Breville Rice Cooker BRC520 User Manual

the Risotto & Rice™  
Instruction Booklet  
BRC520  
 
CONTENTS  
4
6
Breville recommends safety first  
Know your  
Breville Risotto & Rice™  
8
Operating your  
Breville Risotto & Rice™  
- How to make risotto (p9)  
- How to make rice (p10)  
14 Rice cooking tables  
16 Rice variations  
18 Steaming foods  
22 Care and cleaning  
24 Troubleshooting  
26 Recipe ideas  
 
3
BREvILLE RECOMMENdS SAFETy FIRST  
At Breville we 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  
Do not place food or liquid directly  
into the housing. Only the removable  
cooking bowl is designed to contain  
food or liquid.  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
FUTURE REFERENCE  
Carefully read all instructions before  
Always ensure the Risotto & Rice™ is  
properly assembled before operating.  
Follow the instructions provided in  
this book.  
operating and save for future reference.  
Remove and safely discard any  
packaging material and promotional  
labels before using the Risotto & Rice™  
for the first time.  
Never operate the Risotto & Rice™  
without food and liquid in the removable  
cooking bowl.  
To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug  
of this appliance.  
Do not touch hot surfaces, use oven  
mitts to remove the lid. Lift and remove  
the lid carefully to avoid scalding from  
escaping steam.  
Do not place the Risotto & Rice™ near the  
edge of a bench or table during operation.  
Ensure the surface is level, clean and free  
of water and other substances.  
Do not allow water from the lid to  
drip into the housing, only into the  
removable cooking bowl.  
Do not use the Risotto & Rice™ on a sink  
drain board.  
Always have the glass lid placed  
correctly into position on the Risotto  
& Rice™ throughout operation of the  
appliance unless stated in the recipe to  
have it removed.  
Do not place this appliance on or near  
a hot gas or electric burner, or where it  
could touch a heated oven.  
The glass lid has been specially treated  
to make it stronger, more durable and  
safer than ordinary glass, however it  
is not unbreakable. If struck extremely  
hard, it may break or weaken and could  
at a later time shatter into many small  
pieces without apparent cause.  
Position the Risotto & Rice™ at a  
minimum distance of 20cm away from  
walls and provide adequate space above  
and all sides for air circulation.  
Always operate the Risotto & Rice™ on a  
stable and heat resistant surface.  
Use the removable cooking bowl  
supplied with the Risotto & Rice™.  
Do not use any other bowl inside the  
housing. Do not use a damaged or  
dented removable cooking bowl. If  
damaged or dented, replace bowl before  
using.  
Always ensure the power is switched off  
at the power outlet and the power 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.  
Never plug in or switch on the Risotto  
& Rice™ without having the removable  
cooking bowl placed inside the housing.  
 
4
BREvILLE RECOMMENdS SAFETy FIRST  
The power cord (connector) must be  
removed before the appliance is cleaned  
and the appliance inlet must be dried  
before the appliance is used again.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do not  
use the appliance if power cord, power  
plug or appliance becomes damaged in  
any way. Return the entire appliance to  
the nearest authorised Breville Service  
Centre for examination and/or repair.  
Extreme caution must be used when  
the appliance contains hot food and  
liquids. Do not move the appliance  
during cooking.  
Any maintenance other than cleaning  
should be performed at an authorised  
Breville Service Centre.  
The Risotto & Rice™ is not intended to  
be operated by means of an external  
timer or separate remote control system.  
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. Misuse may cause injury.  
Do not leave the appliance unattended  
when in use.  
Do not place anything, other than the lid,  
on top of the appliance, when assembled,  
when in use and when stored.  
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.  
Keep the appliance clean. Follow  
the cleaning instructions provided  
in this book.  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
Fully unwind the power cord before use.  
Do not let the power cord hang over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
IMPORTANT  
Fully unwind the cord before use.  
To protect against electric shock do not  
immerse the power cord, power plug or  
appliance in water or any other liquid.  
Ensure appliance is fully cooled  
before storing power cord inside  
removable cooking bowl.  
The appliance is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience and  
knowledge, unless they have been given  
supervision or instruction concerning  
use of the appliance by a person  
responsible for their safety.  
Children should be supervised to ensure  
that they do not play with the appliance.  
SAvE THESE  
INSTRUCTIONS  
 
5
KNOW  
your Breville  
Risotto & Rice™  
 
KNOW yOUR BREvILLE RISOTTO & RICE™  
A
B
C
E
F
D
G
H
I
J
A. Cook ‘n’ Look toughened glass lid  
G. WARM setting  
With steam vent.  
Automatically switches on after  
rice or risotto are cooked.  
B. Removable non-stick cooking bowl  
prevents risotto and rice from sticking.  
H. MENU SELECTOR button  
C. Slot-in handle  
I. Measuring cup and serving spoon  
holds the glass lid or serving spoon  
for added convenience.  
D. SAUTÉ setting  
E. RISOTTO setting  
F. RICE setting  
J. Stainless steel steaming tray  
Ideal for vegetables, seafood and poultry.  
K. Removable power cord (not shown)  
For convenient serving at the table  
and storage.  
Large 10 cup capacity cooks up to  
20 cups of cooked rice.  
 
