Syncro Rice Cooker
Multi-purpose, programmable rice cooker and steamer
Model BRC450
Instructions for use
Includes recipes
Congratulations
on the purchase of your new Breville Syncro Rice Cooker
Contents
Page
Introduction 3
Breville recommends safety first 4
Know your Breville Syncro Rice Cooker 6
Operating your Breville Syncro Rice Cooker 7
Functions 9
Rice cooking tables 11
Cooking tips 13
Steaming foods 14
Care and cleaning 18
Recipes R2
2
5
Breville recommends safety first
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions.
Important safeguards for your
Breville Syncro Rice Cooker
Important safeguards for all electrical appliances
• Carefully read all instructions before operating and
save for future reference.
• Remove any packaging material and promotional
stickers before using the Syncro Rice Cooker for the
first time.
• Do not place the Syncro 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 Syncro Rice Cooker on or near a
hot gas or electric burner, or where it could touch a
heated oven. Place appliance at least 20cm away
from walls and curtains.
• Do not use on metal surfaces, for example, a sink
drain board.
• Use only the removable cooking bowl supplied
with the Syncro Rice Cooker. Do not use a damaged
or dented removable cooking bowl. Replace
before using.
• Never plug in or switch on the Syncro Rice Cooker
without having the removable cooking bowl placed
inside the outer housing.
• Do not put liquid into the outer housing. Only the
removable cooking bowl is designed to contain liquid.
• Do not touch hot surfaces; use potholders to remove
the removable cooking bowl and steaming tray.
• Open the lid carefully to avoid scalding from
escaping steam.
• Do not allow water from the lid to drip into the
housing, only into the removable cooking bowl.
• Always ensure the power is switched off at the
power outlet and the cord is unplugged from the
power outlet before attempting to move the
appliance, when not in use and before cleaning or
storing. Allow all parts to cool before disassembling
for cleaning.
• To protect against electric shock, do not immerse
the outer housing, cord or power plug in water or
any other liquid.
• Do not move the rice cooker during cooking.
• Do not leave the rice cooker unattended when in use.
• Keep the appliance clean. Follow the cleaning
instructions provided in this book.
• Unwind the cord before use.
• Do not let the cord hang over the edge of a table
or counter, touch hot surfaces or become knotted.
• This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible person to
ensure that they can use the appliance safely.
• Young children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if power supply
cord, plug or appliance becomes damaged in any
way. Return the entire appliance to the nearest
authorised Breville Service Centre for examination
and/or repair.
• Any maintenance, other than cleaning, should be
performed at an authorised Breville Service Centre.
• This appliance is for household use only. Do not use
this appliance for anything other than its intended
use. Do not use in moving vehicles or boats. Do not
use outdoors.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using electrical
appliances. It is advisable that a safety switch
with a rated residual operating current not
exceeding 30mA be installed in the electrical circuit
supplying the appliance. See your electrician for
professional advice.
4
Operating your Breville Syncro Rice Cooker
7
Vacuum sealed lid
with steam vent
Know your Breville Syncro Rice Cooker
Timer selection
Removable cord
Heavy duty non-stick
removable cooking bowl
with level indicator
Reheat setting
Cancel button
Steaming tray
ideal for vegetables, seafood
and poultry (not shown)
10 cup capacity
cooks up to 20 cups of cooked
rice at a time
Includes measuring cup
and serving spoon
LCD display
with automatic ‘keep warm’
setting, keeps rice warm
and moist
Before first use, remove all promotional labels and
any packaging materials and wash the non-stick
removable cooking bowl, steaming tray, measuring
cup and serving spoon in hot soapy water, rinse and
dry thoroughly.
How to cook rice
Step 1
Use the Syncro Rice Cooker measuring cup provided to
measure the required quantity of rice (refer to cooking
tables – page 12). Always measure level cups, not
heaped (Fig 1).
1 level Syncro Rice Cooker measuring cup =
150grams uncooked rice
1 level Syncro Rice Cooker cup uncooked rice =
2 Syncro Rice Cooker cups cooked rice (approx.)
The maximum quantity of uncooked white rice
to be cooked = 10 Syncro Rice Cooker cups
The minimum quantity of uncooked white rice to
be cooked = 2 Syncro Rice cooker cups
Note
Step 2
Place the 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.
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).
Step 4
Add the washed rice to the removable cooking bowl,
ensuring rice is spread evenly across the bottom of
the bowl and not heaped to one side (Fig 3).
