Breville BRC350 User manual

www.breville.com.au
Model BRC350 Issue 1/07
Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
Breville Customer Service Centre
Australian Customers
✉Breville Customer Service Centre
PO Box 22
Botany NSW 2019
AUSTRALIA
☎Customer Service: 1300 139 798
Fax [phone]
Email Customer Service: [e-mail]
New Zealand Customers
✉Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
☎Customer Service: 09 271 3980
Fax [phone]
Email Customer Service: [e-mail]
© Copyright. Breville Pty. Ltd. 2007
Avance is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from the
one illustrated in this booklet.
Rice Duo 10
Instructions
Includes recipes
BRC350
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Congratulations
on the purchase of your new Breville Avance Rice Duo 10
Contents
Page
Introduction 3
Breville recommends safety first 4
Know your Breville Rice Duo 10 6
Operating your Breville Rice Duo 10 7
Rice Cooking Tables 9
Steaming foods 11
Care and cleaning 15
Recipes 16
2
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5
Breville recommends safety first
4
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions.
Important safeguards for your Breville
Avance Rice Duo 10 Rice Cooker
•Carefully read all instructions before operating and
save for future reference.
•Remove any packaging material and promotional
labels before using the Rice Cooker for the first time.
•Do not place the Rice Cooker near the edge of a
bench or table during operation. Ensure the surface
is level, clean and free of water.
•Do not place the Rice Cooker on or near a hot gas
or electric burner, or where it could touch a heated
oven. Place appliance at least 20cm away from
walls and curtains.
•Do not use on metal surfaces, for example, a sink
drain board.
•Use only the removable cooking bowl supplied with
the Rice Cooker. Do not use a damaged or dented
removable cooking bowl. Replace before using.
•Never plug in or switch on the Rice Cooker without
having the removable cooking bowl placed inside
the outer housing.
•Do not put liquid into the outer housing. Only
the removable cooking bowl is designed to
contain liquid.
•Do not touch hot surfaces; use potholders to
remove the removable cooking bowl and
steaming tray.
•Open the lid carefully to avoid scalding from
escaping steam.
•Do not allow water from the lid to drip into the
housing, only into the removable cooking bowl.
•Always ensure the power is switched off at the
power outlet and the cord is unplugged from the
power outlet before attempting to move the
appliance, when not in use and before cleaning or
storing. Allow all parts to cool before disassembling
for cleaning.
•To protect against electric shock, do not immerse
the outer housing, cord or power plug in water or
any other liquid.
•Do not move the Rice Cooker during cooking.
•Do not leave the Rice Cooker unattended when
in use.
•Keep the appliance clean. Follow the cleaning
instructions provided in this book.
Important safeguards for all electrical appliances
•Unwind the cord before use.
•Do not let the cord hang over the edge of a table or
counter, touch hot surfaces or become knotted.
•This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible person to
ensure that they can use the appliance safely.
•Young children should be supervised to ensure that
they do not play with the appliance.
•It is recommended to inspect the appliance
regularly. Do not use the appliance if power supply
cord, plug or appliance becomes damaged in any
way. Return the entire appliance to the nearest
authorised Breville Service Centre for examination
and/or repair.
•Any maintenance, other than cleaning, should be
performed at an authorised Breville Service Centre.
•This appliance is for household use only. Do not
use this appliance for anything other than its
intended use. Do not use in moving vehicles or
boats. Do not use outdoors.
•The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using electrical
appliances. It is advisable that a safety switch with
a rated residual operating current not exceeding
30mA be installed in the electrical circuit
supplying the appliance. See your electrician
for professional advice.
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Operating your Breville Avance Rice Duo 10
7
Know your Breville Avance Rice Duo 10
6
Before first use, remove all packaging material and
promotional labels and wash the non-stick removable
cooking bowl, stainless steel steaming trays and
glass lid in hot soapy water, rinse and dry thoroughly.
How to cook rice
1. Use the Rice Duo 10 measuring cup provided to
measure the required quantity of rice (refer to
cooking tables - page 8). Always measure level
cups, not heaped (Fig 1).
