Cuisinart Cook & Steam, CRC800U User Manual

Cook & Steam

CRC800U

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Congratulations on your purchase of the Cuisinart Cook & Steam.

For over 30 years Cuisinart’s aim has been to produce the very  nest kitchen equipment
so that cooks at home as well as professional chefs have the tools to express their
creativity.

All Cuisinart products are engineered for exceptionally long life, and designed to be
easy to use as well as to give excellent performance day after day. That is why they have
come to be regarded as the de ning machines in their  eld by chefs across the world.

Whatever you cook, cook it better with Cuisinart.

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Contents

Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Safety Caution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Important Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Instructions for Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

A Cooking Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

B Cooking Rice and Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

C Steaming only . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

D Reheating rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

E Hints & tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

F Cooking tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

ß Cooking Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

ß Quantities tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

ß Steaming Vegetables Poultry, Seafood and Egg. . . . . . . . . . . . . . . . . . . . . . . 17

Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

UK Wiring Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

After sales Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

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Product Description

Steam Tray

Glass Lid

‘‘COOK’’ and ‘‘HOLD’’ Indicator

Non-stick Rice Pot

Power Switch

Stainless Steel Housing

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Carefully read all the instructions before using the appliance and keep in a safe place for future
reference.

Safety Caution

Always follow these safety cautions when using this applance to avoid personal injury or damage to the appliance.
This appliance should be used only as described within this instruction book.

ß The lid and bowl can be removed for washing manually or within a dishwasher.
ß Do not immerse the housing base in water or any other liquids, or put it in a dishwasher. Disconnect from the

mains and allow to cool. Clean using a damp cloth. Allow to dry thoroughly before re-use.

ß Always disconnect the appliance immediately after use.
ß Never disconnect the plug by pulling on the mains lead.
ß Do not allow the lead to overhang the edge of the table or work surface.
ß This appliance should not be used by adults or children whose lack of experience, product knowledge or

disability might cause a hazard, unless they have been correctly instructed and are adequately supervised.

ß Children should always be supervised to ensure that they do not play with this product.
ß Do not use this appliance if the lead is damaged. In the event of damage the lead must be replaced by a special

lead available from the manufacturer or its service agent. (See “UK After Sales Service” section).

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ß Do not use the appliance if it has fallen or shows signs of damage. Discontinue use immediately. Contact

Cuisinart (See ‘UK After Sales Service’ section).

ß No repair can be carried out by the user. Return the appliance to the ‘Cuisinart Service Centre’ for inspection

or repair or replacement. (See ‘UK After Sales Service’ section).

ß Use this appliance for cooking only as described within these instructions for use. Retain these for future

reference.

ß This appliance is equipped with a safety thermostat which protects it from over heating. In the event of

overheating, the appliance will stop automatically. Should this happen, switch the appliance off from the mains,
unplug and allow to cool for 15 minutes. Plug in and switch on, if the appliance continues to over heat switch
off, unplug and allow to cool for a further 60 minutes.

ß If the appliance still fails to work, contact the Cuisinart Customer Care Line (refer to After Sales Service

Section section)

ß Always ensure that the voltage to be used corresponds with the voltage on the appliance, which is indicated

on the bottom of the base unit.

ß This appliance complies with the basic requirements of Directives 04/108/EEC (Electromagnetic Compatibility)

and 06/95/EEC (Safety of domestic electrical appliances) amended by Directive 93/68/EEC (CE Marking).

ß WARNING: A cut off plug inserted into a 13 amp outlet is a serious safety (shock) hazard. Ensure the cut

off plug is disposed of safely.

ß WARNING: Polythene bags over the product or packaging may be dangerous. To avoid danger of

suffocation, keep away from babies and children. These bags are not toys.

ß The symbol on the product or on its packaging indicates that this product may not be

treated as household waste. Instead it should be handed over to an appropriate collection point for the
recycling of electrical and electronic equipment. By ensuring this product is disposed of
correctly, you will help prevent potential negative consequences for the environment and human health,
which could otherwise be caused by inappropriate waste handling of this product. For more detailed
information about the recycling of this product, please contact your local council office or your
household waste disposal service.

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Important Guidelines

ß WARNING: This appliance generates steam. Do not operate uncovered.
ß Do not use your Rice cooker under wall hanging cabinet; the escaping steam could cause damage.
ß Do not use metal utensils. Metal utensils will damage the non-stick  nish on rice pot.
ß Do not plug in the Rice Cooker before rice and water have been added. Because most Rice Cookers do not

have an ‘Off’ setting, the appliance will automatically be in ‘HOLD’ mode immediately after the appliance is
plugged in.