Fig.1
Fig.3
6
Fig.2
Functions
9
Step 5
Add water using the following ratios:
White Rice = 1 cup water : 1 cup rice
Brown Rice = 1
1
⁄2cups water : 1 cup rice
(see table on Page 12 for more details)
Step 6
Lock the lid into position.
Step 7
Plug into a 230/240 volt power outlet and then
switch the power on at power outlet. The red light on
the ‘Start’ button will begin to flash.
Step 8
An arrow will appear on the LCD screen aligned to
the ‘Cook’ function. If Quick Cook or Porridge/Soup
functions are required, press the ‘Menu’ button once
to select ‘Quick Cook’ function or twice to select
‘Porridge/Soup’ function.
Step 9
To commence cooking, press the ‘Start’ button. The
red light on the ‘Start’ button will illuminate. Two
dashes will appear on the LCD screen and remain
until 12 minutes before the end of the cooking time
when ’12 MIN’ shows on the screen and counts down
in 1-minute increments (for ‘Cook’ function only).
Step 10
When cooking is complete, the Syncro Rice Cooker
will automatically switch to the ‘Keep Warm’ setting.
The red light on the start button will go out and the
red light on the ‘Keep Warm’ button will illuminate.
The LCD screen will show ‘0’ HR WARM and will count
up in 1-hour increments (up to 24 hours).
Step 11
Open the lid and turn the rice over with the serving
spoon provided. Replace the lid and allow the rice to
stand for 10-15 minutes before serving. This allows
any excess moisture to be absorbed, resulting in a
fluffier rice texture.
Step 12
To stop the ‘Keep Warm’ function, press the Cancel
button and switch off at the power outlet and unplug
the cord.
Rice can be kept in the automatic ‘Keep Warm’
function for up to 24 hours, however for optimal
rice quality limit the Keep Warm to 5-8 hours
only. Do not open the lid until ready to serve
(except for when turning over rice after cooking
is complete or as suggested in the recipes).
Note
Important
• Always place liquid into the removable cooking
bowl, or be ready to add oil, butter or margarine,
before pressing the ‘Start’ button.
• To prevent scratching the non-stick surface of the
removable cooking bowl or steaming tray, always
use wooden or plastic utensils.
Operating your Breville Syncro Rice Cooker continued
8
Cook
• The most common cooking function suitable for
cooking larger quantities up to 10 cups of rice.
• An arrow will appear on the LCD screen aligned to
the ‘Cook’ function when the rice cooker is turned
on. Press the ‘Start’ button to commence cooking
and two dashes ‘--‘ will appear on the screen.
• At 12 minutes before the end of the ’Cook’
function, ’12 MIN’ will appear on the LCD screen
and count down in 1 minute increments.
Quick Cook
• Speeds up the cooking time of the rice, suitable for
cooking small amounts of rice (less than 4 Syncro
Rice Cooker cups).
• An arrow will appear on the LCD screen aligned to
the ‘Cook’ function when the rice cooker is turned
on. Press the ‘Menu’ button once and the arrow
will align to the ‘Quick Cook’ function. Press the
‘Start’ button to commence cooking and two
dashes ‘--‘ will appear on the LCD screen.
• Does not show the last 12 minutes of cooking time
on the LCD screen.
Porridge/Soup
• Can be used to cook porridge and soup.
• An arrow will appear on the LCD screen aligned to
the ‘Cook’ function when the rice cooker is turned
on. Press the ‘Menu’ button twice and the arrow
will align to the ‘Porridge/Soup’ function. Press the
‘Start’ button to commence cooking and two
dashes ‘--’ will appear on the LCD screen.
• The Porridge/Soup function will cook for up to 2
hours. Cooking of various amounts of porridge or
soup will have to be monitored throughout the
cooking time (refer Chart on Page 12).
• Does not show the last 12 minutes of cooking time
on the LCD screen.
Keep Warm
• When cooking is complete on the Cooking, Quick
Cooking and Porridge/Soup functions, the Syncro
Rice Cooker will automatically switch to the ‘Keep
Warm’ function. The red light on the start button
will go out and the upper red light on the ‘Keep
Warm/Reheat’ button will illuminate. The LCD
screen will show ‘0’ HR WARM and will count up in
1-hour increments (up to 24 hours).
• The ‘Keep Warm’ function can be selected
independently by pressing the ‘Keep Warm/Reheat’
button once and its upper red light will illuminate.
