INSTRUCTIONS FOR USEAND RECIPE BOOK

Avance Rice Duo 6

Model RC16

Breville is a registered trademark of Breville Pty. Ltd.ABN 98 000 092 928

© Copyright. Breville Pty. Ltd. 2004

Due to continual improvements in design or otherwise, the product you purchase may differ slightly from

the one illustrated in this booklet.

Breville Customer Service CentreAustralian Customers

✉ Breville Customer Service CentreLocked Bag 2000Botany NSW 2019AUSTRALIA

☎ Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service askus@breville.com.au

New Zealand Customers

✉ Breville Customer Service CentrePrivate Bag 94411GreenmountAUCKLAND, NEW ZEALAND

☎ Customer Service: 09 271 3980

Fax 0800 288 513

Email Customer Service askus@breville.com.au

www.brevi l le.com.au

PRINTED ONRECYCLED PAPER

Model RC16Issue 1/04

Page

Introduction 3

Breville Recommends Safety First 4

Know your Breville Rice Duo 6 5

Operating your Breville Rice Duo 6 6

Rice Cooking Tables 8

Steaming Foods 10

Care and Cleaning 14

Recipes 15

Steamed Recipes 22

Avance Rice Duo 6CONTENTS

Congratulations on your purchase of a new Breville Avance Rice Duo 6

2

4 5

•• Do not immerse the appliance, cord orpower plug in water or any other liquid.

•• Always use the appliance on a dry, level surface.

•• Do not let the cord hang over the edge ofa table or counter, or touch hot surfacesor become knotted.

•• Do not place this appliance on or near ahot gas burner, an electric element or aheated oven.

•• Do not touch hot surfaces; use potholdersto remove the removable cooking bowland steaming tray.

•• Never plug in or switch on the Rice Duo 6 without having the removablecooking bowl placed inside the Stainless Steel Housing.

•• Do not put liquid into the Stainless SteelHousing. Only the removable cooking bowlis designed to contain liquid.

•• Lift and remove the glass lid carefully andangled away from yourself to avoidscalding from escaping steam. Do notallow water from the lid to drip into theStainless Steel Housing, only into theremovable cooking bowl.

•• Switch off at the power outlet and thenunplug when finished. Allow all parts tocool before disassembling for cleaning.

•• Do not leave the appliance unattendedwhen in use.

•• This appliance is not intended for use byyoung children or infirm persons without supervision.

•• Young children should be supervised to ensure that they do not play with the appliance.

•• Regularly inspect the supply cord, plugand actual appliance for any damage. Iffound damaged in any way, immediatelycease use of the appliance and return theentire appliance to the nearest authorisedBreville Service Centre for examination,replacement or repair.

•• Do not use a damaged or dented removablecooking bowl. Replace before using.

•• This appliance is for household use only.Do not use this appliance for anything otherthan its intended use. Do not use outdoors.

•• The installation of a residual currentdevice (safety switch) is recommended toprovide additional safety protection whenusing electrical appliances. It is advisablethat a safety switch with a rated residualoperating current not exceeding 30mA beinstalled in the electrical circuit supplyingthe appliance. See your electrician forprofessional advice.

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville are very safety conscious. We design and manufacture consumer products withthe safety of you, our valued customer foremost in mind. In addition we ask that you exercise adegree of care when using any electrical appliance and adhere to the following precautions:

READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FORFUTURE REFERENCE

KNOW YOUR BREVILLE RICE DUO 6

Non-stick removable cooking bowl

prevents rice from sticking.

Toughened, Cook ‘n’ Look glass lid.

Large 6 cup capacity cooks

up to 12 cups of cooked rice.

Removable Cord for

serving at the table.

Selector Control with automatic

“Cook” and “Keep Warm” settings.

Cook and Warm Lights -

Red ‘Cook’ light indicates that the Rice

Duo 6 is in the ‘Cook’ setting. Amber

‘Warm’ light indicates that the Rice Duo 6

is turned ‘On’ and has switched

automatically to the ‘Keep Warm’ setting.

Stainless Steel Housing.

Ready Bell will sound when

the ‘Cook’ setting has finished

and the ‘Keep Warm’ setting starts.

Measuring cup and

serving spoon.

Two stainless steel steaming

tray – ideal for vegetables,

seafood and poultry.Large stackable stainless

steel steaming trays - ideal

for larger vegetables,

seafood and poultry. Both

steaming trays can be

stacked or used separately.

