Out of 23 Ratings

Owner's of the Cuisinart Cookware CRC-400 gave it a score of 4.7 out of 5. Here's how the scores stacked up:
  • Reliability

    4.7 out of 5
  • Durability

    4.52 out of 5
  • Maintenance

    4.7 out of 5
  • Performance

    4.74 out of 5
  • Ease of Use

    4.68 out of 5
of 20
Creamy Fontina Risotto
with Mushrooms
This creamy risotto makes a marvelous side dish or
can be served as a first course.
Makes 3 cups (serves 6 as a side dish, 4 as a first
2-1/2 teaspoons unsalted butter, divided
2-1/2 teaspoons extra virgin olive oil, divided
1/3 cup finely chopped onion or shallot
1 cup (Rice Cooker) Arborio rice
6 tablespoons dry white vermouth or other
dry white wine (not Chardonnay)
3 cups (standard liquid measure)
low-sodium chicken broth
6 ounces shiitake mushrooms, tough stems
removed, thinly sliced
1/4 teaspoon thyme
3 ounces shredded Fontina cheese
1/2 teaspoon freshly ground pepper
Chopped fresh thyme and Italian parsley
as garnish, optional
Place 1-1/2 teaspoons each of the butter and olive
oil in the Rice Cooking Bowl of the Cuisinart
Cooker. Cover, turn on, and wait one minute. Stir in
the chopped onion and cover; cook 1 minute. Add
the rice; stir to coat completely. Cover and cook 2
minutes. Stir in the wine; cover. Cook 2 to 3 min-
utes until the wine is completely absorbed. Add the
chicken stock; stir.
Cover and cook until Rice Cooker switches to
“Warm”, about 28 to 30 minutes, stirring 2 or 3
times during cooking.
While the risotto is cooking, heat the remaining tea-
spoon of the butter with the remaining teaspoon of
the oil in a 10-inch nonstick skillet over medium
high heat. When bubbling, add the mushrooms, stir
to coat, and cook, stirring now and then until the
mushrooms are golden and slightly crispy.
When Rice Cooker switches to “Warm”, stir in the
shredded Fontina, cooked shiitakes and ground
pepper. Serve risotto hot. May be garnished with
chopped fresh thyme and parsley, if desired.
Nutritional information per serving (1/2 cup):
Calories 207 (34% from fat) • carb. 26g • pro. 6g •
fat 8g • sat. fat 4g • chol. 21mg • sod. 117mg •
calc. 86mg • fiber 1g
Red Beans & Rice
This version of the traditional long cooking New
Orleans dish can be made in less than 30 minutes
in the Cuisinart
Rice Cooker.
Makes 4 cups
4 ounces smoked chicken or turkey
andouille sausage*
Cooking spray
1 can (15 ounce) red beans, rinsed
and drained
1 teaspoon good quality olive oil
3 tablespoons finely chopped onions
2 tablespoons finely chopped celery
3 tablespoons finely chopped green
bell pepper
1 clove garlic, finely chopped
1 cup (Rice Cooker) long grain rice
1/2 teaspoon thyme
1 bay leaf
1-1/2 cups (standard liquid measure)
chicken stock
3 tablespoons chopped Italian parsley
or other hot sauce
Divide the sausage in half. Finely chop half the
sausage; cut the remaining sausage into 1/2-inch
pieces. Lightly coat the interior of the steaming tray
with cooking spray. Place the red beans and sliced
sausage into the steaming tray; reserve.
Insert the Rice Cooking Bowl into the Cuisinart
Rice Cooker. Place the olive oil in the Rice Cooker
Bowl, cover, and turn on for 1 minute. Add the
onions, celery, bell pepper, and garlic; stir to coat
with oil. Cover and cook 3 to 4 minutes. Stir in the
rice and thyme. Stir until rice is opaque, 3 to 4 min-
utes. Tuck in the bay leaf and add the chicken
stock. Place the filled steaming tray on the Rice
Cooking Bowl; cover. Turn the Rice Cooker on and
cook until it switches to “Warm”, about 18 minutes.
Let stand at “Warm” for 5 minutes. Transfer beans
and sausage to a medium bowl; add cooked rice
mixture to the same bowl. Remove and discard bay
leaf. Gently toss rice mixture with beans and
sausage. Add parsley and toss to combine. Transfer
to a warmed bowl to serve. Serve with hot sauce if
*Smoked chicken or turkey andouille sausage has
much less fat than traditional pork andouille. It can
be found in many well-stocked grocery stores.
Smoked turkey kielbasa can be substituted.
Nutritional information per serving:
Calories 265 (14% from fat) • carb. 43g • pro.13g •
fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg •
calc. 43mg • fiber 5g
CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 15