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BkiFORTANT
SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plugs,
or outer pan in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
6. Do not operate any
apbliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Return appliance to the nearest authorized service facility for
examination, repair or adjustment.
7. The use of accessory attachments not recommended by OSTER
may cause injuries.
8. Do not use outdoors.
9.
00 not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance containing hot food, water, or other hot liquids.
12. Always attach plug to appliance first, then plug cord into the
wall outlet. To disconnect, move the WARM/COOK lever to the
WARM position, then remove plug from wall.
13. Do not use appliance for other than intended use.
14. Do not use steel wool or any metallic scouring pad to clean the
electrical pin terminals on either the appliance or cord set. Metal
slivers can reduce electrical spacings and cause a shock hazard.
15. To reduce the risk of electrical shock, cook only in removable
container. Do not pour liquid into outer pan.
SAVE
THESE
INSTRUCTIONS
Note: The OSTER Rice Cooker is intended for household use only.
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A. A short power supply cord is to be provided to reduce the risk
resulting from becoming entangled in or tripping over a longer cord.
B. Longer detachable power supply cords or extension cords are
available and may be used if care is exercised in their use.
C.
If a longer detachable power supply cord or extension cord is
used;(1) the marked electrical rating of the cord set or extension
cord should be at least as great as the electrical rating of the
appliance, (2) if the appliance is of the grounded type, the extension cord should be a grounded type three-wire cord, and (3) the
longer’cord should be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by children or
tripped over unintentionally.
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Rice is a staple food in diets around the world. It can be enjoyed hot
or cold, in main dishes, salads, or even desserts. The OSTER Rice
Cooker will cook many varieties of rice that can add great versatility
to your meals.
*Try some:
Brown rice - Has a
nutlike
flavor and chewy texture. It is the most
nutritious of all rice varieties because only the outer husk has been
‘removed. This rice may take a slightly longer cooking time. than
enriched rice.
Precooked rice
-Is
cooked and then dehydrated after processing.
It is a convenience food that cooks in a few minutes. Follow package
instructions for water and rice amounts to use.
Wild rice-Is really not a true rice but a wild grass. its distinctive flavor
makes it a perfect accompaniment for wild game. Wild rice is usually
mixed with long grain rice for a more pleasing flavor and lower cost.
Enriched rice-Has B vitamins and iron added.
Parboiled or converted rice- Will not be starchy or sticky when
cooked. The rice is soaked
and steamed before milling which forces
the water soluble B vitamins into the center of the grain.
Packaged Seasoned Rice Mixes- Follow package directions. Use
the water
and butter amounts listed on the package. Add the rice
immediately and press the WARM/COOK lever. When the rice is cooked,
the unit will automatically switch to WARM setting.
Rice also is identified by length of grain. Long grain rice usually is less
starchy and separates easily. It is usually used in salads and casseroles.
Short and medium grain rice is usually starchy and clings together.
It is used primarily for molded salads, soups and puddings.
---_---
_ ~-
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BEFORE
USING
THE FIRST TIME
1. Please read ALL of the instructions carefully before plugging in
the Rice Cooker.
2. After unpacking your unit, remove and discard all packing material.
3. Wash the Rice Pan and Measuring Cup with warm, soapy water.
Rinse well and dry. DO NOT PUT WATER INTO THE OUTER POT
OR
f$lMERSE THE RICE COOKER IN WATER OR OTHER LIQUID.
(See below).
TO COOK RJCE
--
--
1. Lightly coat the inside of the Rice Pan with vegetable spray or
cooking oil. This will help reduce the amount of rice sticking to
the pan.
2. Fill the provided Rice Cup to the brim with uncooked rice and
level off any excess rice. Place the measured rice ihto the Rice
Pan. The Rice Cup is NOT a standard measuring cup. When full,
it equals approximately
Y4
cup (200mL).
3. Pour cold water over the rice until the water level reaches the
corresponding number of measured Rice Cups. For example, to
cook 8 servings of rice, add 2 Rice Cups and fill to Water Level 2.
Page 6
Use the following chart to determine the number of Rice Cups and
water needed for desired servings.
# Rice Cups
1
Water to Level
1
Approximate # servings
2 cups (500mL) or
4 servings
4
4
8 cups
(2.0L)
or
16 servings
6 6
14 cups (3.5L) or
28 servings
4. Place the Rice Pan inside of the Rice Cooker directly over the
thermostat. Place Cover on unit. Connect cord to Rice Cooker.
Use only voltage specified on bottom of the unit. Inset-t plug into
an electric wall outlet. Amber light will glow.