7
OPERATING  
your Breville  
Risotto & Rice™  
 
OPERATING yOUR BREvILLE RISOTTO & RICE™  
10. Pour in wine (if using) and cook  
BEFORE FIRST USE  
uncovered until rice has absorbed all  
liquid and alcohol has evaporated,  
stirring frequently.  
Before first use, remove all packaging  
material and promotional labels and wash  
the non-stick removable cooking bowl,  
stainless steel steaming tray and glass lid in  
hot soapy water, rinse and dry thoroughly.  
11. Refer to step 1 in the RISOTTO  
setting section below.  
RISOTTO Setting  
HOW TO MAKE RISOTTO  
SAUTÉ Setting  
1. Follow steps 1-11 in the SAUTÉ setting  
section above.  
2. Add stock or water and stir well.  
Cover with lid and press the MENU  
SELECTOR button to the RISOTTO  
setting. The red light will flash for a few  
seconds, then the light will permanently  
illuminate and cooking will commence.  
1. Ensure exterior of the removable  
cooking bowl is clean before placing it  
in the housing (this will ensure proper  
contact with the inner cooking surface).  
2. Plug power cord into a 230-240-volt  
power outlet and then switch the power  
on at the power outlet, the warm light  
will illuminate.  
3. Allow to cook, until Risotto & Rice™  
automatically switches to the WARM  
setting. This will take approximately 20-  
30 minutes depending on the recipe.  
3. Press the MENU SELECTOR button to  
the SAUTÉ setting. The red light will  
flash for a few seconds, then the light  
will permanently illuminate.  
4. Remove lid and stir well using the  
serving spoon provided. At this stage  
remaining ingredients can be added  
i.e., butter, parmesan cheese, herbs,  
salt and pepper.  
4. Cover with lid and allow to pre-heat for  
approximately 2-3 minutes (do not pre-  
heat for longer than 5 minutes).  
5. The Risotto & Rice™ will remain on the  
WARM setting for 30 minutes before  
switching OFF. However, risotto is  
best served as soon as possible after  
completion of cooking.  
5. Add oil/butter and allow to melt/heat for  
approximately 1 minute.  
6. If using chicken or seafood in the recipe,  
sauté in small batches, cover with lid if  
necessary and stir occasionally until food  
is cooked. Remove from cooking bowl.  
NOTE  
7. Add extra oil/butter to cooking bowl if  
necessary or if recipe states. Allow to  
heat for approximately 1 minute.  
There may be occasions when the  
Risotto & Rice™ switches to the  
WARM setting or switches Off before  
cooking is complete. If this occurs,  
simply press the MENU SELECTOR  
button to the desired setting and  
continue cooking. This is a safety  
mechanism to prevent overheating  
due to certain cooking conditions.  
8. Add ingredients such as onions, garlic  
and sauté, cover with lid if necessary and  
stir occasionally for about 4 to 5 minutes  
or until cooked to desired brownness.  
9. Stir in Arborio or carnaroli rice and  
mix well. Sauté for approximately 2-3  
minutes, stirring occasionally.  
 
9
OPERATING yOUR BREvILLE RISOTTO & RICE™  
HOW TO MAKE RICE  
NOTE  
When adding extra ingredients to  
risotto that require cooking e.g.;  
chicken, seafood or vegetables.  
These can be added towards the end  
of cooking time before the liquid in  
risotto has fully absorbed and risotto  
is still quite runny in texture. Stir  
ingredients into risotto, cover with  
lid and continue cooking until risotto  
switches to WARM setting. Check  
for doneness and if not quite cooked  
switch back to RISOTTO setting to  
cook a little more.  
RICE Setting  
1. Use the Risotto & Rice™ measuring  
cup provided to measure the required  
quantity of rice (refer to cooking tables -  
page 15). Always measure level cups, not  
heaped (Fig 1).  
Fig. 1  
NOTE  
When risotto maker has switched to  
the WARM setting and rice is still a  
little firm and under cooked and if  
there is still some unabsorbed liquid  
in the cooking bowl, cover with lid and  
leave on the WARM setting for 5 to 10  
minutes to finish cooking.  
NOTE  
1 level Rice cup =  
150 grams uncooked rice  
1 level Rice cup uncooked rice =  
2 Rice cups cooked rice (approx.)  
The maximum quantity of uncooked  
white rice to be cooked =  
10 Rice cups  
The minimum quantity of uncooked  
white rice to be cooked =  
2 Rice cups  
NOTE  
When risotto maker has switched to  
the WARM setting and rice is still  
a little firm and under cooked, and  
most of liquid has been absorbed, add  
a little extra stock or water, stir well,  
cover with lid and leave on the WARM  
setting for 5 to 10 minutes or until  
extra liquid is absorbed and rice is  
tender.  
2. Place measured 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. Drain well.  
3. Ensure the exterior of the removable  
cooking bowl is clean before placing it  
in the housing (this will ensure proper  
contact with the inner cooking surface)  
(Fig 2).  
TIP  
For optimum risotto results, we  
recommend you stir once after 15-20  
minutes in the RISOTTO setting.  
 
10  
OPERATING yOUR BREvILLE RISOTTO & RICE™  
10. Open the lid and turn the rice over with  
Fig. 2  
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.  
NOTE  
After using the RICE setting the  
appliance will automatically switch to  
the WARM setting for up to 5 hours.  
4. Add the washed rice to the removable  
NOTE  
cooking bowl, ensuring rice is spread  
evenly across the bottom of the bowl and  
not heaped to one side (Fig 3).  
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).  
Fig. 3  
NOTE  
To stop the WARM setting, switch off  
at the power outlet and then unplug  
the power cord.  
5. Add water using the following ratios:  
White Rice = 1 cup water : 1 cup rice  
Brown Rice = 1½ cups water : 1 cup rice  
IMPORTANT  
Always place liquid into the  
removable cooking bowl before  
pressing the MENU SELECTOR  
button to the RICE setting.  
6. Place the glass lid into position.  
7. Plug power cord into a 230V or 240V  
power outlet and then switch the power  
on at power outlet. The WARM light  
will illuminate.  
Do not interfere with the automatic  
selector control during operation.  
8. Press the MENU SELECTOR button  
to the RICE setting. The red light  
will flash for a few seconds, then the  
light will permanently illuminate and  
cooking will commence.  
To prevent scratching the  
non-stick surface of the removable  
cooking bowl, always use wooden  
or plastic utensils.  
9. When cooking is complete, the Ready  
beeps will sound and the Risotto &  
Rice™ will automatically switch to the  
WARM setting. The orange WARM  
light will illuminate.  
 
11  
OPERATING yOUR BREvILLE RISOTTO & RICE™  
WARNING  
Before removing removable cooking  
bowl from housing always ensure  
appliance is switched off at the power  
outlet and power cord is unplugged.  
Always use heat protective gloves or  
oven mitts when removing the removable  
cooking bowl from appliance.  
Always position steam vent on lid  
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.  
To ensure continued protection  
against risk of electric shock, connect  
to properly earthed outlets only.  
Cook only in removable cooking bowl.  
 
12  
RICE COOKING TABLES  
for your Breville  
Risotto & Rice™  
 
RICECOOKINGTABLES  
The rice measuring cup provided with your Breville Risotto & Rice™ is used in the  
following tables.  
NOTE  
The Risotto & Rice™ measuring cup is not a standard metric measuring cup.  
1 Risotto & Rice™ 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 Risotto & Rice™ 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  
Using the Risotto & Rice™ measuring cup  
}
Brown Rice = 1½ cups water + 1 cup rice  
White Rice  
UNCOOKEd  
WHITE RICE  
COLd TAP WATER COOKEd RICE  
(RISOTTO & RICE™ – APPROx.  
COOKING  
TIME – APPROx.  
(RISOTTO & RICE™ COOKER CUPS)  
COOKER CUPS)  
(RISOTTO & RICE™ (MINUTES)  
COOKER CUPS)  
2
2
5
10-12  
12-15  
15-20  
20-25  
25-30  
4
4
9
6
6
15  
16  
27  
8
8
10  
10  
Brown Rice  
UNCOOKEd  
WHITE RICE  
COLd TAP  
COOKEd RICE  
COOKING  
WATER (RISOTTO – APPROx.  
TIME – APPROx.  
(RISOTTO & RICE™ & RICE™ COOKER  
(RISOTTO & RICE™ (MINUTES)  
COOKER CUPS)  
COOKER CUPS)  
CUPS)  
2
4
6
3
6
9
5
25-30  
30-40  
40-45  
10  
15  
NOTE  
Due to the additional water needed  
to cook brown rice, some starchy  
water bubbles may rise to the lid  
while cooking.  
 
