the Set & Serve

Instruction Booklet

Suits all BRC200 models

CONGRATULATIONS
on the purchase of your new Breville the Set & Serve
Contents 24 Breville recommends safety first Know your Breville the Set & Serve Rice Cooker Operating your Breville the Set & Serve Rice Cooker Rice cooking tables Rice variations Steaming Hints and tips Care and cleaning Recipes Vegetarian (p25) Chicken (p29) Seafood (p30) Dessert (p33)
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

Read all instructions BEFORE USE AND SAVE FOR FUTURE REFERENCE
Carefully read all instructions before operating and save for future reference. Remove any packaging material and promotional stickers before using the Rice Cooker for the first time. To eliminate choking hazard for young children, remove and safely discard the protective cover fitted to the power plug of this appliance. The Rice Cooker is not intended to be operated by means of external timer or separate remote control system. 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 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. If damaged or dented, replace bowl 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 food or liquid into the outer housing. Only the removable cooking bowl is designed to contain liquid. Do not touch hot surfaces; use pot holders to,remove the removable cooking bowl and,steaming tray. Lift and remove the glass lid carefully and angled away from yourself 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. 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. Always have the glass lid placed correctly into position on the Rice Cooker throughout operation of the appliance unless stated on the recipe to have it removed.

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. To protect against electric shock do not immerse the power cord, power plug or appliance in water or any other liquid. 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. 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. 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. Misuse may cause injury. 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.

IMPORTANT

Fully unwind power cord from cord storage facility before use.

SAVE THESE INSTRUCTIONS

your Breville the Set & Serve
KNOW YOUR BREVILLE THE set & serve
A. Cook n Look toughened glass lid with steam vent B. Non-stick removable cooking bowl with level indicator C. Large 8 cup capacity cooks up to 16 cups of cooked rice at a time D. Cook and Warm lights Red Cook light indicates that the Rice Cooker is in the Cook setting. Amber Warm light indicates that the Rice Cooker is turned On or has switched automatically to the Keep Warm setting
E. Selector control F. Rice Master measuring cup and serving spoon G. Non-stick steaming tray ideal for vegetables, seafood and poultry H. Removable power cord (not shown) for serving at the table

OPERATING

Operating Your rice cooker
Before first use, remove all promotional labels and any packaging materials and wash the non-stick removable cooking bowl, steaming tray and glass lid in hot soapy water, rinse and dry thoroughly. Step 3 Ensure the exterior of the removable cooking bowl is clean before placing it in the outer housing, this will ensure proper contact with the inner cooking surface. (Fig 2). Fig. 2

How to cook rice

Step 1 Use Rice Master measuring cup provided to measure required quantity of rice (refer to cooking tables on page 13). Always measure level cups, not heaped (Fig 1). Fig. 1

Step 4 Add 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 3). NOTE 1 level Rice Master measuring cup = 140 grams uncooked rice 1 level Rice Master cup uncooked rice = 2 Rice Master cups cooked rice (approx.) The maximum quantity of uncooked white rice to be cooked = 8 Rice Master cups The minimum quantity of uncooked white rice to be cooked = 2 Rice Master cups Step 2 Place measured rice into a separate bowl and wash rice by rinsing with cold water to remove any excess starch. The rice is ready for cooking when water runs clear from the rice. Fig. 3
Step 5 Add water using the following ratios: White Rice = 1 Rice Master measuring cup water : 1 Rice Master measuring cup rice Brown Rice = 1 Rice Master measuring cups water : 1 Rice Master measuring cup rice (Refer to table on page 13 for more information)
Operating Your Breville the Set & Serve
Step 6 Place glass lid into position. Step 7 Plug power cord into a 230V or 240V power outlet and then switch the power on at power outlet. The amber Warm light will illuminate. Step 8 To commence cooking, depress the Selector Control. The red Cook light will illuminate. Step 9 When cooking is complete, the Rice Cooker will automatically switch to the Keep Warm setting. The amber Warm light will illuminate. Step 10 Open lid and turn rice over with serving spoon provided. Replace lid and allow rice to stand for 10-15 minutes before serving. This allows any excess moisture to be absorbed, resulting in a fluffier rice texture. NOTE Rice can be kept in the automatic Keep Warm setting for up to 5 hours. Do not remove glass lid until ready to serve (except for when turning over rice after cooking is complete or as suggested in the recipes). To stop the Keep Warm setting, switch off at the power outlet and then unplug power cord.
Always place liquid into 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 automatic Selector Control during operation. To prevent scratching non-stick surface of the removable cooking bowl or steaming tray, always use wooden or plastic utensils.

