Breville Rice Cooker BRC200 Models User Manual

the Set & Serve  
Instruction Booklet  
Suits all BRC200 models  
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CONTENTS  
4
6
Breville recommends safety first  
Know your Breville  
the Set & Serve Rice Cooker  
8
Operating your Breville  
the Set & Serve Rice Cooker  
12 Rice cooking tables  
14 Rice variations  
16 Steaming  
18 Hints and tips  
22 Care and cleaning  
24 Recipes  
– Vegetarian (p25)  
– Chicken (p29)  
– Seafood (p30)  
– Dessert (p33)  
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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 touch hot surfaces; use pot  
holders to,remove the removable  
cooking bowl and,steaming tray.  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
FUTURE REFERENCE  
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.  
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.  
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 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.  
To protect against electric shock, do  
not immerse the outer housing, cord or  
power plug in water or any other liquid.  
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 move the rice cooker  
during cooking.  
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 leave the rice cooker unattended  
when in use.  
Keep the appliance clean. Follow  
the cleaning instructions provided in  
this book.  
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.  
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.  
Never plug in or switch on the Rice Cooker  
without having the removable cooking  
bowl placed inside the outer housing.  
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.  
Do not put food or liquid into the outer  
housing. Only the removable cooking  
bowl is designed to contain liquid.  
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4
BREvILLE RECOMMENdS SAFETy FIRST  
IMPORTANT SAFEGUARdS FOR  
IMPORTANT  
Fully unwind power cord from cord  
storage facility before use.  
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.  
SAvE THESE  
INSTRUCTIONS  
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5
KNOW  
your Breville  
the Set & Serve  
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KNOW yOUR BREvILLE THE SET & SERvE  
A
B
C
D
E
F
G
A. Cook ‘n’ Look toughened glass lid  
E. Selector control  
F. Rice Master measuring cup and  
serving spoon  
with steam vent  
B. Non-stick removable cooking bowl  
with level indicator  
G. Non-stick steaming tray  
C. Large 8 cup capacity  
cooks up to 16 cups of cooked rice at  
a time  
ideal for vegetables, seafood and poultry  
H. Removable power cord (not shown)  
for serving at the table  
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  
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7
OPERATING  
your Breville  
the Set & Serve  
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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).  
HOW TO COOK RICE  
Step 1  
Fig. 2  
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  
Fig. 3  
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 5  
Add water using the following ratios:  
White Rice = 1 Rice Master measuring cup  
water : 1 Rice Master measuring cup rice  
Brown Rice = 1½ Rice Master measuring cups  
water : 1 Rice Master measuring cup rice  
Step 2  
(Refer to table on page 13 for  
more information)  
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.  
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9
OPERATING yOUR BREvILLE THE SET & SERvE  
Step 6  
IMPORTANT  
Place glass lid into position.  
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.  
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.  
Never try to force the Selector  
Control to stay in the ‘Cook’ setting  
after it has automatically switched  
to the ‘Keep Warm’ setting.  
Step 8  
To commence cooking, depress the Selector  
Control. The red ‘Cook’ light will illuminate.  
Do not interfere with automatic  
Selector Control during operation.  
Step 9  
When cooking is complete, the Rice Cooker  
will automatically switch to the ‘Keep  
Warm’ setting. The amber ‘Warm’ light  
will illuminate.  
To prevent scratching non-stick  
surface of the removable cooking  
bowl or steaming tray, always use  
wooden or plastic utensils.  
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.  
WARNING  
Always lift and remove lid carefully,  
angling it away from yourself to avoid  
scalding from escaping steam.  
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.  
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10  
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11  
RICE COOKING TABLES  
for your Breville  
the Set & Serve  
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RICE COOKING TABLES  
The Rice Master measuring cup provided  
with your Breville Rice Cooker is used in  
the following tables.  
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.  
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:  
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 = 1 cup water to 1 cup rice  
Brown rice = 1½ cups water to 1 cup rice  
White Rice  
UNCOOKEd  
COLd TAP  
COOKEd RICE –  
APPROx. (RICE  
MASTER CUPS)  
COOKING  
TIME – APPROx.  