The start button does not have to be pressed. The
Keep Warm function will commence once the Keep
Warm button has been selected. The LCD screen
will show ‘0’ HR WARM and will count up in 1-hour
increments (up to 24 hours).
• Rice can be kept in the automatic ‘Keep Warm’
setting for up to 24 hours, however for optimal rice
quality, limit the Keep Warm to 5-8 hours only.
Reheat
• This function can be selected independently to
reheat cold cooked rice to serving temperature.
• Loosen the cold cooked rice grains and spray with
water before reheating to prevent rice over-drying,
burning or sticking to the bowl.
• Press the ‘Keep Warm/Reheat’ button twice (its
lower red light will illuminate) to commence the
reheat function. The start button does not have to
be pressed. The LCD screen will show two dashes
throughout the Reheat function.
ALWAYS OPEN AND LIFT THE LID CAREFULLY TO AVOID SCALDING FROM ESCAPING STEAM.
Rice cooking tables
11
Functions continued
10
Cancel
• The Cancel button can be pressed at any time to
cancel programming functions or stop the cooking
or keep warm/reheat functions.
Timer
The Timer feature can be used to preset the finishing
cooking time, allowing you to set the timer and
function and the Syncro Rice Cooker will do the rest.
It will automatically switch to the ‘Keep Warm’
function once the cooking time has elapsed, ensuring
meals are ready to serve.
• The Timer feature can be used on all cooking
functions.
• The Timer feature cannot be used with the Keep
Warm/Reheat button.
• ‘Cook’ and ‘Quick Cook’ functions finishing times
can be preset between 1 and 15 hours.
• ‘Porridge/Soup’ function finishing time can be
preset between 2 and 15 hours.
• To preset the Timer, select the desired function by
pressing the ‘Menu’ button, then press the ‘Timer’
button to coincide with your selected finishing
time. Press ‘Start’ button to begin the
cooking/timer cycle.
The rice measuring cup provided with your Syncro
Rice Cooker is used in the following tables.
• The Syncro Rice Cooker measuring cup is not a
standard metric measuring cup.
• 1 Syncro Rice Cooker measuring cup is equal
to 150g of uncooked rice and 175 ml of water.
• 1 Australian Standard Metric Measuring cup is
equal to 200g of uncooked rice
• If your Syncro Rice Cooker measuring cup is
lost or misplaced, use another cup but
maintain the same cooking ratios and ensure
you do not exceed the 10 cup maximum line
in the removable cooking bowl:
White Rice = 1 cup water : 1 cup rice
Brown Rice = 1
1
⁄2 cups water : 1 cup rice
• The Syncro Rice Cooker measuring cup can be
used to measure the rice and the
corresponding line in the removable cooking
bowl used to measure the water. This will give
a higher proportion of water to rice and is
suitable for cooking ‘sticky-style’ rice or
‘congee-style’ rice porridge.
Note
Cooking tips
13
Rice cooking tips
• 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.
Porridge and soup cooking tips
• Stir oats half way through cooking and just before
serving for smooth, lump free porridge.
• Monitor the oats when cooking. The required length
of cooking time depends on personal preference for
the texture of the porridge.
• Ensure sufficient water is used with oats if longer
cooking is required.
• Quick cooking oats can be substituted for rolled
oats but the cooking time will be shorter.
• A variety of vegetable-style soups can be cooked
using the Porridge/Soup function. Ensure there is
sufficient liquid and simmer the ingredients for up
to 2 hours for full flavour development. Do not
allow soup ingredients to exceed the 10-cup
maximum line.
• Congee-style rice porridge can be cooked on the
Porridge/Soup function for up to 2 hours. The
required length of cooking time depends on
personal preference for the texture of the porridge.
Rice variations
Savoury rice
Prepare the rice in the Syncro Rice Cooker as
specified, substituting all the water with the same
quantity of chicken, beef, fish, or vegetable stock.
Sweet rice
Prepare the rice in the Syncro 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 the removable cooking bowl.
Saffron rice
Add
1
⁄4 teaspoon of saffron powder or 2 saffron
threads to every 2 cups of water. Use the white rice
cooking tables. Mix well.
Arborio rice
Is short round-grained pearly rice often used for
Italian risotto cooking. Use the brown rice
cooking tables.
Jasmine rice
Jasmine rice is fragrant long grain rice. Use the white
rice cooking tables.
Basmati rice
Basmati rice is an aromatic long grain rice. Use the
white rice cooking tables.
Wild rice
It is not recommended to cook wild rice alone in the
Syncro 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.