2. Place the rice into a separate bowl and wash
with cold water to remove any excess starch.
The rice is ready for cooking when water runs
clear from the rice.
3. Ensure the exterior of the removable cooking
bowl is clean before placing it in the Stainless
Steel Housing (this will ensure proper contact
with the inner cooking surface).
4. Add the washed rice to the removable cooking
bowl, ensuring rice is spread evenly across
the bottom of the bowl and not heaped to
one side (Fig 2).
5 Add water using the following ratios:
White Rice = 1cup water : 1cup rice
Brown Rice = 11⁄2cups water : 1cup rice
6. Place the glass lid into position.
7. Plug into a 230/240 volt power outlet and then
switch the power on at power outlet. The amber
‘Keep Warm’ light will illuminate.
8. To commence cooking, press the Selector Control
to ‘Cook’. The red ‘Cook’ light will illuminate.
9. When cooking is complete, the Ready Bell will
sound and the Rice Duo 10 will automatically
switch to the ‘Keep Warm’ setting. The amber
‘Keep Warm’ light will illuminate.
10. Open the lid and turn the rice over with the
serving spoon provided. Replace the lid and
allow the rice to stand for 10-15 minutes before
serving. This allows any excess moisture to be
absorbed, resulting in a fluffier rice texture.
Fig 1
Fig 2
1 level Rice Duo 10 measuring cup = 150 grams uncooked rice
1 level Rice Duo 10 cup uncooked rice = 2 Rice Duo 10 cups cooked rice (approx.)
The maximum quantity of uncooked white rice to be cooked = 10 Rice Duo 10 cups
The minimum quantity of uncooked white rice to be cooked = 2 Rice Duo 10 cups
Note
Large 10 cup
capacity cooks up to
27 cups of cooked rice
Removable cooking bowl
prevents rice from sticking
Cook and Keep Warm Lights
Red ‘Cook’ light indicates that the Rice Duo
10 is in the ‘Cook’ setting. Amber ‘Keep
Warm’ light indicates that the Rice Duo 10
is turned ‘On’ and has switched
automatically to the ‘Keep Warm’ setting
Measuring cup and
serving spoon
Stainless steel steaming
trays – ideal for vegetables,
seafood and poultry
Toughened, Cook ‘n’ Look glass lid
Removable Cord
for serving at the table
Stainless Steel Housing
Selector control
with ‘ready bell’ and automatic
‘keep warm’ setting
The slot in the handle
holds the glass lid
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Rice Cooking Tables
9
Operating your Breville Avance Rice Duo 10 continued
The rice measuring cup provided with your Breville Rice Duo 10 is used in the following tables.
The Rice Duo 10 measuring cup is not a standard metric measuring cup.
1 Rice Duo 10 measuring cup is equal to 150g of uncooked rice and 180ml of water.
1 Australian Standard Metric Measuring cup is equal to 200g of uncooked rice
If your Rice Duo 10 measuring cup is lost or misplaced, use another cup but maintain the same cooking
ratios and ensure you do not exceed the 10 cup maximum line in the removable cooking bowl:
White Rice = 1 cup water: 1 cup rice
Brown Rice = 11⁄2cups water: 1 cup rice
Note
8
White Rice
Uncooked White Rice Cold tap water Cooked rice Cooking time
(Rice Duo 10 cups) (Rice Duo 10 cups) (approximate) (approximate)
(Rice Duo 10 cups) (minutes)
22 513-15
44 915-20
6615 21-25
8816 21-25
10 10 27 25-30
Brown Rice
Uncooked Brown Rice Cold tap water Cooked rice Cooking time
(Rice Duo 10 cups) (Rice Duo 10 cups) (approximate) (approximate)
(Rice Duo 10 cups) (minutes)
23 525-30
4610 35-40
6915 40-45
Rice can be kept in the automatic ‘Keep Warm’
setting for up to 5 hours
Note
Do not remove the glass lid until ready to serve
(except for when turning over rice after cooking
is complete or as suggested in the recipes).
