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.  
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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.  
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FEATURES AND bENEFITS  
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3
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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.  
9
10. Soup Spoon  
11. Rice Paddle  
10  
11  
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5
2
3
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4
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.  
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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  
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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  
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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.  
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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  
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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  
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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  
1
2
3
4
5
6
7
8
1
2
3
4
5
6
7
8
1
2
2¼  
3
Amaranth  
3¾  
4½  
5¼  
6
1
2
3
Couscous  
4
5
Kasha  
(roasted buckwheat)  
6
7
8
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  
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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.  
¾
1½  
2¼  
3
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  
1
2
1½  
2¾  
3½  
5
3
Rolled Oats  
4
5
6½  
8
6
1¼  
2½  
4
3
Steel Cut or Irish Oats  
Instant Polenta  
5
6½  
4
1
2
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RISOTTO PROGRAM  
Maximum 2½ rice cooker cups  
RICE  
RICE  
STOCK  
Use rice cooker cup (provided) 1 rice  
Use standard liquid measuring cup  
cooker cup = ¾ cup standard dry measure  
½
1
1½  
2
Arborio  
Carnaroli  
2½  
4
For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure  
12  
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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  
2¾  
3
4
Millet  
4
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  
2½  
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  
2
Steel Cut or Irish Oats  
Instant Polenta  
3¼ (yield for 1¼ cups)  
4
RISOTTO PROGRAM  
RICE  
COOKED YIELD FOR 1 RICE COOKER CUP  
Arborio  
1½  
1½  
Carnaroli  
For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure  
13  
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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  
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  
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  
14  
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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  
on  
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  
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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  
or  
Call toll-free  
1800 808 971 (AUST), 0800 435 000 (NZ),  
or  
Send to  
Cuisinart Australia  
Reply Paid 1115  
Pymble BC NSW 2073  
or  
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.  
16  
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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  
17  
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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  
3
cooker cups long grain white rice  
water (to the 3-cup white rice marking  
in cooking pot)  
6
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  
1
2 x 2 centimetre piece fresh ginger,  
sliced  
1
cup diced, peeled cucumber  
cup chopped red onion  
teaspoons lemon zest  
cup fresh lemon juice  
tablespoons extra virgin olive oil  
teaspoon sea salt  
4
10  
5
garlic cloves, sliced  
1 x 1 centimetre pieces lemon peel  
large fresh basil leaves  
2
⁄
3
1½  
¼
3
1
¾
2
3 to 4 scallions, thinly sliced  
¼
¼
cup chopped fresh parsley  
teaspoon plus one pinch sea salt,  
divided  
teaspoon freshly ground black pepper  
teaspoons fresh dill  
¼
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  
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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  
½
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  
3
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  
1
2
¾
1
⁄
3
½
12⁄3  
2
(about 1 medium stalk)  
cup chopped red bell pepper  
(about ½ medium pepper)  
garlic cloves, chopped  
½
4
1
1
1
2
bay leaf  
2½  
1½  
¾
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  
1
cups chicken stock  
cup marinara sauce  
½
4
1
bay leaf  
¼
cup chopped fresh parsley  
3
cooker cups medium-grain  
white rice  
cup water  
Place the sausage and prawn in the steaming tray;  
reserve.  
1
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  
19  
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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  
3
cooker cups long-grain white rice  
water (to the 3-cup white rice marking  
in cooking pot)  
Makes about 10 cups  
4
cooker cups plain or whole wheat  
couscous (not instant)  
¼
½
4
450  
cup extra virgin olive oil  
3
cups water  
cup thinly sliced fresh basil (chiffonade)  
cups halved grape tomatoes  
g fresh mozzarella,  
cubed (about 3 cups cubed)  
teaspoon sea salt  
½
21⁄3  
teaspoon sea salt, divided  
cups chopped zucchini (about 2 small  
to medium zucchini)  
¼
cup chopped fresh mint  
¾
½
2
teaspoons fresh lemon zest  
cup chopped fresh parsley  
teaspoon freshly ground black pepper  
cup extra virgin olive oil  
teaspoon freshly ground black pepper  
1
⁄
3
Put the rice and water in the cooking pot of the  
Cuisinart® Rice Plus Multi-Cooker. Select the Hard  
Rice function and press start.  
