QUICK & EASY

COOKING GUIDE
For your 6-rice cup Rice Cooker & Steamer
 BON APPETIT
Thank you for choosing an Aroma rice cooker, and welcome to
our growing community of home chefs.

Whether you’re a seasoned cook or a beginner in the kitchen,

this guide will help you get the most out of your rice cooker.

Don’t forget – there’s even more to discover on social media.

Follow us @aromahousewares for more recipe ideas, cooking
tips, and inspiration!

Let’s get started!

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customer care team for product
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2.
TABLE OF CONTENTS

How to Cook White Rice 4 Creamy Cheesecake 25

White Rice Chart 5 Teriyaki Shrimp & Rice 26
How to Cook One-Pot Spanish Quinoa 27
Brown Rice 6 BBQ Meatballs 28
Quinoa 7 Goulash 29
Oatmeal 8 Chocolate Pumpkin Cake 30
How to Use Steam Tray 9 Sausage & Egg Casserole 31
Steam Time Chart 10 Sausage & Lentil Stew 32
Steam & Cook 11 Navy Bean Soup 33
How to Cook Soup 12 Steamed Fish over Rice 34
Recipe 13 Meatloaf 35
Apple Cinnamon Oatmeal 14 Steamed Shrimp in
Creamy Corn Egg Drop Soup 15 Garlic Sauce 36
One-Pot Tomato Rice 16
Chicken Noodle Soup 17
Beef Chili 18
Cilantro Lime Rice 19
Macaroni & Cheese 20
One-Pot Pasta 21
Frottata 22
California-Style Egg Muffins 23
Curry Couscous 24
HOW TO COOK
WHITE RICE
1. Measure rice using the provided rice measuring cup. Over fill 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.

Tips

• Fill to the top of your • Rinse and drain rice to • Look for water lines
rice measuring cup remove starch inside the pot

Note
• Always use the included rice measuring cup (Rice Cup) for above table
1 Rice Measuring Cup = ¾ U.S. Cup (180ml)

4.
WHITE RICE CHART
WHITE RICE WATERLINE COOK TIME YIELDS
uncooked inside the Pot on average cooked rice

1 Rice Cup Line 1 (≈ 270 ml) 16-21 Min. 2 Rice Cups

2 Rice Cup Line 2 (≈ 480 ml) 21-26 Min. 4 Rice Cups

3 Rice Cup Line 3 (≈ 675 ml) 26-31 Min. 6 Rice Cups

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 above table
1 Rice Measuring Cup = ¾ U.S. Cup (180ml)

5.
HOW TO COOK
BROWN RICE
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.

BROWN RICE WATERLINE COOK TIME YIELDS

uncooked inside the Pot on average cooked rice

1 Rice Cup
Line 1 (≈ 270 ml) 28-33 Min. 2 Rice Cups
(max capacity)

Note
• Always use the included rice measuring cup (Rice Cup) for above table
1 Rice Measuring Cup = ¾ U.S. Cup (180ml)

6.
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.

QUINOA WATER YIELDS Max grain

uncooked or broth cooked uncooked

1 Rice Cup 11/2 Rice Cups (≈ 270 ml) 21/2 Rice Cups 2 Rice Cups

Note
• Always use the included rice measuring cup (Rice Cup) for above table
1 Rice Measuring Cup = ¾ U.S. Cup (180ml)

7.
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 WATER YIELDS Max grain

uncooked or broth cooked uncooked

1 Rice Cup 2 Rice Cups (≈ 360 ml) 2 Rice Cups 1 Rice Cups

STEEL-CUT OATS WATER YIELDS Max grain

uncooked or broth cooked uncooked

1 Rice Cup 3 Rice Cups (≈ 540 ml) 2 Rice Cups 1 Rice Cups

Note
• Always use the included rice measuring cup (Rice Cup) for above table
1 Rice Measuring Cup = ¾ U.S. Cup (180ml)

8.
HOW TO USE
STEAM TRAY
1. Use the provided measuring cup to pour 1 cup of water into the inner
pot.
2. Place the pot into the rice cooker, add the steam tray with food, and
place the lid on top.
3. Plug the power cord into a nearby 120-volt AC wall outlet.
4. Press the COOK switch down to turn on the indicator light and start
steaming.
5. Follow suggested steaming times for meat and vegetables on page 10,
then carefully lift the lid and check for doneness.
6. Wear protective, heat-resistant gloves to remove the steam basket, then
serve immediately.
7. Unplug the power cord to turn off the rice cooker before cleaning. Once
food is fully cooked, flip the cook switch up to switch the rice cooker to
Warm mode.