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Instructions for Use

Before using this appliance, ensure the rice pot and steam tray are thoroughly cleaned and dried.

A Cooking Rice

ß Make sure the appliance is unplugged.
ß Place the rice pot into the stainless steel housing.
ß Measure the desired amount of dry rice with the measuring cup provided. Rinse if necessary and place in the

rice pot. (See table for recommended quantities).

ß Using the water line marked inside the rice pot, add water to the rice up to the appropriate water line, (refer

to section ‘F 1 Cooking Rice’).

ß Cover the rice pot with the lid, making sure that the steam vent is facing toward the back of the appliance.
ß Plug the appliance into a suitable mains outlet.
ß Press the power switch down to ‘COOK’. The red ‘COOK’ light will turn on to indicate the appliance is in

‘COOK’ mode.

ß Cooking time will vary, depending on the amount and type of rice or grain being cooked. (Refer to section ‘F.

Cooking Tables’ for approximate cooking times).

ß Once the rice is cooked, the appliance will automatically switch to the ‘HOLD’ setting and the ‘HOLD’ light

will turn on. The appliance will stay in ‘HOLD’ mode until the appliance is unplugged from the mains.

ß Once you are ready to serve the rice, remove the lid, lifting it away from you.
ß Fluff rice with paddle or utensil suitable for nonstick cookware.
ß Lift and remove rice pot from the housing.

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B Cooking Rice and Steaming

ß Clean and prepare your vegetables, seafood,  sh or poultry.
ß Place the rice and water into the cook pot and begin the ‘COOK’ process (refer to section A, Cooking

Rice).

ß Fill the steam tray with your prepared food, with the open end facing up. Using the ‘Steaming Vegetables’ chart

for guidance, at the appropriate time during rice cooking, remove the lid and place the  lled steam tray on top
of the rice pot, place the lid on top of the steaming tray.

ß When the rice is cooked the appliance will automatically switch to ‘HOLD’, unplug the appliance and serve.

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C Steaming Only

ß Ensure the appliance is unplugged.
ß Fill the rice pot with the suggested amount of water based on the ‘Steaming Vegetables’ chart.
ß Fill the steam tray and place on top of the rice pot.
ß Place lid on top of the steam tray. Press the power switch down to start cooking. The red light will illuminate

to indicate the appliance is in ‘COOK’ mode.

ß When water is completely evaporated, the appliance will automatically switch to the ‘HOLD’ setting and the

‘HOLD’ light will illuminate. The appliance will stay in ‘HOLD’ mode until it is unplugged from the mains.

D Reheating Rice

ß Ensure the appliance is unplugged
ß To reheat rice, add 4 tbsp cold water per cup of cooked rice to the rice in the rice pot.
ß Stir well to mix.
ß Place the lid on top of the rice pot.
ß Plug the appliance in and press the power switch down to ‘COOK’ position. The red ‘COOK’ light will turn

on.

ß Once the rice is cooked, the appliance will automatically switch to the ‘HOLD’ setting and the ‘HOLD’ light

will turn on. The appliance will stay in ‘HOLD’ mode until it is unplugged from the mains.

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E Hints and Tips

ß Generally it is best to wash rice before cooking, this removes starches and reduces stickiness. To wash, place

in a bowl and cover with water, swirl around until water appears chalky/cloudy and drain. Repeat until water
is clear. Do not wash the rice in the rice pot, if the pot is wet on the outside when cooking, it may cause
damage to your appliance.

ß Some rice may require a soaking period, this can be done in the rice pot prior to cooking.
ß We recommend experimenting to determine the right cooking and steaming times for different types of rice

and foods.

ß For best texture, allow cooked rice to rest in ‘HOLD’ mode for 5 – 10 minutes before serving. After rice

‘rests’ for 5-10 minutes, remove the lid and stir gently with the rice paddle or a wooden spoon. If rice is not
ready to serve, re-cover and stand on ‘HOLD’ mode until ready.

ß The rice cooker will automatically switch to the ‘HOLD’ setting when it has  nished cooking. At this time, you

may stir in chopped raw vegetables such as spring onions, peas, shredded carrot or cherry tomatoes, they will
warm while the rice is ‘resting’, retaining their texture.

