Aroma 4-Cup Rice Cooker: Quick & Easy Cooking Guide

How to Cook White Rice

1. Measure rice using the provided rice measuring cup. Overfill the cup slightly, then level it off at the brim of the cup for an accurate measurement.
2. Rinse measured rice in a bowl of water before adding to the inner pot. Rinse rice for 10 seconds and drain the water. Repeat this process at least 2 times, or until the water runs clear.
3. Add rinsed rice to the inner pot, filling up to the line that matches the number of cups of rice.
4. Place the pot into the rice cooker and put the lid on top.
5. Plug the power cord into a nearby 120-volt AC wall outlet.
6. Press the COOK switch down to turn on the indicator light and start cooking.
7. The COOK switch will automatically flip up to the WARM mode when white rice is ready.
8. Stir and fluff with the spatula before serving.
9. Unplug the power cord to turn off the rice cooker before cleaning.

White Rice Chart

Note:

• Not all rice types or brands are the same, so results and timings may vary.
• Do not leave food in the cooker on WARM mode for more than 12 hours.
• Before cooking, we recommend rinsing rice in a pot or bowl, not a strainer.
• To add more flavor to rice, try substituting a favorite meat or vegetable broth or stock. The ratio of broth/stock to rice will be the same as water to rice.
• Before placing the inner pot into the cooker, check that the inner pot is dry and free of debris. Adding the inner pot when wet may damage the cooker.
• After cooking, the inner pot will be very hot. Be sure to use heat-resistant gloves or protective oven mitts to remove the inner pot from the cooker.

Always use the included rice measuring cup (Rice Cup) for the above table. 1 Rice Measuring Cup = 3/4 U.S. Cup (180ml)

How to Cook Quinoa

1. Use the provided measuring cup to pour rice into the inner pot.
2. Rinse rice in the pot for 10 seconds and drain the water. Repeat at least 3 times, or until the water runs clear.
3. Add water to the pot, filling up to the line that matches the number of cups of rice.
4. Place the pot into the rice cooker and put the lid on top.
5. Plug the power cord into a nearby 120-volt AC wall outlet.
6. Press the COOK switch down to turn on the indicator light and start cooking.
7. The COOK switch will automatically flip up to the WARM mode when your rice is ready.
8. Stir and fluff with the spatula before serving.
9. Unplug the power cord to turn off the rice cooker before cleaning.

Note: Always use the included rice measuring cup (Rice Cup) for the above table. 1 Rice Measuring Cup = 3/4 U.S. Cup (180ml)

How to Cook Oatmeal

1. Use the provided measuring cup to pour oatmeal into the inner pot.
2. Add water to the pot, according to the chart below.
3. Place the pot into the rice cooker, stir, and leave the top open without a lid.
4. Plug the power cord into a nearby 120-volt AC wall outlet.
5. Press the COOK switch down to turn on the indicator light and start cooking.
6. The COOK switch will automatically flip up to the WARM mode when your oatmeal is ready.
7. Stir and fluff with the spatula before serving.
8. Unplug the power cord to turn off the rice cooker before cleaning.

Rolled Oats

Steel-Cut Oats

Note: Always use the included rice measuring cup (Rice Cup) for the above table. 1 Rice Measuring Cup = 3/4 U.S. Cup (180ml)

How to Cook Soup

1. Add ingredients to the inner pot, up to the maximum water line (3).
2. Carefully place the pot inside the rice cooker. To prevent boiling over, leave the top open without a lid.
3. Plug the power cord into a nearby 120-volt AC wall outlet.
4. Press the cooking switch down to turn on the indicator light and start heating.
5. Stir occasionally with a long-handled wooden spoon or heat-safe utensil.
6. When your soup is ready to serve, press the COOK switch up for the WARM mode.
7. Unplug the power cord to turn off the rice cooker before cleaning.

Note:

• Avoid cooking for more than 60 minutes, in order to protect your appliance's heating element and avoid overcooking.
• Do not use the provided serving spatula to stir hot soup, chili, or stew. It is not intended to be used in contact with high temperatures. Use a long-handled wooden or heat-safe spoon to stir food while sautéing.