(MINUTES)  
WHITE RICE (RICE WATER (RICE  
MASTER CUPS)  
MASTER CUPS)  
2
4
6
8
2
4
6
8
4
10-15  
15-20  
20-25  
25-30  
8
12  
16  
Brown Rice  
UNCOOKEd  
COLd TAP  
COOKEd RICE –  
APPROx. (RICE  
MASTER CUPS)  
COOKING  
TIME – APPROx.  
(MINUTES)  
WHITE RICE (RICE WATER (RICE  
MASTER CUPS)  
MASTER CUPS)  
2
4
6
3
6
9
5
25-30  
35-40  
40-45  
10  
15  
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13  
RICE vARIATIONS  
for your Breville  
the Set & Serve  
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RICE vARIATIONS  
SAvOURy RICE  
JASMINE RICE  
Prepare rice in the Rice Cooker as  
specified, substituting all the water with  
the same quantity of chicken, beef, fish, or  
vegetable stock.  
Jasmine rice is fragrant long grain rice. Use  
white rice cooking tables.  
BASMATI RICE  
Basmati rice is an aromatic long grain rice.  
Use white rice cooking tables.  
SWEET RICE  
Prepare rice in the 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.  
WILd RICE  
It is not recommended to cook wild rice  
alone in the 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.  
SAFFRON RICE  
Add ¼ teaspoon of saffron powder or 2  
saffron threads to every 2 cups of water.  
Use white rice cooking tables. Mix well.  
ARBORIO RICE  
Arborio rice is short round-grained pearly  
rice often used for Italian risotto cooking.  
Use brown rice cooking tables.  
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15  
STEAMING  
in your Breville  
the Set & Serve  
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STEAMING  
Steamed foods retain most of their  
NOTE  
nutritional value when cooked in the Rice  
Cooker. Foods may be steamed by placing  
food in the 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.  
Do not let the removable cooking  
bowl boil dry during steaming.  
Hot liquid can be added during the  
steaming process.  
WARNING  
Always lift and remove the lid carefully,  
angling it away from yourself to avoid  
scalding from escaping steam.  
1. Measure 3 Rice Master cups or more  
of water or stock into the removable  
cooking bowl. Use up to a maximum of  
6 Rice Master cups of water.  
2. Place food to be steamed directly onto  
the steaming tray and insert into the  
removable cooking bowl. (Refer to the  
Steaming Charts on pages 19-21 for  
approximate cooking times).  
3. Place removable cooking bowl with  
steaming tray into the outer housing and  
cover with glass lid.  
4. Plug power cord into a 230V or 240V  
power outlet and then switch on. The  
amber ‘Warm’ light will illuminate.  
5. Push the Selector Control down to  
begin cooking. The red ‘Cook’ light  
will illuminate.  
6. When steaming is complete, the amber  
‘Warm’ light will illuminate. Remove  
foods from the Rice Cooker. If further  
steaming is required ensure sufficient  
water is in the removable cooking bowl.  
If not, add more hot water or stock.  
7. Turn the Rice Cooker off at the power  
outlet and then unplug power cord.  
Allow to cool before cleaning.  
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17  
HINTS & TIPS  
for your Breville  
the Set & Serve  
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HINTS & TIPS  
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.  
STEAMING vEGETABLES  
Smaller pieces will steam faster than  
larger pieces.  
Try to keep vegetables to a uniform size  
to ensure even cooking.  
Do not allow water or stock to reach  
the steaming tray. The steaming will  
not be effective.  
Fresh or frozen vegetables may be steamed.  
If steaming frozen vegetables, do not  
thaw before cooking.  