Note
To stop the ‘Keep Warm’ setting, switch off at the
power outlet and then unplug the cord.
Note
Important
••Always place liquid into the removable cooking
bowl, or be ready to add oil, butter or margarine,
before depressing the Selector Control to the
‘Cook’ setting.
••Never try to force the Selector Control to stay in the
‘Cook’ setting after it has automatically switched to
the ‘Keep Warm’ setting.
••Do not interfere with the automatic Selector Control
during operation.
••To prevent scratching the non-stick surface of the
removable cooking bowl, always use wooden or
plastic utensils.
TO ENSURE CONTINUED PROTECTION AGAINST RISK OF ELECTRIC SHOCK, CONNECT
TO PROPERLY EARTHED OUTLETS ONLY.
RISK OF ELECTRIC SHOCK. COOK ONLY IN REMOVABLE CONTAINER.
ALWAYS LIFT AND REMOVE THE LID CAREFULLY, ANGLING IT AWAY FROM YOURSELF TO
AVOID SCALDING FROM ESCAPING STEAM.
ALWAYS LIFT AND REMOVE THE LID CAREFULLY, ANGLING IT AWAY FROM YOURSELF TO
AVOID SCALDING FROM ESCAPING STEAM.
Due to the additional water needed to cook brown rice, some starchy water bubbles may rise to the lid
while cooking. For best results, wash rice before cooking and keep warm for 20 minutes after cooking to
absorb the remaining moisture.
Note
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Steaming foods
11
Rice Cooking Tables continued
Steamed foods retain most of their nutritional value
when cooked in the Rice Duo 10. Foods may be
steamed by placing food in the stainless steel
steaming trays cover stock or water and covering
with the glass lid. Keep the glass lid on while
steaming food unless the recipe or chart specifically
states to remove the lid. By removing the lid
unnecessarily steam is lost and the cooking time will
be extended.
1. Measure 3 Rice Duo cups or more of water or
stock into the removable cooking bowl. Use up to
a maximum of 6 Rice Duo cups of water.
2. Place food to be steamed directly onto the
stainless steel steaming tray and insert into the
removable cooking bowl. (Refer to the Steaming
Charts on the pages 11 –13 for approximate
cooking times).
3. Place removable cooking bowl with the steaming
tray into Stainless Steel Housing and cover with
the glass lid.
4. Plug into a 230/240-volt power outlet and
then switch on. The amber ‘Keep Warm’ light
will illuminate.
5. Push the Selector Control down to begin cooking.
The red ‘Cook’ light will illuminate.
6. When steaming is complete, remove foods from
the Rice Duo 10. If further steaming is required
ensure sufficient water is in the removable
cooking bowl. If not, add more hot water
or stock.
7. If no further steaming is required, turn the Rice
Duo 10 off at the power outlet and then unplug.
Allow to cool before cleaning. When the cooking
bowl is removed to discard water, the Selector
Control will reset to the ‘Keep Warm’ position.
Do not let the removable cooking bowl boil dry
during steaming.
Note
Hot liquid can be added during the
steaming process.
Note
Both steaming trays can be stacked or
used separately
Note
Hints and tips for steaming vegetables
•Smaller pieces will steam faster than larger pieces.
•Try to keep vegetables to a standard size to ensure
even cooking.
•Fresh or frozen vegetables may be steamed.
•If steaming frozen vegetables, do not thaw.
•The size and shape of vegetables, as well as
personal taste, may call for adjustments to the
cooking time. If softer vegetables are required,
allow extra cooking time.
•Do not allow water or stock to reach the stainless
steel tray. The steaming will not be effective.
10
ALWAYS LIFT AND REMOVE THE LID CAREFULLY, ANGLING IT AWAY FROM YOURSELF TO
AVOID SCALDING FROM ESCAPING STEAM.
Tips
•Add a little extra water for fluffier rice and a little
less water for firmer rice.
•Some rice varieties may require more water for
cooking, such as wild rice blends, Arborio rice or
short grain rice. Follow the directions on the packet
or use the brown rice cooking table.
