So much more than just a Rice Cooker!




All you ever need and want to know about the

rice cooker plus!


So you’ve bought a Rice Cooker Plus? Sure,

it’ll give you perfect fluffy rice PLUS so much more!!


You can use it to make Macaroni Cheese,

steamed vegetables, soups, instant pasta and potatoes, pudding, oatmeal, cakes,

just about anything without worrying about it boiling over in the microwave and

making a mess.





tip: For Basmati rice I use 1 cup of rice to 2 cups of boiling water, cook on

high for 8 mins then stand for approx 5 mins with the lid on! (it will stay

warm in the container for much longer if needed) It will give you perfect

fluffy rice PLUS ….





Place rice in rice cooker. Add boiling water

until ½ inch above the level of the rice. Do not fill more than ½ full with dry



Set clear inner lid into base with outer rim



Set lid into rice cooker aligning tabs with



Pull locks up and over tabs to click in



Cook on full power for approximately 10-15

mins depending on quantity of rice.


Leave to stand for at least 5 minutes


Starch from the rice will be separated and

left on clear inner lid.


Steam will build up so use an oven mitt to

remove lid so that steam escapes away from your face.


Cooking times will vary slightly with

different types of rice





1 cup Rice OR Wild Rice


2 cup Water




Place rice and water in Rice Cooker Plus.

Attach both lids.


Microwave on high for 5 minutes.


Microwave on medium power for 15 minutes.


Let stand in microwave 10 minutes




To make more rice, simply double or triple

the water and the rice amounts. This rice cooker can easily make up to 3 cups

of rice!





1 cup Brown Rice


2 ½ cups water




Place rice and water in Rice Cooker Plus.

Attach both lids.


Microwave on high for 10 minutes.


Microwave on medium power for 25 minutes.


Let stand in microwave 10 minutes




Note: Brown rice can be tricky. You may need

to play around with the time and power settings to find the right combination.

This is what works on mine.




Note: Most microwaves have the capability to

run a string of times without having to monitor the microwave. Each microwave

is different. For mine: Cook Time, 5 minutes; then Cook Time 15 minutes, power

5 (for 50%); then Cook Time 10 minutes, power 0; then start. Call if you can’t

do yours?I’ll help you figure it out!





Place 1kg of potatoes i.e. Charlottes in the

rice cooker.


Do not add any water as potatoes are 70%

water content so the potatoes will cook in their own juices and their flavour

will be retained.


Do not prick the skins.


You do not need to add any salt.


Cook 1kg of small or medium potatoes for

12mins. Times will vary according to the power of the microwave


Some water will be released from the

potatoes so drain off.


Steam will be produced so lift lid off

carefully away from your face using an oven mitt.


For smaller quantities of potatoes adjust

times accordingly.


Do not cook less than 6 small potatoes at

any time.





other vegetables with a high water content i.e. carrots or Swede the same

process can be used. Again don’t cook too small a quantity at any one time.




Peel and slice/cube potatoes as usual. Place in Rice Cooker Plus. (Fill about

half way for a family of 4.)


Add butter (amount depends on your taste and the amount of spuds you use)


Add enough milk so that half of the potatoes are covered.


Microwave until potatoes are soft, about 10 minutes.


Mash with potato masher. Add more milk or butter if needed. Add

salt/pepper/seasoning to taste.



Variations: Add 1-2 whole, peeled garlic cloves to peeled and cubed potatoes

and cook as recipe directs. Add sour cream with seasonings.




One box of chocolate cake mix ingredients to make the chocolate cake (from the

back of the box)


One can of chocolate frosting



Empty cake mix and cake mix ingredients into Rice Cooker Plus and mix together.



Add ½ the can of frosting with Small Scoop.


Microwave for about 8-10 minutes or until a cake tester inserted into the

centre of the cake comes out clean.



You can use any kind of cake mix and frosting, but chocolate is the best!





1 tsp. vanilla flavouring


1 cup instant rice


1/4 tsp. salt


3 1/2 oz. pkg. instant vanilla pudding


1 cup raisins


Dash of cinnamon or nutmeg.




Place in the Rice Cooker Plus: Microwave for

9 minutes. Allow to set 2-3 minutes after removing from oven.





¾ cup uncooked long grain white rice


½ tsp Cinnamon


2 ½ cups water


1 cup half and half


¼ tsp salt


½ cup raisins (optional)


1 pkg vanilla instant pudding


1 cup milk




Combine rice, water and salt in Rice Cooker

Plus. Cover and microwave for 15 minutes on medium and 10 minutes on high.

Allow rice to stand for 5 minutes.


Meanwhile, in Small Batter Bowl, combine

milk, half and half, pudding mix and cinnamon; whisk until smooth and beginning

to thicken using Stainless Steel Whisk.