Apple Cinnamon Oatmeal

SERVES 1-2.

• 1 cup Apple juice
• ½ cup Water
• ½ cup Steel-cut oats
• ½ cup Dried mixed fruit
• ½ tbsp Brown sugar
• ½ tbsp Butter
• ¼ tsp Cinnamon
• 1 dash Nutmeg
• 1 dash Salt
• ½ tbsp Lemon juice

1. Add all ingredients to the pot and mix well.
2. Place the inner pot in the rice cooker (without a lid) and press the COOK switch down.
3. After 10 minutes, carefully stir with a long-handled wooden spoon, avoiding hot steam.
4. Continue cooking until the rice cooker automatically switches to WARM.
5. Wait 10 minutes, then stir and serve with a sprinkle of sugar on top, if desired.

Creamy Corn Egg Drop Soup

SERVES 2.

• ½ can Sweet creamed corn
• 1 cup Chicken stock
• 1 Egg
• 1 Green onion, chopped
• 1 slice Thick-cut ham

1. Pour chicken stock, green onion whites, and corn into the inner pot.
2. Place the inner pot in the rice cooker (without a lid) and press the COOK switch down.
3. Crack eggs into a small bowl and beat with a whisk.
4. After 15 minutes, add eggs to the soup while constantly stirring.
5. Serve in bowls with sliced ham on the side.

One-Pot Tomato Rice

SERVES 1.

• 1 cup Rice
• ¼ cup Sausage, diced
• ¼ cup Corn
• ¼ cup Onion, diced
• ¼ cup Mushroom, diced
• ¼ cup Carrot, diced
• ¼ cup Pea
• 1 medium Tomato
• 1 cup Water

1. Pour all ingredients into the rice cooker (except the tomato) and stir.
2. Using a knife, cut an 'X' across the bottom of the tomato and add it to the top of the pot.
3. Place the inner pot in the rice cooker, close the lid, and press the COOK switch down.
4. Immediately after the rice cooker switches to WARM mode, stir and serve.

Chicken Noodle Soup

SERVES 1.

• 1 tbsp Olive oil
• ¼ cup Onion, diced
• ¼ cup Carrot, sliced
• 1 tsp Garlic, minced
• ½ Chicken breast, cubed
• 1½ cup Chicken stock
• ¼ cup Rotini pasta
• To taste Salt and pepper

1. Add olive oil, onion, carrot, garlic to inner pot.
2. Press the COOK switch down, sauté for 5 minutes.
3. Add the pasta, chicken, chicken broth, stir to combine. Do not place the glass lid on top.
4. Cook for approximately 15 minutes. Season with salt and pepper and push the cook switch up to switch the cooker to WARM mode. Serve hot.

Beef Chili

SERVES 1.

• ½ lb Ground beef
• 2 tbsp Olive oil
• ½ cup Black bean
• ½ cup Kidney bean
• 1 tbsp Chili powder
• 1 tbsp Tomato paste
• ½ cup Diced tomato
• 2 tbsp Chili seasoning
• ½ cup Beef broth
• To taste Salt and pepper

1. Add olive oil, ground beef to inner pot.
2. Press the COOK switch down, sauté for 10 minutes.
3. Add all remaining ingredients to inner pot and stir. Do not place the glass lid on top.
4. Cook until the cycle is done and cook switch to WARM mode. Serve hot.

Cilantro Lime Rice

SERVES 1.

• 1 tsp Olive oil
• ¼ cup Onion, chopped
• ½ tbsp Garlic, minced
• ½ cup Long grain rice
• ¾ cup Water
• 1 tbsp Fresh squeezed lime juice
• ⅛ cup Cilantro, chopped
• To taste Salt

1. Add olive oil and onion to the inner pot.
2. Press the COOK switch down, sauté for 5 minutes.
3. Add garlic, rice, water, and salt to the inner pot and stir to combine.
4. Place the glass lid on top and cook until the cycle is done and cook switch to WARM mode. Fluff rice and serve hot.

Macaroni & Cheese

SERVES 1.