Note
• Do not leave food in the cooker on WARM mode for more than 12 hours.

Tips
• Want to steam small pieces of food? Place a heat-resistant dish inside the
steam tray or add a layer of tin foil with small puncture holes.
• Add the same amount of water for small and large batches of steamed
vegetables.
• Always check meat for doneness before serving. If meat is still uncooked,
simply add more water and repeat the steaming process until it’s fully cooked
and ready to serve.

9.
STEAM TIME
WITH 1 RICE CUP OF WATER
CHART

Ingredient Cooking Time

Spinach 3-5 Min.

Green Bean 9-13 Min.

Broccoli 10-14 Min.

Cauliflower 10-14 Min.

Cabbage 7-11 Min.

Zucchini 8-12 Min.

Squash 8-12 Min.

Carrot 8-12 Min.

Corn 20-25 Min.

Potato 25-30 Min.

Fish 25 Min.

Chicken 30 Min.

25 Min. for medium

Beef 30 Min. for medium-well
33 Min. for well

Pork 30 Min.

Note
• Many factors affect cooking time, including altitude, humidity, and room temperature.
• Use this steaming chart as a reference and always check doneness before serving.

10.
STEAM
at the same time
& COOK
Cook up to 2 rice cup of white rice and grains by following the instructions
on page 4 to 8.

1. Place desired food in the provided steam tray, place the tray on the
inner pot then securely set the lid on top.
2. Steam ingredients in the upper tray according to the timetable on
page 9.
3. Once the suggested amount of time has passed, carefully remove
the lid and check food for doneness.
4. If the food is finished steaming, remove the steam tray. Wear
protective heat-resistant gloves to prevent injury as the steam tray
will be hot.
5. Replace the lid and allow the cooking cycle to continue.
6. Once rice or grain is ready, the COOK switch will automatically flip
up and the cooker will switch to WARM.
7. When you finish serving, turn the cooker off by unplugging the
power cord.

Tips
• Food can be steamed at any time while rice is cooking, but it’s best to add your
ingredients in the steam tray toward the end of the cooking cycle.
• Reference pages 4 to 8 for approximate rice and grain cooking times so that
everything will be ready to serve at the same time.
• For information on the cooking capacity of brown rice and other grains, please
refer to page 7.

Note
• Adding the steam tray limits cooking capacity in the inner pot, so only 2 rice
cups of white rice can be cooked while steaming.
• Do not leave food in the cooker on WARM mode for more than 12 hours.
• For information on the cooking capacity of brown rice and other grains, please
refer to page 4 to 8.

11.
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.

12.
 RECIPE
Make healthy, delicious dishes with ease.
We’re here to help.
Apple Cinnamon Oatmeal
SERVES 2-3.
2 cup Apple juice
1 cup Water
1 cup Steel-cut oats
1 cup Dried mixed fruit
1 tbsp Brown sugar
1 tbsp Butter
1/2 tsp Cinnamon
1 dash Nutmeg
¼ tsp Salt
1 tbsp Lemon juice
• Add all ingredients to the pot and mix well.
• Place the inner pot in the rice cooker (without a lid) and press the COOK
switch down.
• After 10 minutes, carefully stir with a long-handled wooden spoon, avoiding
hot steam.
• Continue cooking until the rice cooker automatically switches to WARM.
• Wait 10 minutes, then stir and serve with a sprinkle of sugar on top, if desired.

14.
Creamy Corn
Egg Drop Soup
SERVES 3.
1 can Sweet creamed corn
2 cup Chicken stock
2 Egg
2 Green onion, chopped
2 slice Thick-cut ham
• Pour chicken stock, green onion whites, and corn into the inner pot.
• Place the inner pot in the rice cooker (without a lid) and press the COOK
switch down.
• Crack eggs into a small bowl and beat with a whisk.
• After 15 minutes, add eggs to the soup while constantly stirring.
• Serve in bowls with sliced ham on the side.