14  
RICE vARIATIONS  
for your Breville  
Risotto & Rice™  
 
RICEvARIATIONS  
SAvOURy RICE  
BASMATI RICE  
Prepare rice in Risotto & Rice™ Cooker as  
specified, substituting all the water with  
the same quantity of chicken, beef, fish, or  
vegetable stock.  
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 Risotto & Rice™ Cooker as it  
requires a substantial amount of water. It is  
possible to cook wild rice as a blend with  
white or brown rice.  
SWEET RICE  
Prepare rice in Risotto & Rice™ Cooker 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 removable cooking bowl.  
TIP  
Add a little extra water for fluffier  
rice and a little less water for firmer  
rice.  
SAFFRON 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.  
Add ¼ teaspoon 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  
Jasmine rice is fragrant long grain rice.  
Use the white rice cooking tables.  
 
16  
STEAMING FOOdS  
in your Breville  
Risotto & Rice™  
 
STEAMING
Steamed foods retain most of their nutritional  
value when cooked in the Risotto & Rice™  
Cooker. Foods may be steamed by placing  
food in the stainless steel steaming tray over  
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.  
NOTE  
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.)  
NOTE  
1. Measure 3 Risotto & Rice™ cups or more of  
water or stock and pour into the removable  
cooking bowl. Use up to a maximum of 6  
Risotto & Rice™ cups of water.  
Do not let the removable cooking bowl  
boil dry during steaming.  
NOTE  
2. Place food to be steamed directly into  
the stainless steel steaming tray and  
insert into the removable cooking bowl.  
(Refer to the Steaming Charts on pages  
20-22 for approximate cooking times).  
Hot liquid can be added during the  
steaming process.  
HINTS ANd TIPS FOR  
STEAMING vEGETABLES  
3. Place removable cooking bowl with the  
steaming tray into housing and cover  
with the glass lid.  
Smaller pieces will steam faster than  
larger pieces.  
4. Plug power cord into a 230/240-volt  
power outlet and then switch on.  
Try to keep vegetables to a standard size  
to ensure even cooking.  
5. Press the MENU SELECTOR button  
to the RICE setting. The red light  
will flash for a few seconds, then the  
light will permanently illuminate and  
cooking will commence.  
Fresh or frozen vegetables may  
be steamed.  
If steaming frozen vegetables, do  
not thaw.  
6. When steaming is complete, remove  
foods from the Risotto & Rice™. If further  
steaming is required ensure sufficient  
water is in the removable cooking bowl.  
If not, add more hot water.  
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.  
7. If no further steaming is required, turn  
the Risotto & Rice™ off at the power outlet  
and then unplug power cord. Allow to cool  
before cleaning.  
Do not allow water or stock to reach the  
stainless steel tray. The steaming will  
not be effective.  
WARNING  
Always lift and remove the lid carefully,  
angling it away from yourself to avoid  
scalding from escaping steam.  
 
18  
STEAMING
vEGETABLES  
Artichoke  
Asparagus  
Beans  
PREPARATION & TIPS  
QUANTITy  
COOKING TIME  
30-35  
12-14  
remove hard outer leaves & stalk 2 medium  
trim, leave as spears  
2 bunches  
250g  
top and tail, leave whole  
13-15  
Beetroot small-medium trim, do not break skin  
300g  
12-13  
Broccoli  
Brussel Sprouts  
Cabbage  
Carrots  
cut into florets  
250g  
8-10  
cut a cross in the base  
large pieces  
375g  
17-19  
500g  
10-12  
14-16  
cut into strips  
3 medium  
3 medium  
3 stalks  
1 cup dried  
2 small cobs  
300g  
Capsicums  
Celery  
cut into strips  
14-16  
slice into strips  
soak for 12 hours  
whole corn cobs  
whole, unwashed  
peeled, leave whole  
topped and tailed  
5-6  
Chickpeas  
Corn  
40-45  
20-22  
8-10  
Mushrooms  
Onions  
6 medium  
250g  
20-25  
4-5  
Snow peas  
Peas  
fresh, peeled  
frozen  
250g  
250g  
8-10  
4-5  
Potatoes  
all purpose, whole  
new, whole  
4(150-180g each) 35-40  
Potatoes  
6 (125g each)  
300g  
25-30  
20-25  
20-25  
5
Sweet Potato Kumera  
Pumpkin  
cut into pieces  
cut into pieces  
300g  
Spinach (English)  
Squash (baby)  
Turnips  
leaves and stems cleaned  
topped and tailed  
½ bunch  
350g  
8
peeled, sliced & cut to 50g pieces 350g  
sliced 350g  
15-17  
6
Zucchini  
 
19  
STEAMING
Ensure fish fillets are in a single layer  
and do not overlap.  
HINTS ANd TIPS FOR STEAMING  
FISH ANd SEAFOOd  
Fish is cooked when it flakes easily with  
a fork and is opaque in colour.  
Season fish with fresh herbs, onions,  
lemon etc. before cooking.  
TyPE  
SUGGESTIONS ANd TIPS  
COOKING TIME  
(MINUTES)  
Fish – fillets  
Steam until opaque and easy to flake. A cutlet is cooked  
when the centre bone is able to be easily removed  
8-10  
15-20  
12-14  
– whole  
– cutlets  
Lobster – tails  
Remove underside of shell  
18-20  
12-14  
8-10  
8-10  
4-6  
Mussels – in shell Steam until just opened  
Clams and Pipis  
Prawns – in shell  
Scallops  
Steam until just opened  
Steam until pink  
Steam until opaque  
Oysters –  
unopened  
Steam until the top shell starts to open. If the top shell does 10-12  
not completely open, it will need to be opened with a knife.  
Remove visible fat and skin.  
HINTS ANd TIPS FOR  
STEAMING POULTRy  
To obtain a browned appearance,  
sear the chicken before steaming.  
Select similar sized pieces of poultry for  
even cooking.  
Check poultry is cooked by piercing  
the thickest part. The poultry is cooked  
when the juices run clear.  
For even cooking results arrange poultry  
in a single layer.  
TyPE  
SUGGESTIONS ANd TIPS  
COOKING TIME  
(MINUTES)  
Breast fillet  
Drumstick  
Thigh fillet  
Place skin side up  
20-25  
Place thickest part to outside of the steaming tray  
Place thickest part to outside of the steaming tray  
30-35  
18-20  
 
20  
STEAMING
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 chicken buns  
Dumplings – frozen  
Dumplings – fresh  
Cook from frozen  
10-12  
8-10  
5-6  
Separate before cooking  
WARM’ SETTING  
The Risotto & Rice™ will automatically switch to the WARM setting once the rice and risotto  
functions have finished cooking. It will keep WARM for up to 5 hours on the RICE setting  
and up to 30 minutes on the RISOTTO setting.  
 