Before first use, remove all promotional labelsand wash the non-stick removable cookingbowl, stainless steel steaming trays and glasslid in hot soapy water, rinse and dry thoroughly.

HOW TO COOK RICE1. Use the Rice Duo 6 measuring cup provided

to measure the required quantity of rice(refer to cooking tables - page 8). Alwaysmeasure level cups, not heaped (Fig 1).

2. Place the rice into a separate bowl andwash rice by rinsing with cold water toremove any excess starch. The rice isready for cooking when water runs clearfrom the rice.

3. Ensure the exterior of the removablecooking bowl is clean and dry beforeplacing it in the Stainless Steel Housing,this will ensure proper contact with theinner cooking surface (see Fig 2).

4. Making sure the bowl is sitting flat in thehousing (see Fig 3), add the washed riceto the removable cooking bowl, ensuringrice is spread evenly across the bottom ofthe bowl and not heaped to one side (Fig 3).

5. Add water using the following ratios:White Rice = 1cup water : 1cup riceBrown Rice = 11⁄2 cups water : 1cup rice(see table on Page 8 for more details)

6. Place the glass lid into position.7. Plug into a 230/240 volt power outlet and

then switch the power on at power outlet.The amber ‘Warm’ light will illuminate.

8. To commence cooking, depress theSelector Control down. The red ‘Cook’light will illuminate.

9. When cooking is complete, the Ready Bell will sound and the Rice Duo 6 willautomatically switch to the ‘Keep Warm’setting. The amber light will illuminate.

10.Open the lid and turn the rice over withthe serving spoon provided. Replace thelid and allow the rice to stand for 10-15minutes before serving. This allows anyexcess moisture to be absorbed, resultingin a fluffier rice texture.

1 level Rice Duo 6 measuring cup = 140grams uncooked rice1 level Rice Duo 6 cup uncooked rice = 2 Rice Duo 6 cups cooked rice (approx.)The maximum quantity of uncooked white rice to be cooked = 10 Rice Duo 6 cupsThe minimum quantity of uncooked white rice to be cooked = 2 Rice Duo 6 cups

OPERATING YOUR BREVILLE RICE DUO 6

6

IMPORTANT•• Always place liquid into the removable

cooking bowl, or be ready to add oil,butter or margarine, before depressingthe Selector Control to the ‘Cook’ setting.

•• Never try to force the Selector Control tostay in the ‘Cook’ setting after it hasautomatically switched to the ‘KeepWarm’ setting.

•• Do not interfere with the automaticSelector Control during operation.

•• To prevent scratching the non-sticksurface of the removable cooking bowl,always use wooden or plastic utensils.

OPERATING YOUR BREVILLE RICE DUO 6 cont’d

7

Rice can be kept in theautomatic ‘Keep Warm’setting for up to 5 hours.

Do not remove the glass liduntil ready to serve (exceptfor when turning over riceafter cooking is complete oras suggested in the recipes).

To stop the ‘Keep Warm’setting, switch off at thepower outlet and thenunplug the cord.

ALWAYS LIFT AND REMOVE THE LID CAREFULLY, ANGLING IT AWAY

FROM YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM.

Fig 3

Fig 2

Fig 1

TIPS•• Add a little extra water for fluffier rice and

a little less water for firmer rice.•• Some rice varieties may require more

water for cooking, such as wild riceblends, Arborio rice or short grain rice.Follow the directions on the packet or usethe brown rice cooking table.

•• Due to the additional water needed tocook brown rice, some starchy waterbubbles may rise to the lid while cooking.For best results, wash rice before cookingand keep warm for 20 minutes aftercooking to absorb the remaining moisture.

RICE VARIATIONSSavoury RicePrepare the rice in the Rice Duo 6 as specified,substituting all the water with the same quantityof chicken, beef, fish, or vegetable stock.Apple juice, orange juice or pineapple juicemay be substituted for half of the water quantity.Sweet RicePrepare the rice in the Rice Duo 6 asspecified substituting half the water withapple juice, orange juice or pineapple juice.Cooking rice with milk or cream is notrecommended as it will burn onto thebottom of the removable cooking bowl.Saffron RiceAdd 1⁄4 teaspoon of saffron powder or 2saffron threads to every 2 cups of water. Use the white rice cooking tables. Mix well.Arborio RiceArborio rice is short round-grained pearlyrice often used for Italian risotto cooking.Use the brown rice cooking tables.Jasmine RiceJasmine rice is fragrant long grain rice. Usethe white rice cooking tables.Basmati RiceBasmati rice is an aromatic long grain rice.Use the white rice cooking tables.Wild RiceIt is not recommended to cook wild rice alonein the Rice Duo 6 as it requires a substantialamount of water. It is possible to cook wildrice as a blend with white or brown rice.

