steaming tray. Once the preheat tone

sounds, carefully place the steaming tray with the

tofu and vegetables in the cooker. Close the lid and

let cook for the remaining 20 minutes.

Once the audible tone has sounded to indicate the

end of cooking, turn the unit off. Remove tofu and

vegetables and serve immediately.

nutritional information per serving (about 15 oz.):

Calories 258 (29% from fat) • carb. 28g • pro. 17g

• fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg

• calc. 182mg • febre 4g

While the cooker is preheating, place the wontons

on the provided steaming tray, making sure that the

wontons do not touch each other. Once the

preheat tone sounds, carefully place the steaming

tray with the wontons in the cooker. Close the lid

and let cook for the remaining 11 minutes.

STeAMeD vegeTABle

WOnTOnS

setting: steaming

Makes 12 wontons

Wonton Filling:

Once the audible tone has sounded to indicate the

end of cooking, turn the unit off and open the lid.

Carefully remove wontons.

teaspoon vegetable oil

tablespoons finely chopped shallot

tablespoons finely chopped carrot

tablespoon finely chopped celery

green onion, finely chopped

tablespoons finely chopped water

chestnuts

teaspoon chopped garlic

tablespoon finely chopped mushroom

tablespoon finely chopped red

bell pepper

Serve warm with ginger Dipping Sauce (recipe

follows).

nutritional information per serving (based on 1 wonton):

Calories 31 (15% from fat) • carb. 6g • pro. 1g

• fat 1g • sat. fat 0g • chol. 1mg • sod. 62mg

• calc. 6mg • febre 0g

tablespoon finely chopped fresh ginger

teaspoon soy sauce

teaspoon sesame oil

gIngeR DIPPIng SAuCe

Makes about ¼ cup

cup reduced-sodium soy sauce

tablespoon rice vinegar

teaspoon minced ginger

teaspoon sesame oil

tablespoons rice vinegar

round wonton wrappers

cups water

pinch crushed red pepper

heat oil in a medium frypan set over medium heat.

Add the shallot, carrot, celery, and green onion and

sauté for about 3 minutes, until vegetables soften

slightly. Add the water chestnuts, garlic, mushroom,

and bell pepper and continue to cook for an

additional 3 to 4 minutes. Stir in ginger, soy sauce,

sesame oil, and rice vinegar and cook for about 1

minute. Remove from heat and allow to cool before

assembling wontons.

Place all ingredients in a bowl and stir to mix.

Serve with steamed vegetable wontons.

nutritional information per serving (based on 1 teaspoon):

Calories 5 (23% from fat) • carb. 0g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 202mg

• calc. 0mg • febre 0g

Set up your work station in a large space equipped

with small bowl of water and pastry brush, large

plate or cutting board, package of wonton

wrappers, and wonton filling. On a clean surface,

line up 3 to 6 wonton wrappers at a time. Brush the

edges of the wrappers with a small amount of

water. Place 2 teaspoons filling in centre. Crimp all

edges like a pleat and pinch to seal, using more

water to help if needed. Continue to fill the

remaining wontons. keep the prepared wontons on

a clean tray or cutting board and cover with plastic.

Put the water in the cooking pot of the Cuisinart^®

Rice Plus Multi-Cooker. Select the steam function.

Set the timer to 14 minutes and press start.

notes:

S A V O R

T H E

G O O D

L I F E

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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.

www.cuisinart.com.au

Cuisinart® is a registered trademark of Cuisinart

150 Milford Road

East Windsor, NJ 0850

1-800-726-0190

Cuisinart Australia

24 Salisbury Road

Asquith NSW 2077

Cuisinart New Zealand

44 Apollo Drive

Mairangi Bay

Auckland, New Zealand

Printed in China

IB-9/185

Any other trademarks or service marks referred

to herein are the trademarks or service marks

of their respective owners.

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