21  
CARE & CLEANING  
for your Breville  
Risotto & Rice™  
 
CARE & CLEANING  
Switch off the Risotto & Rice™ at power  
outlet and then unplug power cord.  
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 Risotto & Rice™ 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 housing can be wiped over with a damp  
cloth and then dried thoroughly.  
To prevent damage to appliance do not use  
alkaline cleaning agents when cleaning, use  
a soft cloth and a mild detergent.  
NOTE  
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.  
WARNING  
Do not immerse housing or power cord  
in water or any other liquid as this may  
cause electrocution.  
 
23  
TROUBLESHOOTING  
 
TROUBLESHOOTING  
PROBLEM  
WHAT TO dO  
the Risotto & Rice™ suddenly switches  
off.  
Ensure power plug is connected  
properly to the appliance and to power  
outlet.  
The appliance has been stressed or  
has overheated due to cooking  
conditions. Reset the MENU  
SELECTOR button to the desired  
setting. Allow a few minutes for  
appliance to reheat and continue  
cooking.  
the Risotto & Rice™ has switched  
to WARM setting before cooking is  
complete.  
Re-set the MENU SELECTOR button  
to the desired setting (SAUTÉ, RICE or  
RISOTTO) and continue cooking. If you  
need to reset the appliance, adjust the  
cooking time accordingly.  
 
25  
RECIPES  
for your Breville  
Risotto & Rice™  
 
RECIPES  
Risotto Setting  
CHICKEN RISOTTO WITH PESTO  
ANd ROCKET  
Serves 4  
1. Stir in chicken stock, mixing well.  
Cover with lid and press the MENU  
SELECTOR button to the RISOTTO  
setting.  
INGREdIENTS  
30g butter  
300g chicken breast fillet, thinly sliced  
1 Tablespoon oil  
1 large onion, finely chopped  
3 cloves garlic finely chopped  
350g Arborio or Carnaroli rice  
5 cups/1.25 litres chicken stock  
L cup pesto  
2. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 20 to 30 minutes, remove  
lid and stir through cooked chicken,  
pesto, parmesan cheese and rocket.  
Serve immediately with extra freshly grated  
parmesan cheese.  
¼ cup/30g grated parmesan cheese  
50g wild or baby rocket leaves  
extra L cup/40g grated parmesan cheese  
TIP  
For optimum risotto results, we  
recommend you stir once after 15-20  
minutes in the RISOTTO setting.  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add half of the butter, heat  
for 1 minute or until melted.  
3. Add half the chicken, cover with the lid  
and sauté for 3 to 4 minutes.  
4. Remove lid, stir and cook for a further  
3 to 4 minutes or until chicken is lightly  
browned and cooked through. Remove  
from bowl and keep warm.  
5. Repeat with remaining chicken.  
6. Heat remaining butter and oil until  
butter is melted. Add onion and garlic,  
cover with lid, cook for 3 to 4 minutes  
or until onion has softened, stirring  
occasionally.  
7. Add rice, mix well, cover with lid, cook  
for 2 to 3 minutes or until rice is glossy,  
stirring occasionally.  
 
27  
RECIPES  
Risotto Setting  
PRAWN ANd ASPARAGUS RISOTTO  
1. Stir in chicken stock and pepper, mixing  
well. Cover with lid and press the MENU  
SELECTOR button to the RISOTTO  
setting.  
2. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 20 to 30 minutes, remove  
lid and stir through asparagus slices  
and remaining 10g of butter Cover with  
lid and leave on WARM setting for 5  
minutes.  
Serves 4  
INGREdIENTS  
40g butter  
250g shelled, deveined green prawns  
1 Tablespoon oil  
1 onion, finely chopped  
1 medium-large bulb of fennel, halved and  
thinly sliced  
350g Arborio or carnaroli rice  
½ cup/125ml dry white wine  
5 ½ cups/1.375 litres chicken or light fish stock  
½ teaspoon ground white pepper  
1 bunch asparagus, thinly sliced diagonally  
2 Tablespoon fresh lemon juice  
Finely grated rind of 1 lemon  
3. Stir through lemon juice, lemon rind and  
season with salt.  
Serve immediately with prawns and  
remaining thinly sliced fennel.  
Sea salt to taste  
METHOd  
SAUTÉ Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add 10g of the butter, heat  
for 1 minute or until melted.  
3. Add prawns, cover with the lid and sauté  
for 4 to 5 minutes or until prawns are  
cooked, stirring occasionally. Remove  
prawns from bowl and keep warm.  
4. Add oil and 20g of the butter to  
cooking bowl. Heat 1 minute or until  
butter is melted.  
5. Add onion and ¾ of the sliced fennel,  
cover with lid, and sauté for 6 to 7  
minutes or until fennel is tender. Stirring  
occasionally.  
6. Add rice, stir well, cover with the lid,  
cook for 3 minutes, stirring occasionally.  
7. Remove lid, stir in wine and cook  
uncovered for 2 to 3 minutes, stirring  
occasionally until all wine is absorbed.  
 
28  
RECIPES  
Risotto Setting  
3 CHEESE RISOTTO WITH GARLIC  
1. Stir in chicken stock, mixing well.  
Cover with the lid and press the MENU  
SELECTOR button to the RISOTTO  
setting.  
2. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 20 to 30 minutes, remove  
the lid and stir through grated cheeses  
and mascarpone cheese. Season to taste  
with pepper.  
Serves 4  
INGREdIENTS  
20g butter  
1 Tablespoon oil  
3 cloves garlic, finely chopped  
1 medium Spanish onion, finely chopped  
350g Arborio or Carnaroli rice  
½ cup/125ml dry white wine  
5½ cups/1.375 litres chicken stock  
1 cup grated gruyere or fontina cheese  
½ cup/60g grated parmesan cheese  
¼ cup mascarpone cheese  
freshly ground pepper  
Serve immediately with sprinkled  
snipped chives.  
TIP  
1 bunch chives, snipped  
For optimum risotto results, we  
recommend you stir once after 15-20  
minutes in the RISOTTO setting.  
METHOd  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add butter and oil, heat for  
1 minute or until butter has melted.  
3. Add garlic and onion, cover with the  
lid and saute for 3 to 4 minutes or until  
onion has softened, stirring occasionally.  
4. Add rice , mix well, cover with the lid,  
cook for 2 to 3 minutes or until rice is  
glossy, stirring occasionally.  
5. Stir in wine, cook uncovered for 2 to 3  
minutes or until all wine is absorbed,  
stirring occasionally.  
 