9

The rice measuring cup provided with your Breville Rice Duo 6 is used in the following tables.

RICE COOKING TABLES

8

The Rice Duo 6 measuring cup is not a standard metric measuring cup. 1 Rice Duo 6 measuring cup is equal to 140g of uncooked rice and 185ml of water.1 Australian Standard Metric Measuring cup is equal to 200g of uncooked riceIf your Rice Duo 6 measuring cup is lost or misplaced, use another cup butmaintain the same cooking ratios and ensure you do not exceed the 6 cupmaximum line in the removable cooking bowl: White Rice = 1 cup water : 1 cup riceBrown Rice = 11/2 cups water : 1 cup rice

WHITE RICE Uncooked White Rice Cold tap water Cooked rice Cooking time

(Rice Duo 6 cups) (Rice Duo 6 cups) (approximate) (approximate)(Rice Duo 6 cups) (minutes)

2 2 4 15

4 4 8 20

6 6 12 28

BROWN RICE Uncooked Brown Rice Cold tap water Cooked rice Cooking time

(Rice Duo 6 cups) (Rice Duo 6 cups) (approximate) (approximate)(Rice Duo 6 cups) (minutes)

2 3 5 18-20

4 6 10 25-30

STEAMING FOODS cont’d

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Steamed foods retain most of theirnutritional value when cooked in the RiceDuo 6. Foods may be steamed by placingfood in the stainless steel steaming traysover stock or water and covering with theglass lid. Keep the glass lid on whilesteaming food unless the recipe or chartspecifically states to remove the lid. Byremoving the lid unnecessarily steam is lostand the cooking time will need to be extended. 1. Measure 3 Rice Duo 6 cups or more of

water or stock into the removable cookingbowl. Use up to a maximum of 6 Rice Duocups of water.

2. Place food to be steamed directly onto thestainless steel steaming trays and insertinto the removable cooking bowl. (Refer tothe Steaming Charts on the pages 11 –13for approximate cooking times).

3. Place removable cooking bowl with thesteaming trays into Stainless SteelHousing and cover with the glass lid.

4. Plug into a 230/240-volt power outlet andthen switch on. The amber ‘Warm’ lightwill illuminate.

5. Push the Selector Control down to begincooking. The red ‘Cook’ light will illuminate.

6. When steaming is complete, the bell withsound and the amber ‘Warm’ light willilluminate. Remove foods from the RiceDuo 6. If further steaming is requiredensure sufficient water is in theremovable cooking bowl. If not, add morehot water or stock.

7. Turn the Rice Duo 6 off at the power outlet and then unplug. Allow to coolbefore cleaning.

HINTS AND TIPS FORSTEAMING VEGETABLES•• Smaller pieces will steam faster than

larger pieces.•• Try to keep vegetables to a standard size

to ensure even cooking.•• Fresh or frozen vegetables may be steamed.•• If steaming frozen vegetables, do not thaw.•• The size and shape of vegetables, as well

as personal taste, may call foradjustments to the cooking time. If softervegetables are required, allow extracooking time.

•• Do not allow water or stock to reach thestainless steel tray. The steaming will notbe effective.

STEAMING FOODS

10

Do not let the removablecooking bowl boil dryduring steaming.

Hot liquid can be addedduring the steaming process.

Both steaming trays can bestacked or used separately.

ALWAYS LIFT AND REMOVE THE LID CAREFULLY, ANGLING IT AWAY

FROM YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM.