WARNING

Always lift and remove lid carefully, angling it away from yourself to avoid scalding from escaping steam.

RICE COOKING TABLES

for your Breville the Set & Serve

rice cooking tables

The Rice Master measuring cup provided with your Breville Rice Cooker is used in the following tables. NOTE The Rice Master measuring cup is not a standard metric measuring cup. 1 Rice Master measuring cup is equal to 140g of uncooked rice and 175ml of water. 1 Australian standard metric measuring cup is equal to 200g of uncooked rice. If your Rice Master measuring cup is lost or misplaced, use another cup but maintain the same cooking ratios and ensure you do not exceed the 8 cup maximum line in the removable cooking bowl: White rice = 1 cup water to 1 cup rice Brown rice = 1 cups water to 1 cup rice

Suggestions & tips

THAT'S THE IDEA Add a little extra water for fluffier rice and a little less water for firmer rice. Washed rice will have some extra water adhering after rinsing. This extra water will extend the cooking time slightly. Reduce the measured amount of water to compensate, if required. 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. 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 brown rice before cooking and allow to stand on the Keep Warm setting for 20 minutes after cooking to absorb the remaining moisture.
White Rice Uncooked white rice (Rice Master cups)
Cold tap water (Rice Master cups)
Cooked rice approx. (Rice Master cups)
Cooking time approx. (minutes)

10-15 15-20 20-25 25-30

Brown Rice Uncooked white rice (Rice Master cups)

25-30 35-40 40-45

RICE VARIATIONS
rice variations Savoury Rice
Prepare rice in the Rice Cooker as specified, substituting all the water with the same quantity of chicken, beef, fish, or vegetable stock.

Always lift and remove the lid carefully, angling it away from yourself to avoid scalding from escaping steam.

HINTS & TIPS

HINTS & TIPS Steaming vegetables
Smaller pieces will steam faster than larger pieces. Try to keep vegetables to a uniform size to ensure even cooking. Fresh or frozen vegetables may be steamed. If steaming frozen vegetables, do not thaw before cooking. Vegetables
Artichoke Asparagus Beans
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 steaming tray. The steaming will not be effective.

Preparation & tips

remove hard outer leaves & stalk trim, leave as spears top and tail, leave whole

Quantity

2 medium 2 bunches 250g 300g 250g 375g 500g 3 medium 3 medium 375g 3 stalks 1 cup dried 2 small cobs 300g 6 medium 250g 250g 250g 6 (125g each) 300g 300g bunch 350g 350g 350g

Cooking time (minutes)

30-35 12-14 13-15 12-13 8-10 17-19 10-12 14-16 14-16 17-19 5-6 40-45 20-22 8-10 20-25 4-5 8-10 4-5 25-30 20-25 20-8 15-17 6
Beetroot small-medium trim, do not break skin Broccoli Brussel Sprouts Cabbage Carrots Capsicums Cauliflower Celery Chickpeas Corn Mushrooms Onions (pickling) Snow peas Peas Potatoes Sweet Potato Kumera Pumpkin Spinach (English) Squash (baby) Turnips Zucchini cut into florets cut a cross in the base large pieces cut into strips cut into strips cut into florets slice into strips soak for 12 hours whole corn cobs whole, unwashed peeled, leave whole topped and tailed fresh, peeled frozen new, whole cut into pieces cut into pieces leaves and stems cleaned topped and tailed peeled, sliced & cut to 50g pieces sliced
HINTS & TIPS 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. Type
Fish fillets whole cutlets Lobster tails Mussels in shell Clams and Pipis Prawns in shell Scallops Oysters unopened
Fish is cooked when it flakes easily with a fork and is opaque in colour.

Suggestions and tips

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 8-10 18-20 12-14 8-10 8-10 4-6 10-12
Remove underside of shell Steam until just opened Steam until just opened Steam until pink Steam until opaque 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.