29  
RECIPES  
Risotto Setting  
PUMPKIN RISOTTO  
7. Stir in pumpkin puree and remaining  
3 cups of stock, mix well. Cover with the  
lid and press the MENU SELECTOR  
button to the RISOTTO setting.  
8. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 20 to 30 minutes, remove  
lid and stir through remaining roast  
pumpkin cubes and thyme leaves.  
Serves 4  
INGREdIENTS  
500g pumpkin flesh, cut into 2cm cubes  
3 Tablespoons olive oil  
Salt and freshly ground pepper  
5 cups/1.25 litres chicken stock  
15g butter  
1 large onion, finely chopped  
3 cloves garlic, finely chopped  
350g Arborio or Carnaroli rice  
1 Tablespoon chopped fresh lemon thyme leaves  
½ cup/60g shaved parmesan cheese  
9. Season to taste with salt and pepper and  
serve immediately topped with shaved  
parmesan cheese  
METHOd  
1. Place cubed pumpkin and 2 tablespoons  
of the oil in a baking dish and mix well.  
Sprinkle pumpkin with salt and pepper.  
Bake at 200ºC for 20 minutes or until  
golden brown and tender. Remove and  
allow to cool.  
2. Place ¾ of the cooled pumpkin pieces  
into a blender with 2 cups of the chicken  
stock and puree until smooth. Set  
remaining pumpkin pieces aside.  
Sauté Setting  
3. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
4. Remove lid add remaining oil and butter,  
heat 1 minute or until butter has melted.  
5. Add onion and garlic, cover with the  
lid and sauté for 3 to 4 minutes or until  
onion has softened, stirring occasionally.  
6. Add rice , mix well, cover with the lid,  
cook for 2 to 3 minutes or until rice is  
glossy, stirring occasionally.  
 
30  
RECIPES  
Risotto Setting  
RISOTTO AL FUNGHI  
7. Stir in stock, mixing well. Cover with  
the lid and press the MENU SELECTOR  
button to the RISOTTO setting.  
8. When the Risotto & Rice™ switches to  
the WARM setting, which will take about  
20 to 30 minutes, remove the lid and  
stir through grated pecorino cheese and  
chopped sage Season to taste with salt  
and pepper  
Serves 4  
INGREdIENTS  
2 Tablespoons oil  
30g butter  
6 to 8 eschallots (French brown onions), finely  
chopped  
400g assorted mushrooms, sliced  
350g Arborio or Carnaroli rice  
½ cup/125ml dry white wine  
Serve immediately.  
6 cups/1.5 litres vegetable or chicken stock  
½ cup/60g grated pecorino or parmesan cheese  
2 Tablespoons chopped fresh sage  
Salt and freshly ground pepper  
NOTE  
A variety of mushrooms can be used  
for this recipe i.e.; Swiss Brown,  
Portobello, shiitake, field, oyster etc.  
SAUTÉ Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes.  
2. Remove lid, add oil and butter, heat  
1 minute or until butter has melted.  
3. Add chopped eschallots, cover with  
a lid and cook for 3- 4 minutes until  
eschallots have softened, stirring  
occasionally.  
4. Add mushrooms, cover with the lid and  
cook for 3 minutes or until mushrooms  
are slightly softened, stirring occasionally.  
5. Add rice , mix well, cover with lid and cook  
for 2 to 3 minutes, stirring occasionally.  
6. Stir in wine, mixing well and cook  
uncovered for 3 minutes or until all wine  
is absorbed.  
 
31  
RECIPES  
9. Stir in wine, mixing well, cook uncovered  
for 2 to 3 minutes or until all wine is  
absorbed, stirring occasionally.  
POLLO ANd LEMON RISOTTO  
Serves 4  
INGREdIENTS  
3 Tablespoons oil  
300g chicken breast fillet, thinly sliced  
1 onion, finely chopped  
3 cloves garlic, finely chopped  
200g mushrooms, sliced or chopped  
½ large red capsicum, diced  
Risotto Setting  
1. Stir in stock, mixing well, cover with the  
lid and press the MENU SELECTOR  
button to the RISOTTO setting.  
2. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 20 to 30 minutes, remove  
the lid and stir through grated parmesan  
cheese, lemon rind and parsley and  
350g Arborio or Carnaroli rice  
½ cup white wine  
5 ½ cups/1.375 litres chicken stock  
½ cup/60g grated parmesan cheese  
2 teaspoons finely grated lemon rind  
½ cup chopped fresh Italian parsley  
Salt and ground white pepper  
Extra ½ cup/60g shaved parmesan cheese  
season to taste with salt and pepper.  
Serve immediately with extra shaved  
parmesan cheese.  
METHOd  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add 1 tablespoon of the oil,  
heat 1 minute.  
3. Add half the chicken, cover with lid and  
sauté for 3 to 4 minutes.  
4. Remove lid, stir and cook for a further  
3 to 4 minutes or until chicken is lightly  
browned and cooked through. Remove  
from bowl and keep warm.  
5. Repeat with the remaining chicken.  
6. Heat remaining oil for 1 minute. Add  
onion and garlic, cover with lid, sauté  
for 3 to 4 minutes or until onion has  
softened , stirring occasionally.  
7. Add mushrooms and red capsicum  
stir well , cover with lid, cook for 2 to 3  
minutes or until slightly softened.  
8. Add rice , mix well, cover with the  
lid and cook for 2 to 3 minutes,  
stirring occasionally.  
 