15.
One-Pot Tomato Rice
SERVES 2.
2 cup Rice
½ cup Sausage, diced
½ cup Corn
½ cup Onion, diced
½ cup Mushroom, diced
½ cup Carrot, diced
½ cup Pea
1 medium Tomato
2 cup Water
• Pour all ingredients into the rice cooker (except the tomato) and stir.
• Using a knife, cut an ‘X’ across the bottom of the tomato and add it to the top
of the pot.
• Place the inner pot in the rice cooker, close the lid, and press the COOK
switch down.
• Immediately after the rice cooker switches to WARM mode, stir and serve.

16.
Chicken Noodle Soup
SERVES 2.
1 tbsp Olive oil
½ cup Onion, diced
½ cup Carrot, sliced
2 tsp Garlic, minced
1 Chicken breast, cubed
3 cup Chicken stock
½ cup Rotini pasta
To taste Salt and pepper
• Add olive oil, onion, carrot, garlic to inner pot.
• Press the COOK switch down, sauté for 5 minutes.
• Add the pasta, chicken, chicken broth, stir to combine. Do not place the glass
lid on top.
• 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.

17.
Beef Chili
SERVES 2.
1 lb Ground beef 1 cup Beef broth
2 tbsp Olive oil To taste Salt and pepper
1 cup Black bean
1 cup Kidney bean
2 tbsp Chili powder
2 tbsp Tomato paste
1 cup Diced tomato
1/4 cup Chili seasoning
• Add olive oil, ground beef to inner pot.
• Press the COOK switch down, sauté for 10 minutes.
• Add all remind ingredients to inner pot and stir. Do not place the glass lid
on top.
• Cook until the cycle done and cook switch to WARM mode. Serve hot.

18.
Cilantro Lime Rice
SERVES 2.
1 tsp Olive oil
½ cup Onion, chopped
1 tbsp Garlic, minced
1 cup Long grain rice
1½ cup Water
2 tbsp Fresh squeezed lime juice
1/4 cup Cilantro, chopped
To taste Salt
• Add olive oil, and onion to the inner pot.
• Press the COOK switch down, sauté for 5 minutes.
• Add garlic, rice, water, and salt to the inner pot and stir to combine.
• Place the glass lid on top and cook until the cycle is done and cook switch to
WARM mode. Fluff rice and serve hot.

19.
Macaroni & Cheese
SERVES 2.
2 cup Macaroni pasta
1½ cup Chicken stock
½ tsp Salt
½ cup Milk
1 cup Cheddar cheese, shredded
1 tbsp Butter
½ cup Skim mozzarella cheese
To taste Salt and pepper
• Add the pasta, chicken stock, milk, and salt to the inner pot and place the
glass lid on top.
• Press the COOK switch down and cook until all liquid is absorbed.
• Carefully remove the lid and add the cheese, and butter, and stir well.
• Cook until the cycle is done and cook switch to WARM mode, and serve.

20.
One-Pot Pasta
SERVES 2.
2 cup Pasta (elbow macaroni, bow tie or corkscrew pasta)
2 cup Water or chicken broth
1 cup Pasta sauce of your choice
1 cup Shredded cheese of your choice
1 tsp Olive oil
-- Basil leaves, for garnish
• Combine all ingredients except the cheese in the inner pot.
• Place the lid on top and press the COOK switch down to begin heating.
• Carefully open the lid to stir occasionally with a long-handled heat-safe
spoon.
• 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.

21.
Frittata
SERVES 2.
4 Egg
2 slice Deli meat of your choice, chopped
2 Small tomoto, chopped
1 cup Spinach
1 cup Cheese, shredded
1 pinch Salt and pepper
• Combine all ingredients in the inner pot and mix well.
• Place the lid on top and press the COOK switch down to begin heating.
• 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.

22.
California-Style Egg Muffins
SERVES 2.
2 tbsp Butter
2 Whole wheat english muffin, halved
2 slice Canandian bacon
2 Egg
-- Avocado slices, for garnish

• Press the COOK switch down to begin preheating the inner pot. Add the butter
and allow it to fully melt.
• Cut a quarter-sized hole in the middle of the Canadian bacon and
English muffin.
• 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.
• 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.
• Slide onto a plate and top with avocado slices, salt, pepper and paprika
if desired.