Steaming poultry

Select similar sized pieces of poultry for even cooking. For even cooking results arrange poultry in a single layer. Type
Breast fillet Drumstick Thigh fillet
Remove visible fat and skin. To obtain a browned appearance, sear the chicken before steaming. Check if poultry is cooked by piercing the thickest part. The poultry is cooked when the juices run clear. Cooking time (minutes)

20-25 30-35 18-20

Place skin side up Place thickest part to outside of the steaming tray Place thickest part to outside of the steaming tray
HINTS & TIPS Steaming dumplings
Fresh or frozen dumplings and savoury buns can be steamed. Type
BBQ pork or chicken buns Dumplings frozen Dumplings fresh
Place small pieces of baking paper, banana, cabbage or lettuce leaves, under the dumplings to avoid sticking to the steaming tray. Cooking time (minutes)

10-12 8-10 5-6

Cook from frozen Separate before cooking

CARE & CLEANING

Switch the Rice Cooker off at the power outlet and then unplug power cord. Allow all parts to cool before removing power cord removable cooking bowl. Wash removable cooking bowl, steaming tray and glass lid in hot, soapy water, rinse and dry thoroughly. Breville does not recommend that any parts of your Rice Cooker 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 outer housing can be wiped over with a damp cloth and then dried thoroughly. THAT'S THE IDEA 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.
Do not immerse the outer housing or power cord in water or any other liquid as this may cause electrocution.

RECIPES

VEGETARIAN Capsicum fetta and olive rice salad
Serves 4 to 6 INGREDIENTS
1 Rice Duo cup white rice, washed 1 Rice Duo cup brown rice, washed 1 Rice Duo cup wild rice mix, washed 5 cups/1.25 Litres vegetable stock 375g marinated roasted capsicum, finely sliced 125g Fetta cheese, diced 150g pitted black Kalamata olives 2 Tablespoons basil pesto cup Caesar salad dressing, prepared cup Italian salad dressing, prepared 2 Tablespoons sweet Thai chilli sauce

Oriental wild rice salad

2 Tablespoons oil 2 cloves garlic, crushed 4 shallots, thinly sliced 2 Rice Duo cups wild rice mix, washed 4 cups/1 Litre vegetable stock 200g snow peas, blanched cup 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
METHOD 1. Place washed rice and chicken stock into removable cooking bowl. Press Selector Control to Cook. 2. Cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Allow rice to stand, covered with lid, for 10 minutes on 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, Fetta 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.
METHOD 1. Place oil into removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add garlic and shallots. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil. 2. Add chicken stock, cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Allow rice to stand, covered with lid, for 10 minutes on 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.

VEGETARIAN Turkish pilaf

60g butter, melted 1 Tablespoon olive oil 1 Spanish onion, diced 2 cloves garlic, crushed 1 teaspoon lightly crushed cardamom seeds 1 teaspoon ground cumin 1 teaspoon tumeric 1 bay leaf 1 teaspoon salt, if desired Freshly ground black pepper, if desired 1 teaspoon turmeric 1 teaspoon salt 1 bay leaf 3 Rice Duo cups Basmati rice, washed 6 cups/1.5 Litres vegetable stock cup shelled pistachio nuts, finely chopped 100g chopped dried apricots 100g chopped dried figs 2 Tablespoons chopped fresh coriander
Tomato and zucchini risotto
2 Tablespoons olive oil 1 small leek, washed, trimmed and thinly sliced 2 cloves garlic, crushed 1 Rice Duo cups Arborio rice 440g can diced tomatoes cup/125ml dry white wine 3 cups/750ml chicken stock cup grated Parmesan cheese 1 cup grated zucchini 2 Tablespoons toasted pine nuts
METHOD 1. Place oil into removable cooking bowl. Press Selector Control down to Cook. Heat for 1 minute, add leek and garlic. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil. 2. Add tomatoes, wine and stock. Cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice and fold in cheese, zucchini, and pine nuts. Replace lid and stand for 10 minutes on Warm before serving.

METHOD 1. Place butter and oil into removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add onion, garlic, spices, bay leaf, salt and pepper. Cook for 2 minutes stirring constantly. Add rice, stir to coat with oil. 2. Add chicken stock, cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice and fold through nuts, apricots, figs and coriander. Replace lid and stand for 10 minutes on Warm before serving.
VEGETARIAN 3 cheese risotto with garlic

