Specifications

RECIPES
Your Rice Cooker comes with a 6-ounce (12
tablespoons or 3/4 of a standard 1-cup measure)
measuring cup. All recipes in this Instruction &
Recipe Book are written using the rice/grain/
cereal measured with the Rice Cooker measur-
ing cup. The liquid is measured with a traditional
liquid measure (1 cup = 8 ounces = 16 table-
spoons).
Only white rices can be cooked to the maximum
amount possible in the Rice Cooker (4 Rice Cooker
cups, see rice chart on page 6). Do not cook more
than the suggested amounts of other rices on the
cooking chart, as the amount of liquid needed to
cook larger amounts will boil over.
Note: For all recipes, use the included Rice Cooker
Measure Cup to measure the rice or grain. Use a
standard liquid measure cup to measure all liquids.
(This keeps your Rice Cooker Measure Cup dry for
measuring dry rice/grain.)
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dry measure or 12 tablespoons (180 ml).
SALADS
Red Onion Vinaigrette
Makes
7
⁄
8
cup (220 ml)
½ small red onion, peeled, cut into ½-inch
(1.25 cm) pieces (about 1 ounce)
1½ teaspoons (7 ml) Dijon-style mustard
1 teaspoon (5 ml) sugar
½ teaspoon (2 ml) kosher salt
¼ teaspoon (2 ml) freshly ground black
pepper
¼ cup (60 ml) white balsamic vinegar (or
use a fruit flavoured vinegar)
½ cup (125 ml) extra virgin olive oil
Place the red onion, mustard, sugar, salt, pepper,
and vinegar in a food processor or blender; pro-
cess until smooth. Add the oil and process until
emulsified. Keep vinaigrette in a covered container
in the refrigerator until ready to use. If vinaigrette
separates, stir with a whisk to emulsify.
Nutritional information per tablespoon (15 ml):
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Konriko Wild Pecan
®
Rice Waldorf Salad
Wild Pecan
®
Aromatic Rice is a type of long grain
rice. The nutty aroma and flavour are natural to
the rice. We use the Wild Pecan
®
Rice here to
make a Waldorf type salad with apples and dried
cranberries. This naturally flavoured rice makes a
great side dish.
1½ cups (Rice Cooker) Konriko Wild
Pecan
®
Aromatic Rice*
2¼ cups (560 ml) water
1 shallot, peeled, finely chopped
2 teaspoons (10 ml) Dijon-style mustard
½ teaspoon (1 ml) kosher salt
¼ teaspoon (45 ml) freshly ground black
pepper
3 tablespoons (45 ml) sherry vinegar
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) vegetable oil
½ apple, such as Gala, Braeburn, Pink
Lady, cored, cut into ¼-inch (0.6 cm)
dice
½ cup (125 ml) dried cranberries or dried
tart cherries
1
⁄
3
cup (80 ml) chopped toasted pecans
¼ cup (60 ml) chopped red onion
¼ cup (60 ml) chopped celery
Place rice and water in cooking bowl and insert
in Cuisinart
®
Rice Cooker/Steamer. Turn on and
cook until water is absorbed; about 30 minutes.
When unit switches to Warm, let stand 5
minutes. Spread on a baking sheet to cool.
While rice is cooking and cooling, prepare the
vinaigrette. Place the shallot, mustard, salt,
pepper and vinegar in a small bowl; stir with
a whisk to blend. Add the oils and whisk until
emulsified; reserve.
When rice is cooled to room temperature, place
in a large bowl. Add the diced apple, dried
cranberries, chopped pecans, red onion, and
celery; stir gently to combine. Pour the dressing
over the salad and toss gently to coat and
blend. Serve at room temperature. If not serving
immediately, cover and refrigerate. Remove from
refrigerator 30 minutes before serving.
*Conrad Wild Pecan
®
Aromatic Rice can be found
in most well-stocked grocery stores. The 7-ounce
package is the right amount for this recipe.
*Wild Pecan
®
is a registered trademark owned by
Conrad Rice Mill, Inc.
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8