Breville BRC460WHT Instruction Handbook

Breville Customer Service Centre

Australian Customers

Mail: PO Box 22

Botany NSW 2019
AUSTRALIA

Phone: [phone]

Fax: [phone]

Customer Service:

Email:

[e-mail]

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Copyright Breville Pty. Ltd. 2012.

New Zealand Customers

Mail: Private Bag 94411

Botany Manukau 2163
Auckland NEW ZEALAND

Phone:

0800 273 845

Fax: [phone]

Customer Service:

Email:

[e-mail]

BRC460 – A12

the Rice Box™

Instruction Booklet

BRC460

CONGRATULATIONS

on the purchase of your new

Breville Rice Box™

CONTENTS

4 Breville recommends safety first

6 Know your Breville Rice Box™

8 Operating your Breville Rice Box™

11 Auto settings on your

Breville Rice Box™

16 Rice cooking tables

19 Cooking tips

21 Steaming

26 Care and cleaning

28 Recipes

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

READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR

FUTURE REFERENCE

• Carefully read all instructions before

operating the appliance for the first time and
save for future reference.

• Remove and safely discard any packaging

material and promotional labels before
using the appliance for the first time.

• To eliminate a choking hazard for young

children, remove and safely discard the
protective cover fitted to the power plug of
this rice cooker.

• Do not place the rice cooker near the edge

of a bench or table during operation. Ensure
that the surface is level, clean and free of
water and other substances.

• Position the lid so that the steam vent is

directed away from you. Lift and remove the
lid carefully to avoid scalding from escaping
steam.

• Always ensure the rice cooker is properly

assembled before use. Follow the
instructions provided in this book.

• Always operate the rice cooker on a stable

and heat resistant surface.

• Use the removable cooking bowl supplied

with the rice cooker. Do not use any other
bowl inside the rice cooker housing.

• Do not use a damaged or dented removable

cooking bowl. If damaged or dented, replace
bowl before using.

• Do not operate the rice cooker on a sink

drain board.

• Do not place anything on top of the lid when

assembled, when in use and when stored.

• Do not touch hot surfaces. Use the handle

for lifting and carrying the rice cooker.

• Do not use chemicals, steel wool, metal

scouring pad or abrasive cleaners to clean

the outside of the rice cooker housing or
cooking bowl as these can damaged the
housing or the coating of the cooking bowl.

• Keep the rice cooker clean. Follow the

cleaning instructions provided in this book.

• Never plug in or switch on the rice cooker

without having the removable cooking bowl
placed inside the rice cooker housing.

• Do not place food or liquid in the rice cooker

housing. Only the removable cooking bowl
is designed to contain food or liquid.

• Never operate the rice cooker without food

and liquid in the removable cooking bowl.

• Do not touch hot surfaces, use oven mitts

to remove the lid and or removable cooking
bowl. Lift and remove the lid carefully and
away from yourself to avoid scalding from
escaping steam.

• Do not allow water from the lid to drip

into the rice cooker housing, only into the
removable cooking bowl.

• Do not leave the rice cooker unattended

when in use.

• Extreme caution must be used when the rice

cooker contains hot food and liquids. Do not
move the appliance during cooking.

• The temperature of accessible surfaces will

be high when the rice cooker is operating
and for some time after use.

• Do not place anything, other than the lid, on

top of the rice cooker when assembled, when
in use and when stored.

• Always insert the connector end of the

power cord into the appliance inlet before
inserting power plug into the power outlet
and switching on appliance. Ensure the
appliance inlet is completely dry before
inserting the connector end of the power
cord.

• To prevent scratching the non-stick surface

of the removable cooking bowl, always use
wooded or plastic utensils.

4

BREVILLE RECOMMENDS SAFETY FIRST

• Ensure the removable cooking bowl is

correctly positioned in the rice cooker base
before you commence cooking.

• The appliance connector must be

removed before the rice cooker is
cleaned and that the appliance inlet
must be dried before the rice cooker is
used again.

• To prevent damage to the rice cooker

do not use alkaline cleaning agents
when cleaning, use a soft cloth and mild
detergent.

IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES

• Fully unwind the power cord before use.

• Connect only to 230V or 240V power outlet

• 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 or
allow moisture to come in contact with
the part, unless it is recommended in the
cleaning instructions.

• 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
authorized 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.

• Always turn the appliance to the OFF

position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.