Vegetables Preparation & Tips Quantity Cooking Time(minutes)

Artichoke remove the hard 2 medium 30-35outer leaves and stalk

Asparagus trim, leave as spears 2 bunches 12-14

Beans top and tail, leave whole 250g 13-15

Beetroot trim, do not break skin 300g 12-13small-medium

Broccoli cut into florets 250g 8-10

Brussel Sprouts cut a cross in the base 375g 17-19

Cabbage large pieces 500g 10-12

Carrots cut into strips 3 medium 14-16

Capsicums cut into strips 3 medium 14-16

Cauliflower cut into florets 375g 17-19

Celery slice into strips 3 stalk 5-6

Chickpeas soak for 12 hours 1 cup dried 40-45

Corn whole corn cobs 2 small cobs 20-22

Mushrooms whole, unwashed 300g 8-10

Onions(pickling) peeled, leave whole 6 medium 20-25

Snow peas topped and tailed 250g 4-5

Peas fresh, peeled 250g 8-10frozen 250g 4-5

Potatoes all purpose, whole 4(150-180g each) 35-40

Potatoes new, whole 6(125g each) 25-30

Sweet Potato cut into pieces 500g 20-25Kumara

Pumpkin cut into pieces 500g 20-25

Spinach (English) leaves and 1/2 bunch 5stems cleaned

Squash (baby) topped and tailed 350g 8

Turnips peeled, sliced and 350g 15-17cut to 50g pieces

Zucchini sliced 350g 6

HINTS AND TIPS FORSTEAMING DUMPLINGS•• Fresh or frozen dumplings and savoury

buns can be steamed.•• Place small pieces of baking paper, or

cabbage or lettuce leaves, under thedumplings to avoid sticking to thesteaming tray.

STEAMING FOODS cont’d

13

HINTS AND TIPS FORSTEAMING FISH AND SEAFOOD•• Season fish with fresh herbs, onions,

lemon etc. before cooking.•• Ensure fish fillets are in a single layer and

do not overlap.•• Fish is cooked when it flakes easily with a

fork and is opaque in colour.

HINTS AND TIPS FORSTEAMING POULTRY•• Select similar sized pieces of poultry for

even cooking.•• For even cooking results arrange poultry

in a single layer.•• Remove visible fat and skin.

•• To obtain a browned appearance, sear thechicken before steaming.

•• Check poultry is cooked by piercing thethickest part. The poultry is cooked whenthe juices run clear.

STEAMING FOODS cont’d

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Type Cooking Time Suggestions and Tips(minutes)

Fish - Fillets 8-10 Steam until opaque and easy to flake- Whole 15-20 A cutlet is cooked when the centre- cutlets 12-14 bone is able to be easily removed

Lobster - tails 18-20 Remove underside of shell

Mussels - in shell 12-14 Steam until well open

Clams and Pipis 8-10 Steam until just opened

Prawns - in shell 8-10 Steam until pink

Scallops 4-6 Steam until opaque

Oysters-unopened 10-12 Steam until the top shell starts to open. If the top shell does not completely open, it will need to be opened with a knife

Type Suggestions and Tips Cooking Time(minutes)

Breast Fillet Place skin side up 20-25

Drumstick Place thickest part to outside of 30-35stainless steel steaming tray

Thigh Fillet Place thickest part to outside of 18-20stainless steel steaming tray

Type Suggestions and Tips Cooking Time(minutes)

BBQ pork or Cook from frozen 10-12chicken buns

Dumplings - frozen Separate before cooking 8-10

Dumplings - fresh 5-6

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RECIPES

15

Switch off the Rice Duo 6 off at the poweroutlet and then unplug.

Allow all parts to cool before removingthe removable cooking bowl. Wash theremovable cooking bowl, stainless steelsteaming trays and glass lid in hot, soapywater, rinse and dry thoroughly.

Breville does not recommend to wash anyparts of your Rice Duo 6 in a dishwasher as harsh detergents and hot watertemperatures may stain or distort theremovable cooking bowl and accessories.

Do not use abrasive cleaners, steel wool,or metal scouring pads as these can damagethe non-stick surface.

The Stainless Steel Housing can be wipedover with a damp cloth and then dried thoroughly.

CARE AND CLEANING

CHICKEN & BASIL RISOTTOServes 41 tablespoon olive oil1 tablespoon butter1 clove garlic, crushed1 Spanish onion, finely chopped1 Rice Duo cup Arborio rice11/2 cups chicken stock1 200g chicken breast steamed then thinly

sliced2 tomatoes, diced1/2 cup grated Parmesan cheese2 tablespoons finely sliced fresh basil leavesFreshly ground black pepper.

1. Place oil and butter into the removablecooking bowl, place lid on. Press SelectorControl to “Cook”, heat for 1 minute addgarlic and onion. Cook for 2 minutes,stirring constantly, add rice, stir to coatwith oil.