ß This appliance can be used to prepare pre-packed rice, pilaf or grain mixes. Follow the packaging instructions

to cook, if sautéing is required, this can be done in the rice pot. Plug in the appliance, and switch to ‘COOK’
mode. Add the required butter or oil to the rice pot, add the vegetables/rice/meat and sauté according to pack
instructions with the lid on. Add the required liquid and continue to cook. If the rice is too wet, allow it to
remain on ‘HOLD’ for 15-20 minutes before serving. If it is too ‘chewy’, add up to 1/2 measuring cup of water
and leave to stand on ‘HOLD’ until the liquid is absorbed (approximately 15-20 minutes)

ß When measuring rice with the measuring cup, level it off with a table knife.

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ß When rice is placed into the rice pot, level it off to a  at layer that covers the entire bottom of the bowl, to

insure that it cooks evenly.

ß The water you use for Cooking Rice should be the same that you drink. The taste of water will affect the taste

of the cooked rice.

ß For best results use cold water. The cooking time will vary depending on the temperature of the water being

used.

ß Stock can be used in place of water to cook rice.
ß 1-2 tsp of butter or oil will help grains of rice to separate during cooking.
ß This appliance can be used to steam vegetables, seafood and some meats while Cooking Rice. Use our recipes

as a guide, or create your own combinations.

ß When steaming vegetables, clean them and trim to a similar size. Follow the ‘Vegetable Steaming Guide’ for

steaming vegetables alone. To steam vegetables while preparing rice, use the ‘Vegetable Steaming Guide’ to add
vegetables in steam tray to the rice cooker at the appropriate time. Most vegetables can be added 10 minutes
before rice has  nished cooking. Always steam foods with the lid on the steam tray.

ß When steaming meats such as poultry or sausage, cut all into similar sized pieces. Arrange in a single layer in

the steaming tray that has been sprayed with cooking spray.

ß When steaming prawns, scallops and other seafood, arrange in a single layer in the steam tray that has been

sprayed with cooking spray.

ß You can use your rice cooker to cook a combination of rice, grains and legumes at the same time. Follow our

recipe ideas and suggestions.

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F Cooking Tables

ß Cooking times will vary according to amount and temperature of cooking liquid.
ß The simplest method of cooking long grain white rice, is to place the rice in the rice pot using the measuring

cup and add liquid to the appropriate marking on the pot. For example, using the measuring cup  ll the rice
pot with 2 cups rice and then add water to the 2 cup water mark inside the pot. If using 3 cups of rice, add

water to the 3 cup mark, and repeat this with 4-8 cups of rice.
N.B. Preparing less than 2 cups of rice is not recommended.
ß For grains or brown and speciality rice, use the quantities of liquid recommended by the manufacturer.

1. Quantities Table

The following table provide a guide to cooking rice for the desired number of people.

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Rice / Grain Serves Amount of Rice Amount of liquid Approximate cooking time
(cup water mark) (mins)

Basmati 2 2 2 15

4 3 3 20

6 4 4 22

8 5 5 24

10 6 6 27

16 8 8 30

Long Grain 2 2 2 15

4 3 3 20

8 4 4 22

10 5 5 24

12 6 6 27

16 8 8 30

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Quantities Table (part 2)

Rice / Grain Serves Amount of Rice Amount of liquid
(cup water mark)

Brown Rice 2 1 2

4 2 3

Couscous 6 2

follow manufacturer’s guideline

8 5 5

Black Rice 4 1 2

8 2 3

1/2

Arborio 4 1 3

1/2

Rolled oats 4 2 follow manufacturer’s guideline

8 4 follow manufacturer’s guideline

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2. Steaming Vegetables Poultry, Seafood and Egg

ß Place the required amount of water in the rice pot. Arrange food in a single layer in the steam tray, cut to

the size indicated in the table below.

ß Cooking times are approximate, and will cook vegetables until just tender. For a softer/more tender re-

sult, add more time and for a  rmer vegetable, reduce steaming time.

ß Unplug the appliance immediately after vegetables have been steamed for the appropriate time to prevent

overcooking. If steaming vegetables over rice, use the chart to determine approximately when to add the
steam tray on to the rice pot (placing the lid back on top).

ß Serve steamed vegetables immediately or plunge into ice water to stop cooking, to use in salads and

other cold preparations.