• Before cleaning, always turn the appliance

to the OFF position, switch off at the power
outlet, unplug at the power outlet and
remove the power cord, if detachable, from
the appliance and allow all parts to cool.

• Do not place this appliance on or near a heat

source, such as hot plate, oven or heaters

• Position the appliance at a minimum

distance of 20cm away from walls, curtains
and other heat or steam sensitive materials
and provide adequate space above and on

all sides for air circulation.

IMPORTANT

Fully unwind power cord from cord
storage facility before use.

SAVE THESE
INSTRUCTIONS

5

5

KNOW

your Breville Rice Box™

KNOW YOUR BREVILLE RICE BOX™

B C

A

H

G

F

A. Sealed lid

With steam vent.

B. 10 cup capacity

Cooks up to 20 cups of cooked
rice at a time.

C. LED display
D. START button
E. MENU button

Press to select auto settings.

F. TIMER setting

To preset finishing cooking time up to
15 hours.

G. CANCEL button

Can be pressed at any time.

D

E

J KI

H. WARM setting

Automatically or manually keeps rice
warm up to 24 hours.

I. Heavy duty non-stick

removable cooking bowl

With level indicator.

J. Steaming tray

Ideal for vegetables, seafood and poultry.

K. Rice Box™ measuring cup

and serving spoon

Removable cord (Not shown)

7

OPERATING

your Breville Rice Box™

OPERATING YOUR BREVILLE RICE BOX™

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.

HOW TO COOK RICE

Step 1

Use the measuring cup provided to measure
required quantity of rice (refer to cooking
tables on pages 17–18). Always measure level
cups, not heaped (Fig 1).

Fig. 1

NOTE

1 level Rice Box™ measuring cup =
150g uncooked rice

1 level Rice Box™ cup uncooked
rice = 2 Rice Box™ cups cooked rice
(approx.)

The maximum quantity of uncooked
white rice to be cooked
= 10 Rice Box™ cups

The minimum quantity of uncooked
white rice to be cooked
= 2 Rice Box™ cups

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).

Fig. 2

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).

Fig. 3

Step 5

Add water using the following ratios:
White Rice = 1 Rice Box™ cup water :

1 Rice Box™ cup rice
Brown Rice = 1½ Rice Box™ cups water :

1 Rice Box™ cup rice
(Refer to table on pages 15–16 for more

information)

9

OPERATING YOUR BREVILLE RICE BOX™

Step 6

Lock the lid into position.

Step 7

Plug into a 230V or 240V 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/SUSHI setting. If
FAST COOK, CONGEE, PORRIDGE/
SOUP, CRISPY RICE or REHEAT settings
are required, press the MENU button once
to select FAST setting, twice to select FAST
COOK setting, or three times to select
CONGEE setting, four times to select
PORRIDGE/SOUP setting or five times to
select CRISPY RICE setting. Then press
START button to commence cooking and
two dashes '--' will appear on the screen.
The START indicator light illuminates
continuously to indicate that the setting
has begun.

Step 9

When cooking is complete, the rice cooker
will automatically switch to the WARM
setting. The red light on the START button
will go out and the orange light on the
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 10

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 11

To stop the WARM setting, press the OFF
button and switch off at the power outlet
and unplug the cord.

NOTE

Rice can be kept in the automatic
WARM setting for up to 24 hours,
however for optimal rice quality limit
the 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).

IMPORTANT

• Always place liquid into removable

cooking bowl, or be ready to add oil,
butter or margarine, before pressing
the START button.

• To prevent scratching non-stick

surface of the removable cooking
bowl or steaming tray, always use
wooden or plastic utensils.

• Do not use a damaged or dented

removable cooking bowl. If damaged
or dented, replace bowl before using.

• Do not touch hot surfaces; use oven

mitts to remove the removable
cooking bowl and steaming tray.
Lift or open the lid carefully and
away from yourself to avoid scalding
from escaping steam.

• For COOK/SUSHI, FAST COOK,

CONGEE and PORRIDGE/SOUP
settings always position steam vent
on lid away from yourself to avoid
scalding from escaping steam.
Ensure the removable cooking bowl
is correctly positioned in the rice
cooker base before you commence
cooking.

WARNING

Always open and lift the lid carefully to
avoid scalding from escaping steam.

10

AUTO SETTINGS

on your Breville Rice Box™

11

AUTO SETTINGS

COOK/SUSHI SETTING

• The most common cooking setting

suitable for cooking larger quantities of
up to 10 Rice Box™ cups of rice.