Brown Rice
To soften the bran layer of long-grain or calrose
brown rice, use the ‘Cook’ function of the Syncro
Rice Cooker.
Rice cooking tables continued
White rice
Brown rice
Porridge / soup
12
Uncooked white rice Cold tap water Cooked rice Cooking time ‘Cook’ Cooking time ‘Quick Cook’
(Syncro Rice Cooker cups) (Syncro Rice Cooker cups) (approximate) (approximate) (approximate)
(Syncro Rice Cooker cups) (minutes) (minutes)
2 2 4-6 30-35 25-30
4 4 8-10 35-40 30-35
6 6 12-14 40-45
8 8 16-18 45-50
10 10 20-22 50-55
Uncooked brown rice Cold tap water Cooked rice Cooking time ’Cook’
(Syncro Rice Cooker cups) (Syncro Rice Cooker ups) (approximate) (approximate)
(Syncro Rice Cooker cups) (minutes)
2 3 5-6 55-60
4 6 10-12 60-65
6 9 15-17 65-70
Uncooked rolled oats Cold tap water Cooked porridge Cooking time
(Syncro Rice Cooker cups) (Syncro Rice Cooker cups) (approximate) (approximate)
(Syncro Rice Cooker cups) (minutes)
2 3 3-4 20 -25
467-830-35
6 9 10-11 40-45
Uncooked quick oats Cold tap water Cooked porridge Cooking time
(Syncro Rice Cooker cups) (Syncro Rice Cooker cups) (approximate) (approximate)
(Syncro Rice Cooker cups) (minutes)
2 3 3-4 15-20
4 6 7-8 25-30
6 9 10-11 30-35
Uncooked white rice Cold tap water Cooked rice porridge Cooking time
(Syncro Rice Cooker cups) Measure to water level (approximate) (approximate)
in cooking bowl (Syncro Rice Cooker cups) (hours)
1
/
2
45-61-2
3
/
4
610-111-2
1 8 13-14 1-2
11
/
2
10 17-18 1-2
15
Steamed foods retain most of their nutritional value
when cooked in the Syncro Rice Cooker. Foods may
be steamed by placing food in the steaming tray
over stock or water and closing the lid. Keep the lid
closed while steaming food unless the recipe or
chart specifically states to open the lid. By opening
the lid unnecessarily steam is lost and the cooking
time will be extended.
1. Measure 3 Syncro Rice Cooker cups or more of
water or stock into the removable cooking bowl.
Use up to a maximum of 6 Syncro Rice Cooker
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
the page 15 for approximate cooking times).
3. Place removable cooking bowl with the
steaming tray into the outer housing and close
the lid.
4. Plug into a 230/240-volt power outlet and then
switch on. The red ‘Start’ light will flash.
5. Select the ‘Cook’ function by pressing the ‘Start’
button and two dashes ‘--‘ will appear on the
LCD screen. The red light on the ‘Start’ button
will illuminate.
6. When steaming is finished, carefully open the
lid and remove foods from the Syncro Rice
Cooker steaming tray. If further steaming is
required ensure sufficient water is in the
removable cooking bowl. If not, add more hot
water or stock.
7. If no further steaming is required, press the
Cancel button and switch the Syncro Rice Cooker
off at the power outlet and then unplug the
cord. Allow to cool before cleaning.
Generally, the amount of water required for
steaming (3-6 cups water or stock) will be
retained throughout the steaming process and
this will prevent the LCD screen showing the last
12 minutes of cooking and/or automatically
switching to the Keep Warm function.
However, monitor the water level and do not let
the removable cooking bowl boil dry during
steaming. Hot liquid can be added during the
steaming process.
The Keep Warm function can be selected
independently after the Cancel button has
been pressed.
Note
Hints and tips for 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.
• 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.