Food Amount Preparation Water level Approximate cooking time
in rice pot (mins)

Asparagus 225g Cut to 8cm 2 9-10

Broccoli 225g 3-4cm  orets 2 11

Carrots - baby 225g Whole 2 15

Carrots - sliced 225g 1/2 cm slices 2 15

Cod Up to 450g 6 cut in an even size 10-15 depending on size

and arranged on
parchment in the
steam stray

Eggs, Large 16 8 8 30

Mange Tout 2 2 2 15

Vegetable Steaming

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Food Amount Preparation Water level Approximate cooking time
in rice pot (mins)

Peas 110g Whole 2 11

Potatoes, new 8 Quartered 2 23-24

4cm diameter

Potatoes 350g 3-4cm cubes 2 18-19

Poultry, chicken 225g - 450g Cut to similar size 2 15
or turkey pieces, 5-6 cm long 2 15-20

Prawns Up to 450g Whole, peeled 2 12-15
or unpeeled. depending on size
Steam stray sprayed
with cooking spray

Salmon Up to 450g Cut to an even 2 10-15
size and arranged
on parchment in
the steam tray

Scallops Up to 450g Seasoned, steam 2 10-15
tray sprayed,
cooking spray

Sweet potato 450g Peeled, 1cm cubes 2 25

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Cleaning & Maintenance

ß Unplug your appliance and allow it to cool before cleaning.
ß Place non-stick rice pot, steam tray and lid in the dishwasher or wash with warm soapy water. If food

sticks to the surface,  ll with warm, soapy water and allow to soak before cleaning.

ß If scouring is necessary, use a non abrasive cleanser or liquid detergent with a nylon pad or brush.
ß Never immerse the stainless steel housing in water or other liquids. To clean, simply wipe with a clean

damp cloth and dry thoroughly before storing. Apply any cleaning agents to the cloth before cleaning, not
the housing.

ß Make sure all parts are clean and dry before storing. Store appliance in a clean, dry place.

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Guarantee

ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years.
ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event

of alteration or repair by unauthorized persons.
ß If the appliance does not perform satisfactorily due to defects of material or manufacture, it will be repai-

red or replaced by the manufacturer (see UK after sales service for details).

ß This guarantee is only valid in the United Kingdom (including Northern Ireland, Republic of Ireland, the

Channel Islands and the Isle of Man).

ß No responsibility will be accepted for any damage caused in transit.
ß A charge may be made if goods are returned outside the relevant guarantee period or if the product is

returned unnecessarily.

ß The manufacturer reserves the right to amend terms and speci cations without prior notice.
ß This guarantee in no way affects your statutory rights.

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Wiring instructions

ß Your Cuisinart Cook and Steam includes a BS 13 amp moulded (fused) mains plug on the supply cord.
ß Should it be necessary at any stage to remove this moulded plug and replace it with a BS 13 amp mains

plug, the re-wiring should be completed as follows:

Class I (1)

The wires in the mains lead are coloured in accordance with the following code:

GREEN & YELLOW = EARTH
BLUE = NEUTRAL BROWN = LIVE

As the colours of the wire may not correspond with the coloured markings identifying the terminals in
your plug, proceed as follows:
ß The wire which is coloured Green & Yellow must be connected to the terminal in the plug which is mar-

ked with the letter E or or coloured green or yellow.
ß The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N

or coloured black.
ß The wire which is coloured BROWN must be connected to the terminal which is marked with the letter

L or coloured red.
With this appliance, if a 13 amp plug is used, a 5 amp fuse should be  tted. If any other type of plug is used,
a 5 amp fuse must be  tted, either in the plug or at the distribution board.

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UK After Sales Service

For further advice on using your Cuisinart Cook and Steam and other products in the Cuisinart range,
contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or,
alternatively, email your enquiry to [e-mail]

In Guarantee

Return the product to the Cuisinart Service Centre at the following address:

Cuisinart Service Centre
P.O. Box 506
WIGAN
WN1 9AA

Enclose your name and address, together with proof of purchase and details of the fault.
Cuisinart will either repair or replace the product, as appropriate.

Out of Guarantee

Contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or,
alternatively, email your enquiry to [e-mail] for details of the standard repair or replace­ment charge. If you wish to proceed with the repair or replacement, return the product to the Cuisinart
Service Centre at the following address:

Cuisinart Service Centre
P.O. Box 506
WIGAN
WN1 9AA

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Recipes

Salads

Rice and Black Bean Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Greek Rice Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Side dishes

Curried Rice Pilaf with Apricots and Pinenuts . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Brown and Wild Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Brown Rice and Lentil Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Main courses

Creamy Parmesan Risotto with Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Sun Dried Tomato Couscous . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Saffron Risotto with Mange Tout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Creamy Fontina Risotto with Mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