2. Add the stock, cover with lid and cookuntil 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.

TOMATO & ZUCCHINI RISOTTOServes 4-61 tablespoon olive oil1 small leek, thinly sliced1 clove garlic, crushed1 Rice Duo cup Arborio rice440g can diced tomatoes1/2 cup dry white wine1 cup chicken stock1/2 cup grated Parmesan cheese1/2 cup grated zucchini1 tablespoon toasted pine nuts

1. Place the oil into the removable cookingbowl, place lid on. Press Selector Controlto “Cook”. Heat for 1 minute, add leekand garlic. Cook for 2 minutes, stirringconstantly, add rice, stir to coat with oil.

2. Add tomatoes, wine and stock, cover with lid and cook until SelectorControl switches to “Warm”. Stir once during cooking.

3. Stir rice and fold in cheese, zucchini, andpine nuts. Replace lid and stand for 10minutes on “Warm” before serving.

If rice has cooked onto thebottom of the removablecooking bowl, fill the bowlwith hot, soapy water andleave to stand forapproximately 10 minutesbefore cleaning.

DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN

WATER OR ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION.

Measurements used areAustralian Standard MetricCups and Spoons exceptwhere measuring with RiceDuo 6 cups is specified.

MUSHROOM RISOTTOServes 4 1 tablespoon olive oil1 tablespoon butter1 brown onion, finely diced100g button mushrooms sliced1 Rice Duo cup Arborio rice11/2 cups chicken stock1/4 cup grated Parmesan cheese1 tablespoon chopped flat leaf parsley

1. Place oil and butter into the removablecooking bowl, place lid on. PressSelector Control to “Cook”. Heat for 1minute, add onion and mushrooms. Cookfor 5 minutes or until the mushroomsare soft, stirring constantly. Add rice, stir to coat with oil.

2. Add stock. Cover with lid and cook untilthe Selector Control switches to “Warm”,stir once during cooking

3. Stir rice and fold through cheese andparsley. Replace lid and stand for 10minutes on “Warm” before serving.

SEAFOOD PAELLAServes 41 tablespoon olive oil1 Spanish onion, diced1 clove garlic, crushed1/2 teaspoon freshly grated ginger1 Rice Duo cup short grain rice, washed2 cups seafood stock or chicken stock250g mixed seafood (prawns, calamari,

octopus, mussel meat, white fish fillet)1/4 cup roasted red capsicum, peeled and

chopped1/2 tablespoon fresh lime juice1 tomato , diced1/4 teaspoon chilli powder2 tablespoons chopped fresh coriander

1. Place oil into the removable cookingbowl, place lid on. Press Selector Controlto “Cook”, heat for 1 minute, add onion,garlic and ginger. Cook for 2 minutes,stirring constantly. Add rice, stir to coatwith oil.

2. Add stock. Cover with lid and cook for 10minutes. Stir in seafood, capsicum andlime juice. Replace lid and cook untilSelector Control switches to “Warm”.

3. Stir rice mixture and fold throughtomatoes, chilli and coriander. Replacelid and stand for 10 minutes on “Warm”before serving.

RECIPES cont’d

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SUSHI RICE2 Rice Duo cups short grain white rice, washed

until water runs clear from the rice2 cups water1 tablespoon rice vinegar1 tablespoon castor sugar1/4 teaspoon salt1/2 tablespoon rice vinegar, extra

1. Place washed rice and water intoremovable cooking bowl Press

Selector Control to “Cook“.

2. Cover with lid and cook until SelectorControl switches to “Warm”.

3. Stir rice, replace lid and stand for 10minutes on “Warm”.

4. Transfer rice to a large, shallow dish andspread evenly.

5. Heat vinegar, sugar and salt in a smallsaucepan over a low heat until sugardissolves. Sprinkle vinegar mixtureevenly over rice, mix well.

6. Use immediately as required in Sushi recipes.

TipSome Sushi recipes require the rice to beshaped by hand. To do this, combine 1tablespoon rice vinegar with 1/2 cup water and use to keep hands wet to help whileshaping rice.

Recommended Usage – Seaweed Rolls6 sheets of nori seaweedSushi RiceWasabi paste, to tasteAny combination of filings such as:Smoked salmon, thinly slicedJapanese pickled ginger and vegetablesFinely sliced cucumberSashimi Salmon or TunaCustard eggAvocadoCooked AsparagusFresh crabLettuce shreddedMayonnaise

1. Place a sheet of seaweed, shiny sidedown on a sheet of baking paper or a

bamboo rolling mat.