Rice variations
Savoury Rice
Prepare the rice in the Rice Duo 10 as specified,
substituting all the water with the same quantity of
chicken, beef, fish, or vegetable stock. Apple juice,
orange juice or pineapple juice may be substituted
for half of the water quantity.
Sweet Rice
Prepare the rice in the Rice Duo 10 as specified
substituting half the water with apple juice, orange
juice or pineapple juice. Cooking rice with milk or
cream is not recommended as it will burn onto the
bottom of the removable cooking bowl.
Saffron Rice
Add 1⁄4teaspoon of saffron powder or 2 saffron
threads to every 2 cups of water. Use the white rice
cooking tables. Mix well.
Arborio Rice
Arborio rice is short round-grained pearly rice often
used for Italian risotto cooking. Use the brown rice
cooking tables.
Jasmine Rice
asmine rice is fragrant long grain rice. Use the white
rice cooking tables.
Basmati Rice
Basmati rice is an aromatic long grain rice. Use the
white rice cooking tables.
Wild Rice
It is not recommended to cook wild rice alone in the
Rice Duo 10 as it requires a substantial amount of
water. It is possible to cook wild rice as a blend with
white or brown rice.
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13
Steaming foods
continued
Hints and tips for steaming
fish and seafood
•Season fish with fresh herbs, onions, lemon etc.
before cooking.
•Ensure fish fillets are in a single layer and do
not overlap.
•Fish is cooked when it flakes easily with a fork and
is opaque in colour.
12
Type Cooking Time Suggestions and Tips
(minutes)
Fish - Fillets 8-10 Steam until opaque and easy to flake
- Whole 15-20 A cutlet is cooked when the centre
- cutlets 12-14 bone is able to be easily removed
Lobster - tails 18-20 Remove underside of shell
Mussels - in shell 12-14 Steam until well open
Clams and Pipis 8-10 Steam until just opened
Prawns - in shell 8-10 Steam until pink
Scallops 4-6 Steam until opaque
Oysters-unopened 10-12 Steam until the top shell starts to open.
If the top shell does not completely open,
it will need to be opened with a knife.
Vegetables Preparation & Tips uantity Cooking Time
(minutes)
Artichoke remove the hard 2 medium 30-35
outer leaves and stalk
Asparagus trim, leave as spears 2 bunches 12-14
Beans top and tail, leave whole 250g 13-15
Beetroot trim, do not break skin 300g 12-13
small-medium
Broccoli cut into florets 250g 8-10
Brussel Sprouts cut a cross in the base 375g 17-19
Cabbage large pieces 500g 10-12
Carrots cut into strips 3 medium 14-16
Capsicums cut into strips 3 medium 14-16
Cauliflower cut into florets 375g 17-19
Celery slice into strips 3 stalk 5-6
Chickpeas soak for 12 hours 1 cup dried 40-45
Corn whole corn cobs 2 small cobs 20-22
Mushrooms whole, unwashed 300g 8-10
Onions(pickling) peeled, leave whole 6 medium 20-25
Snow peas topped and tailed 250g 4-5
Peas fresh, peeled 250g 8-10
frozen 250g 4-5
Potatoes all purpose, whole 4(150-180g each) 35-40
Potatoes new, whole 6(125g each) 25-30
Sweet Potato cut into pieces 500g 20-25
Kumara
Pumpkin cut into pieces 500g 20-25
Spinach (English) leaves and 1/2 bunch 5
stems cleaned
Squash (baby) topped and tailed 350g 8
Turnips peeled, sliced and 350g 15-17
cut to 50g pieces
Zucchini sliced 350g 6
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15
Steaming foods
continued
14 15
Care and cleaning
Switch off the Rice Duo 10 at the power outlet and
then unplug.
Allow all parts to cool before removing the removable
cooking bowl. Wash the removable cooking bowl,
stainless steel steaming tray and glass lid in hot,
soapy water, rinse and dry thoroughly.