• 1 cup Macaroni pasta
• ¾ cup Chicken stock
• ¼ tsp Salt
• ¼ cup Milk
• ½ cup Cheddar cheese, shredded
• ½ tbsp Butter
• ¼ cup Skim mozzarella cheese
• To taste Salt and pepper

1. Add the pasta, chicken stock, milk, and salt to the inner pot and place the glass lid on top.
2. Press the COOK switch down and cook until all liquid is absorbed.
3. Carefully remove the lid and add the cheese, and butter, and stir well.
4. Cook until the cycle is done and cook switch to WARM mode, and serve.

One-Pot Pasta

SERVES 1.

• 1 cup Pasta (elbow macaroni, bow tie or corkscrew pasta)
• 1 cup Water or chicken broth
• ½ cup Pasta sauce of your choice
• ½ cup Shredded cheese of your choice
• ½ tsp Olive oil
• Basil leaves, for garnish

1. Combine all ingredients except the cheese in the inner pot.
2. Place the lid on top and press the COOK switch down to begin heating.
3. Carefully open the lid to stir occasionally with a long-handled heat-safe spoon.
4. When the cooker automatically switches to WARM, open the lid and stir in the cheese. Allow the cheese to melt by replacing the lid and cooking for an additional 5 minutes. Serve with more cheese and basil leaves if desired.

Frittata

SERVES 1.

• 2 Egg
• 1 slice Deli meat of your choice, chopped
• 1 Small tomato, chopped
• ½ cup Spinach
• ½ cup Cheese, shredded
• 1 pinch Salt and pepper

1. Combine all ingredients in the inner pot and mix well.
2. Place the lid on top and press the COOK switch down to begin heating.
3. When the cooker automatically switches to WARM, allow the frittata to rest for an additional 5 minutes or until the eggs are fully set then serve.

California-Style Egg Muffins

SERVES 1.

• 1 tbsp Butter
• 1 Whole wheat english muffin, halved
• 1 slice Canandian bacon
• 1 Egg
• Avocado slices, for garnish

1. Press the COOK switch down to begin preheating the inner pot. Add the butter and allow it to fully melt.
2. Cut a quarter-sized hole in the middle of the Canadian bacon and English muffin.
3. Once the butter has melted, first place the English muffin into the inner pot then top with the Canadian bacon slice. Crack the egg into the quarter-sized hole.
4. Place the lid on top and allow the cooker to heat until it automatically switches to WARM. If additional cooking is needed, let the sandwich sit in the inner pot on Warm for 5 minutes or until fully cooked.
5. Slide onto a plate and top with avocado slices, salt, pepper and paprika if desired.

Curry Couscous

SERVES 1.

• ½ tsp Olive oil
• ¼ cup Onion, chopped
• ¼ cup Red bell pepper, diced
• 2 Garlic cloves, minced
• ½ cup Couscous
• 1 cup Chicken broth
• ¼ tsp Curry powder
• ¼ tsp Cumin

1. Press the COOK switch down to begin preheating the inner pot. Add oil and allow it to heat for 3 minutes.
2. Add in garlic, red pepper and onions and cook for 5 minutes or until the onions are translucent.
3. Stir in the cumin, chicken broth, curry powder and couscous.
4. Place the lid on top and allow the couscous to cook until the cooker automatically switches to WARM then serve.

Creamy Cheesecake

SERVES 1.

• 8 oz. Cream cheese, softened
• 1 cup Sugar
• 1 Egg
• ½ tsp Vanilla extract
• Cooking spray

1. Beat the cream cheese, sugar, egg and vanilla with a mixer until the consistency is smooth.
2. Lightly coat the inner pot with cooking spray then pour the cheesecake mixture in.
3. Place the lid on top and press the COOK switch down to begin heating.
4. When the cooker automatically switches to WARM, allow the cheesecake to rest for an additional 30 minutes.
5. Refrigerate for 2-3 hours then serve cold with mixed berries and whipped cream if desired.

Teriyaki Shrimp & Rice

SERVES 1-2.