vEGETABLES  
PREPARATION & TIPS  
QUANTITy  
COOKING TIME  
(MINUTES)  
Artichoke  
Asparagus  
Beans  
remove hard outer leaves & stalk 2 medium  
30-35  
12-14  
13-15  
12-13  
8-10  
trim, leave as spears  
2 bunches  
250g  
top and tail, leave whole  
Beetroot small-medium trim, do not break skin  
300g  
Broccoli  
cut into florets  
250g  
Brussel Sprouts  
Cabbage  
cut a cross in the base  
large pieces  
375g  
17-19  
10-12  
14-16  
14-16  
17-19  
5-6  
500g  
Carrots  
cut into strips  
3 medium  
3 medium  
375g  
Capsicums  
Cauliflower  
Celery  
cut into strips  
cut into florets  
slice into strips  
soak for 12 hours  
whole corn cobs  
whole, unwashed  
peeled, leave whole  
topped and tailed  
3 stalks  
1 cup dried  
2 small cobs  
300g  
Chickpeas  
Corn  
40-45  
20-22  
8-10  
Mushrooms  
Onions (pickling)  
Snow peas  
Peas  
6 medium  
250g  
20-25  
4-5  
fresh, peeled  
frozen  
250g  
250g  
8-10  
4-5  
Potatoes  
new, whole  
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  
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19  
HINTS & TIPS  
Fish is cooked when it flakes easily with  
a fork and is opaque in colour.  
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  
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  
8-10  
– 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.  
STEAMING POULTRy  
To obtain a browned appearance, sear  
the chicken before steaming.  
Select similar sized pieces of poultry for  
even cooking.  
Check if 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  
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20  
HINTS & TIPS  
Place small pieces of baking paper,  
banana, cabbage or lettuce leaves, under  
the dumplings to avoid sticking to the  
steaming tray.  
STEAMING dUMPLINGS  
Fresh or frozen dumplings and savoury  
buns can be steamed.  
TyPE  
SUGGESTIONS ANd TIPS COOKING TIME (MINUTES)  
BBQ pork or chicken buns  
Cook from frozen  
10-12  
8-10  
5-6  
Dumplings – frozen  
Dumplings – fresh  
Separate before cooking  
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21  
CARE & CLEANING  
for your Breville  
the Set & Serve  
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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.  
WARNING  
Do not immerse the outer housing or  
power cord in water or any other liquid  
as this may cause electrocution.  
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23  
RECIPES  
for your Breville  
the Set & Serve  
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vEGETARIAN  
CAPSICUM FETTA ANd OLIvE  
RICE SALAd  
ORIENTAL WILd RICE SALAd  
Serves 4 to 6  
Serves 4 to 6  
INGREdIENTS  
INGREdIENTS  
2 Tablespoons oil  
2 cloves garlic, crushed  
4 shallots, thinly sliced  
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  
2½ Rice Duo cups wild rice mix, washed  
4 cups/1 Litre vegetable stock  
200g snow peas, blanched  
½ cup smoked almonds, halved  
2 Tablespoons balsamic vinegar  
3 teaspoons soy sauce  
150g pitted black Kalamata olives  
2 Tablespoons basil pesto  
1 teaspoon sesame oil  
2 Tablespoon sweet Thai chilli sauce  
2 Tablespoons rice wine vinegar  
¾ cup Caesar salad dressing, prepared  
½ cup Italian salad dressing, prepared  
2 Tablespoons sweet Thai chilli sauce  
METHOd  
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.  
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’.  
3. Allow rice to stand, covered with lid, for  
4. Transfer rice to a large, shallow  
dish to cool. This helps to keep rice  
grains separate.  
10 minutes on ‘Warm’.  
4. Transfer rice to serving dish. Stir in snow  
peas and almonds.  
5. In a large serving bowl, toss cooled rice  
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.  
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.  
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25  
vEGETARIAN  
TURKISH PILAF  
TOMATO ANd ZUCCHINI RISOTTO  
Serves 4 to 6  
Serves 4 to 6  
INGREdIENTS  
INGREdIENTS  
60g butter, melted  
2 Tablespoons olive oil  
1 Tablespoon olive oil  
1 Spanish onion, diced  
1 small leek, washed, trimmed and thinly sliced  
2 cloves garlic, crushed  
2 cloves garlic, crushed  
1½ Rice Duo cups Arborio rice  
440g can diced tomatoes  
½ cup/125ml dry white wine  
3 cups/750ml chicken stock  
½ cup grated Parmesan cheese  
1 cup grated zucchini  
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  
2 Tablespoons toasted pine nuts  
METHOd  
1 teaspoon salt  
1 bay leaf  
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 Rice Duo cups Basmati rice, washed  
6 cups/1.5 Litres vegetable stock  
½ cup shelled pistachio nuts, finely chopped  
100g chopped dried apricots  
100g chopped dried figs  
2 Tablespoons chopped fresh coriander  
METHOd  
3. Stir rice and fold in cheese, zucchini, and  
pine nuts. Replace lid and stand for 10  
minutes on ‘Warm’ before serving.  