5. Push the WARM/COOK lever down. The red COOK light will glow,
indicating the unit is cooking the rice. CAUTION: PAN WILL
BECOME VERY HOT WHILE THE RICE IS COOKING.
6. The Rice Cooker will automatically switch to the WARM setting
and amber tight will glow.
Allow the rice to steam for an additional
15 minutes
before
serving.
Steaming is important to flnish the cook-
ing process to produce light, fluffy rice. DO NOT OPEN THE COVER
DURING COOKING OR STEAMING. It is normal for the rice on the
bottom of the pan to have a brown color and a slightly harder texture.
7. When the steaming process is complete, remove plug from wall
outlet.
8. The Warmer will stay on until the unit is unplugged from the wall.
Rice can be kept warm for several hours.
9.
The Rice Pan is very hot after cooking or steaming. Using a
“hot pad” to hold the pan, spoon the cooked rice into a serving
dish just before serving.
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TIPS ON COOKING RICE
Rinsing Rice
Many package directions for special rices recommend rinsing the rice
before cooking. Rinsing the rice will remove excessive starch from the
rice. However, it also can rinse away water soluble vitamins. If you
desire to rinse the rice, place rice into a-large bowl and, run cold water
until water becomes clean. Drain all water from rice through a strainer.
COOKING Rice
If-rice is too wet, next time decrease slightly the amount of water. If rice
is not completely cooked, next time increase the amount of water.
Rice can be cooked in other liquids such as chicken broth; however,
some sticking will occur. Soaking the Rice Pan before washing will
help loosen any rice that has stuck to the pan..
Storing Rice
Uncooked rice should be stored in a tightly covered container.
Cooked rice should be stored in a tightly covered container for up to
one week in the refrigerator or eight months in the freezer.
Recipes
Most recipes can be made successfully with “leftover” rice. However,
cold desserts and salads have a better texture if prepared with freshly
cooked rice.
CARE AND CLEANING
1. Allow unit to cool before cleaning.
2. Clean Rice Cooker after every use.
3. Remove Rice Pan from base and allow the pan to soak in warm,
soapy water. The pan will wipe clean very easily after soaking.
DO NOT PUT WATER INTO THE HEATING UNIT OR IMMERSE THE
UNIT INTO WATER OR OTHER LIQUID.
4. To clean outer pot, unplug unit and wipe with a damp cloth.
5. Do not use abrasive
cleansers or
steel wool when washing the inner
pot or Cover.
6. DO NOT WASH ANY PARTS IN AN AUTOMATIC DISHWASHER.
7. Do not use the Rice Pan if it has become dented or does not make
good contact with the thermostat.
6. There
are
no user serviceable parts inside. Servicing should be
referred to an authorized service facility.
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il4AI.N
DISHES
<SHRIMP CREOLI:’
2 tablespoons (30mL) butter 1 teaspoon (5mL) sugar
1 medium onion, chopped
%
teaspoon (2mL) salt
2 ribs celery, chopped
%
green pepper, chopped
1 can (14% ounces or 4119)
whole, tomatoes, drained
1 can
(12,ounces or.3409)
tomato paste
1 bottle (8 ounces or 2279)
clam juice
l/2
cup (125mL) water
1 tablespoon (15mL)
Worcestershire sauce
l/4
teaspoon (ImL)
cayenne pepper
l/4
teaspoon (1mL) chili powder
l/4
teaspoon (1mL) garlic powder
1%
pounds (6809) raw shrimp,
peeled and deveined
114
teaspoon (1mL) file powder
4% cups
(l.lL)
hot, cooked rice
Melt butter in a 6-quart (6 liter) Dutch oven. Saute onion, celery and
green pepper until tender. Add remaining ingredients except for shrimp,
file and rice, breaking up tomatoes with a spoon. Stir-and bring to a
boil. Reduce heat and simmer, covered, 25 minutes. Add shrimp and
cook 5-7 minutes or until shrimp is cooked. Stir in file powder and
serve over hot rice.
Yield: 6 servings
_ _
BEEF RISOTTO
1%
pound.2 (6809)
ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can (14 ounces or 411g)
whole tomatoes with juice
1% cups (375mL) long grain
white rice, uncooked
1 cup (250mL)‘water
1 can (8 ounces or 2279)
tomato sauce
1 teaspoon (5mL) dried basil
l/4
teaspoon (1mL) salt
‘14
teaspoon
(1mL)
pepper
‘%
cup (125mL) stuffed green
olives, sliced
%
cup (125mL) grated
Parmesan cheese
In a g-inch (23cm) fry pan, brown ground beef with onions and garlic.