Remove cooker from microwave. Carefully

remove lids, lifting away from you. Add pudding mixture and raisins, if

desired; mix well using Classic Scraper. Makes 8 servings.


ENJOY!!!! I think it’s served better hot,

but try it both ways.






5 MIN TREACLE PUD (or jam – treacle surprise, as in jam not treacle)

6 oz sugar


6 oz butter


6oz S.R flour


2 eggs – medium


1 tsp vanilla essence


½ tsp baking powder


milk, small amount, add until pud drips

thickly off back of spoon




Cream sugar, butter add flour , add

eggs,baking powder and van essence. Use batter bowl for this.


Add small amount of milk if mixture far too





Oil v slightly rice cooker up to halfway.

Por a generous amount of treacle or jam into base of rice cooker. Add cake

mixture on to top.




Cook on high 5-6 mins or until sides of

sponge are slightly coming away from sides of r cooker. Take closed lid off and

concave inner, put a plate over top of r cooker and invert. Pud should ‘flop’

down on to plate. Treacle is now all over top of sponge and it can be cut like

a cake.




Can add 2tbsp of cocoa powder if want choc

and add nutella to base instead of treacle or jam.







1½ cups water


1 cup med. or long grain rice


¼ cup chopped onion


¼ cup diced carrot


¼ cup diced sweet potato


¼ cup fresh peas, fresh lima beans or diced

water chestnuts


1 tsp. vegetable oil


½ tsp. salt




Put vegetable oil in bottom of Rice Cooker

Plus. Add salt. Then pour in rice and other ingredients EXCEPT WATER. Stir dry

mixture thoroughly, THEN ADD WATER. Cook for 15 minutes in microwave oven on

high setting.





¾ cup coarsely chopped onion


1 tbsp. favourite sauté liquid


3½ cups broth or 3½ cups water + 1 tsp. salt


¾ cup uncooked rice


½ cup dried lentils, rinsed and picked over


1 cup diced, peeled baking potato


¾ cup diced, peeled carrot


½ cup raisins


½ tsp. ground black pepper


½ tsp. ground cumin


½ tsp. ground cinnamon


1/8 tsp. ground cloves


1 cup diced red bell pepper


¾ cup frozen green peas




In Rice Cooker Plus combine onion and sauté

liquid. Microwave uncovered for 2-3 minutes, stirring once, until crisp-tender.


Add broth/water, rice, lentils, potato,

carrot, raisins and spices. Cover with lid. Microwave on High for 18-20

minutes, stirring 3 times, until rice and lentils are almost tender (takes

longer for the lentils).


Stir in bell pepper and peas. Cover and

micro for 3-5 minutes more, or until the liquid is absorbed and the rice and

lentils are tender. Let stand on heatproof surface for 5 minutes before serving









Peel and slice/cube potatoes as usual. Place

in Rice Cooker Plus. (Fill about half way for a family of 4.)


Add butter. (amount depends on your taste

and the amount of spuds you use)


Add enough milk so that half of the potatoes

are covered.


Microwave until potatoes are soft, about 10



Mash with potato masher. Add more milk or

butter if needed. Add salt/pepper/seasoning to taste.





Add 1-2 whole, peeled garlic cloves to peeled and cubed potatoes and cook as

recipe directs. Add sour cream with seasonings.





Slice potatoes with Ultimate Slice N Grate;

place in cooker. (Fill about half way for a family of 4.)


Pour stock (any kind) or water over potatoes

until almost covered.


Microwave 10 minutes, or until potatoes are



Drain off stock into Easy Read Measuring



Mash potatoes, adding light margarine to



Add small amounts of stock until desired



Add salt and pepper to taste.






If you are not worried about your hips  add butter and milk.


If you like your mashed potatoes whipped,

you can do it right in the bowl.


Add freshly minced garlic, grated parmesan

cheese from the micro plane, or even cheddar cheese from the cheese grater. You

can go all out and add some sour cream too!




Stock Option:

Mix 2 cups of stock with ½-1 packet of Lipton Savory Herb and Garlic soup mix,

and then pour it over the potatoes. If potatoes aren’t covered, add more stock

or water.





2 cups water


White Rice


2 tsp. Southwestern Seasoning


16 oz. Jar of Salsa (flavor and heat your



Grated Cheese




Put water in Rice Cooker.


Add rice until water level is raised to 3



Add Southwestern Seasoning


Microwave on high for 5 minutes.


Microwave on 50% power for 15 minutes.


Remove from Microwave; stir.


Add 16 oz. of salsa and grated cheese to

your liking.




Variation: Add ½ lb.

of seasoned ground beef, after you remove it from the microwave.