Breville does not recommend that any parts of your
Rice Duo 10 are washed in a dishwasher as harsh
detergents and hot water temperatures may stain or
distort the removable cooking bowl and accessories.
Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage the
non-stick surface.
The Stainless Steel Housing can be wiped over with
a damp cloth and then dried thoroughly.
If rice has cooked onto the bottom of the
removable cooking bowl, fill the bowl with hot,
soapy water and leave to stand for approximately
10 minutes before cleaning.
Note
DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN WATER OR ANY
OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION.
Hints and tips for steaming poultry
•Select similar sized pieces of poultry for
even cooking.
•For even cooking results arrange poultry in a
single layer.
•Remove visible fat and skin.
•To obtain a browned appearance, sear the
chicken before steaming.
•Check poultry is cooked by piercing the thickest
part. The poultry is cooked when the juices
run clear.
Type Suggestions and Tips Cooking Time
(minutes)
Breast Fillet Place skin side up 20-25
Drumstick Place thickest part to outside of 30-35
stainless steel steaming tray
Thigh Fillet Place thickest part to outside of 18-20
stainless steel steaming tray
Hints and tips for steaming dumplings
•Fresh or frozen dumplings and savoury buns can be
steamed.
•Place small pieces of baking paper, or cabbage or
lettuce leaves, under the dumplings to avoid
sticking to the steaming tray.
Type Suggestions and Tips Cooking Time
(minutes)
BBQ pork or Cook from frozen 10-12
chicken buns
Dumplings - frozen Separate before cooking 8-10
Dumplings - fresh 5-6
CAUTION: If rice has cooked onto the bottom of the removable cooking bowl, fill the bowl with hot, soapy
water and leave to stand for approximately 10 minutes before cleaning.
Note
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17
Recipes
16
Page
Rice recipes 18
Steamed recipes 25
Recipes
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19
Measurements used are Australian Standard
Metric Cups and Spoons except where
measuring with Rice Duo 10 cups is specified.
Note
Chicken & basil risotto
Serves 4
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
2 Rice Duo cups Arborio rice
3 cups (750ml) chicken stock
2 x 150g chicken breasts,
steamed then thinly sliced
2 tomatoes, diced
3⁄4cup grated Parmesan cheese
1⁄4cup finely sliced fresh basil leaves
Freshly ground black pepper
1. Place oil, butter, garlic, onion and rice into the
removable cooking bowl. Press Selector Control
to ‘Cook’. Cook for 5 minutes, stirring constantly
to coat with oil.
2. Add the stock, cover with lid and cook until
Selector Control switches to ‘Keep Warm’.
Stir once during cooking.
3. Stir rice mixture and fold in chicken, tomatoes,
cheese, basil and pepper. Replace lid and stand
for 10 minutes on ‘Keep Warm’ before serving.
Tomato & zucchini risotto
Serves 4-6
2 tablespoons olive oil
1 small leek, washed,
trimmed and thinly sliced
2 cloves garlic, crushed
2 Rice Duo cups Arborio rice
440g can diced tomatoes
1⁄2(125ml) cup dry white wine
3 cups (750ml) chicken stock
1⁄2cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pine nuts
1. Place the oil, leek, garlic and rice into the
removable cooking bowl. Press Selector Control
down to ‘Cook’. Cook for 5 minutes, stirring
constantly to coat with oil.
2. Add tomatoes, wine and stock. Cover with lid
and cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in cheese, zucchini, and
pine nuts. Replace lid and stand for 10 minutes on
‘Keep Warm’ before serving.
18
Rice recipes
Risotto of smoked chicken and eggplant
Serves 4-6
30g butter
2 tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
2 Rice Duo cups Arborio rice
31⁄2cups (875ml) chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast,
skinned and diced
1 tablespoon finely shredded basil
1⁄2cup toasted pine nuts
Black pepper, to taste
1. Place butter, oil, leek, garlic and rice into the
removable cooking bowl. Press selector control to
‘cook’. Cook for 5 minutes, stirring constantly coat
with oil.
