Yum Asia Panda Mini Rice Cooker Cookbook

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ¼ tsp kosher salt

Method

1. 1Set the Yum Asia Panda Mini Rice Cooker on a dry, flat, heat-safe counter with the steam vent clear.
2. 2Add the rinsed rice to the removable Ninja ceramic-coated inner bowl, then add water to the 1-cup White Rice line and stir in the salt.
3. 3Wipe the outside of the bowl dry, seat it in the cooker body, close the lid, and select White Rice / Long Grain.
4. 4Cook until the cycle finishes; keep the lid closed during cooking so the fuzzy logic cycle can work properly.
5. 5Let the rice rest closed for 10 min, then fluff gently with the included rice spatula.
6. 6Unplug the cooker when holding is no longer needed and let it cool before cleaning.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• 1 tbsp unsalted butter
• 1 small garlic clove, finely minced
• ¼ tsp kosher salt
• ⅛ tsp black pepper

Method

1. 1Place the Panda Mini rice cooker on a dry, stable, heat-safe counter with open space above the vent.
2. 2Add rice to the inner bowl, then add water to the 1-cup White Rice line.
3. 3Stir in butter, garlic, salt, and pepper, keeping all food and liquid inside the removable bowl only.
4. 4Wipe the bowl exterior dry, insert it, close the lid, and select White Rice / Long Grain.
5. 5When the cycle ends, rest closed for 10 min so the garlic flavor settles into the rice.
6. 6Fluff with the rice spatula before serving, then unplug the cooker when finished.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ tsp olive oil
• ¼ tsp kosher salt
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• ⅛ tsp black pepper

Method

1. 1Set up the Yum Asia Panda Mini Rice Cooker on a dry, heat-safe counter and confirm the steam vent is clear.
2. 2Add rice, water, olive oil, and salt to the removable inner bowl; keep lemon juice and parsley for after cooking.
3. 3Wipe the bowl exterior dry, seat it correctly, close the lid, and select White Rice / Long Grain.
4. 4Let the rice cook undisturbed until the cycle finishes, then rest closed for 10 min.
5. 5Fluff with the rice spatula, then fold in lemon zest, lemon juice, parsley, and pepper.
6. 6Serve warm and let the cooker cool before cleaning the ceramic-coated bowl with a soft sponge.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• 1 tsp finely grated fresh ginger
• ¼ tsp kosher salt
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1 tsp low-sodium soy sauce

Method

1. 1Place the Panda Mini rice cooker on a dry, stable counter and make sure the removable bowl is clean and dry outside.
2. 2Add rice, water, ginger, salt, and sesame oil to the inner bowl.
3. 3Insert the bowl, close the lid, and select White Rice / Long Grain; do not open repeatedly during cooking.
4. 4When the cycle finishes, rest the rice closed for 10 min.
5. 5Fluff with the included rice spatula, then fold in scallions and soy sauce.
6. 6Unplug the cooker when finished and wash the bowl with a soft sponge after it cools.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• ½ cup light coconut milk
• Water to reach the 1-cup White Rice line after coconut milk is added
• ¼ tsp kosher salt
• 1 tsp lime zest
• 1 tbsp fresh lime juice

Method

1. 1Set the Yum Asia Panda Mini Rice Cooker on a dry, heat-safe counter with the steam vent clear.
2. 2Add rice and coconut milk to the inner bowl, then add enough water to reach the 1-cup White Rice line.
3. 3Stir in salt, wipe the outside of the bowl dry, insert it, close the lid, and select White Rice / Long Grain.
4. 4Cook until the cycle finishes, keeping the lid closed during the automatic program.
5. 5Rest closed for 10 min, then fluff with the rice spatula and fold in lime zest and lime juice.
6. 6Unplug the cooker after serving or holding briefly on Keep Warm.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• ⅓ cup canned crushed tomatoes
• Water to reach the 1-cup White Rice line after tomatoes are added
• 1 tsp olive oil
• ¼ tsp kosher salt
• ⅛ tsp garlic powder
• 2 tbsp chopped fresh basil

Method

1. 1Set the Panda Mini rice cooker on a dry, flat, heat-safe surface and keep the vent area open.
2. 2Add rice and crushed tomatoes to the inner bowl, then add water to the 1-cup White Rice line.
3. 3Stir in olive oil, salt, and garlic powder, then wipe the bowl exterior dry and seat it in the cooker.
4. 4Close the lid and select White Rice / Long Grain.
5. 5When cooking finishes, rest closed for 10 min, then fluff gently with the rice spatula.
6. 6Fold in basil after cooking and serve while warm.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ¼ tsp kosher salt
• 1 tsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• ¼ cup chopped fresh cilantro