‘Not’ Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Mexican Rice and Prawn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Couscous with Prawn and Scallops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Lemon Thyme Brown Rice & Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Teriyaki Steamed Chicken with Cranberry Wild Rice . . . . . . . . . . . . . . . . . . . . . . 42

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Rice and Black Bean Salad

Serves 4
2 cucumbers, peeled and seeded, cut into 1cm cubes
1 tsp salt
2 tsp vegetable oil
2 tsp turmeric
1 tsp ground cumin
3 cups long grain white rice
80ml water
2 cloves garlic, peeled and  nely chopped
4 tbsp fresh lime juice
2 tbsp rice vinegar
tsp ground coriander
tsp oregano
175ml extra virgin olive oil
225g can black beans, drained and rinsed
500g cherry tomatoes, halved
1 red pepper, cored, deseeded and chopped
red onion, peeled and chopped
2 green chilli, stemmed, seeded and  nely chopped
5-6 tbsp chopped coriander

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ß Place the cucumber in a strainer, sprinkle with salt and leave to drain over a bowl for 30 minutes.
ß Place the oil, turmeric and 1/2 tsp cumin in the rice pot, cover and switch to ‘COOK’ for 2 minutes.
ß Add rice, stir to coat with oil and spices, cover and cook for 2 minutes.
ß Stir in water, cover and ‘COOK’ for until the liquid is absorbed, approximately 20 minutes. Spread rice

onto a baking sheet to cool.

ß Place garlic, lime juice, vinegar coriander, oregano and remaining cumin in a small bowl. Stir with a whisk

to blend. Add olive oil and whisk until emulsi ed.

ß Place the cooled rice in a large bowl, add the black beans, tomatoes, pepper, onion and chilli and mix.
ß Add the vinaigrette and coriander and stir to combine.

26

Greek Rice Salad

Serves 4

2 tbsp extra virgin olive oil
2 cups long grain white rice
1 cup orzo
Pinch salt

1.1litre water
2 cloves garlic, peeled and crushed
1 large tomatoes, seeded and chopped
1 large cucumber, seeded and chopped
125g Feta, crumbled or cubed
1 medium red onion, peeled and chopped
200g Kalamata olives, pitted and halved
5 tbsp chopped parsley
2 tbsp fresh lemon juice
1 tsp oregano
1 tsp basil
Freshly ground black peper
6 tbsp extra virgin olive oil

ß Place oil in rice pot, cover and switch to ‘COOK’ for 1 minute. Stir in rice and orzo, cook for 2 minutes,

stirring constantly.

ß Add the salt, water and garlic, cover and cook until liquid is absorbed and cooker switches to ‘HOLD’ for

5 minutes. Spread rice and orzo onto a baking sheet to cool.
ß While the rice cooks, place the tomato, cucumber, feta, onion, olives, parsley, lemon juice, oregano, basil,

pepper and oil in a large bowl and stir.
ß When rice is cooled, combine two mixtures. Chill for at least 1 hour before serving.

27

Curried Rice Pilaf with Apricots and Pinenuts

Serves 12 (as accompaniment)

25g unsalted butter
1 onion, peeled and chopped
1 tbsp curry powder
1 tsp turmeric
4 cups long grain white rice
1 litre water
2 tsp salt
200g dried apricots, chopped
2 tbsp toasted pinenuts

ß Place the butter in the rice pot, cover and switch to ‘COOK’ for 2 minutes. Stir in the onion, curry

powder and turmeric, cover and cook for 5 minutes.

ß Stir in the rice, water and salt and cook until the water is absorbed and the appliance switches to ‘HOLD’

approximately 25 minutes. Sprinkle over the apricots and ‘rest’ on ‘HOLD’ for 5 minutes and serve sprin­kled with pinenuts.

28

Brown and Wild Rice Pilaf

Serves 12 (as accompaniment)

25g unsalted butter
2 tbsp chopped celery
4 tbsp chopped shallot
1 cups long grain brown rice
1 cups wild rice
1 tsp herbs de provence
5 tbsp dry white wine
500ml chicken stock
500ml water
200g dried cranberries
4 spring onions, trimmed and chopped
150g chopped toasted pistachios.

ß Place the butter in the rice pot, cover and switch to ‘COOK’ for 2 minutes. Add the celery and shallots,

stir well, cover and cook for 2 minutes.

ß Add the rice and herbs de provence, stir well and cook for 3 minutes.
ß Add the wine and cook for 3 minutes. Add the stock and water and cook until the liquid is absorbed,

approximately 45 minutes.
ß When the rice cooker switches to ‘HOLD’, sprinkle in the cranberries and spring onions, cover and stand

for 5 minutes.
ß Stir in half of the pistachios, and serve immediately sprinkle with the remaining pistachios.