Other Ideas:




  • ramen noodles


  • heat pie filling to make pies bake

more quickly


  • combine 1 pound cooked meat and

favorite sauce (Manwich, spaghetti, Alfredo, etc) to heat quickly


  • minute rice (use 50/50 water and

rice, cook about 5 minutes, let sit 5-10 minutes ? check microwave directions

on box)


  • noodle mixes


  • rice mixes


  • macaroni-n-cheese


  • heat soups







8oz butter


1-cup dark brown sugar


8 oz. crushed pineapple


Pineapple Cake Mix


3 eggs


16 oz. sour cream




Melt butter in saucepan. Add brown sugar and

crushed pineapple. Cook over med. low heat until dissolved. Let cool slightly.

Mix cake mix, eggs, and sour cream together. Pour pineapple mixture into Rice

Cooker Plus. Spoon cake mixture on top of pineapple mixture. Microwave for 13

minutes. If your microwave does not have a turntable, turn after 6 1/2 minutes

and resume cooking. Let cake cool 10-15 minutes and turn out onto serving plate

and serve.





¼ cup almonds


3 eggs


1 container (16 ounces) sour cream


1 package devil’s food cake mix


6 ounces miniature semi sweet chocolate



2 teaspoons Cinnamon


1 tablespoon sugar


1 container (8 ounces) whipped topping




Chop almonds using Food Chopper; set aside.

In Classic Batter Bowl, whisk eggs and sour cream using Stainless Steel Whisk

until smooth. Add cake mix, almonds, half of the chocolate chips and 1½

teaspoons of the Cinnamon; mix until smooth using Mix ‘N Scraper®. Spoon batter

into Rice Cooker Plus, spreading evenly. Microwave cake on HIGH 11-14 minutes

or until cake Tester inserted in centre comes out clean. (Cake will be slightly

moist on top near centre). Remove to Non-stick Cooling Rack; let stand 10





Loosen cake from sides of pan; invert onto

serving plate. Cool 20 minutes. Combine sugar and remaining Cinnamon in

Flour/Sugar Shaker; sprinkle over cake.




Place remaining chocolate chips and half of

the whipped topping in the Small Micro cooker. Microwave on HIGH 15-30 seconds

or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over

cake. Garnish cake with remaining whipped topping using Easy Accent Decorator.









Just follow these simple steps:


1. Mix eggs and pie filling in Batter Bowl

(a whisk works for most)


2. Add cake mix and blend well with Mix n



3. Pour batter into Rice Cooker Plus and

microwave on high for 12 – 13 minutes


4. Let cool 10 minutes and invert on platter




If you do not have a Carousel, rotate ¼ turn

every 3 minutes. Check with a cake tester and if not done then cook 1 minute

more each time before testing again.




Garnish with icing, whipped topping, more pie

fillings, nuts, etc. The best results are found with cake mixes containing

puddings or the new moist cakes.





1 chocolate cake mix


1 can cherry pie filling


3 eggs




Top with fudge frosting, whipped topping,

grated chocolate, or more cherry filling







1 lemon or white cake mix


1 can lemon pie filling


3 eggs




Top with a lemon glaze and whipped topping







1 spice cake mix


1 can pumpkin (not pie mix)


3 eggs


(½ tsp. cinnamon – optional)




Drizzle with caramel ice cream topping &

top with cool whip! A sprinkle of cinnamon sugar on cake is nice too!







1 spice cake mix


1 can applesauce or apple pie filling


3 eggs




Drizzle with caramel. Top with ice cream or

whipped topping





1 white or chocolate cake mix


1 can raspberry pie filling


3 eggs




Top with whipped topping and grated

chocolate (white or regular) and nuts.











1 Banana cake mix


3 eggs


1 can banana cream pie filling OR 14 oz

mashed bananas




Glaze with powdered sugar glaze, chopped








1 caramel or butter pecan cake mix


1 can apple pie filling


3 eggs




Top with cinnamon ice cream







1 x chocolate cake mix


3 eggs


16 oz sour cream


½ cup chocolate chips




Sprinkle with powdered sugar







White cake mix


3 eggs


cherry pie filling







1 cake mix, any kind


1 cup of water


3 eggs


¼ cup of oil


½ can prepared frosting




Mix all ingredients except frosting in 2 qt.

Batter Bowl. Pour into Rice Cooker Plus. Drop frosting by spoonfuls on top of

cake batter. Place in microwave on high and cook for 10 minutes. Use cake

tester to see if it is done, and cook additional 1-2 minutes each time until

done. Let cake cool completely. Invert onto serving platter. Frosting will be

on top of inverted cake. Options: Grate or chop nuts, chocolate, candy,

(whatever you want) on top. Decorate with cool whip using Easy Accent

Decorator. Put sliced strawberries (or other fruit) on or around cake


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