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-F10-
RIZ ET CÉRÉALES
1. Il existe de nombreuses variétés de riz. Observez les directives
données pour la variété utilisée.
2. Mesurez le riz et l’eau avec précision puis mettez-les dans le BOL À
RIZ. Versez alors le volume d’eau requis dans le RÉSERVOIR À EAU.
Mettez le couvercle et faites cuire.
3. Augmentez l’eau dans le bol à riz de 15 à 30 mL pour obtenir un riz
plus tendre, diminuez-la de 15 à 30 mL pour un riz plus ferme.
4. Constatez le degré de cuisson et la consistance du riz à la durée
minimale indiquée et profitez-en pour le brasser.
5. Quand vous vérifiez le degré de cuisson et la consistance du riz, faites
bien attention de ne pas laisser retomber la condensation dans le
BOL À RIZ, la qualité et la saveur du riz en souffriraient.
6. Ne versez que de l’eau propre dans le SERVOIR.
7. Sel, poivre et beurre peuvent être ajoutés au riz après sa cuisson.
CONSEILS PRATIQUES
GENRE DE RIZ MÉLANGÉS DANS LE DURÉE APPROX.
BOL À RIZ (EN MINUTES)
RIZ EAU
RIZ CARGO
Ordinaire 125 mL 250 mL 42 à 45
Précuit 250 mL 375 mL 45 à 50
LANGE DE RIZ À GRAIN
LONG ET DE RIZ SAUVAGE
Ordinaire lange 375 mL 16 à 58
Vite cuit lange 450 mL 18 à 20
BLANC INSTANTANÉ
Ordinaire 250 mL 375 mL 45 à 50
Précuit 250 mL 450 mL 50 à 55
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