23.
Curry Couscous
SERVES 2.
1 tsp Olive oil
½ cup Onion, chopped
½ cup Red bell pepper, diced
4 Garlic cloves, minced
1 cup Couscous
2 cup Chicken broth
½ tsp Curry powder
½ tsp Cumin
• Press the COOK switch down to begin preheating the inner pot. Add oil and
allow it to heat for 3 minutes.
• Add in garlic, red pepper and onions and cook for 5 minutes or until the onions
are translucent.
• Stir in the cumin, chicken broth, curry powder and couscous.
• Place the lid on top and allow the couscous to cook until the cooker
automatically switches to WARM then serve.

24.
Creamy Cheesecake
SERVES 2.
16 oz. Cream cheese, softened
2 cup Sugar
2 Egg
1 tsp Vanilla extract
-- Cooking spray
• Beat the cream cheese, sugar, egg and vanilla with a mixer until the consistency
is smooth.
• Lightly coat the inner pot with cooking spray then pour the cheesecake mixture in.
• Place the lid on top and press the COOK switch down to begin heating.
• When the cooker automatically switches to WARM, allow the cheesecake to rest
for an additional 30 minutes.
• Refrigerate for 2-3 hours then serve cold with mixed berries and whipped cream
if desired.

25.
Teriyaki Shrimp & Rice
SERVES 2-3.
10 Raw medium shrimp
½ cup Sweet onion, chopped
½ cup Frozen peas
1 cup Jasmine rice
2 Garlic clove, minced
1 tsp Fresh ginger, grated
1½ cup Water
½ cup Soy sauce
2 tbsp Brown sugar
• Add the onion, peas, rice, garlic, ginger and water to the inner pot and mix
thoroughly.
• Once all ingredients have been combined, place the shrimp on top.
• Place the lid on and press the COOK switch down to begin heating.
• After the cooker automatically switches to WARM, stir in the soy sauce and
brown sugar then serve.

26.
One-Pot Spanish Quinoa
SERVES 2.
2 Italian sausage link, sliced 1 pinch Cumin powder
2 tsp Olive oil 1 pinch Salt and pepper
2 Garlic clove, minced 1 Avocado, diced
1 cup Quinoa 2 tsp Lemon juice
1½ cup Chicken broth -- Cilantro, for garnish
½ cup Corn kernels
½ cup Tomato, diced
1 tsp Chili powder
• 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.
• Place the lid on top and press the COOK switch down to begin heating.
• When the cooker automatically switches to WARM, fluff the quinoa slightly
then serve with lemon juice, avocado, and cilantro.

27.
BBQ Meatballs
SERVES 2-3.
1 tsp Olive oil
12 oz Frozen meatballs
½ cup Yellow onion, chopped
1 cup BBQ sauce
4 cup Cabbage, shredded
½ cup Cheddar cheese, shredded
• Add the olive oil, meatballs, onion, and BBQ sauce to the inner pot and mix
thoroughly.
• Place the lid on top and press the COOK switch down to begin heating.
• Allow the meatballs to cook for 10 minutes then using caution, remove the lid
and mix in the shredded cabbage.
• 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.

28.
Goulash
SERVES 2-3.
1 tsp Olive oil 2 cup Elbow macaroni
½ cup Yellow onion, chopped ½ cup Water
2 Garlic clove, minced To taste Salt
1 cup Bell pepper, chopped
½ lb. Ground beef
1 cup Tomato, diced
¼ cup Tomato paste
2 tsp Italian seasoning
• Add all ingredients to the inner pot and mix thoroughly.
• Place the lid on top and press the COOK switch down to begin heating.
• After the cooker automatically switches to WARM, add salt to taste then serve.

29.
Chocolate Pumpkin Cake
SERVES 4.
1 cup Pancake mix
1 cup Water
½ cup Pumpkin puree
½ cup Chocolate chips
-- Cooking spray
• In a large bowl, whisk together the pancake batter and water. Once incorporated,
stir in the pumpkin purée and chocolate chips.
• Lightly coat the inner pot with cooking spray then pour the batter in.
• Place the lid on top and press the COOK switch down to begin heating.
• 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.
• Serve WARM with a drizzling of melted chocolate, powdered sugar, maple syrup,
berries, or whipped cream.