• 5 Raw medium shrimp
• ¼ cup Sweet onion, chopped
• ¼ cup Frozen peas
• ½ cup Jasmine rice
• 1 Garlic clove, minced
• ½ tsp Fresh ginger, grated
• ¾ cup Water
• ¼ cup Soy sauce
• 1 tbsp Brown sugar

1. Add the onion, peas, rice, garlic, ginger and water to the inner pot and mix thoroughly.
2. Once all ingredients have been combined, place the shrimp on top.
3. Place the lid on and press the COOK switch down to begin heating.
4. After the cooker automatically switches to WARM, stir in the soy sauce and brown sugar then serve.

One-Pot Spanish Quinoa

SERVES 1.

• 1 Italian sausage link, sliced
• 1 tsp Olive oil
• 1 Garlic clove, minced
• ½ Quinoa
• ¾ cup Chicken broth
• ¼ cup Corn kernels
• ¼ cup Tomato, diced
• ¼ tsp Chili powder
• 1 pinch Cumin powder
• 1 pinch Salt and pepper
• ½ Avocado, diced
• 1 tsp Lemon juice
• Cilantro, for garnish

1. Add the sausage, olive oil, garlic, quinoa, chicken broth, corn, diced tomatoes, chili powder, cumin, salt and pepper to the inner pot and mix thoroughly.
2. Place the lid on top and press the COOK switch down to begin heating.
3. When the cooker automatically switches to WARM, fluff the quinoa slightly then serve with lemon juice, avocado, and cilantro.

BBQ Meatballs

SERVES 1-2.

• 1 tsp Olive oil
• 6 oz Frozen meatballs
• ¼ cup Yellow onion, chopped
• ½ cup BBQ sauce
• 2 cup Cabbage, shredded
• ¼ cup Cheddar cheese, shredded

1. Add the olive oil, meatballs, onion, and BBQ sauce to the inner pot and mix thoroughly.
2. Place the lid on top and press the COOK switch down to begin heating.
3. Allow the meatballs to cook for 10 minutes then using caution, remove the lid and mix in the shredded cabbage.
4. After the cooker automatically switches to WARM, stir in the cheddar cheese and cook for an additional 2 minutes or until all the cheese has melted then serve.

Goulash

SERVES 1-2.

• 1 tsp Olive oil
• ¼ cup Yellow onion, chopped
• 1 Garlic clove, minced
• ½ cup Bell pepper, chopped
• ¼ lb. Ground beef
• ½ cup Tomato, diced
• 2 tbsp Tomato paste
• 1 tsp Italian seasoning
• 1 cup Elbow macaroni
• ¼ cup Water
• To taste Salt

1. Add all ingredients to the inner pot and mix thoroughly.
2. Place the lid on top and press the COOK switch down to begin heating.
3. After the cooker automatically switches to WARM, add salt to taste then serve.

Chocolate Pumpkin Cake

SERVES 2.

• ½ cup Pancake mix
• ½ cup Water
• ¼ cup Pumpkin puree
• ¼ cup Chocolate chips
• Cooking spray

1. In a large bowl, whisk together the pancake batter and water. Once incorporated, stir in the pumpkin purée and chocolate chips.
2. Lightly coat the inner pot with cooking spray then pour the batter in.
3. Place the lid on top and press the COOK switch down to begin heating.
4. Allow the cake to cook for about 20 minutes or until you can insert a toothpick into the middle and remove it with no batter sticking to it.
5. Serve WARM with a drizzling of melted chocolate, powdered sugar, maple syrup, berries, or whipped cream.

Sausage & Egg Casserole

SERVES 1.

• ¼ lb Ground pork sausage
• 2 Large egg
• ½ cup Milk
• ¼ tsp Salt
• ¼ tsp Ground mustard
• 1 slice White bread, cubed
• ¼ cup Cheddar cheese, shredded

1. In a large bowl, beat the eggs then mix in the milk, salt and mustard.
2. Once combined, stir in the bread cubes, cheese and ground sausage.
3. Pour the egg mixture into the inner pot.
4. Place the lid on top and press the COOK switch down to begin heating.
5. After the cooker automatically switches to WARM, allow the casserole to rest for an additional 25 minutes or until the eggs have set then serve.