Steaming foods
14
Vegetables Preparation & tips Quantity Cooking time
(minutes)
Artichoke remove the hard 2 medium 40-45
outer leaves and stalk
Asparagus trim, leave as spears 2 bunches 22-24
Beans top and tail, leave whole 250g 23-25
Beetroot trim, do not break skin 300g 22-23
small-medium
Broccoli cut into florets 250g 18-20
Brussel Sprouts cut a cross in the base 375g 27-29
Cabbage large pieces 500g 20-22
Carrots cut into strips 3 medium 24-26
Capsicums cut into strips 3 medium 24-26
Cauliflower cut into florets 375g 27-29
Celery slice into strips 3 stalks 15-16
Chickpeas soak for 12 hours 1 cup dried 50 -55
Corn whole corn cobs 2 small cobs 30-32
Mushrooms whole, unwashed 300g 18-20
Onions (pickling) peeled, leave whole 6 medium 30-35
Snow peas topped and tailed 250g 14-15
Peas fresh, peeled 250g 18-20
frozen 250g 14-15
Potatoes new, whole 6 (100g each) 50- 60
Sweet Potato cut into pieces 300g 30-35
Kumera
Pumpkin cut into pieces 300g 30-35
Spinach (English) leaves and
1
⁄2 bunch 15-20
stems cleaned
Squash (baby) topped and tailed 350g 15-20
Turnips peeled, sliced and 350g 25-27
cut to 50g pieces
Zucchini sliced 350g 15-20
17
Hints and tips for steaming fish
and seafood
• Season fish with fresh herbs, onions, lemon etc.
before cooking.
• Ensure fish fillets are in a single layer and do
not overlap.
• Fish is cooked when it flakes easily with a fork and
is opaque in colour.
Steaming foods continued
16
Hints and tips for steaming poultry
• Select similar sized pieces of poultry for
even cooking.
• For even cooking results arrange poultry in a
single layer.
• Remove visible fat and skin.
Hints and tips for steaming dumplings
• Fresh or frozen dumplings and savoury buns
can be steamed.
• Place small pieces of baking paper, or cabbage or
lettuce leaves, under the dumplings to avoid
sticking to the steaming tray.
• To obtain a browned appearance, sear the chicken
before steaming.
• Check poultry is cooked by piercing the thickest part.
The poultry is cooked when the juices run clear.
Type Cooking time Suggestions and tips
(mintues)
Fish – fillets 18-20 Steam until opaque and easy to flake.
– whole 25-30 A cutlet is cooked when the centre bone is able to be
– cutlets 22-24 easily removed
Lobster – tails 28-30 Remove underside of shell
Mussels – in shell 22-24 Steam until just opened
Clams and Pipis 18-20 Steam until just opened
Prawns – in shell 18-20 Steam until pink
Scallops 14-16 Steam until opaque
Oysters – unopened 20-22 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 Cooking time Suggestions and tips
(mintues)
Breast fillet 30-35 Place skin side up
Drumstick 40-45 Place thickest part to outside of stainless steel steaming tray
Thigh fillet 28-30 Place thickest part to outside of stainless steel steaming tray
Type Cooking time Suggestions and tips
(mintues)
BBQ pork or chicken buns 20-22 Cook from frozen
Dumplings – frozen 18-20 Separate before cooking
Dumplings – fresh 15-16
Care and cleaning
Switch the Syncro Rice Cooker off at the power outlet
and then unplug. Allow all parts to cool before
removing the removable cooking bowl. Wash the
removable cooking bowl and steaming tray in hot,
soapy water, rinse and dry thoroughly.
Breville does not recommend that any parts of your
Syncro 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 with a damp cloth
and then dried thoroughly.
If rice has cooked onto the bottom of the
removable cooking bowl, fill the bowl with hot,
soapy water and leave to stand for
approximately 10 minutes before cleaning.
That’s the idea
™
18
Breville Customer Service Centre
Australian Customers
✉
Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
☎
Customer Service: 1300 139 798
Fax (02) 9384 9601
Email Customer Service: askus@breville.com.au
New Zealand Customers
✉
Breville Customer Service Centre
Private Bag 94411
Greenmount
Auckland, New Zealand
☎
Customer Service: 09 271 3980
Fax 0800 288 513
Email Customer Service: askus@breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
www.breville.com.au
© Copyright. Breville Pty. Ltd. 2005
Syncro is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Model BRC450 Issue 1/05
DO NOT IMMERSE THE OUTER HOUSING OR POWER CORD IN WATER OR ANY OTHER LIQUID
AS THIS MAY CAUSE ELECTROCUTION.
Recipes
Delicious recipes
Includes instructions for use
Rice recipes
R3
Chicken and
basil risotto
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
2 Syncro Rice Cooker cups Arborio rice
3 cups chicken stock
2 x 150g chicken breasts, steamed then thinly sliced
2 tomatoes, diced
1
⁄2cup grated Parmesan cheese
2 tablespoons finely sliced fresh basil leaves
Freshly ground black pepper
1. Place oil and butter into the removable cooking
bowl. Using the ‘Cook’ function, press the Start
button. Heat for 15 minutes, add garlic and onion.
