Cuisinart EPC-1200PC Instructions and Recipes - Page 5

Rice and Grains Rice and grains cook best in a large amount of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming. A general formula to follow, unless you are preparing a specific recipe or the chart below indicates otherwise, is to cook 2 cups of the rice or grain in 6½ cups liquid with 1 to 2 tablespoons butter or oil. DO NOT COOK MORE THAN THIS AMOUNT. The exception is white rice, which is cooked differently from speciality rice and grains. Use specific directions for cooking white rice. Rice/Grain Aborio Black Japonica, Brown Rice, Red Rice, Wehani Rice Wild Rice Amaranth (1 cup amaranth + 2 cups liquid/water) Kamut Quinoa (1½ cups quinoa + 2¼ cups liquid/water) Wheat Berries Cooking Time/Pressure/Pressure Release Sauté rice in butter/oil until opaque. Add liquid. High Pressure for 6 minutes, followed by Quick Pressure Release. High Pressure for 10 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release. High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release. High Pressure for 6 minutes. Quick Pressure Release. Followed by Simmer if too much liquid. High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release. High Pressure for 2 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release. High Pressure for 30 minutes. Natural Pressure Release for 10 minutes, followed by Quick Pressure Release. White Rice Use this method for cooking long-grain or basmati rice. The texture will be more moist and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is optional to taste (you may wish to omit salt completely if using a purchased broth). White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural Pressure Release, then Quick Pressure Release if any pressure remains. Do not fill (rice and liquid combined) past the halfway mark when cooking white rice. Rice Amount 1 cup 1½ cups Liquid/Butter or Oil 1½ cups + 1 tablespoon butter or oil 2¼ cups + 1 tablespoon butter or oil 2 cups 3 cups + 2 tablespoons butter or oil 3 cups 4 cups 4¼ cups + 2 tablespoons butter or oil 5 cups + 2 tablespoons butter or oil Yield (when fluffed) 3 cups 4 to 4½ cups 5½ to 6 cups 7½ to 8 cups 11 to 12 cups