Aroma Select Stainless® Rice & Grain Cooker instructions

Ingredients

• 2 scoopsjasmine rice
• 473 ml (16 fl oz), plus more for rinsingfiltered water

Instructions

1. 1

   Measure the rice

   Measure out the jasmine rice using the rice measuring scoop.

2. 2

   Rinse the grains

   Put the rice in a strainer and rinse it under cold running water until the water runs clear.

3. 3

   Add water

   Transfer the rice to the stainless steel pot and add the filtered water. The water should reach the second line inside the pot. If using a different amount of rice, fill to the matching line; for example, one cup of rice should reach the first line.

4. 4

   Start cooking

   Put the lid on and press the switch down so the “cook” light comes on.

5. 5

   Rest and fluff

   When the switch pops up and the “warm” light comes on, cooking is finished. Keep the lid on for another 10 minutes so the rice can absorb any remaining moisture, then remove the lid and fluff the rice with a rice paddle.

What is jasmine rice?

Jasmine rice is a fragrant long-grain rice commonly used in dishes across Southeast Asia. Its grains cook up tender and aromatic, making it a natural partner for curries, stir-fries and other saucy meals.

This version keeps the method straightforward: rinse the rice, use the cooker’s marked water level and let the finished grains rest under the lid before fluffing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 13g protein, 148g carbs, 1g fat.

Most of the energy and carbohydrate in a serving comes from the jasmine rice; the water contributes none. The rice supplies a modest amount of protein and very little fat, so serve it with vegetables and a protein-rich main to balance the plate.

Measure with the cooker scoop

Rice scoop: use the measuring scoop supplied with the cooker for the two-scoop amount. The cooker’s internal markings are designed to correspond to its scoop amounts.

Water line: check the markings inside the pot and match the water to the amount of rice. For this recipe, the water should reach the second line.

Why rinse the rice?

Rinsing: wash the grains in a strainer under cold running water until the runoff looks clear. This removes loose surface starch, which can otherwise make the cooked rice stickier.

Draining: let excess water run off before transferring the rice to the pot, so the measured cooking water stays close to the intended amount.

Let the cooker finish its cycle

Cook setting: press the switch down and check that the “cook” light is on. There is no separate cooking time to set in this method; wait for the switch to rise and the “warm” light to come on.

Rest: keep the lid closed for 10 minutes after the cooker switches to warm. This gives the grains time to take up remaining moisture.

Fluff for an even texture

Fluff gently: use a rice paddle to lift and separate the grains after the covered rest. Avoid pressing down hard, which can squash the tender rice.

Doneness cue: the cooker’s switch should have popped up and the warm light should be on before you open the lid for the final fluff.

What to serve with it

Saucy mains: serve the rice alongside a curry, stir-fry or a dish with plenty of sauce for the grains to absorb.

Simple sides: pair it with vegetables and a protein of your choice for a more rounded plate. Keep the rice covered until serving so it stays warm.

Recipe notes & tips

• Use the cooker’s supplied scoop so the rice amount matches its pot markings.
• Rinse until the water runs clear rather than stopping after a quick rinse.
• Check that the pot is seated properly in the cooker before starting.
• Keep the lid closed during cooking and throughout the 10-minute rest.
• Fluff the rice with a paddle just before serving.

Variations

• Add pandan: place a rinsed pandan leaf on top of the rice before cooking, then remove it before serving.
• Use brown rice: follow the cooker’s instructions for brown rice, as it may need a different water level and cycle.
• Add coconut milk: replace some of the water with coconut milk for a richer, fragrant result.
• Season after cooking: fold in a little salt and chopped spring onion to taste.
• Make it a bowl: serve with cooked vegetables and a protein of your choice.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice clump; rinse until the water runs clear.
• Guessing the water level: the rice can turn out too wet or too firm; use the matching line inside the pot.
• Using a different scoop: the cooker markings may no longer match the rice measure; use the supplied scoop.
• Opening the lid too soon: the rice misses its covered rest; leave it closed for 10 minutes after the warm light comes on.
• Pressing the switch repeatedly: this interrupts the simple cook cycle; press it down once and wait for it to pop up.

How to store

Cool leftover rice promptly, transfer it to a covered container and refrigerate for up to 3–4 days. Reheat until steaming hot throughout, adding a splash of water if the grains seem dry.

Frequently asked questions