32  
RECIPES  
Risotto Setting  
vEGETABLE RISOTTO  
1. Add canned tomatoes and their juice,  
vegetable stock and pepper, mix well.  
Cover with the lid and press the MENU  
SELECTOR button to the RISOTTO  
setting.  
2. When Risotto & Rice™ has switched  
to the WARM setting, which will take  
about 20 to 30 minutes, remove lid and  
stir through grated zucchini. Cover  
with lid and leave on WARM setting for  
3 to 5 minutes.  
Serves 4  
INGREdIENTS  
2 Tablespoons oil  
1 large leek, washed and thinly sliced  
3 cloves garlic, finely chopped  
½ large red capsicum, diced  
150g button mushrooms, halved or quartered  
350g Arborio or Carnaroli rice  
½ cup/125ml white wine  
440g can diced tomatoes  
4 cups/1 litre vegetable stock  
¼ teaspoon freshly ground black pepper  
1 ½ cups grated zucchini  
3. Stir through grated parmesan cheese,  
chopped thyme leaves and pine nuts.  
Season with salt and serve immediately.  
½ cup/60g grated parmesan cheese  
2 Tablespoons finely chopped thyme or parsley  
2 Tablespoons toasted pine nuts  
Sea salt to taste  
NOTE  
Most of the recipes have been tested  
using light olive oil, however other  
types of oil can be used .  
METHOd  
Sauté Setting  
NOTE  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
Care needs to taken when removing  
lid from Risotto & Rice™ as steam from  
lid and steam vent could burn.  
2. Remove lid, add 1 tablespoon of the oil,  
heat 1 minute.  
3. Add leek and garlic, cover with lid and  
cook for 5 minutes or until leek has  
softened, stirring occasionally.  
4. Stir in red capsicum and mushrooms,  
cover with lid and cook for 3 minutes,  
stirring occasionally.  
TIP  
For optimum risotto results, we  
recommend you stir once after 15-20  
minutes in the RISOTTO setting.  
5. Add rice, mix well, cover with lid and  
cook for 3 minutes, stirring occasionally.  
6. Stir in wine, mixing well and cook  
uncovered for 2 to 3 minutes or until all  
wine is absorbed.  
 
33  
RECIPES  
Risotto Setting  
THyME, BARRAMUNdI ANd  
PEA RISOTTO  
Serves 4  
1. Stir in stock, mixing well. Cover with lid  
and press MENU SELECTOR button to  
the RISOTTO setting. Cook for 18 to 20  
minutes or until most of the liquid has  
been absorbed. Stirring occasionally.  
INGREdIENTS  
20g butter  
1 Tablespoon oil  
2. Remove the lid and stir through  
2 leeks, washed and thinly sliced  
2 cloves garlic, finely chopped  
300g Arborio or carnaroli rice  
1 cup/250ml dry white wine  
1 litre/4 cups chicken or fish stock  
400g fresh barramundi fillets cut into 3cm cubes  
250g fresh peas or frozen peas, thawed  
1 teaspoon finely grated lemon rind  
1 Tablespoon fresh lemon juice  
2 Tablespoons chopped fresh dill  
Salt and ground white pepper  
Lemon wedges to serve  
barramundi pieces. Cover with the lid.  
3. When Risotto & Rice™ has automatically  
switched to WARM setting, which will  
take about 5 to 10 minutes, remove lid  
and stir through peas, lemon rind, lemon  
juice and chopped dill. Season to taste  
with salt and pepper.  
Serve immediately with wedges of lemon  
TIP  
Any type of firm white boneless fish  
fillets can be used in this recipe.  
METHOd  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add butter and oil, heat for  
1 minute or until butter has melted.  
3. Add leeks and garlic cover with lid, sauté  
for 4 to 5 minutes or until leeks have  
softened, stirring occasionally.  
4. Add rice, mix well, cover with lid and  
cook for 2 to 3 minutes or until rice is  
glossy, stirring occasionally.  
5. Stir in wine, cook uncovered for 2 to 3  
minutes or until all the wine is absorbed,  
stirring occasionally.  
 
34  
RECIPES  
vANILLA RISOTTO  
Serves 4 to 6  
TIP  
This risotto can be layered when cool  
with fruit in glass dishes and chilled  
until ready to serve. The addition of  
Mascarpone cheese is optional, it will  
give a richer, creamier risotto.  
INGREdIENTS  
300g arborio or carnaroli rice  
2 ½ cups water  
2 cups/500ml milk  
1 cup/250ml cream  
1 teaspoon vanilla bean paste or 2 teaspoons  
vanilla essence  
½ cup caster sugar  
CREAMy COCONUT RISOTTO  
Serves 4 to 6  
½ cup Mascarpone cheese, (optional)  
INGREdIENTS  
200g Arborio or carnaroli rice  
4 cups/1 litre water  
Poached fruit to serve (peaches, nectarines,  
rhubarb, raspberries etc.)  
METHOd  
2 Tablespoons white sugar  
SAUTÉ Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Add rice, cover with lid, cook for  
2 minutes, stirring occasionally  
Risotto Setting  
1. Stir in water, mixing well, cover with  
lid and press the MENU SELECTOR  
button to the RISOTTO setting. Cook  
until all water is absorbed, approx. 8 to 9  
minutes, stirring occasionally.  
2. Remove the lid, stir in milk, cream,  
vanilla bean paste and caster sugar,  
mixing well. Continue cooking without  
the lid, stirring occasionally.  
3. When Risotto & Rice™ has automatically  
switched to the WARM setting , which  
will take about 10 to 15 minutes, stir in  
mascarpone cheese and mix well.  
4. Serve immediately with fresh poached  
fruit or berries  
 
35  
RECIPES  
1 Tablespoon brown sugar  
¼ teaspoon salt  
270ml can coconut cream  
¼ cup toasted coconut  
For optimum risotto results, we  
recommend you stir once after 15-20  
minutes in the RISOTTO setting.  
METHOd  
NOTE  
SAUTÉ Setting  
Do not leave any of the Risotto recipes  
on WARM setting for longer than 30  
minutes or risotto may become too  
dry and thick. If this does occur, add a  
little extra hot stock or hot water, stir  
gently through and serve immediately.  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Add rice, cover with lid, cook for  
2 minutes, stirring occasionally.  
Risotto Setting  
1. Stir in water, mixing well, cover with lid  
and press the MENU SELECTOR button  
to the RISOTTO setting. Cook until  
most of the water is absorbed, approx. 10  
to 12 minutes, stirring occasionally.  
2. Remove lid, add sugars, salt and coconut  
cream and continue cooking without the  
lid, stirring occasionally.  
3. When Risotto & Rice™ has switched to  
the WARM setting, which will take about  
10-15 minutes, stir well and serve hot or  
cold sprinkled with toasted coconut.  
TIP  
This risotto is delicious served with  
sliced banana or fresh fruit.  
TIP  
 
36  
RECIPES  
Rice Setting  
TURKISH PILAF  
1. Stir in stock, mixing well, cover with lid  
and press the MENU SELECTOR button  
to the RICE setting.  
2. When Risotto & Rice™ has automatically  
switched to the WARM setting , which  
should take about 15 to 20 minutes,  
remove lid and discard the bay leaf.  
Serves 4 -6  
INGREdIENTS  
2 Tablespoons olive oil  
1 Spanish onion, finely chopped  
2 cloves garlic, finely chopped  
1 teaspoon cardamom seeds, finely crushed  
1 teaspoon ground cumin  
½ teaspoon ground black pepper  
1 teaspoon ground turmeric  
1 bay leaf  
3. Stir in pistachio nuts, apricots, currants  
and coriander.  
Serve hot or warm.  
½ teaspoon salt  
450g Basmati rice, washed and well drained  
4 cups/1 litre chicken or vegetable stock  
½ cup shelled pistachio nuts, chopped  
1 cup dried apricots, chopped  
¾ cup currants  
13 cup chopped coriander leaves  
METHOd  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add oil, heat 1 minute.  
3. Add onion, garlic, spices and salt. Cover  
with the lid and sauté for 3 to 4 minutes  
or until onion has softened slightly and  
spices are fragrant, stirring occasionally.  
4. Add washed rice , stir well, cover  
with lid, cook for 2 to 3 minutes,  
stirring occasionally.  
 