Set aside. In greased Rice Pan place remaining ingredients except
for olives and cheese. Add ground beef mixture and stir. Cover and
push WARM/COOK lever down. Cook until unit switches to WARM.
Then steam an additional 15 minutes. Add olives and % cup
(50mL)
Parmesan cheese. Spoon onto serving platter leaving bottom crust in
pan. Sprinkle with remaining cheese.
Yield: 6-8 servings
II
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3 tablespoons (45mL)
vegetable oil
4 cups (1L) cold cooked rice
1 clove garlic, minced
1 teaspoon (5mL) minced
ginger root
5 scallions, diagonally sliced
in 1 inch (2.Scm) pieces
1 can (4.25 ounces or 1209)
small shrimp, drained
2 tablespoons (30mL) sherry
1 tablespoon (15mL) soy sauce
dash pepper
2 eggs, beaten
Preheat oil in a wok or large fry pan. Stir-fry rice, garlic and ginger root
until rice is slightly crisp, about 10 minutes. Add scallions and shrimp,
stir-fry 1 minute. Add sherry, soy sauce and pepper, stir. Push rice
, mixture up the sides of the wok, leaving no rice on the bottom of the
wok. Pour eggs into bottom of wok. Stir to break up eggs as they cook
When eggs have cooked, stir together with rice. Serve immediately.
Yield: 5 servings
BROCCOLI
FRI7TATA
%
cup (125mL) chopped onion
%
cup (200mL) milk
2 tablespoons (30mL) butter
%
cup (75mLj grated
1 box (10 ounces or 2839)
Roman0 cheese
frozen chopped broccoli,
%
teaspoon (2mL) salt
thawed and drained
%
teaspoon (2mL) Italian
1 clove garlic, minced seasonings
1%
cups (375mL) cooked rice
%
cup (150mL) grated
4 eggs, beaten
Monterey Jack cheese
Preheat oven to 350°F (180°C). Saute onions in butter in a g-inch
(23cm) fry pan. Add broccoli and garlic, cover and cook 3-4 minutes.
In a large bowl combine eggs, milk, rice, Roman0 cheese, seasonings
and broccoli mixture. Pour into a greased 2-quart (2 liter) casserole.
Bake for 25 minutes. Sprinkle Monterey Jack cheese on top. Bake for
an additional 10 minutes or until cheese is lightly browned.
Yield: 4-6 servings
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RICE LASAGNA
1
pound (4549) bulk Italian
sausage
1 cup (250mL) chopped onion
2 garlic cloves, minced
1
can ($3
ounces or
7949)
Italian-style tomatoes, with juice
1 can (8 ounces or 2.279)
tomato
SalJce
1 can (6 ounces or 1709)
tomato paste
1%
teaspoons (7mL) dried oregano
several dashes black pepper
5 cups (1.25L) cooked rice
16 ounces (4549) Ricotta cheese
8 ounces (2279) Mozzarella
cheese, shredded
1%
cup (50mL) grated
Parmesan cheese
Grease a
9”xl3”x2”
(23x33x5cm) pan. Brown sausage,
onio,n
and
gar lit in
a
large fry pan or Dutch oven. Add tomatoes, tomato sauce,
tomaio paste, oregano and pepper, breaking tomatoes up with a
spoon. Bring to a boil, then reduce heat to a simmer. Cook covered
lo-15 minutes or until sauce has thickened-slightly. Spoon % of sauce
into pan and top with
l/z
of rice and all of Ricotta. Next, layer % of
sauce, l/2 of Mozzarella, and the remaining rice. Top tiith remaining
sauce, remaining Mozzarella and sprinkle with Parmesan. Bake at
350°F (180°C) for 30-40 minutes until top is golden brown.
Yield: I? servings
CtJRRlED’ CHICKFN AND
RICE
SALAD
3 cups (T50mL) cooked rice
%
cup (125mL) mayonnaise
2 cups (500mL) diced,
cooked chicken
1 can (20 ounces or 5679)
pineapple tidbits, drained
%
cup (125mL) chopped
red pepper
%
cup (125mL) chopped celery
V4
cup (50mL) sour cream
1 tablespoon (15mL) lemon juice
1 teaspoon (5mL) curry powder
%
teaspoon (2mL) salt
V4
teaspoon
(1mL).
hot pepper sauce
1 can (8 ounces or 2279) sliced
water chestnuts, drained
Combine all ingredients in a large bowl. Chill before serving.
