I have a Zokirushi NHS10 rice cooker that I bought a few years ago.
Unfortunately, I have managed to lose the instructions manual, so I don't
know the ratios of rice to water. can some kind soul help me out? A check
on Google didn't help
Peter

In article et>,
"Austin Powers" > wrote:
>I have a Zokirushi NHS10 rice cooker that I bought a few years ago.
>Unfortunately, I have managed to lose the instructions manual, so I don't
>know the ratios of rice to water. can some kind soul help me out? A check
>on Google didn't help

For standard long grain rice I use 1:8 (rice:water) and 12 minutes
boiling for the "free water" method, and I use 1:2 and 20 minutes
*low* simmer for the "absorption" method. However, those methods are
for the saucepan on stove-top technology and I've no idea what a
Zokirushi is -- but I bet it's more expensive than a Kalashnikov on
the current world market. ;-)

P.S. No one has told me yet if there's anything special about how you
cook that breakfast rice "comfort food" mentioned around here a week
or so ago. :-( I *presume* it's the gunky/gooey/sticky approach?

Cheers, Phred.

--
LID

In article et>,
"Austin Powers" > wrote:
>I have a Zokirushi NHS10 rice cooker that I bought a few years ago.
>Unfortunately, I have managed to lose the instructions manual, so I don't
>know the ratios of rice to water. can some kind soul help me out? A check
>on Google didn't help

For standard long grain rice I use 1:8 (rice:water) and 12 minutes
boiling for the "free water" method, and I use 1:2 and 20 minutes
*low* simmer for the "absorption" method. However, those methods are
for the saucepan on stove-top technology and I've no idea what a
Zokirushi is -- but I bet it's more expensive than a Kalashnikov on
the current world market. ;-)

P.S. No one has told me yet if there's anything special about how you
cook that breakfast rice "comfort food" mentioned around here a week
or so ago. :-( I *presume* it's the gunky/gooey/sticky approach?

Cheers, Phred.

--
LID