Cook for 2 minutes, stirring constantly. Add rice,
stir to coat with oil.
3. Add the stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
4. Stir rice and fold through chicken, tomatoes,
cheese, basil and pepper. Close the lid and stand
for 10 minutes on ‘Keep Warm’ before serving.
Tomato and
zucchini risotto
2 tablespoons olive oil
1 small leek, washed, trimmed and thinly sliced
2 cloves garlic, crushed
1
1
⁄2Syncro Rice Cooker cups Arborio rice
440g can diced tomatoes
1
⁄2cup dry white wine
3 cups chicken stock
1
⁄2cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pine nuts
1. Place the oil into the removable cooking bowl.
Using the ‘Cook’ function, press the Start button.
Heat for 15 minutes, add leek and garlic. Cook for
2 minutes, stirring constantly. Add rice, stir to coat
with oil.
2. Add tomatoes, wine and stock. Close the lid and
cook until ’Cook’ function switches to ‘Keep Warm’.
Stir once during cooking.
3. Stir rice and fold in cheese, zucchini, and pine
nuts. Close the lid and stand for 10 minutes on
‘Keep Warm’ before serving.
Measurements used are Australian standard
metric cups and spoons except where measuring
with Syncro Rice Cooker is specified.
Note
4-64-6
Contents
R2
Page
Rice recipes R3
Steamed recipes R10
R5
Mushroom risotto
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
150g button mushrooms, sliced
2
1
⁄2Syncro Rice Cooker cups Arborio rice
3 cups chicken stock
1
⁄4cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
1. Place butter and oil into the removable cooking
bowl. Using ‘Cook’ function, press the Start button.
Heat for 15 minutes, 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 stock. Close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice and fold through cheese and parsley.
Close the lid and stand for 10 minutes on ‘Keep
Warm’ before serving.
Seafood paella
1
⁄4cup olive oil
1 Spanish onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1
1
⁄2Syncro Rice Cooker cups long grain rice, washed
4 cups seafood or chicken stock
500g mixed seafood (prawns, calamari, octopus,
mussel meat, white fish fillet)
1
⁄2cup roasted red capsicum, peeled and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1
⁄4teaspoon chilli powder
2 tablespoons chopped fresh coriander
1. Place oil into the removable cooking bowl. Using
the ‘Cook’ function, press the Start button. Heat for
15 minutes, add onion, garlic and ginger. Cook for
2 minutes, stirring constantly. Add rice, stir to coat
with oil.
2. Add stock. Close the lid and cook for 10 minutes.
Stir in seafood, capsicum and lime juice. Close the
lid and cook until ’Cook’ function switches to
‘Keep Warm’.
3. Stir rice mixture and fold through tomatoes, chilli
and coriander. Close the lid and stand for
10 minutes on ‘Keep Warm’ before serving.
4-64-6
Rice recipes continued
Risotto of smoked
chicken and eggplant
30g butter
2 tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
1
1
⁄2Syncro Rice Cooker cups Arborio rice
3
1
⁄2cups chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast,
skinned and diced
1 tablespoon finely shredded basil
1
⁄2cup toasted pine nuts
Black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Using the ‘Cook’ function press the Start
button. Heat for 15 minutes, add leek and garlic.
Cook for 2 minutes, stirring constantly. Add rice,
stir to coat with oil.
2. Add stock, turmeric and rind. Close the lid until
‘Cook’ function switches to ’Keep Warm’.
Stir once during cooking.
3. Stir rice and fold through eggplant, chicken, basil,
pine nuts and pepper. Close lid and stand for
10 minutes on ‘Keep Warm’ before serving.
Rich cheesy risotto
60g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
1
1
⁄2Syncro Rice Cooker cups Arborio rice
Pinch saffron powder
4 cups chicken stock
1 teaspoon grated lemon rind
1
⁄4cup grated Swiss cheese
1
⁄4cup grated Parmesan cheese
1
⁄2cup Brie cheese, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Using ‘Cook’ function, press the Start button.
Heat for 15 minutes, add onion and garlic. Cook
for 2 minutes, stirring constantly. Add rice, stir to
coat with oil.
2. Add saffron, stock, and rind. Close the lid and cook
until ‘Cook’ function switches to ‘Keep Warm’. Stir
once during cooking.
3. Stir rice and fold through cheeses, chives and
pepper. Close the lid and stand for 10 minutes on
‘Keep Warm’ before serving.