29

Brown Rice and Lentil Pilaf

Serves 12 (as accompaniment)

1 tbsp extra virgin olive oil
50g carrots, chopped
50g mushrooms, chopped
3 shallots, peeled and chopped
2 cup long grain brown rice
100g brown lentils
500ml chicken stock
400ml water
tsp thyme
1 tsp salt

ß Place oil in rice pot, switch to ‘COOK’ and heat for 1 minute.
ß Add carrot, mushrooms and shallots stir and cook for 3 minutes. Stir in the rice, lentils and thyme, add

the stock and water, stir well cover and cook until the rice cooker switches to ‘HOLD’, approximately 30

minutes.
ß Leave to stand on ‘HOLD’ for 5-10 minutes. Fluff rice and serve.

30

Creamy Parmesan Risotto with Asparagus

Serves 2 (6 as a starter)

Cooking spray
225g asparagus, cut into 2.5cm pieces
25g unsalted butter
3 tsp extra virgin olive oil
1 medium onion, peeled and  nely chopped
1 large carrot, peeled and  nely chopped
2 cups Arborio rice
150ml dry white wine

1.4 litre water, chicken or vegetable stock
110ml double cream
75g freshly grated parmesan
Freshly ground black peper

ß Lightly coat the steam tray with the cooking spray, place the asparagus in the steam tray and set aside.
ß Place the butter and oil in the rice pot stir in the onion, carrots and cover and switch to ‘COOK’ for 1

minute.

ß Add the rice, stir well to coat completely. ‘Cook’ for 2 minutes. Stir in the wine, cover and cook for 2 to

3 minutes, until the wine is completely absorbed.
ß Add the water or stock, stir, cover and ‘Cook’ for approximately 25 minutes, stirring 2 or 3 times during

cooking.
ß Remove the lid and place the asparagus  lled steam tray on the rice pot, cover and cook until the rice

cooker switches to ‘HOLD’ stir in the cream, parmesan and season to taste.

ß Replace the steam tray and let stand on ‘HOLD’ for 5 to 10 minutes. Stir the steamed asparagus into the

risotto and serve.

31

Sun Dried Tomato Couscous

Serves 8

2 tsp extra virgin olive oil
1 large onion, peeled and chopped.
2 cups couscous
400ml chicken stock
400ml water
Salt to taste
200g chopped sundried tomatoes
1 tsp basil
2 tbsp toasted pinenuts, chopped

ß Add oil to rice pot and switch to ‘COOK’, heat for 1 minute.
ß Stir in the onion, cover and cook for a further minute.
ß Add the couscous, stir well to coat with oil and cook for 1-2 minutes.
ß Add the stock, water and salt and stir, add tomatoes and the basil, cover and cook until the liquid is absor-

bed, 20-25 minutes.
ß When the rice cooker switches to ‘HOLD’ leave it to stand for 5 minutes and serve sprinkled with pine-

nuts.

32

Saffron Risotto with Mange Tout

Serves 6 (12 as a side dish)

1 litre water
Pinch of saffron strands
25g unsalted butter
1 tbsp extra virgin olive oil
4 tbsp  nely chopped carrot
4 tbsp  nely chopped celery
4 tbsp  nely chopped shallot
1 cups Arborio rice
6 tbsp dry white wine or dry white vermouth
Salt to taste
250g mange tout, cut to 2.5 cm pieces.

ß Heat the water in a saucepan until simmering, stir in the saffron and reserve.
ß Add the butter and oil to the rice pot, cover and switch to ‘COOK’ for 1 minute.
ß Add the carrot, celery and shallots, cover and cook for 2 minutes. Stir in the Arborio rice, cover and cook

for 2 minutes. Stir in the wine, cover and cook for 3 minutes.
ß Stir in the saffron infused water and salt, cover and cook until the rice cooker switches to ‘HOLD’ about

28 to 29 minutes, stirring 2 to 3 times during cooking.

ß Add the mange tout to the steam tray and steam for 5 minutes. Add to the risotto, cover and stand for

5 minutes. Serve hot.