Sausage & Lentil Stew

SERVES 1.

• 1 Italian sausage link, sliced
• ¼ cup Yellow onion, chopped
• ¼ cup Zucchini
• 1 cup Carrot, cubed
• 1 Celery stalk, sliced
• 1 Garlic clove, minced
• ½ cup Lentil
• 2 cup Chicken broth
• ¼ tsp Cayenne
• ¼ tsp Smoked paprika
• ¼ tsp Ground cumin
• ¼ tsp Dried oregano
• 2 oz Frozen spinach

1. Add the sausage and vegetables to the inner pot and mix thoroughly.
2. Press the COOK switch down to begin heating.
3. Sauté the sausage and vegetables until the sausage is no longer pink.
4. Add the lentils, cayenne, cumin, smoked paprika, oregano, and chicken broth then place the lid on top.
5. After the cooker automatically switches to WARM, stir in the frozen spinach then press the cook switch down once more.
6. Allow the stew to cook until the cooker automatically switches to Warm again, then serve.

Navy Bean Soup

SERVES 2.

• 1 Italian sausage link, cubed
• ¼ cup Yellow onion, chopped
• 2 Garlic cloves, minced
• 1 cup Fresh baby spinach
• 1 cup Carrot, cubed
• 1 Celery stalk, sliced
• ½ cup Dry navy beans
• 1 Bay leaf
• ¼ tsp Dried thyme
• ⅛ tsp Dried rosemary
• 3 cup Water
• To taste Salt

1. Soak the navy beans in water overnight in the refrigerator.
2. Add the sausage, onion, garlic, spinach, carrots and celery to the inner pot and mix thoroughly.
3. Press the COOK switch down to begin heating.
4. Sauté the sausage and vegetables until the sausage is no longer pink.
5. Add the soaked navy beans, bay leaf, thyme, rosemary, and water then place the lid on top.
6. After the cooker automatically switches to Warm, press the cook switch down once more.
7. Allow the soup to cook until the cooker automatically switches to WARM again, then add salt to taste and serve.

Steamed Fish Over Rice

SERVES 1.

• 1 cup Rice
• 2 cups Water
• 1 White fish fillet
• ½ tbsp Cooking wine
• ½ tbsp Ground pepper
• 1 tsp Brown sugar
• 4 tbsp Soy sauce
• 2 tbsp Olive oil
• 2 Green onion, chopped

1. Rinse rice and add water to the inner pot.
2. Put the fish fillet and a handful of chopped green onions in the steam tray.
3. Place the inner pot in the rice cooker, stack the steam tray inside, close the lid, and press the COOK switch down.
4. While the fish and rice are cooking, combine and whisk remaining ingredients in a small bowl.
5. Immediately after the rice cooker switches to WARM mode, check the meat for doneness, brush sauce on fish, and serve.

Meatloaf

SERVES 2.

• ¼ cup Sweet onion, finely chopped
• ¼ cup Carrot, finely chopped
• ¼ cup Breadcrumbs or panko
• 2 tbsp Cooking wine
• 1 Egg
• 1 cup Water
• ¼ lb Ground beef
• To taste Salt and pepper

1. Combine all the ingredients except water in a large bowl and mix well.
2. Place a piece of parchment paper in the steam tray. Add the beef mixture onto the parchment and shape into a small loaf.
3. Add water to the inner pot then place the steam tray on top and cover with the lid.
4. Press the COOK switch down to begin heating.
5. Once the cooker switches to WARM, remove the meatloaf from the parchment and serve.

Steamed Shrimp in Garlic Sauce

SERVES 1.

• 5 Medium white shrimp
• 6 Garlic clove, minced
• Green onion, chopped for garnish
• Lemon slice, for garnish
• ¼ cup Water

1. Place a piece of parchment paper in the steam tray. Add the shrimp to the parchment then coat with minced garlic.
2. Add water to the inner pot, then place the steam tray on top and cover with the lid.
3. Press the COOK switch down to begin heating.
4. Once the cooker switches to WARM, remove the shrimp then garnish with chopped green onions and lemon to serve.