2. Add stock, turmeric and rind. Cover with lid and
cook until selector control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in eggplant, chicken,
basil, pine nuts and pepper. Replace lid and stand
for 10 minutes on ‘Keep Warm’ before serving.
Rich cheesy risotto
Serves 4-6
60g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
2 Rice Duo cups arborio rice
Pinch saffron powder
4 cups (1 litre) chicken stock
1 teaspoon grated lemon rind
1⁄4 cup grated Swiss cheese
1⁄4cup grated Parmesan cheese
1⁄2cup Brie cheese, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper, to taste
1. Place butter, oil, onion, garlic and rice into the
removable cooking bowl. Press selector control
to ‘Cook’. Cook for 5 minutes stirring constantly
to coat with oil.
2. Add saffron, stock, and rind. Cover with lid and
cook until selector control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in cheeses, chives and pepper
mixture. Replace lid and stand for 10 minutes on
‘Keep Warm’ before serving.
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21
Sushi rice
4 Rice Duo cups short grain white rice, washed
4 cups (1 litre) water
2 tablespoons rice vinegar
2 tablespoons castor sugar
1⁄2teaspoon salt
1 tablespoon rice vinegar, extra
1. Place washed rice and water into removable
cooking bowl. Cover with lid. Press the Selector
Control down to ‘Cook’.
2. Cook until Selector Control switches to
‘Keep Warm’.
3. Stir rice, replace lid and stand for 10 minutes
on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish.
5. Heat vinegar, sugar and salt in a small saucepan
over a low heat until sugar dissolves. Sprinkle
vinegar mixture over rice, mix well.
6. Use immediately as required in Sushi recipes.
TIP: Some Sushi recipes require the rice to be
shaped by hand. To do this, combine 1 tablespoon
rice vinegar with 1⁄4cup water. Use this mixture to
keep hands wet while shaping rice.
TIP: Any leftover Sushi Rice can be frozen.
Recommended usage -
Sushi rolls
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Custard egg
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1 Place a sheet of seaweed, shiny side down on a
sheet of baking paper or a bamboo rolling mat.
2. Spread a portion of the rice over a third of the
Nori sheet, leaving a border.
4. Spread a very thin layer of wasabi paste in a
narrow line down the centre of the rice. Top with
a selection of fillings.
5. Using the paper or mat as a guide, roll up the
Nori sheet to enclose the filling. Press to seal
the edges.
6. Use a very sharp knife to cut the roll neatly into
small portions.
7. Repeat with remaining Nori sheets and filling.
Chill until ready to serve.
Rice recipes continued
Mushroom risotto
Serves 4-6
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
150g button mushrooms, sliced
21⁄2Rice Duo cups Arborio rice
3 cups (750ml) chicken stock
1⁄4cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
1. Place butter, oil, onion, mushrooms and rice into
the removable cooking bowl. Press Selector
Control to ‘Cook’. Cook for 5 minutes or until the
mushrooms are soft, stirring constantly to coat
with oil.
2. Add stock. Cover with lid and cook until
Selector Control switches to ‘Keep Warm’.
Stir once during cooking
3. Stir rice mixture and fold in cheese and parsley.
Replace lid and stand for 10 minutes on ‘Keep
Warm’ before serving.
Seafood paella
Serves 4-6
1⁄4cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
2 Rice Duo cups long grain rice, washed
4 cups (1 litre) seafood or chicken stock
500g mixed seafood (prawns, calamari, octopus,
mussel meat, white fish fillet)
1⁄2cup roasted red capsicum,
peeled and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1⁄4teaspoon chilli powder
2 tablespoons chopped fresh coriander
1. Place oil, onion, garlic, ginger and rice into the
removable cooking bowl. Press Selector Control
to ‘Cook’. Cook for 5 minutes, stirring constantly.
to coat with oil.
2. Add stock. Cover with lid and cook for 10 minutes.
Stir in seafood, capsicum and lime juice. Replace
lid and cook until Selector Control switches to
‘Keep Warm’.
3. Stir rice mixture and fold in tomatoes,chilli
and coriander. Replace lid and stand for
10 minutes on ‘Keep Warm’ before serving.