33

Creamy Risotto with Mushrooms

Serves 4 (8 as a starter)

25g unsalted butter, cubed
5 tsp extra virgin olive oil
1 medium onion,  nely chopped
2 cups Arborio rice
175ml dry white wine

1.4 litre chicken stock
350g shiitake mushrooms, stems removed and thinly sliced
tsp thyme
175g shredded Fontina or gruyere cheese
Salt and freshly ground black pepper

ß Place half the butter and oil in the rice pot cover and switch to ‘COOK’ for 1 minute.
ß Add the onion and rice, stir to coat, cover and cook for 2 minutes. Stir in the wine, cover and cook for

2-3 minutes until the wine is completely absorbed.
ß Add the chicken stock, stir, cover and cook until the rice cooker switches to ‘HOLD’, about 35-40minutes,

stirring 2-3 times during cooking.
ß While the risotto is cooking, heat the remaining butter and oil in a frying pan and fry the mushrooms until

golden and slightly crispy.
ß When rice cooker switches to ‘HOLD’ stir in the thyme, cheese, mushrooms and season to taste. Serve

risotto hot.

34

‘Not’ Fried Rice

1 tsp sesame oil
175g chicken breast, cut into 1 cm pieces
15 tiger prawns, peeled, de-veined and cut in half lengthways
1 tbsp soy sauce
2 tsp rice vinegar
tsp sugar
Freshly ground black pepper
2 tsp vegetable oil
25g bacon or ham, cut to 1 cm pieces
1 onion, peeled and  nely chopped
1 large carrot, peeled and  nely chopped
50g mushrooms, cleaned chopped
1 clove of garlic, peeled and crushed
2 cups basmati rice
950ml chicken stock
150g frozen peas, thawed
4 spring onions, trimmed and chopped
100g bean sprouts

35

ß Lightly coat the steam tray with cooking spray. Place the chicken in a small dish and drizzle with half the

sesame oil, stir to coat, place on one side of the steam tray, in a single layer and repeat with the shrimp.
Stand to one side.

ß In a small bowl, combine the soy sauce, rice vinegar, sugar and pepper. Stir until the sugar is dissolved,

reserve.

ß Add the oil to the rice pot and switch to ‘COOK’ for 1 minute. Add the bacon, onions, carrot, mushroom

and garlic, stir well, cover and cook for 4-5 minutes.
ß Add the rice, stir to coat. Add stock, cover and cook. After 15 minutes, place the steam tray over the rice

cooker cover and continue to cook until the rice cooker switches to ‘HOLD’. Add the peas and spring

onion to the rice, and leave to stand for 5 minutes.
ß Transfer the rice and vegetables to a bowl along with the steamed chicken and shrimp and add the bean

sprouts. Drizzle the soy mixture over the rice and stir to combine. Serve immediately.

36

Mexican Rice with Prawns

Serves 6

2 tsp extra virgin olive oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 tsp oregano
1 tsp ground coriander
1 tsp ground cumin
Salt to taste
2 tsp turmeric
2 cups long grain white rice
800ml water
700g prawns
2 x 400g cans chopped tomatoes, drained, liquid discarded.
200g frozen peas, thawed
4 spring onions, trimmed and chopped
2 green chillies, stemmed, seeded and chopped

37

ß Place the oil in the rice pot and switch to ‘COOK’ for 1 minute. Add the red onion, garlic, oregano, co-

riander, cumin, salt and turmeric and coat with oil, cover and cook for 1 minute.

ß Add the rice, stir and cook for 2 minutes. Add water and stir thoroughly.
ß Add the tomatoes on top of the rice, do not stir. Cover and cook.
ß Lightly coat steam tray with cooking spray. Place the prawns in a single layer across the tray and after 10

minutes, place the steam tray on the rice, cover and cook until the rice cooker switches to ‘HOLD’.

ß Place the peas, spring onion and chilli on top of the rice. Cover and stand on ‘HOLD’ for 5 minutes.
ß To serve,  uff rice, stir in vegetables and top with steamed prawns. Garnish with slices of avocado and

wedges of lemon or lime.

38

Couscous with Prawns and Scallops

Serves 4

350g tiger prawns, peeled, de-veined and cut in half lengthways
350g scallops
1 tbsp extra virgin olive oil
Cooking spray
2 shallots, peeled and  nely chopped
2 cloves garlic, peeled and crushed
2 tsp thyme
2 cups couscous
400ml chicken or vegetable stock
400ml water
Salt to taste
1 green pepper, cored, deseeded and chopped
1 red pepper, cored, deseeded and chopped
4 tbsp chopped fresh parsley
2 tsp  nely chopped lemon zest
Lemon wedges

39

ß Place the prawns and scallops in a small bowl. Add 2 tsp olive oil and toss to coat. Lightly coat the inte-

rior of the steam tray with cooking spray.