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.  
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26  
vEGETARIAN  
3 CHEESE RISOTTO WITH GARLIC  
RISOTTO AL FUNGHI  
Serves 4 to 6  
INGREdIENTS  
60g butter  
2 Tablespoons olive oil  
1 small Spanish onion, finely diced  
2 cloves garlic, crushed  
1½ Rice Duo cups Arborio rice  
Pinch saffron powder  
4 cups/1 Litre vegetable stock  
1 teaspoon grated lemon rind  
¼ cup grated Swiss cheese  
¼ cup grated Parmesan cheese  
½ cup Brie cheese, finely chopped  
1 Tablespoon snipped garlic chives  
Freshly ground black pepper, to taste  
INGREdIENTS  
40g butter  
2 Tablespoons olive oil  
1 brown onion, finely diced  
150g button mushrooms, sliced  
2½ Rice Duo cups Arborio rice  
3 cups/750ml vegetable stock  
¼ 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.  
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 cheese and  
parsley. Replace lid and stand for 10  
minutes on ‘Warm’ before serving.  
3. Stir rice and fold through cheeses, chives  
and pepper. Replace lid and stand for 10  
minutes on ‘Warm’ before serving.  
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27  
vEGETARIAN  
WARM GAdO GAdO  
INGREdIENTS  
PEANUT SAUCE  
INGREdIENTS  
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  
1 onion, chopped  
1 clove garlic  
2cm piece fresh ginger, chopped  
1 Tablespoon oil  
1 teaspoon curry powder (preferably Malaysian)  
1 Tablespoon soy sauce  
½ cup crunchy peanut butter  
2 teaspoons brown sugar  
1 teaspoon chilli paste  
250ml Peanut Sauce (recipe page 32)  
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.  
1 cup/250ml coconut milk  
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.  
2. Place the vegetables and tofu onto a  
serving platter and drizzle with warm  
Peanut Sauce.  
4. Add coconut milk and stir thoroughly  
until sauce is smooth. Increase the heat  
then cook for 5 minutes.  
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28  
CHICKEN  
CHICKEN, BASIL ANd  
TOMATO RISOTTO  
SMOKEd CHICKEN ANd  
EGGPLANT RISOTTO  
Serves 4 to 6  
INGREdIENTS  
30g butter  
2 Tablespoons olive oil  
INGREdIENTS  
2 Tablespoons olive oil  
1 small leek, washed, trimmed and sliced  
1 clove garlic, crushed  
1½ Rice Duo cups Arborio rice  
3½ cups/875ml chicken stock  
1 teaspoon turmeric  
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  
1 teaspoon freshly grated lime rind  
250g roasted marinated eggplant, chopped  
2 tomatoes, diced  
300g smoked boned chicken breast, skinned  
and diced  
1 Tablespoon finely shredded basil  
½ cup toasted pine nuts  
½ cup grated Parmesan cheese  
2 Tablespoons finely sliced fresh basil leaves  
Freshly ground black pepper  
Black pepper, to taste  
METHOd  
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.  
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.  
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29  
CHICKEN  
SEAFOOd  
STEAMEd CHICKEN BREAST WITH  
GINGER ANd SPINACH  
SEAFOOd PAELLA  
Serves 4 to 6  
INGREdIENTS  
INGREdIENTS  
1 Tablespoon minced ginger  
½ bunch coriander finely sliced  
2 x 150g chicken breast supremes, skin on  
1 cup/250ml Stones Green Ginger Wine  
200g baby spinach  
¼ cup olive oil  
1 Spanish onion, diced  
3 cloves garlic, crushed  
1 teaspoon freshly grated ginger  
1½ Rice Duo cups short grain rice, washed  
4 cups seafood or chicken stock  
500g mixed seafood (prawns, calamari, octopus,  
mussel meat, white fish fillet)  
½ cup roasted red capsicum, peeled and chopped  
1 Tablespoon fresh lime juice  
2 tomatoes, diced  
1 punnet (50g) baby corn  
Soy sauce , for serving  
METHOd  
1. Combine ginger and coriander. Place  
half of the mixture under the skin of  
each chicken breast supreme.  
