Out of 3 Ratings

Owner's of the Cuisinart Rice Cooker CRC-800 gave it a score of 3.5 out of 5. Here's how the scores stacked up:
  • Reliability

    3.67 out of 5
  • Durability

    3.0 out of 5
  • Maintenance

    3.33 out of 5
  • Performance

    3.67 out of 5
  • Ease of Use

    3.67 out of 5
of 21
Lemon-Thyme Brown Rice
& Salmon
Turn this into a vegetarian entrée by substituting
canned chickpeas (rinsed and drained) for the
Makes 4 entrée servings
cooking spray
3-4 lettuce leaves (use leaf lettuce,
not iceberg)
pounds boneless, skinless salmon fillet*,
cut into 4 equal fillets
2 sprigs fresh thyme
1 tablespoon unsalted butter
4 tablespoons finely chopped onion
2 cloves garlic, minced
cups (Rice Cooker) brown rice, rinsed
and drained
4 teaspoons finely chopped lemon zest,
1 teaspoon dill
1 teaspoon kosher salt
cups (standard liquid measure) water
(or half water, half chicken stock)
½ cup halved grape tomatoes
½ cup chopped green pepper
(½-inch dice)
½ cup chopped red bell pepper
(½-inch dice)
lemon wedges/lemon slices
Lightly coat the steamer insert with cooking spray.
Line with lettuce leaves. Arrange the salmon fillets
in the lettuce-lined steamer insert in a single layer
and top with fresh thyme sprigs; reserve.
Place cooking bowl in Cuisinart
Rice Cooker/
Steamer. Add butter. Cover and turn on, let heat
for 30 to 40 seconds. Stir in onion and garlic;
cover and cook 30 seconds. Add rinsed and
drained rice, 2 teaspoons lemon zest, salt and
dill. Stir to coat. Add water. Cover and cook for
40 minutes. Place filled steamer insert above rice
and cover. Continue to cook until Rice Cooker
switches to Warm setting, about 10 to 12 minutes
longer. Place tomatoes and peppers on top of rice
and let stand on Warm for 10 minutes. To serve,
stir tomatoes and peppers into rice. Place rice
mixture on warmed plates and top with a steamed
salmon fillet. Sprinkle with remaining lemon zest
and serve with a wedge of lemon.
*You may use sea scallops in place of the salmon.
Remove the tough muscle from the side of each
scallop and toss scallops in 2 teaspoons of olive oil.
Nutritional information per serving:
Calories 435 (31% from fat) • carb. 45g • pro. 30g
• fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg
• calc. 53mg • fiber 3g
Teriyaki Steamed Chicken
with Cranberry Wild Rice
You may substitute turkey cutlet or tenderloin for
the chicken.
Makes 4 entrée servings
2 tablespoons light soy sauce
2 tablespoons honey
4 teaspoons dry sherry
1 clove garlic, peeled, finely minced
1 teaspoon powdered ginger
1 tablespoon vegetable oil
2 tablespoons finely minced green onion
1 pound boneless, skinless chicken
cooking spray
cups (Rice Cooker) wild rice
3 cups (standard liquid measure)
chicken stock
¾ cup water
1 teaspoon kosher salt
1 cup dried cranberries
6 green onions, very thinly sliced
2 tablespoons minced jalapeño pepper
Place the soy, honey, sherry, garlic, ginger, oil,
and green onion in a small bowl. Whisk to blend.
Cut the chicken into “finger” sized pieces, about
½-inch thick and 3 inches long. Stir the chicken
into the teriyaki marinade and let stand for
15 minutes.
Lightly coat both the steaming tray and cooking
bowl with cooking spray. Place the bowl in the
Rice Cooker/Steamer. Place the rice
in the bowl. Add the stock, water and salt; stir.
Cover and turn on. Cook for 50 minutes. Drain
the chicken and place in prepared steamer tray;
discard marinade. After rice has cooked for 50
minutes, place the steaming tray over the cooking
bowl and cover. Cook for an additional 12 to 15
minutes, until the Rice Cooker switches to Warm.
When Rice Cooker switches to Warm, place
the dried cranberries, green onions and minced
jalapeño peppers on top of the rice. Cover and let
stand on Warm for 10 minutes.
To serve, stir rice to blend in cranberries, green
onions and jalapeño. Transfer to warmed plates
and top with steamed teriyaki chicken fingers.