4-64-6
R4
R7
Capsicum and
rice salad
1 Syncro Rice Cooker cup white rice, washed
1 Syncro Rice Cooker cup brown rice, washed
1 Syncro Rice Cooker cup wild rice mix, washed
5 cups chicken stock
375g marinated roasted capsicum, finely sliced
125g fetta cheese, diced
150g pitted black Kalamata olives
2 tablespoons basil pesto
3
⁄4cup Caesar salad dressing, prepared
1
⁄2cup Italian salad dressing, prepared
2 tablespoons sweet Thai chilli sauce
1. Place washed rice and stock into the removable
cooking bowl and close the lid.
2. Using ‘Cook’ function, press the Start button and
cook until ’Cook’ function switches to ‘Keep Warm’.
Stir once during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish and spread 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.
Oriental wild
rice salad
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
2
1
⁄4Syncro Rice Cooker cups wild rice mix, washed
4 cups chicken stock
200g snow peas, blanched
1
⁄4cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chilli sauce
2 tablespoons rice wine vinegar
1. Place oil into the removable cooking bowl. Using
the ‘Cook’ function, press the Start button. Heat for
15 minutes, add garlic and shallots. Cook for 2
minutes, stirring constantly. Add rice, stir to coat
with oil.
2. Add stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to serving dish. Stir in snow peas
and almonds.
5. Combine vinegar, soy sauce, sesame oil, chilli
sauce and vinegar in a screw top jar and shake
well. Toss through salad to serve.
Serve warm.
4-64-6
Rice recipes continued
Sushi rice
4 Syncro Rice Cooker cups short grain
white rice, washed
4 cups water
2 tablespoons rice vinegar
2 tablespoons castor sugar
1
⁄2teaspoon salt
1 tablespoon rice vinegar, extra
1. Place washed rice and water into removable
cooking bowl and close the lid.
2. Using the ‘Cook’ function, press the Start button
and cook until ‘Cook’ function switches to
‘Keep Warm’.
3. Stir rice, close the lid and stand for 10 minutes on
‘Keep Warm’.
4. Transfer rice to a large, shallow dish and spread
to cool.
5. Heat vinegar, sugar and salt in a small saucepan
and stir over a low heat until sugar dissolves.
Sprinkle vinegar mixture over rice, mix well.
6. Use immediately as required in Sushi recipes.
Some Sushi recipes require the rice to be shaped
by hand. To do this, combine 1 tablespoon rice
vinegar with
1
⁄4cup water. Use this mixture to
keep hands wet while shaping rice. Any leftover
Sushi Rice can be frozen.
That’s the idea
™
RECOMMENDED USAGE – SEAWEED ROLLS
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Custard egg
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1. Place a sheet of seaweed, shiny side down on a
sheet of baking paper or a bamboo rolling mat.
2. Spread a portion of the rice over a third of the
Nori sheet, leaving a border.
4. Spread a very thin layer of wasabi paste in a
narrow line down the centre of the rice. Top with
a selection of fillings.
5. Using the paper or mat as a guide, roll up the Nori
sheet to enclose the filling. Press to seal the edges.
6. Use a very sharp knife to cut the roll neatly into
small portions.
7. Repeat with remaining Nori sheets and filling.
Chill until ready to serve.
R6
R9
Wild berry rice
11⁄2Syncro Rice Cooker cups short grain white rice,
washed
2 cups water
1
⁄4cup warmed honey
2 tablespoons butter, melted
1 cup cream
1
⁄2cup fresh or frozen blueberries
1
⁄2cup fresh or frozen raspberries
1
⁄2cup fresh or frozen blackberries
1
⁄2cup fresh or frozen strawberries
1
⁄4cup icing sugar
1
⁄4cup water
2 tablespoons port
1. Place rice and water into the removable cooking
bowl. Cover with lid and using the ‘Cook’ function,
press the Start button.
2. Cook until ’Cook’ function switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter, and cream.
Cover with lid and stand for 10 minutes on
’Keep Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water and port into the
bowl of a food processor or blender and process
until smooth.
5. Fold berry mixture through rice mixture then
transfer to serving glasses.
6. Serve topped with extra berries and cream
if desired.