• This setting is suitable for the cooking

and preparation of sushi rice for sushi.
see RECIPE section of IB for recipe ideas

• An arrow will appear on the LED screen

aligned to the COOK/SUSHI setting
when the rice cooker is turned on. Press
the START button to commence cooking
and two dashes “--“ will appear on the
screen. The START indicator light
illuminates continuously to indicate that
the setting has begun.

• After cooking, the unit will automatically

enter the WARM setting. Open lid
and turn rice over with Serving spoon
provided, to loosen rice. Replace lid and
allow the rice to stand for 10–15 minutes
before serving.

FAST COOK SETTING

• Suitable for cooking small to medium

quantities of rice (approx 2 – 4 rice box
cups).

• An arrow will appear on the LED screen

aligned to the COOK/SUSHI setting
when the rice cooker is turned on. Press
MENU button once and the arrow will
align to the FAST COOK setting.

• Press the START button to commence

cooking and two dashes “--“ will appear
on the screen. The START indicator light
illuminates continuously to indicate that
the setting has begun.

• After cooking, the unit will automatically

enter the WARM setting. Open lid and
turn rice over with rice ladle provided,
to loosen rice. Replace lid and allow the
rice to stand for 5–10 minutes before
serving.

CONGEE (ALSO KNOWN AS
CONJEE) SETTING

• Congee is a type of rice porridge or soup

served in most Asian countries. It is
made by cooking rice in large amounts
of water or stock for an extended period
of time. Congee is usually eaten at
breakfast or late snack. Congee is the
perfect food for the convalescing as it
is easy to digest. Congee can be eaten
plain or flavoured with various spices,
sauces and meats. (see RECIPE section
of IB for recipe ideas).

• Congee can be different consistencies

from a thin pouring consistency to a
thick hearty soup. Alter the consistency
by adding more water to rice ratio.

• An arrow will appear on the LED screen

aligned to the COOK/SUSHI setting
when the rice cooker is turned on. Press
MENU button twice and the arrow will
align itself to the CONGEE setting.

• Press the START button to commence

cooking and two dashes “—“ will appear
on the screen. The START indicator light
illuminates continuously to indicate that
the setting has begun.

• After cooking, the unit will automatically

enter the WARM setting.

• Stir congee with rice ladle until smooth,

but grains are still intact.

• The Congee setting will cook between

40– 60 minutes depending on the
quantity being cooked.

12

AUTO SETTINGS

PORRIDGE/SOUP SETTING

• Rice porridge or soup is similar to

Congee, but requires longer cooking and
more water/stock to rice ratio. Rice grain
shapes should be indistinguishable
with 70% of the grain broken up during
stirring.

• Originally food made for the poor or the

convalescing; rice porridge/soup can be
eaten at all meals. It can be eaten sweet
or savoury, thick or thin with simple or
complex flavours. (see RECIPE section
of IB for recipe ideas).

• An arrow will appear on the LED screen

aligned to the COOK/SUSHI setting
when the rice cooker is turned on. Press
MENU button three times and the arrow
will align itself to the PORRIDGE/SOUP
setting.

• Press the START button to commence

cooking and two dashes “—“ will appear
on the screen. The START indicator light
illuminates continuously to indicate that
the setting has begun.

• Once PORRIDGE/SOUP setting has

ended, the WARM indicator light will
flash, indicating that the unit is NOT in
WARM setting and the rice should be
served immediately.

• Stir PORRIDGE/SOUP with rice ladle

until smooth and grains have broken
down.

• The PORRIDGE/SOUP setting will cook

for 2 hours depending on the quantity
being cooked

CRISPY RICE SETTING

• Crispy rice setting is used to create a

crisp rice layer, also called rice skins
or popped rice. It is used in stir-fries
and soups to create texture and bulk.
Crispy rice is can eaten as is, or deep
fried in hot oil until golden and crisp.
Sometimes it is eaten as a hot snack
and sprinkled with sugar. (see RECIPE
section of IB for recipe ideas).

• An arrow will appear on the LED screen

aligned to the COOK/SUSHI setting
when the rice cooker is turned on. Press
MENU button four times and the arrow
will align itself to the CRISPY RICE
setting.

• Press the START button to commence

cooking and two dashes “—“ will appear
on the screen. The START indicator light
illuminates continuously to indicate that
the setting has begun.

• After cooking, the unit will automatically

enter the WARM setting.