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable, heat-safe counter.
2. 2Add rice, water, salt, and olive oil to the removable inner bowl.
3. 3Wipe the bowl exterior dry, insert it properly, close the lid, and select White Rice / Long Grain.
4. 4Cook until the automatic cycle finishes, then let the rice rest closed for 10 min.
5. 5Fluff with the rice spatula, then fold in lime juice, lime zest, and cilantro.
6. 6Unplug the cooker when holding is no longer needed and let it cool before cleaning.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ cup frozen shelled edamame, thawed
• 1 tsp toasted sesame oil
• 1 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame seeds

Method

1. 1Set the Panda Mini rice cooker on a dry, heat-safe counter and confirm the inner bowl is seated correctly.
2. 2Add rice, water, and thawed edamame to the removable bowl, keeping the fill level modest.
3. 3Close the lid and select White Rice / Long Grain; keep the lid closed during cooking.
4. 4When the cycle ends, rest closed for 10 min.
5. 5Fluff the rice and edamame with the rice spatula, then stir in sesame oil, soy sauce, and rice vinegar.
6. 6Sprinkle with sesame seeds and unplug the cooker after serving.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ cup frozen corn kernels, thawed
• 1 tsp unsalted butter
• ¼ tsp kosher salt
• ⅛ tsp black pepper

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable surface with the steam vent clear.
2. 2Add rice, water, thawed corn, butter, salt, and pepper to the inner bowl.
3. 3Wipe the outside of the bowl dry, insert it into the cooker body, close the lid, and select White Rice / Long Grain.
4. 4Let the cycle finish without stirring during cooking.
5. 5Rest closed for 10 min, then fluff gently with the included rice spatula.
6. 6Serve warm and unplug the cooker when finished.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• ⅔ cup low-sodium vegetable broth
• Water to reach the 1-cup White Rice line after broth is added
• ¾ cup thinly sliced cremini mushrooms
• 1 tsp olive oil
• ¼ tsp kosher salt
• ⅛ tsp dried thyme
• ⅛ tsp black pepper

Method

1. 1Set the Panda Mini rice cooker on a dry, heat-safe counter with open space above the vent.
2. 2Add rice and broth to the inner bowl, then add water to the 1-cup White Rice line.
3. 3Stir in mushrooms, olive oil, salt, thyme, and pepper, leaving headroom in the bowl.
4. 4Wipe the bowl exterior dry, close the lid, and select White Rice / Long Grain.
5. 5When the cycle finishes, rest closed for 10 min so the mushrooms finish steaming.
6. 6Fluff gently with the rice spatula before serving.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ⅓ cup frozen peas, thawed
• ⅓ cup finely diced carrot
• 1 tsp unsalted butter
• ¼ tsp kosher salt
• ⅛ tsp onion powder

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable, heat-safe counter.
2. 2Add rice, water, peas, carrot, butter, salt, and onion powder to the removable inner bowl.
3. 3Wipe the outside of the bowl dry, seat it flat in the cooker body, close the lid, and select White Rice / Long Grain.
4. 4Cook until the cycle finishes, keeping the lid closed during automatic cooking.
5. 5Rest closed for 10 min, then fluff gently to distribute the vegetables.
6. 6Unplug the cooker when done and let the bowl cool before washing.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ¾ cup very small broccoli florets
• ¼ tsp kosher salt
• ⅛ tsp garlic powder
• ⅓ cup shredded sharp cheddar cheese
• 1 tbsp milk

Method

1. 1Set the Panda Mini rice cooker on a dry, flat, heat-safe counter and keep the steam vent uncovered.
2. 2Add rice, water, broccoli, salt, and garlic powder to the removable inner bowl.
3. 3Wipe the bowl exterior dry, insert it, close the lid, and select White Rice / Long Grain.
4. 4When the cycle ends, rest closed for 10 min so the broccoli finishes steaming.
5. 5Fluff the rice, then stir in cheddar and milk until the cheese melts into the hot rice.
6. 6Serve right away; do not use Keep Warm for a long hold with dairy.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• 1 tsp olive oil
• 1 small garlic clove, minced
• ¼ tsp kosher salt
• 2 packed cups baby spinach, chopped
• 1 tsp fresh lemon juice

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable counter and clear the steam vent area.
2. 2Add rice, water, olive oil, garlic, and salt to the removable inner bowl.
3. 3Wipe the bowl dry outside, insert it, close the lid, and select White Rice / Long Grain.
4. 4When the cycle ends, open the lid away from your face and scatter chopped spinach over the hot rice.
5. 5Close the lid and let stand 5 min, then fluff until the spinach wilts evenly.
6. 6Stir in lemon juice and unplug the cooker when finished.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ tsp ground turmeric
• 1 tsp olive oil
• ¼ tsp kosher salt
• ⅛ tsp garlic powder
• ⅛ tsp black pepper