37  
RECIPES  
Rice Setting  
SEAFOOd PAELLA  
1. Stir in stock and canned tomatoes,  
mixing well, cover with lid and press the  
MENU SELECTOR button to the RICE  
setting.  
2. Cook for 10 to 15 minutes, or until most  
of the liquid had been absorbed, stirring  
occasionally.  
Serves 4  
INGREdIENTS  
¼ cup/60ml olive oil  
1 large red onion, chopped  
3 cloves garlic, finely chopped  
½ teaspoon smoked paprika  
¼ teaspoon chilli powder  
300g short grain white rice  
3 ½ cups/875ml chicken or seafood stock  
440g can diced tomatoes  
500g mixed seafood ( peeled green prawns,  
calamari, octopus, mussel meat, boneless white  
fish fillets, cubed)  
½ cup chopped, roasted red capsicum  
200g green beans, sliced  
3. Stir through seafood , capsicum and  
beans. Cover with the lid.  
4. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 10 to 15 minutes, stir  
through lime juice and season to taste  
with salt and pepper.  
5. Cover with lid, allow rice to stand for  
5 minutes.  
1 Tablespoon fresh lime or lemon juice  
Salt and freshly ground black pepper  
2 Tablespoons chopped parsley  
6. Spoon into a large serving dish and  
sprinkle with chopped parsley to serve.  
METHOd  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add oil, heat 1 minute. Add  
onion, garlic, smoked paprika and chilli  
powder, cover with lid and cook for 3 to  
4 minutes or until onion has softened  
slightly, stirring occasionally.  
3. Add rice, mix well, cover with lid and  
cook for 2 to 3 minutes or until rice is  
glossy, stirring occasionally.  
 
38  
RECIPES  
SUSHI RICE  
SUSHI ROLLS  
6 sheets Nori seaweed  
Prepared Sushi Rice( see recipe)  
Wasabi paste, to taste  
Add any combination of fillings such as:  
Smoked salmon, thinly sliced  
Japanese pickled ginger and vegetables  
Finely sliced cucumber  
Sashimi salmon or tuna  
Avocado  
INGREdIENTS  
600g short grain sushi rice, washed and drained  
4 cups/1 litre water  
2 Tablespoons rice vinegar  
2 Tablespoons caster sugar  
½ teaspoon salt  
Extra 1 Tablespoons rice vinegar  
METHOd  
Shredded carrot  
Cooked prawns  
Finely shredded lettuce  
Mayonnaise  
Rice Setting  
1. Place washed rice and water into the  
removable cooking bowl. Cover with  
the lid.  
METHOd  
2. Press the MENU SELECTOR button to  
1. Place a sheet of seaweed, shiny side  
down on a sheet of baking paper or a  
bamboo rolling mat.  
the RICE setting.  
3. When Risotto & Rice™ has automatically  
switched to the WARM setting ,which  
will take about 10 to 15 minutes, allow to  
stand covered on the WARM setting for  
10 minutes  
2. Spread a portion of the rice over a third  
of the Nori sheet, leaving a border.  
3. Spread a very thin layer of wasabi paste  
in a narrow line down the centre of the  
rice. Top with a selection of fillings.  
4. Remove lid and spoon rice into a large  
shallow dish, set aside  
4. Using the paper or mat as a guide, roll  
up the Nori sheet firmly to enclose the  
filling. Press to seal the edges.  
5. Place the roll seam side down on a  
chopping board and using a very sharp  
knife, cut the roll into small portions.  
5. Heat vinegar, sugar and salt in a small  
saucepan over a low heat until sugar  
dissolves. Sprinkle vinegar mixture over  
rice and mix well. Allow rice to cool  
completely before using.  
6. Repeat with remaining Nori sheets  
TIP  
and filling.  
Some sushi recipes require the rice to  
be shaped by hand. To do this combine  
1 tablespoon rice vinegar with ¼ cup  
water. Use this mixture to keep hands  
wet while shaping rice.  
7. Cover and refrigerate until ready to serve.  
Serve as soon as possible after preparing  
TIP  
Any leftover Sushi rice can be frozen  
for later use.  
 
39  
RECIPES  
THAI BROWN RICE SALAd  
TROPICAL MANGO RICE  
Serves 4 - 6  
Serves 4 -6  
INGREdIENTS  
INGREdIENTS  
2 Tablespoons oil  
2 cloves garlic, crushed  
6 green onions, thinly sliced  
275g short grain white rice, washed and drained  
1 cup/250ml mango nectar  
1 cup/250ml water  
300g long or short grain brown rice,  
washed and rinsed well  
4 cups/1 litre chicken stock  
200g snow peas, sliced  
2 Tablespoons balsamic vinegar  
1 Tablespoon soy sauce  
1 teaspoon sesame oil  
450g can sliced peaches, drained, juice reserved  
2 teaspoons finely grated lime rind  
½ cup/125ml coconut cream  
¼ cup/60ml passionfruit pulp  
1 Tablespoon cinnamon sugar  
METHOd  
2 Tablespoons Sweet Thai Chilli sauce  
2 Tablespoons rice wine vinegar  
¼ cup toasted slivered almonds  
Rice Setting  
1. Place washed rice, mango nectar, water  
and reserved peach juice (set peach  
slices aside) into the removable cooking  
bowl, mixing well . Cover with lid.  
METHOd  
Sauté Setting  
2. Press the MENU SELECTOR button to  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove lid, add oil, heat 1 minute. Add  
garlic, green onions and rice, cover with  
lid, cook for 3 minutes or until onion has  
softened slightly, stirring occasionally.  
the RICE setting.  
3. When Risotto & Rice™ has automatically  
switched to the WARM setting, stir  
through lime rind, coconut cream and  
passionfruit pulp. Cover with lid and  
stand for 10 minutes on WARM setting.  
Serve warm with reserved peaches and  
sprinkle with cinnamon sugar  
Rice Setting  
1. Stir in stock, mixing well. Cover with lid  
and press the MENU SELECTOR button  
to the RICE setting.  
2. When Risotto & Rice™ has automatically  
switched to the WARM setting, which  
will take about 10 to 15 minutes, stir  
through snow peas and spoon rice  
mixture into a serving dish.  
3. Combine balsamic vinegar, soy sauce,  
sesame oil, sweet chilli sauce and rice  
wine vinegar. Toss lightly through rice  
with almonds  
Serve warm or cold  
 