INGREDIENTS

60g butter 2 Tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, crushed 1 Rice Duo cups Arborio rice Pinch saffron powder 4 cups/1 Litre vegetable stock 1 teaspoon grated lemon rind cup grated Swiss cheese cup grated Parmesan cheese cup Brie cheese, finely chopped 1 Tablespoon snipped garlic chives Freshly ground black pepper, to taste

risotto al funghi

40g butter 2 Tablespoons olive oil 1 brown onion, finely diced 150g button mushrooms, sliced 2 Rice Duo cups Arborio rice 3 cups/750ml vegetable stock cup grated Parmesan cheese 1 Tablespoon chopped flat leaf parsley
METHOD 1. Place butter and oil into removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add onion and mushrooms. Cook for 5 minutes or until the mushrooms are soft, stirring constantly. Add rice, stir to coat with oil. 2. Add chicken stock. Cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice and fold through cheese and parsley. Replace lid and stand for 10 minutes on Warm before serving.
METHOD 1. Place butter and oil into the removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add onion and garlic. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil. 2. Add saffron, stock, and rind. Cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice and fold through cheeses, chives and pepper. Replace lid and stand for 10 minutes on Warm before serving.
VEGETARIAN 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 250ml Peanut Sauce (recipe page 32)

Peanut sauce

1 onion, chopped 1 clove garlic 2cm piece fresh ginger, chopped 1 Tablespoon oil 1 teaspoon curry powder (preferably Malaysian) 1 Tablespoon soy sauce cup crunchy peanut butter 2 teaspoons brown sugar 1 teaspoon chilli paste 1 cup/250ml coconut milk

METHOD 1. Place half the vegetables and tofu into steaming tray. Place 3 Rice Duo cups of water into 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 cook for 5-7 minutes. Remove vegetables, keep warm. Repeat steaming with the remaining vegetables. 2. Place the vegetables and tofu onto a serving platter and drizzle with warm Peanut Sauce.
METHOD 1. Place onion, garlic and ginger into a Breville 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 coconut milk and stir thoroughly until sauce is smooth. Increase the heat then cook for 5 minutes.
CHICKEN Chicken, basil and TOMATO risotto
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 cup grated Parmesan cheese 2 Tablespoons finely sliced fresh basil leaves Freshly ground black pepper
smoked chicken and eggplant Risotto
30g butter 2 Tablespoons olive oil 1 small leek, washed, trimmed and sliced 1 clove garlic, crushed 1 Rice Duo cups Arborio rice 3 cups/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 cup toasted pine nuts Black pepper, to taste
METHOD 1. Place oil and butter into removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add garlic and onion. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil. 2. Add chicken stock, cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice and fold through chicken, tomatoes, cheese, basil and pepper. Replace lid and stand for 10 minutes on Warm before serving.
METHOD 1. Place butter and oil into removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add leek and garlic. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil. 2. Add chicken stock, turmeric and lemon rind. Cover with lid and cook until Selector Control switches to Warm. Stir once during cooking. Stir rice and fold through eggplant, chicken, basil, pine nuts and pepper. Replace lid and stand for 10 minutes on Warm before serving.
CHICKEN STEAMED chicken breast WITH ginger and spinach
1 Tablespoon minced ginger bunch coriander finely sliced 2 x 150g chicken breast supremes, skin on 1 cup/250ml Stones Green Ginger Wine 200g baby spinach 1 punnet (50g) baby corn Soy sauce , for serving

SEAFOOD Seafood paella

cup olive oil 1 Spanish onion, diced 3 cloves garlic, crushed 1 teaspoon freshly grated ginger 1 Rice Duo cups short grain rice, washed 4 cups seafood or chicken stock 500g mixed seafood (prawns, calamari, octopus, mussel meat, white fish fillet) cup roasted red capsicum, peeled and chopped 1 Tablespoon fresh lime juice 2 tomatoes, diced teaspoon chilli powder 2 Tablespoons chopped fresh coriander
METHOD 1. Combine ginger and coriander. Place half of the mixture under the skin of each chicken breast supreme. 2. Place filled chicken breasts in a single layer into a shallow dish. Pour over ginger wine, cover and marinate for 20 minutes. 3. Place marinated chicken into steaming tray, lined with baking paper. 4. Place 3 Rice Duo cups of water into removable cooking bowl. Cover with lid and press the Selector Control to Cook. When the water is boiling, place steaming tray into removable cooking bowl, replace lid and cook for 10-15 minutes or until chicken 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.
METHOD 1. Place oil into removable cooking bowl. Press Selector Control to Cook. Heat for 1 minute, add onion, garlic and ginger. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil. 2. Add seafood 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 Warm. 3. Stir rice mixture and fold through tomatoes, chilli and coriander. Replace lid and stand for 10 minutes on Warm before serving.