¼
1
⁄
3
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  
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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  
3
cooker cups sushi rice, rinsed three  
times and pressed to reduce moisture  
water (to the 3-cup sushi rice marking  
in cooking pot)  
4
cooker cups long-grain white rice  
water (to 4-cup white rice marking  
in cooking pot)  
2
2
¼
2
½
1
3
¼
¼
cups diced cucumber  
¼
3
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  
¼
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.  
21  
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AvOCADO, SCAllIOn  
& BASIl ROll  
PRAWn &  
ASPARAguS ROll  
Makes 1 roll  
Makes 1 roll  
equipment needed: sushi rolling mat  
equipment needed: sushi rolling mat  
1½  
¼
cups perfect sushi Rice (page 21)  
avocado, peeled, pitted and thinly  
sliced  
1
1
4
sheet nori  
cup perfect sushi Rice (page 21)  
steamed prawn, halved (see steaming  
chart on page 14)  
1
scallion, thinly sliced  
6 to 7 fresh basil leaves  
bowl of cold water (to help in rolling  
2
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  
22  
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BRoWn Rice  
WheAT BeRRy &  
ReD OnIOn  
vegeTABle SAlAD  
vInAIgReTTe  
setting: Brown  
Makes about 6 cups  
Makes about 1 cup  
½
1½  
1
½
¼
¼
½
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  
2
cooker cups wheat berries  
3
cups water  
½
½
11⁄3  
teaspoon sea salt  
medium red onion, chopped  
cups corn kernels, fresh or frozen  
(thawed)  
1
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)  
1
½
½
½
keep vinaigrette in a covered container in the  
refrigerator until ready to use.  
nutritional information per serving  
(based on 1 tablespoon):  
1
⁄
3
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  
23  
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WIlD RICe  
TABOuleh  
WAlDORf SAlAD  
setting: Brown  
Makes about 7 cups  
setting: Brown  
Makes about 12 cups  
1
cooker cup bulgur wheat  
1
4
½
4
8
¼
½
¼
¼
cup water  
3
4½  
1
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  
1
2
⁄
3
½
½
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.  
½
4
½
½
6
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.  
½
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  
24  
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BROWn RICe WITh  
BlACk BeAnS  
QuInOA fRuIT SAlAD  
setting: Brown  
Makes about 10 cups  
AnD TOMATOeS  
2
cooker cups quinoa  
setting: Brown  
Makes about 10 cups  
2¼  
1
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  
3
cooker cups brown rice  
1
1
1
(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  
1
2
¾
1½  
1
¼
1
2
½
¼
2
2
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.  
1
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  
25  
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Risotto  
BuTTeRnuT SQuASh  
RISOTTO  
ASPARAguS & TOMATO  
setting: Risotto  
Makes about 8 cups  
RISOTTO  
setting: Risotto  
1½  
½
¼
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  
½
tablespoons extra virgin olive oil  
cup finely chopped shallots  
(about 2 small)  
1
1½  
1
½
½
teaspoon sea salt, divided  
teaspoon freshly ground black pepper,  
divided  
2½  
2
⁄
3
1½  
½
cooker cups Arborio rice  
cup dry white wine  
4
180  
g asparagus, cut into 1centimetre  
pieces  
4
1½  
cups chicken stock, hot  
tablespoons chopped fresh sage  
tablespoons fresh lemon juice  
cup grated parmesan  
3
cups chicken stock, hot  
cup grated parmesan  
tablespoon unsalted butter  
cup chopped tomatoes  
1
2
⁄
3
2
⁄
3
1
½
¼
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  
26  
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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  
¼
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  
2
3
2
1
cooker cups Arborio rice  
cups whole milk  
cups heavy cream  
whole vanilla bean, halved and seeds  
scraped  
cup granulated sugar  
teaspoon table salt  
3
1½  
1
2
450  
⁄
3
¼
2
¼
1
1
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.  
2
⁄
3
4
5
An audible tone will sound to indicate the end of  
cooking. This pudding can be served warm or  
chilled.  
2
1
⁄
3
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  
¾
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  
27  
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oAtMeAl  
CInnAMOn MAPle  
InDIAn SPICeD RICe  
PuDDIng  
setting: Risotto  
Makes 8 cups  
OATMeAl  
setting: oatmeal  
Makes about 4 cups  
2
cooker cups basmati rice  
3
cooker cups old fashioned  
4
2
cups whole milk  
cups heavy cream  
rolled oats (not quick cooking)  
cups water  
4
¾
2
cup condensed milk  
¼
1
3
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  
1
⁄
3
Put the oats, water and salt in the cooking pot of  
the Cuisinart® Rice Plus Multi-Cooker. Select the  
oatmeal function and press start.  