2. Spread a portion of the rice over a thirdof the nori sheet, leaving a border.

3. Spread a very thin layer of wasabi pastein a narrow line down the centre of therice. Top with a collection of fillings.

4. Using the paper or mat as a guide, rollup the seaweed to enclose the filling.Press to seal the edges.

5. Using a very sharp knife cut the rollneatly into small rolls.

6. Repeat with remaining seaweed andfilling. Chill until ready to serve.

TipAny leftover Sushi Rice can be frozen.

RECIPES cont’d

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CAPSICUM AND RICE SALADServes 4-61 Rice Duo cup brown rice, washed1 Rice Duo cup wild rice mix, washed2 cups chicken stock250g marinated roasted capsicum75g Fetta cheese, diced75g pitted black Kalamata olives1 tablespoon basil pesto1/3 cup Caesar salad dressing, prepared1/4 cup Italian salad dressing, prepared1 tablespoons sweet Thai Chilli sauce

1. Place washed rice and stock into theremovable cooking bowl. Press SelectorControl to “Cook”.

2. Cover with lid and cook until SelectorControl switches to "Warm". Stir onceduring cooking.

3. Allow rice to stand, covered with lid for10 minutes on “Warm”.

4. Transfer rice to a large, shallow dish andspread evenly to cool. This helps to keeprice grains separate.

5. In a large serving bowl, toss cooled ricewith capsicum, Fetta cheese and olives.

6. Combine pesto, salad dressings andchilli sauce in a screw top jar. Shake well and toss through rice salad justbefore serving.

Serve chilled.

ORIENTAL WILD RICE SALADServes 4-61 tablespoon olive oil1 cloves garlic, crushed2 shallots, thinly sliced2 Rice Duo cups wild rice mix, washed2 cups chicken stock1/4 cup smoked almonds, halved100g snow peas, blanched1 tablespoons balsamic vinegar2 teaspoons soy sauce1/2 teaspoon sesame oil1 tablespoon sweet Thai chilli sauce1 tablespoon rice wine vinegar

1. Place oil into the removable cookingbowl, place lid on. Press Selector Controlto "Cook", heat for 1 minute, add garlicand shallots. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.

2. Add stock, cover with lid and cook untilSelector Control switches to "Warm".

3. Allow rice to stand, covered with lid for10 minutes on "Warm".

4. Transfer rice to serving dish. Stir inalmonds and snowpeas.

5. Combine vinegar, soy sauce, sesame oil, chilli sauce and rice wine vinegar

in a screw top jar. Shake well and tossthrough salad just before serving.

Serve warm.

18

MANGO TROPICAL CREAMED RICEServes 4 13/4 Rice Duo cups short grain white rice, washed1 cup mango nectar1 cup water450g can sliced peaches, drained, juice reserved2 teaspoons lime rind1/2 cup coconut cream1/4 cup passionfruit pulp1 tablespoon cinnamon sugar

1. Place rice, mango nectar, water, andreserved peach juice into the

removable cooking bowl and stir tocombine. 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 limerind coconut cream and passionfruitpulp. Replace lid and stand for 10minutes on “Warm”.

Serve warm with peaches and dust withcinnamon sugar.

WILD BERRY RICEServes 4 11/2 Rice Duo cups short grain white rice, washed2 cups water1/4 cup warmed honey2 tablespoons butter, melted1 cup cream1/2 cup fresh or frozen blueberries1/2 cup fresh or frozen raspberries1/2 cup fresh or frozen blackberries1/2 cup fresh or frozen strawberries1/4 cup icing sugar1/4 cup water2 tablespoons port

1. Place rice and water into the removablecooking bowl. cover with lid and pressSelector Control to “Cook”.

2. Cook until Selector Control switches to‘Warm’. Stir once during cooking.

3. Stir rice and fold in honey, butter, andcream. Replace lid and stand for 10minutes on “Warm”.

4. Place blueberries, raspberries,blackberries, strawberries, icing sugar, water and port into the bowl of afood processor or blender and process

until smooth.

5. Fold berry mixture through rice mixture,then transfer to serving glasses.

Serve topped with extra berries and cream if desired.