SEAFOOD Sushi rice

4 Rice Duo cups short grain white rice, washed 4 cups/1 Litre water 2 Tablespoons rice vinegar 2 Tablespoons caster sugar teaspoon salt
Recommended usage: Seaweed rolls:
6 sheets Nori seaweed Sushi rice Wasabi paste, to taste
METHOD 1. Place washed rice and water into removable cooking bowl. Press the Selector Control down to Cook. 2. Cover with lid and cook until Selector Control switches to Warm. 3. Stir rice, replace lid and stand for 10 minutes on 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. THAT'S THE IDEA Some Sushi recipes require the rice to be shaped by hand. To do this, combine 1 Tablespoon rice vinegar with cup water. Use this mixture to keep hands wet while shaping rice. Any leftover Sushi rice can be frozen.
Add any combination of filings such as:
Smoked salmon, thinly sliced Japanese pickled ginger and vegetables Finely sliced cucumber Sashimi salmon or tuna, thinly sliced Avocado, thinly sliced Cooked asparagus Fresh crab, sliced Finely shredded lettuce Mayonnaise

METHOD 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. 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. Using paper or mat as a guide, roll up the Nori sheet to enclose the filling. Press to seal the edges. 5. Use a very sharp knife to cut the roll neatly into small portions. 6. Repeat with remaining Nori sheets and filling. Chill until ready to serve.
SEAFOOD Steamed whole snapper with ginger and shallots
1 x 300-400g whole snapper or bream, cleaned and scaled 2cm piece fresh ginger, cut into matchsticks 1 lime, sliced bunch coriander 2 Tablespoons soy sauce 1 Tablespoon peanut oil 3 shallots, finely sliced
steamed salmon fillets with tomato and basil salsa
1 Tablespoon olive oil 2 shallots, diced cup/65ml 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 3 Rice Duo cups fish stock
METHOD 1. Wash and dry fish. Cut 2 slits at a 45 angle through each side of fish. Into each slit, place some ginger and a slice of lime. 2. Place half of the coriander into the cavity of the fish. Place fish into the steaming tray. 3. Pour 3 Rice Duo 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 steamed jasmine rice. TIPS To prevent seafood sticking to steamer tray place small pieces of baking paper, banana, cabbage or lettuce leaves under the fish fillets before steaming.
METHOD 1. Heat a frypan on medium heat, add oil and diced shallots cook for a minute to soften the shallots, add vinegar and let mixture reduce by half. Add tomatoes and bring mixture to the boil, then remove from heat. Cool salsa mixture then add basil, balsamic vinegar, and oil. Mix well. 2. Place salmon fillets into steaming tray and sprinkle with salt and pepper. 3. Place the fish stock into removable cooking bowl. Cover with lid and press the Selector Control to Cook. When fish stock is boiling, place 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. TIPS To prevent seafood sticking to steamer tray place small pieces of baking paper, banana, cabbage or lettuce leaves under the fish fillets before steaming.

DESSERT Wild berry rice

1 Rice Duo cups short grain white rice, washed 2 cups/250ml water cup warmed honey 2 Tablespoons butter, melted 1 cup/250ml cream cup fresh or frozen blueberries cup fresh or frozen raspberries cup fresh or frozen blackberries cup fresh or frozen strawberries cup icing sugar cup/65ml water 2 Tablespoons port or sherry

tropical Mango rice

1 Rice 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 cup/125ml coconut cream cup passionfruit pulp 1 Tablespoon cinnamon sugar
METHOD 1. Place rice, mango nectar, water, and reserved peach juice into removable cooking bowl and stir to combine. Cover with lid and press Selector Control to Cook. 2. Cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice mixture and fold through lime rind, coconut cream and passionfruit pulp. Replace lid and stand for 10 minutes on Warm. 4. Serve warm with peaches and dusted with cinnamon sugar.
METHOD 1. Place rice and water into removable cooking bowl. Cover with lid and press Selector Control to Cook. 2. Cook until Selector Control switches to Warm. Stir once during cooking. 3. Stir rice and fold in honey, butter, and cream. Replace lid and stand for 10 minutes on Warm. 4. Place blueberries, raspberries, blackberries, strawberries, icing sugar, water and port into bowl of a food processor or blender and process until smooth. 5. Fold berry mixture through rice mixture then transfer to serving glasses. 6. Serve topped with extra berries and cream if desired.
Breville Customer Service Centre
Australian Customers Mail: Fax: PO Box 22 Botany, NSW, 2019 AUSTRALIA (02) New Zealand Customers Mail: Fax: Private Bag 94411 Greenmount, Auckland NEW ZEALAND 513
Phone: 798 Email: Customer Service: askus@breville.com.au
Phone: 845 Email: Customer Service: askus@breville.com.au

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

Model BRC200 Issue - B10