20
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23
Turkish pilaf
Serves 4-6
3 tablespoons ghee or clarified butter
1 tablespoon olive oil
1 Spanish onion, diced
2 cloves garlic, crushed
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin
Freshly ground black pepper
1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
3 Rice Duo cups Basmati rice, washed
6 cups (11⁄2 litres) chicken stock
1⁄2cup shelled pistachio nuts, finely chopped
100g chopped dried apricots
100g chopped dried figs
2 tablespoons chopped fresh coriander
1. Place ghee, oil, onion, garlic, spices and rice into
the removable cooking bowl. Press Selector
Control to ‘Cook’. Cook for 5 minutes stirring
constantly to coat with oil.
2. Add stock, cover with lid and cook until Selector
Control switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice mixture and fold in nuts, apricots, figs and
coriander. Replace lid and stand for 10 minutes on
‘Keep Warm’ before serving.
Mango tropical creamed rice
Serves 4-6
13⁄4Rice Duo cups short grain white rice, washed
1 cup (250ml) mango nectar
1 cup (250ml) water
450g can sliced peaches,
drained, juice reserved
2 teaspoons lime rind
1⁄2cup coconut cream
1⁄4cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and reserved
peach juice into the removable cooking bowl and
stir to combine. Cover with lid and press Selector
Control to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in lime rind, coconut
cream and passionfruit pulp. Replace lid and stand
for 10 minutes on ‘Keep Warm’.
4. Serve warm with peaches and dusted with
cinnamon sugar.
Rice recipes continued
Capsicum and rice salad
Serves 4-6
1 Rice Duo cup white rice, washed
1 Rice Duo cup brown rice, washed
1 Rice Duo cup wild rice mix, washed
5 cups (11⁄4litres) chicken stock
375g marinated roasted capsicum, finely sliced
125g Feta cheese, diced
150g pitted black Kalamata olives
2 tablespoons basil pesto
3⁄4cup Caesar salad dressing, prepared
1⁄2cup Italian salad dressing, prepared
2 tablespoons sweet Thai Chilli sauce
1. Place washed rice and stock into the removable
cooking bowl. Cover with lid. Press Selector
Control to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish to cool.
This helps to keep rice grains separate.
5. In a large serving bowl, toss cooled rice with
capsicum, Feta cheese and olives.
6. Combine pesto, salad dressings and chilli sauce
in a screw top jar. Shake well and toss through
rice salad just before serving. Serve chilled
Oriental wild rice salad
Serves 4-6
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
21⁄4Rice Duo cups wild rice mix, washed
4 cups (1 litre) chicken stock
200g snow peas, blanched
1⁄4cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chilli sauce
2 tablespoons rice wine vinegar
1. Place oil, garlic, shallots and rice into the
removable cooking bowl. Press Selector Control
to ‘Cook’. Cook for 5 minutes, stirring constantly
to coat with oil.
2. Add stock, cover with lid and cook until
Selector Control switches to ‘Keep Warm’. Stir
once during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to serving dish. Stir in snow peas
and almonds.
5. Combine vinegar, soy sauce, sesame oil, chilli
sauce and vinegar in a screw top jar and shake
well. Toss through salad to serve. Serve warm.
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Steamed recipes
25
Steamed whole fish with ginger
and shallot
1 x 300-400g whole snapper or bream, cleaned
and scaled
2cm piece fresh ginger, cut into matchsticks
1 lime, sliced
1⁄2bunch coriander
4 Rice Duo cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 shallots, finely sliced
1. Wash and dry the fish. Cut 2 slits at a 45° angle
through each side of the fish. Into each slit, place
some ginger and a slice of lime.
2. Place the coriander into the cavity of the fish.
Place the fish into the steaming tray.
3. Pour 4 Rice Duo 10 cups water into the removable
cooking bowl. Cover with lid and press the
Selector Control to ‘Cook’. When the water is
boiling, place the steaming tray into removable
cooking bowl, replace lid and steam fish for 15
minutes or until cooked when tested.