4-6
Rice recipes continued
Turkish pilaf
3 tablespoons ghee or clarified butter
1 tablespoon olive oil
1 Spanish onion, diced
2 cloves garlic, crushed
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin
Freshly ground black pepper
1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
3 Syncro Rice Cooker cups Basmati rice, washed
6 cups chicken stock
1
⁄2cup shelled pistachio nuts, finely chopped
100g chopped dried apricots
100g chopped dried figs
2 tablespoons chopped fresh coriander
1. Place butter and oil into the removable cooking
bowl. Using the ‘Cook’ function, press the Start
button. Heat for 15 minutes, add onion, garlic,
spices, bay leaf, salt and pepper. Cook for 2
minutes stirring constantly. Add rice, stir to coat
with oil.
2. Add stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice and fold through nuts, apricots, figs and
coriander. Cover with lid and stand for 10 minutes
on ‘Keep Warm’ before serving.
Mango tropical
creamed rice
13⁄4Syncro Rice Cooker cups short grain white
rice, washed
1 cup mango nectar
1 cup water
450g can sliced peaches, drained, juice reserved
2 teaspoons lime rind
1
⁄2cup coconut cream
1
⁄4cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and reserved
peach juice into the removable cooking bowl and
stir to combine. Close the lid and using the ‘Cook’
function, press the Start button. Cook until ’cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice mixture and fold through lime rind,
coconut cream and passionfruit pulp. Close the lid
and stand for 10 minutes on ‘Keep Warm’.
4. Serve warm with peaches and dusted with
cinnamon sugar.
4
4-6
R8
R11
Steamed vegetable
(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
3 Syncro Rice Cooker cups of water
250ml peanut sauce (recipe below)
1. Place half the vegetables and tofu into steaming
tray. Place water into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the stock is boiling, insert
the vegetables in the steaming tray into removable
cooking bowl, close the lid and cook for 5-7
minutes. Remove vegetables, keep warm. Ensure
sufficient water is in removable cooking bowl.
Repeat steaming with the remaining vegetables.
2. Place the vegetables and tofu onto a serving
platter and drizzle with warm Peanut Sauce.
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
1
⁄4cup crunchy peanut butter
1 teaspoon chilli paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the onion, garlic and ginger into a food
processor and process until fine.
2. Heat oil in a saucepan over medium heat. Add
onion mixture and gently fry for 3-4 minutes.
3. Add curry powder and soy sauce. Stir well before
adding peanut butter, sugar, and chilli paste.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth.
5. Increase the heat then cook for 5 minutes.
Steamed chicken breast
with ginger and spinach
1 tablespoon minced ginger
1
⁄2bunch coriander finely sliced
2 x 150g chicken breast supremes, skin on
1 cup Stones green ginger wine
200g baby spinach
1 punnet (50g) baby corn
1. Combine ginger and coriander. Place half of
the mixture under the skin of each chicken
breast supreme.
2. Place the breasts in a single layer into a shallow
dish. Pour over the ginger wine, cover and
marinate for 20 minutes.
1. Place the marinated chicken into steaming tray.
2. Place water into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the water is boiling, insert
the chicken breasts in the steaming tray into the
removable cooking bowl, close the lid and cook for
10-15 minutes or until chicken cooked when
tested. Remove chicken and keep warm.
3. Place spinach and corn into steaming tray.
4. Ensure sufficient water is in removable cooking
bowl. Insert steaming tray and close the lid,
cook for another 7-10 minutes or until vegetables
are cooked.
5. Serve the chicken on top of the vegetables with a
drizzle of soy sauce.
44
Steamed recipes
Steamed whole fish with
ginger and shallot
1 x 300-400g whole snapper or bream,
cleaned and scaled
1
⁄2bunch coriander
2 tablespoons soy sauce
1 tablespoon peanut oil
2cm piece fresh ginger, cut into matchsticks
3 shallots, finely sliced
1 lime, sliced
1. Wash and dry the fish. Cut 2 slits at a 45° angle
through each side of the fish. Into each slit, place
some ginger and a slice of lime.
2. Place half of the coriander into the cavity of the
fish. Place the fish into the steaming tray.
3. Pour water or stock into the removable cooking
bowl. Close the lid and using the ‘Cook’ function,
press the Start button. When the water is boiling,
insert fish in the steaming tray into removable
cooking bowl, close the 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.
Steamed salmon fillet with
tomato and basil salsa
1 tablespoon olive oil
2 shallots, diced
1
⁄4cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
3 Syncro Rice Cooker cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots, add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat.
Cool the salsa mixture then add basil, balsamic
vinegar, and oil.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the stock is boiling, insert
the salmon fillets in the steaming tray into
removable cooking bowl, close the 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.
44
R10
Notes
R13
Notes
R12
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