½
½
½
½
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  
2
3
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”).  
2
whole cinnamon sticks  
pinch ground nutmeg  
tablespoons pure maple syrup  
cups fresh blueberries  
3
2
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.  
28  
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CRAnBeRRy OAT BRAn  
SeT POlenTA  
setting: oatmeal  
Makes 12 servings  
setting: oatmeal  
Makes about 5 cups  
2
5
cooker cups oat bran  
cups water  
6
3
cups vegetable or chicken broth  
cooker cups instant polenta  
¼
1
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  
3
½
¼
4
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  
60  
1
⁄
3
1
tablespoon honey  
½
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  
29  
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QuicK cooKing  
ISRAelI COuSCOuS  
WITh  
BASMATI RICe WITh  
InDIAn SPICeS  
MOROCCAn  
vegeTABleS  
setting: Quick cook  
Makes about 12 cups  
3
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  
3
½
1
½
½
2
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  
½
½
1
½
½
¼
1
1½  
½
½
4
2½  
1
cups low-sodium chicken broth  
whole cinnamon stick  
½
½
3
teaspoon ground cumin  
teaspoon lemon zest  
cooker cups israeli couscous  
cup chopped dried apricots  
2
1
teaspoons lemon zest  
cup frozen peas  
cup chopped fresh cilantro  
1
⁄
3
½
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  
30  
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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  
2
5
2
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  
2
1
10  
½
1
¼
3
3
2
tablespoons granulated sugar  
2
½
½
½
180  
120  
60  
½
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.  
2
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  
31  
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lenTIlS PROvençAl  
setting: slow cook  
Makes about 6 cups  
TuRkey ChIlI  
setting: Quick cook & slow cook  
Makes about 6 cups  
6
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  
1
680  
2
230  
3½  
1
¼
¼
¼
½
teaspoon extra virgin olive oil  
g lean ground turkey  
4
1
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  
¼
¾
2
3
½
1
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.  
1
½
½
1
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.  
½
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  
32  
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soup  
SOBA nOODle SOuP  
settings: Quick cook & soup  
Makes about 8 cups  
BlACk BeAn SOuP  
settings: Quick cook & soup  
Makes about 6 cups  
1
1
1
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)  
1
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  
1
¾
2
¾
¾
¼
4
300  
1
¼
¼
2
1¼  
½
6
1
90  
1
½
¼
240  
3
green onions, thinly sliced  
cup bean sprouts (about 90 g)  
tablespoon sesame oil  
1
1
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  
33  
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steAMing  
MIxeD gARDen  
PAPPA Al POMODORO  
vegeTABleS  
setting: Quick cook & soup  
Makes about 9 cups  
setting: steaming  
Makes about 3 cups  
3
5
1
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  
2
cups water  
120  
60  
1
½
½
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  
¾
½
360  
4
2
1
⁄
3
cup fresh basil, thinly sliced  
(chiffonade), divided  
cup grated pecorino Romano  
2
¼
tablespoons extra virgin olive oil  
teaspoon sea salt  
¼
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  
34  
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ASIAn ChICken WRAPS  
setting: steaming  
Makes 4 wraps  
TOfu & ASIAn-STyle  
vegeTABleS WITh A  
gIngeR MARInADe  
4
¼
cabbage leaves, steamed (page 14)  
cup prepared short-grain brown rice  
(page 12)  
setting: steaming  
Makes 2 servings  
60  
2
g steamed chicken, shredded  
(page 14)  
tablespoons Wonton Filling (page 36)  
ginger dipping sauce (page 36)  
ginger Marinade:  
2
2
1
1
¼
½
½
1
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).  
1
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  
1
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  
4
1
2
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  
35  
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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.  
1
2
2
1
½
2
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  
¾
1
1
1
1
1
2
tablespoon finely chopped fresh ginger  
teaspoon soy sauce  
teaspoon sesame oil  
gIngeR DIPPIng SAuCe  
Makes about ¼ cup  
¼
½
1
cup reduced-sodium soy sauce  
tablespoon rice vinegar  
teaspoon minced ginger  
teaspoon sesame oil  
tablespoons rice vinegar  
12  
2
round wonton wrappers  
cups water  
¼
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.  
36  
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notes:  
37  
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notes:  
38  
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©2009 Cuisinart  
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  
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Any other trademarks or service marks referred  
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