How to cook different types of grains with commercial rice cooker

Brown Rice

1. Measure rice with the provided measuring cup. One cup of uncooked rice makes approximately 3 cups of cooked rice.
2. Rinse rice repeatedly in a separate bowl until the water becomes relatively clear.
3. Pour the rinsed rice into the inner pan and add water according to the table or follow your rice package directions (example: Brown rice will require more water).
4. Wipe the outer surface and bottom of the inner pan before use. If it is wet, it may cause a noise while cooking. It may also damage the unit.
   Put the inner pan into the Rice Cooker body. Make sure that the inner pan is directly in contact with the heating plate by turning it slightly to right and left until it sits securely.
5. Properly place lid on inner pan.
6. Firmly insert the plug into the socket.
7. Press the switch and then the “Rice Cooking” lamp will light up. When rice is done, the switch returns automatically to the off position.
8. After rice is done, leave the lid on the unit for 15 minutes to keep the rice warm and appetizing.
9. Unplug after use.

Long Grain Rice

1. Measure the amount of long‑grain rice you want to cook.
2. Rinse the rice in a separate bowl (or sieve) under cold water, gently stirring until the water becomes relatively clear — this removes excess starch.
3. Drain the rice and transfer it into the inner pot of your rice cooker.
4. Add water. For long‑grain white rice, a common guideline is roughly 1 cup rice to 1 1/2 cup water (depending on how soft or firm you like the rice).
5. Wipe any water off the outside and bottom of the inner pot (to ensure proper contact with the heater), then place the pot into the cooker, making sure it sits flat and securely on the heating plate.
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6. Close the outer lid firmly. Plug in the unit, and press the switch to start cooking. The “Cooking” indicator should light.
7. Do not open the lid while cooking. Wait until the cooker automatically switches to “Keep Warm”.
8. After cooking finishes, leave the lid closed for about 15 minutes. This steam‑rest period helps the grains finish cooking and improves texture.
9. Open the lid, use a non metal paddle to gently fluff the rice — this helps separate the grains. Then serve.

Tips to improve results:

• Rinsing thoroughly helps prevent rice from being sticky.
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• Adjust water amount slightly depending on whether you prefer firmer or softer rice.
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• Don’t open the lid during cooking or resting — doing so can release steam and negatively affect the texture.

White Rice

1. Measure however much white rice you want to cook.
2. Rinse the rice in a bowl (or sieve) under cold water. Gently swirl/stir the grains until the water runs relatively clear — this helps remove excess surface starch so the rice will be fluffier.
3. Drain the rice and transfer it into the inner cooking pot of the rice cooker.
4. Add water. Use the water‑level markings inside the pot (if present) or follow general ratio guidelines. For many white rice types, roughly 1 cup rice : ~1¼ to 1½ cups water works well (adjust slightly depending on how soft or firm you like your rice).
5. Wipe any water from the outside bottom of the inner pot (to help ensure good contact with the heating element), then place the pot into the cooker body. Make sure it sits flat and secure.
6. Close the outer lid properly, plug in the cooker, and press the “Cook” or “Rice Cooking” switch/button. The cooking indicator should light up.
7. Do not open the lid while cooking. Wait until the cooker finishes and it will switch to “Keep Warm.”
8. Once cooking is done and it switches to the “Keep Warm” mode, leave the rice undisturbed in the cooker for about 10–15 minutes. This “steam rest” helps the grains finish cooking and yields fluffier rice.
9. Open the lid, use a rice paddle (or non‑metal spoon) to gently fluff/separate the grains, then serve. This helps avoid clumps and keeps the texture light.