Method

1. 1Set the Panda Mini rice cooker on a dry, heat-safe counter and make sure the bowl is clean and dry outside.
2. 2Add rice, water, turmeric, olive oil, salt, garlic powder, and pepper to the inner bowl.
3. 3Stir gently with a silicone spoon or the rice spatula; avoid metal utensils in the ceramic-coated bowl.
4. 4Close the lid and select White Rice / Long Grain.
5. 5After the cycle finishes, rest closed for 10 min.
6. 6Fluff thoroughly so the turmeric color spreads evenly, then serve.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ cup finely shredded cooked chicken
• ¼ cup frozen peas, thawed
• 1 tsp low-sodium soy sauce
• ½ tsp toasted sesame oil
• ⅛ tsp garlic powder

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable, heat-safe counter with the vent clear.
2. 2Add rice, water, peas, garlic powder, soy sauce, and sesame oil to the inner bowl; reserve the cooked chicken.
3. 3Wipe the bowl exterior dry, insert it, close the lid, and select White Rice / Long Grain.
4. 4When the cycle ends, scatter the cooked chicken over the rice, close the lid, and rest 10 min.
5. 5Check that the cooked chicken is steaming hot and reaches 165°F / 74°C before serving.
6. 6Fluff gently, serve warm, and refrigerate leftovers promptly.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• 1 pouch or 5 oz can tuna in water, drained
• 1 tbsp mayonnaise
• 1 tsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1 scallion, thinly sliced

Method

1. 1Set the Panda Mini rice cooker on a dry, flat, heat-safe counter with the steam vent clear.
2. 2Add rice and water to the removable inner bowl, wipe the outside dry, close the lid, and select White Rice / Long Grain.
3. 3While the rice cooks, mix tuna, mayonnaise, soy sauce, rice vinegar, and scallion in a small bowl; refrigerate if the rice is not ready soon.
4. 4When the cycle finishes, rest the rice closed for 10 min, then fluff with the rice spatula.
5. 5Spoon the tuna mixture over warm rice just before serving.
6. 6Unplug the cooker and refrigerate any tuna topping or rice leftovers within 2 hours.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ¾ cup frozen shelled edamame, thawed
• 1 tsp toasted sesame oil
• ¼ tsp kosher salt
• 1 tsp sesame seeds
• 1 tsp low-sodium soy sauce

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable counter and keep the steam vent clear.
2. 2Add rice, water, thawed edamame, sesame oil, and salt to the removable inner bowl.
3. 3Wipe the bowl exterior dry, insert it, close the lid, and select White Rice / Long Grain.
4. 4Cook until the cycle finishes, then rest closed for 10 min.
5. 5Fluff gently, stir in soy sauce, and sprinkle with sesame seeds.
6. 6Unplug the cooker when finished and use a soft sponge for cleanup after cooling.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• ½ cup pineapple juice
• Water to reach the 1-cup White Rice line after juice is added
• ½ cup pineapple tidbits, drained
• 1 tsp finely grated fresh ginger
• ¼ tsp kosher salt
• 1 scallion, thinly sliced

Method

1. 1Set the Panda Mini rice cooker on a dry, heat-safe counter with clear space above the vent.
2. 2Add rice and pineapple juice to the inner bowl, then add water to the 1-cup White Rice line.
3. 3Stir in pineapple tidbits, ginger, and salt, keeping the bowl below a safe fill level.
4. 4Wipe the bowl exterior dry, close the lid, and select White Rice / Long Grain.
5. 5When the cycle ends, rest closed for 10 min, then fluff gently.
6. 6Fold in scallion and serve warm.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ cup canned black beans, rinsed and drained
• ¼ cup mild salsa
• ¼ tsp ground cumin
• ¼ tsp kosher salt
• 1 tsp olive oil

Method

1. 1Place the Yum Asia Panda Mini Rice Cooker on a dry, stable, heat-safe surface with the vent clear.
2. 2Add rice and water to the removable inner bowl, then gently stir in black beans, salsa, cumin, salt, and olive oil.
3. 3Wipe the bowl exterior dry, insert it, close the lid, and select White Rice / Long Grain.
4. 4Cook until the cycle finishes, keeping the lid closed during the automatic program.
5. 5Rest closed for 10 min, then fluff gently so the beans stay mostly whole.
6. 6Serve warm and refrigerate leftovers within 2 hours.

Ingredients

• 1 rice-cooker cup long-grain white rice, rinsed and drained
• Water to the 1-cup White Rice line in the inner bowl
• ½ cup frozen mixed vegetables, thawed
• 1 tsp olive oil
• ¼ tsp kosher salt
• ⅛ tsp garlic powder
• 1 tbsp grated Parmesan cheese

Method

1. 1Set the Panda Mini rice cooker on a dry, flat, heat-safe counter and confirm the steam vent is unobstructed.
2. 2Add rice, water, thawed mixed vegetables, olive oil, salt, and garlic powder to the removable inner bowl.
3. 3Wipe the outside of the bowl dry, seat it in the cooker body, close the lid, and select White Rice / Long Grain.
4. 4Let the cycle finish without opening the lid repeatedly.
5. 5Rest closed for 10 min, then fluff with the rice spatula.
6. 6Sprinkle with Parmesan just before serving and unplug the cooker when finished.