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RECIPES cont’d RECIPES cont’d

STEAMED VEGETABLES(GADO GADO)1 bunch baby Bok Choy1 small head broccoli cut into florets10 snow peas1 carrot peeled and thinly sliced300g hard tofu2 Rice Duo cups of water250 ml peanut sauce (recipe follows)

1. Place the vegetables and tofu into thesteaming tray.

2. Place 2 Rice Duo cups of water into theremovable cooking bowl. Cover with lidand press Selector Control to “Cook”.When the water is boiling place thesteaming tray into the removable cookingbowl, replace lid and cook for 5-7 minutes.

Place the vegetables and tofu onto a servingplatter and drizzle with warm peanut sauce.

Peanut Sauce2 cm piece fresh ginger, chopped1 onion, chopped1 clove garlic1 tablespoon oil1 teaspoon curry powder (preferably Malaysian)1 tablespoon soy sauce1/4 cup crunchy peanut butter2 teaspoons brown sugar1 teaspoon chilli paste1 cup coconut milk

1. Place the ginger, onion and garlic into afood processor and process until fine.

2. Heat oil in a saucepan over a mediumheat, add onion mixture and gently

fry for 3-4 minutes.

3. Add curry powder and soy sauce, and stirwell. Blend in peanut butter, sugar, andchilli paste.

4. Add the coconut milk and stir thoroughlyuntil the sauce is smooth.

5. Slowly increase the heat then cook for afurther 5 minutes.

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STEAMED WHOLE FISH WITHGINGER AND SHALLOT1 300-400g whole snapper or bream

cleaned and scaled1 tablespoon ginger, cut into matchsticks1/2 bunch coriander2 tablespoons soy sauce1 tablespoon peanut oil1 lime, sliced3 shallots, finely sliced

1. Wash and dry the fish, cut 2 slits at a 45ºangle through each side of the fish, tothe bones. In each cut place some gingerand a slice of lime.

2. Place the coriander into the cavity of the fish.

3. Place the fish into the steaming tray.

4. Pour 2 Rice Duo cups of water into theremovable cooking bowl, cover with lid.Press Selector Control to “Cook”. Whenthe water is boiling, place the steamingtray into the removable cooking bowl,replace lid and steam fish for 15 minutesor until cooked when tested.

5. Remove the fish and place onto theserving platter.

6. Combine the soy, oil and shallots, pourover the fish.

Serve immediately with jasmine rice.

STEAMED SALMON FILLET WITH A TOMATO AND BASIL SALSA1 tablespoon olive oil2 French shallots, diced1/4 cup white wine vinegar1 ripe tomato diced5 basil leaves finely sliced1 tablespoon balsamic vinegar2 tablespoons olive oil2 150g salmon filletsSalt and pepper to taste2 Rice Duo cups fish stock

1. Heat a frypan on medium heat, add theoil and diced shallots cook, for 1 minuteto soften the shallots, add the vinegarand let the mixture reduce by half, addthe tomatoes and bring the mixture tothe boil then remove. Cool the salsamixture then add the basil, balsamicvinegar, and oil.

2. Place the salmon into the steaming tray and sprinkle with salt and pepper.

3. Place the stock into the removablecooking bowl. Cover with lid and press

Selector Control to “Cook”. When the stock is boiling place the steaming

tray into the removable cooking bowl,replace lid and cook for 6-8 minutes

for medium or 10 minutes for well done.

Remove salmon and serve hot with Tomatoand Basil salsa and mixed salad leaves.

20

STEAMED RECIPES STEAMED RECIPES cont’d

STEAMED CHICKEN BREASTWITH GINGER AND SPINACH1 tablespoon minced ginger1/2 bunch coriander finely chopped2 150g chicken breast supreme, skin on1/2 cup Stones Green ginger wine200g baby spinach1 punnet baby corn

1. Combine the ginger and coriander. Placehalf of the mixture under the skin of thechicken breast supreme.

2. Place the breast into a shallow dish, pourover the ginger wine, cover and marinatefor 20 minutes.

3. Drain the chicken and place into thesteaming tray.

4. Place 2 Rice Duo cups water into theremovable cooking bowl. Cover with

lid and press Selector Control to “Cook”.When the water is boiling, place thesteaming tray into the removable cookingbowl, replace the lid and cook for 10-15minutes or until cooked when tested.Remove chicken and keep warm.

5. Place spinach and corn into steaming tray.

6. Ensure sufficient water is in removablecooking bowl. Insert steaming tray andreplace lid, cook for another 7-10minutes or until vegetables are cooked.

Serve the chicken on top the vegetableswith a drizzle of soy sauce.

22 23

STEAMED RECIPES cont’d

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

NOTES