40  
RECIPES  
STEAMEd WHOLE FISH WITH  
GINGER ANd SHALLOT  
STEAMEd CHICKEN WITH GINGER  
ANd SPINACH  
Serves 2  
Serves 2  
300-400g whole snapper or bream, cleaned  
and scaled  
INGREdIENTS  
2cm piece fresh ginger, peeled and cut into  
thin strips  
1 lime, sliced  
½ bunch coriander, root section removed  
3 cups/750ml water  
2 Tablespoons soy sauce  
1 Tablespoon peanut oil  
3 green onions, finely sliced  
1 Tablespoon finely chopped fresh ginger  
½ bunch coriander, finely chopped  
2 x 200g chicken breast fillets with skin on  
1 cup/250ml Green Ginger Wine  
3 cups/750ml water  
200g baby spinach  
1 punnet (50g) baby corn  
1 Tablespoon soy sauce  
1. Wash and dry the fish. Cut 2 slits at a 45º  
angle through each side of the fish. Place  
some of the ginger and a slice of lime  
into each slit.  
METHOd  
1. Mix together ginger and coriander.  
Spread the mixture under the chicken  
skin.  
2. Place breast fillets in a single layer into  
a shallow dish. Pour over ginger wine,  
cover and marinate for 20 minutes.  
2. Place the coriander into the cavity of  
fish. Place fish into steaming tray.  
Rice Setting  
1. Pour 3 cups of water into the removable  
cooking bowl. Place steaming tray into  
removable cooking bowl, cover with lid.  
Rice Setting  
1. Place water into removable cooking  
bowl. Cover with lid and press the  
MENU SELECTOR button to the RICE  
setting.  
2. When water has come to the boil, place  
the chicken into steaming tray and place  
the steaming tray into the removable  
cooking bowl.  
2. Press the MENU SELECTOR button to  
the RICE setting.  
3. Steam fish for about 15 minutes or until  
cooked when tested.  
4. Remove fish from steaming tray and  
place onto a serving platter.  
5. Combine soy sauce, oil and shallots,  
3. Cover with lid and cook for 15 to 20  
minutes or until chicken is cooked when  
tested. Remove chicken and keep warm.  
pour over fish and serve immediately.  
4. Place spinach and corn into steaming  
tray. Ensure sufficient water is in  
removable cooking bowl, adding extra  
water if necessary.  
5. Cover with lid. Cook for 4 to 5 minutes  
or until spinach has just wilted and corn  
is heated through.  
Serve the chicken over the vegetables with a  
drizzle of soy sauce  
 
41  
RECIPES  
Rice Setting  
STEAMEd SALMON WITH TOMATO,  
BASIL SALSA  
Serves 4  
1. Wash and dry removable cooking bowl  
and place back into Risotto & Rice™.  
Pour water into cooking bowl.  
2. Place salmon fillets into steaming tray  
and sprinkle with salt and pepper.  
Place steaming tray into removable  
cooking bowl.  
3. Cover with lid and press the MENU  
SELECTOR button to the RICE setting.  
Steam for approx. 6 to 8 minutes for  
medium done or approx. 10 minutes for  
well done fish.  
INGREdIENTS  
1 Tablespoon oil  
3 green onions, chopped  
¼ cup/60ml white wine vinegar  
2 large ripe tomatoes, diced  
10 basil leaves, finely sliced  
1 Tablespoon balsamic vinegar  
2 Tablespoons light olive oil  
2 x 150g salmon fillets  
Salt and freshly ground pepper  
3 cups/750ml water  
4. Remove salmon and place on a serving  
plate. Spoon over Tomato and Basil  
Salsa and serve.  
METHOd  
Sauté Setting  
1. Press the MENU SELECTOR button to  
the SAUTÉ setting. Heat for 3 minutes  
with the lid on.  
2. Remove the lid, add oil, heat 1 minute.  
Add green onions, cover with lid and  
sauté for 2 to 3 minutes until onion has  
softened slightly, stirring occasionally.  
3. Add white wine vinegar and bring  
mixture to the boil, allow to boil  
uncovered until mixture has reduced  
by half.  
4. Add tomatoes, cook for 1 minute.  
Remove cooking bowl from appliance  
and pour tomato mixture into a bowl to  
cool. When completely cooled, stir in  
basil, balsamic vinegar and oil. Season to  
taste with salt and pepper.  
 
42  
RECIPES  
vEGETABLES IN PEANUT SAUCE  
PEANUT SAUCE  
Serves 4  
Makes approx. 1 cup  
INGREdIENTS  
INGREdIENTS  
1 bunch baby bok choy, washed and trimmed  
1 small head broccoli, cut into florets  
10 snow peas, trimmed  
2 carrots, peeled and thinly sliced  
300g very firm tofu, cubed  
1 onion, roughly chopped  
2 cloves garlic, finely chopped  
2 cm pieces fresh ginger, peeled and chopped  
2 Tablespoons oil  
1 teaspoon Malay style curry powder  
1 Tablespoon soy sauce  
3 cups/ 750ml water  
1 cup/250ml peanut sauce (recipe below)  
¼ cup crunchy peanut butter  
2 teaspoon brown sugar  
1 teaspoon chilli paste  
METHOd  
1 cup/250ml coconut milk  
Rice Setting  
1. Place vegetables and tofu into  
METHOd  
steaming tray.  
1. Place onion, garlic and ginger into a  
food processor and process until very  
finely chopped.  
2. Heat oil in a saucepan over medium  
heat. Add onion mixture and cook for 5  
to 6 minutes or until light golden brown.  
2. Place water into the removable cooking  
bowl, cover with lid and press the MENU  
SELECTOR button to the RICE setting.  
3. When water is boiling, place the  
steaming tray into the removable  
cooking bowl, cover with lid and cook  
for 4- 5 minutes or until vegetables are  
slightly cooked but still quite crunchy  
and tofu is heated through.  
3. Add curry powder and soy sauce, stir well.  
4. Add peanut butter, brown sugar and  
chilli paste, cook for 1 minute.  
5. Stir in coconut milk, lower heat and  
simmer for 3 to 4 minutes or until sauce  
is desired consistency.  
4. Place vegetables and tofu onto a  
serving plate and spoon over warm  
Peanut Sauce.  
 
43  
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany, NSW, 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Greenmount, Auckland  
NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
www.breville.com.au  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2010.  
Due to continued product improvement, the products illustrated/photographed  
in this booklet may vary slightly from the actual product.  
Model BRC520 Issue - B11  
 

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