ß Place the prawns and scallops in the steam tray and stand to one side.
ß Add the oil to the rice pot and heat for 1 minute. Stir in the shallot, garlic and thyme, cover and switch to

‘COOK’ for 1 minute. Add the couscous, stir and cook for 1-2 minutes.
ß Add the stock, water and salt, stir, cover and cook for 7 minutes. Place the steam tray on the cook rice

pot, cover and cook until the cooker switches to ‘HOLD’ stir the pepper, parsley and lemon zest into the

couscous.
ß Cover and stand on ‘HOLD’ for 5 minutes. Stir the prawns and scallops into the couscous and serve hot,

garnished with lemon wedges.

40

Lemon Thyme Brown Rice & Salmon

Serves 4

Cooking spray,
3-4  at leaf lettuce leaves
550g boneless, skinless salmon  llet, cut into 4 equal  llets
2 tsp extra virgin olive oil
2 sprigs fresh thyme
25g unsalted butter
4 tbsp  nely chopped onion
2 cloves garlic, peeled and crushed
1 cups brown rice, rinsed and drained.
4 tsp  nely chopped lemon zest.
1 tsp thyme
Pinch salt
900ml water
125g cherry tomatoes, halved
1 green pepper, cored, deseeded and cut into 1.5cm cubes
1 red pepper, cored deseeded and cut into 1.5cm cubes
Lemon wedges or slices to serve

41

ß Lightly coat the steam tray with cooking spray. Line with the lettuce leaves and arrange the salmon  llets

on the lettuce in a single layer. Place the sprigs of thyme on top of the salmon and set steam dish to one
side.

ß Place the butter in the rice pot, cover and switch to ‘COOK’ for 30-40 seconds. Stir in shallot and garlic

cover and cook for 30 seconds. Add rice, 2 tsp lemon zest and thyme. Stir to coat. Add water, stir, cover
and cook for 40 minutes.

ß Place  lled steam tray above rice pot, cover and continue cooking until the rice cooker switches to

‘HOLD’ and the salmon is cooked, approximately 12-15 minutes.

ß Place the tomatoes and peppers on top of the rice and stand on ‘HOLD’ 10 minutes.
ß To serve stir tomatoes and pepper into rice, place rice mixture onto warmed plates and top with the

steamed salmon  llets. Sprinkle with remaining lemon zest and serve with lemon wedges/slices.

42

Teriyaki Steamed Chicken with Cranberry Wild Rice

Serves 4

2 tbsp light soy sauce
2 tbsp honey
4 tsp dry sherry
1 clove garlic, peeled and  nely chopped
1 tsp powdered ginger
1 tbsp vegetable oil
2 tbsp  nely chopped spring onions
400g skinless chicken breast
Cooking spray
1 cups wild rice
800ml chicken stock
175ml water
1 tsp salt
200g dried cranberries
6 spring onions, trimmed and thinly sliced
2 tbsp green chilli, cored, deseeded and  nely chopped

43

ß Place the soy, honey, sherry, garlic, ginger, oil and chopped spring onions in a small bowl. Whisk to blend.

Cut the chicken into  nger sized pieces, approximately 1.5 cm thick and 8cm long. Stir the chicken into
the teriyaki marinade and stand for 15 minutes.

ß Lightly coat the steam tray and rice pot with cooking spray. Place the rice in the rice pot, add the stock,

water and salt, stir, cover and switch to ‘COOK’ for 50 minutes. Drain the chicken and place in the steam
tray. Discard the marinade. After rice has cooked for 50 minutes, place the steam tray over the rice pot,
cover and cook for an additional 12-15 minutes, until the rice cooker switches to ‘HOLD’, place the cran­berries, sliced spring onions and chilli on top of the rice. Cover and stand on ‘HOLD’ for 10 minutes.

ß To serve, stir the rice to incorporate the vegetables and fruit, serve on 4 warmed plates and top with the

steamed chicken.

www.cuisinart.co.uk

U IB-4/341B

Version no: CRC800UK IB-4/341B

Material:157gsm Gloss art paper (whole book)
Cover:
Inside:

Coating:

waterbase varnishing for whole book

Color:1C+1C(black)
Cover:
Inside:

Date:06/28/08 (00)

Total Pages:44pp

SIZE:210

mm(W) X 210mm(H)

Bar Code:

Die cut:old same as CRC800UK IB-4/341A

Coordinator: A

stor you

Tel: [phone] Fax: [phone]