4. Remove fish and place onto a serving platter.
5. Combine soy, oil and shallots, pour over the fish.
Serve immediately with jasmine rice.
Steamed salmon fillets with a tomato
and basil salsa
Serves 4
1 tablespoon olive oil
2 shallots, diced
1⁄4cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
4 Rice Duo cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots, add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat. Cool
the salsa mixture then stir in basil, balsamic
vinegar, and oil.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Cover with lid and press the Selector Control to
‘Cook’. When the stock is boiling, place the
steaming tray into removable cooking bowl,
replace lid and cook for 6-8 minutes for medium
or 10 minutes for well done.
4. Remove salmon. Serve hot with Tomato and
Basil Salsa and mixed salad leaves.
Rice recipes continued
Wild berry rice
Serves 4-6
11⁄2Rice Duo cups short grain white rice, washed
2 cups (500ml) water
1⁄4cup warmed honey
2 tablespoons butter, melted
1 cup (250ml) cream
1⁄2cup fresh or frozen blueberries
1⁄2cup fresh or frozen raspberries
1⁄2cup fresh or frozen blackberries
1⁄2cup fresh or frozen strawberries
1⁄4cup icing sugar
1⁄4cup (60ml) water
2 tablespoons port
1. Place rice and water into the removable cooking
bowl. Cover with lid and press Selector Control
to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter, and cream.
Replace lid and stand for 10 minutes on
‘Keep Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water and port into the
bowl of a food processor or blender and process
until smooth.
5. Fold berry mixture into rice mixture then transfer
to serving glasses.
6. Serve topped with extra berries and cream
if desired.
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Notes
27
Steamed recipes continued
Steamed vegetables (warm gado gado)
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
300g hard tofu, cubed
4 Rice Duo cups water
250 ml Peanut Sauce (recipe below)
1. Place the vegetables and tofu into steaming tray.
2. Place 4 Rice Duo 10 cups water into the
removable cooking bowl. Cover with lid and
press the Selector Control to ‘Cook’. When the
stock is boiling, place the steaming tray into
removable cooking bowl, replace lid and cook
for 5-7 minutes. Place the vegetables and tofu
onto a serving platter and drizzle with warm
Peanut Sauce
Peanut sauce
1 onion, chopped
1 clove garlic
2 cm piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder
(preferably Malaysian)
1 tablespoon soy sauce
1⁄4cup crunchy peanut butter
2 teaspoons brown sugar
1 teaspoon chilli paste
1 cup coconut milk
1. Place the onion, garlic and ginger into a food
processor and process until fine.
2. Heat oil in a saucepan over medium heat. Add
onion mixture and gently fry for 3-4 minutes.
3. Add curry powder and soy sauce. Stir well before
adding peanut butter, sugar, and chilli paste.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth. Increase the heat then cook for
5 minutes.
Steamed chicken breast with
ginger and spinach
Serves 4
1 tablespoon minced ginger
1⁄2bunch coriander, finely sliced
2 x150g chicken breast supremes, skin on
1 cup Stones Green Ginger Wine
4 Rice Duo cups water
200g baby spinach
1 punnet (50g) baby corn
1. Combine ginger and coriander. Spread the
mixture under the skin of the chicken
breasts supreme.
2. Place the breasts in a single layer into a shallow
dish. Pour over the ginger wine, cover and
marinate for 20 minutes.
3. Drain the chicken and place into steaming tray.
4. Place 4 Rice Duo 10 cups water into the
removable cooking bowl. Cover with lid and press
the Selector Control to ‘Cook’. When the water is
boiling, place the steaming tray into the removable
cooking bowl, replace the lid and cook for 10-15
minutes or until chicken is cooked when tested.
Remove chicken and keep warm.
5. Place spinach and corn into steaming tray.
6. Ensure sufficient water is in removable cooking
bowl. Insert steaming tray and replace lid, cook
for another 7-10 minutes or until vegetables
are cooked.
7. Serve the chicken on top of the vegetables with
a drizzle of soy sauce.
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