30.
Sausage & Egg Casserole
SERVES 2.
½ lb Ground pork sausage
4 Large egg
1 cup Milk
½ tsp Salt
½ tsp Ground mustard
2 slice White bread, cubed
½ cup Cheddar cheese, shredded
• In a large bowl, beat the eggs then mix in the milk, salt and mustard.
• Once combined, stir in the bread cubes, cheese and ground sausage.
• Pour the egg mixture into the inner pot.
• Place the lid on top and press the COOK switch down to begin heating.
• 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.

31.
Sausage & Lentil Stew
SERVES 2.
2 Italian sausage link, sliced ½ tsp Cayenne
½ cup Yellow onion, chopped ½ tsp Smoked paprika
½ cup Zucchini ½ tsp Ground cumin
2 cup Carrot, cubed ½ tsp Dried oregano
2 Celery stalk, sliced 4 oz Frozen spinach
2 Garlic clove, minced
1 cup Lentil
4 cup Chicken broth
• Add the sausage and vegetables to the inner pot and mix thoroughly.
• Press the COOK switch down to begin heating.
• Sauté the sausage and vegetables until the sausage is no longer pink.
• Add the lentils, cayenne, cumin, smoked paprika, oregano, and chicken broth
then place the lid on top.
• After the cooker automatically switches to WARM, stir in the frozen spinach
then press the cook switch down once more.
• Allow the stew to cook until the cooker automatically switches to Warm again,
then serve.

32.
Navy Bean Soup
SERVES 4.
2 Italian sausage link, cubed ½ tsp Dried thyme
½ cup Yellow onion, chopped ¼ tsp Dried rosemary
4 Garlic cloves, minced 6 cup Water
2 cup Fresh baby spinach To taste Salt
2 cup Carrot, cubed
2 Celery stalk, sliced
1 cup Dry navy beans
2 Bay leaf
• Soak the navy beans in water overnight in the refrigerator.
• Add the sausage, onion, garlic, spinach, carrots and celery to the inner pot
and mix thoroughly.
• Press the COOK switch down to begin heating.
• Sauté the sausage and vegetables until the sausage is no longer pink.
• Add the soaked navy beans, bay leaf, thyme, rosemary, and water then place
the lid on top.
• After the cooker automatically switches to Warm, press the cook switch down
once more.
• Allow the soup to cook until the cooker automatically switches to WARM again,
then add salt to taste and serve. 33.
Steamed Fish Over Rice
SERVES 1.
1 cup Rice
2 cup 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
• Rinse rice and add water to the inner pot.
• Put the fish filet and a handful of chopped green onions in the steam tray.
• Place the inner pot in the rice cooker, stack the steam tray inside, close the lid,
and press the COOK switch down.
• While the fish and rice are cooking, combine and whisk remaining ingredients
in a small bowl.
• Immediately after the rice cooker switches to WARM mode, check the meat for
doneness, brush sauce on fish, and serve.

34.
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
• Combine all the ingredients except water in a large bowl and mix well.
• Place a piece of parchment paper in the steam tray. Add the beef mixture onto the
parchment and shape into a small loaf.
• Add water to the inner pot then place the steam tray on top and cover with the lid.
• Press the COOK switch down to begin heating.
• Once the cooker switches to WARM, remove the meatloaf from the parchment
and serve.

35.
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
• Place a piece of parchment paper in the steam tray. Add the shrimp to the
parchment then coat with minced garlic.
• Add water to the inner pot, then place the steam tray on top and cover with the lid.
• Press the COOK switch down to begin heating.
• Once the cooker switches to WARM, remove the shrimp then garnish with
chopped green onions and lemon to serve.

36.
JOIN THE COMMUNITY
#CookwithAroma
We can’t wait to see what you cook up! Join our growing
community of home chefs on social media and discover
hundreds of healthy new recipes.

Share your creations on social media and let’s savor the joy of
cooking together, creating a vibrant tapestry of tastes.

@AromaHousewares
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