Yield: 6-8 servings
1.3
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MAVV
DISHES
-.~--
SAWON PA7TIES
2 cups (500mL) cooked rice
1 can (15% ounces or 4399)
red salmon, drained
314
cup (200mL) mayonnaise
%
cup (75mL) shredded
Cheddar cheese
1 egg
2 green onions, sliced
%
teaspoon (2mL) dill weed
‘14
teaspoon
(ImL)
black pepper
4 drops hot pepper sauce
2 tablespoons (30mL) butter
Combine all ingredients, except butter, in a bowl. Form into 6 patties.
Melt butter in a large fry pan. Fry patties in butter, 5 minutes on each
side. Serve hot.
Yield: 6 patties
J/l/M/lAlAl2
3 plastic Rice Cups of
long grain rice
2 teaspoons Cajun Seasoning Mix
(recipe follows)*
water to “3” level 1 cup (250mL) chopped onion
1 tablespoon (15mL) vegetable oil
1 cup (250mL) chopped
%
pound (2279) fresh bulk
green pepper
pork sausage 1 cup (250mL) chopped celery
3/4
pound
(3409)
boneless
chicken breast, cubed
1 can (15 ounces or 4269)
tomato sauce with tomato bits
%
pound (227g) smoked ham,
cubed
Cook rice as directed on page 5. While rice is steaming, heat oil in a
6-quart (6 liter) Dutch oven. Add sausage and brown about 2 minutes.
Add chicken cubes and continue cooking and stirring 2-3 minutes or
until chicken is white. Stir in ham, cook 2 additional minutes. Stir in
Cajun Seasoning Mix, onion, green pepper, and celery. Cook and stir
5 minutes. Stir in tomato sauce and heat to boiling. Pour over cooked
rice and stir to combine. Serve hot.
Yield: 6-8 servings
‘Commercial seasonings may be used. However. the amount of seasoning needed
w//l
vary between brands.
CAJUV
SEASONING
MIX
2 tablespoons (30mL) dried basil
2 tablespoons (30mL)
dried oregano
2 tablespoons (30mL) paprika
1 tablespoon plus 1 teaspoon
(20mL) thyme
2 teaspoons (10mL) cayenne
pepper
2 teaspoons (1OmL) garlic powder
2 teaspoons (10mL) mace
2 bay leaves
Put all ingredients into Osterizer blender container. Cover and process
at a HIGH speed until blended. Yield: approximately % cup (125mL)
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SDE
DISHES
7
--._ -______
1% cups (375mL) long grain
white rice, uncooked
1 can (14% ounces or
4119)
chicken broth
%
cup ( f$mL) water
1 medium onion, chopped
1 garlic clove, minced
% teaspoon (2mL) ground Cumin
l/4
teaspoon (1mL) salt
2 dashes black pepper
Grease Rice Pan. Place all ingredients in Rice Pan and stir. Cover and
push WARM/COOK lever down. Cook until the unit switches to WARM.
Steam for an additional 15 minutes. Yield: 8 ‘/-cup (125mL) servings
1% cups (375mL) white
long grain rice, uncooked
1
can (14% ounces or
4119)
whole tomatoes with juice
%
cup (125mL) water
1 teaspoon (5mL) chili powder
‘14
teaspoon (1mL) garlic salt
l/4
teaspoon (1mL) oregano
‘14
teaspoon (1mL) pepper
4 slices bacon
1 medium onion,-diced
1 small green pepper, diced
Grease Rice Pan. Place rice, tomatoes, water and seasonings in pan,
breaking up tomatoes with a spoon. Cover and press WARM/COOK
lever down. Cook until the unit switches to WARM, then
steam.an
additional 15 minutes. While rice is cooking, fry bacon and drain,
reserving 1 tablespoon
(15mL)
of grease. Cook onion and pepper in
grease just until tender. When rice has cooked and steamed, stir in
onion, pepper and crumbled bacon. Serve hot.
Yield: 8 servings
Page 13
SIDE
DISHES
RICE
PILAF
lV2
cups (375mL) long grain
%
cup (125mL) diced
onion
white rice, uncooked
2 tablespoons (30mL) butter
1%
cups (375mL) water
2 teaspoons (1OmL)
2
cans (4 ounces or
1139
each)
instant chicken bouillon
mushroom stems and pieces,
with juice
%
teaspoon (2mL)
poultry seasonings
%
cup (150mL) chopped celery
Grease Rice Pan. Combine all ingredients in Rice Pan. Cover and
press WARM/COOK lever down. Cook until the unit switches to WARM,
then steam an additional 15 minutes.