¼ teaspoon chilli powder  
2 Tablespoons chopped fresh coriander  
2. Place filled chicken breasts in a single  
layer into a shallow dish. Pour over ginger  
wine, cover and marinate for 20 minutes.  
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. 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.  
3. Stir rice mixture and fold through  
tomatoes, chilli and coriander. Replace  
lid and stand for 10 minutes on ‘Warm’  
before serving.  
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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30  
SEAFOOd  
SUSHI RICE  
RECOMMENdEd USAGE:  
Serves 4 to 6  
SEAWEEd ROLLS:  
INGREdIENTS  
6 sheets Nori seaweed  
Sushi rice  
INGREdIENTS  
4 Rice Duo cups short grain white rice, washed  
4 cups/1 Litre water  
2 Tablespoons rice vinegar  
2 Tablespoons caster sugar  
½ teaspoon salt  
Wasabi paste, to taste  
Add any combination of filings such as:  
METHOd  
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  
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.  
METHOd  
1. Place a sheet of seaweed, shiny side  
down on a sheet of baking paper or a  
bamboo rolling mat.  
6. Use immediately as required in  
2. Spread a portion of the rice over a third  
Sushi recipes.  
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.  
THAT'S THE IdEA™  
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.  
Any leftover Sushi rice can be frozen.  
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.  
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31  
SEAFOOd  
STEAMEd WHOLE SNAPPER WITH  
GINGER ANd SHALLOTS  
STEAMEd SALMON FILLETS WITH  
TOMATO ANd BASIL SALSA  
INGREdIENTS  
INGREdIENTS  
1 x 300-400g whole snapper or bream,  
cleaned and scaled  
1 Tablespoon olive oil  
2 shallots, diced  
2cm piece fresh ginger, cut into matchsticks  
1 lime, sliced  
¼ cup/65ml white wine vinegar  
2 ripe tomatoes, diced  
½ bunch coriander  
10 basil leaves, finely sliced  
1 Tablespoon balsamic vinegar  
2 Tablespoons olive oil  
2 x 150g salmon fillets  
2 Tablespoons soy sauce  
1 Tablespoon peanut oil  
3 shallots, finely sliced  
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.  
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 fish and place onto a  
serving platter.  
5. Combine soy, oil and shallots, pour over  
the fish. Serve immediately with steamed  
jasmine rice.  
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.  
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.  
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32  
dESSERT  
WILd BERRy RICE  
TROPICAL MANGO RICE  
Serves 4 to 6  
Serves 4 to 6  
INGREdIENTS  
INGREdIENTS  
1½ Rice Duo cups short grain white rice, washed  
2 cups/250ml water  
1¾ Rice Duo cups short grain white rice, washed  
1 cup/250ml mango nectar  
¼ cup warmed honey  
1 cup/250ml water  
2 Tablespoons butter, melted  
1 cup/250ml cream  
450g can sliced peaches, drained, juice reserved  
2 teaspoons lime rind  
½ cup fresh or frozen blueberries  
½ cup fresh or frozen raspberries  
½ cup fresh or frozen blackberries  
½ cup fresh or frozen strawberries  
¼ cup icing sugar  
½ cup/125ml coconut cream  
¼ cup passionfruit pulp  
1 Tablespoon cinnamon sugar  
METHOd  
¼ cup/65ml water  
2 Tablespoons port or sherry  
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’.  
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.  
2. Cook until Selector Control switches to  
3. Stir rice mixture and fold through lime  
rind, coconut cream and passionfruit  
pulp. Replace lid and stand for 10  
minutes on ‘Warm’.  
‘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.  
4. Serve warm with peaches and dusted  
with cinnamon sugar.  
5. Fold berry mixture through rice mixture  
then transfer to serving glasses.  
6. Serve topped with extra berries and  
cream if desired.  
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33  
NOTES  
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34  
NOTES  
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35  
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 brochure may vary slightly from the actual product.  
Model BRC200 Issue - B10  
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