Yield: 12 servings
GAZPACHO
hXE
SALAD
2
cups (500mL) cooled,
cooked rice
%
cup (75mL) finely diced
red onion
%
cyp (150mL) diced
green pepper
1 tomato, peeled,
seeded and diced
1 clove garlic, minced
3 tablespoons (45mL) olive oil
1 tablespoon
(15mL)
red wine vinegar
114
teaspoon (1mL) salt
several dashes black pepper
Combine all ingredients in a large bowl. Allow salad to chill for 1 hour
before serving.
Yield: 6 servings
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DESSERTS
_.~. ..---
BAKED RICE
PUDDING
1 can (12 ounces or 3409)
evaporated milk
1 can (5 ounces or 1429)
evaporated milk
2
eggs.‘:
1% teaspoons (7mL) vanilla extract
‘14
teaspoon (1mL) ground nutmeg
2
bps
(500mL) cooked rice
%
cup (125mL) raisins
.
%
cup (125mL) sugar
Preheat oven to
325pF
(160°C). In a large mixing bowl, beat milk, eggs,
sugar, vanilla, and nutmeg until combined. Stir in rice and raisins.
Pour into a greased
l&quart
(1.5 liter) casserole, and place in a pan
of hot water. Bake 45 minutes, then stir. Continue baking an additional
20-30 minutes or until knife inserted in center comes out clean. Serve
warm or cold.
Yield:
J-6
servings
RICE
FHTTERS
3 eggs
V4 teaspoon
(1mL)
salt
%
cup (200mL) all-purpose flour
l/4
teaspoon
(lpi-)
cinnamon
%
cup (50mL) sugar 2 cups (500mL) cooked rice
1 tablespoon (15mL)
vegetable oil for
frying
baking powder
powdered sugar
-.-
1% teaspoons (7mL) vanilla extract
In a small mixing bowl, beat eggs at a MEDIUM-HIGH speed until
light. Add flour, sugar, baking powder, salt, cinnamon, and vanilla.
Mix thoroughly. Stir in rice. Allow mixture to stand covered for
l/z
hour.
Preheat oil to 375°F
(19OT) in a large pan or deep fryer. Drop batter
by tablespoons (15mL) into hot oil. Fry 4-5 fritters on both sides until
golden brown. Drain on paper toweling. Repeat with remaining batter.
Dust with powdered sugar or serve with maple syrup.
Yield: 20 fritters
Page 15
DESSERTS
RICE HEAVENLY
HASH
2% cups (625mL) cooked rice
1%
cups (375mL) milk
1 can (11 ounces or
3119)
mandarin oranges, drained
1 jar (8 ounces or
2279)
maraschino cherries,
drained and chopped
1 cup (250mL) miniature
marshmallows
l/2
cup (125mL) flaked coconut
I/, cup (50mL) chopped nuts
1 container (8 ounces or 2279)
frozen whipped topping, thawed
Combine rice and milk in a 2-quart (2 liter) saucepan. Bring to a boil
over MEDIUM heat. Reduce heat to simmer and cook 7-10 minutes,
stirring frequently until milk is absorbed. Allow mixture to cool
20 minutes. Stir in oranges, cherries, marshmallows, coconut and nuts.
Gently fold in whipped topping and pour mixture into serving bowl.
Chill thoroughly in refrigerator before serving.
Yield: 12 ‘/-cup
(125mL) servings
CREAIfY
FRUIT STMA
3 cups (750mL) cooked rice
I/Z
peel of lemon
3 medium bananas, sliced
%
cup
(75mL)
sugar
1 can (20 ounces or 5679)
%
cup (125mL) butter, melted
pineapple chunks, drained
1 egg
2 cups (500mL) strawberries,
sliced
%
cup (125mL) water
V4
cup
(50mL)
lemon
juice
%
cup (125mL) chopped walnuts
Put 2 cups (500mL) rice into a 4-quart (4 liter) bowl. Layer bananas
over rice. Next layer pineapple and remaining rice, and top with sliced
strawberries. Set aside. Put lemon juice, peel and sugar into Osterizer
blender container. Cover and process at a HIGH speed until peel
is finely chopped. Add butter, egg and water. Cover and process at
a HIGH speed until mixed. Pour into l-quart (1 liter) saucepan. Stir
constantly over MEDIUM heat until mixture boils. Remove from heat
and pour over Fruit Strata. Sprinkle walnuts over sauce. Cover and
refrigerate at least two hours before serving.
Yield: 6 servings
i8
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