Rice and Water Table for Making Porridge

RICE CUP
AMOUNT

CORRESPONDING
INNER POT
WATER MARK

½ ½

1 1

1½ 1½

13

AUTO SETTINGS

REHEAT SETTING

• This setting can be selected to

independently reheat cold cooked rice
to serving temperatures.

• Loosen the cold cooked rice grains

with fork and sprinkle with a little
water before reheating to prevent the
rice from over-drying, burning or
sticking to the bowl.

• The REHEAT setting is suited to

smaller quantities of rice. Do not over
fill rice cooking bowl above the 4 CUP
measure.

• An arrow will appear on the LED

screen aligned to the COOK/SUSHI
setting when the rice cooker is turned
on. Press MENU button five times
and the arrow will align itself to the
REHEAT setting.

• Press the START button to

commence cooking and two dashes
“--“ will appear on the screen. The
START indicator light illuminates
continuously to indicate that the
setting has begun.

• After cooking, the unit will

automatically enter the WARM setting.

WARM SETTING

• When cooking is complete on the

COOK/SUSHI, FAST COOK, CONGEE
and REHEAT settings, the rice cooker
will automatically switch to the WARM
setting. The red light on the START
button will go out and the and the upper
orange light on the WARM button will
illuminate. The LED screen will show “0”
HR WARM and will count up in 1 hour
increments (up to 24 hours).

• The WARM setting can be selected

independently by pressing the WARM
button once. The upper orange light will
illuminate. The START button does not
have to be pressed.

• Rice can be kept in the automatic

WARM setting for up to 24 hours,
however for optimal rice quality, limit
this to 5–8 hours only.

NOTE

It is not recommended to use the
TIMER function on the congee
& porridge/soup setting if using
perishable foods such as chicken,
meat and seafood.

CANCEL SETTING

• The CANCEL button can be pressed

at any time to cancel programming
functions or stop the cooking or WARM
functions.

14

AUTO SETTINGS

TIMER SETTING

The TIMER setting can be used to preset
the finishing cooking time, allowing you to
set the TIMER and function and the
rice cooker will do the rest. It will
automatically switch to the WARM setting
once the cooking time has elapsed, ensuring
meals are ready to serve.

• The Timer setting can be used on all

cooking functions.

• The Timer setting cannot be used with

the REHEAT setting.

• COOK and FAST COOK setting

finishing times can be preset between
1 and 15 hours.

• PORRIDGE/SOUP setting finishing

time can be preset between 2 and
15 hours.

• To preset the Timer, select the desired

setting 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.

15

RICE COOKING TABLES

for your Breville Rice Box™

RICE COOKING TABLES

The measuring cup provided is used in the
following tables.

NOTE

The Rice Box™ measuring cup is not a
standard metric measuring cup.

1 Rice Box™ 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 Box™ 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 to 1 cup rice
Brown rice = 1½ cups water to 1 cup rice
The Rice Box™ measuring cup can be

used to measure the rice and water.

17

RICE COOKING TABLES

White Rice

UNCOOKED
WHITE RICE
(RICE BOX™
CUPS)

2 2 4–6 30–35

4 4 8–10 35–40

6 6 12–14 40–45

8 8 16–18 45–50

COLD TAP
WATER
(RICE BOX™
CUPS)

COOKED RICE
APPROX.
(RICE BOX™
CUPS)

COOKING TIME
'COOK/SUSHI'
APPROX.
(MINUTES)

COOKING TIME
'FAST' APPROX.
(MINUTES)

25–30

30–35

35–40

40–45

10 10 20–22 50–55 45–50

Brown Rice

UNCOOKED
BROWN RICE
(RICE BOX™ CUPS)

2 3 5–6 55–60

4 6 10–12 60–65

6 9 15–17 65–70

COLD TAP
WATER
(RICE BOX™ CUPS)

COOKED RICE
APPROX.
(RICE BOX™ CUPS)

COOKING TIME
APPROX.
(MINUTES)

Congee

RICE CUP
AMOUNT

CORRESPONDING
INNER POT
WATER MARK

1 1

2 2

3 3

Crispy Rice

RICE QUANTITY (RICE BOX™ CUP (150G)

WATER LEVEL (RICE BOX™ CUP (175ML)

BUTTER

SALT (5G TEASPOON MEASURES)

18

3

3

60g

1

4 5

4 5

80g 100g

1.5 2

COOKING TIPS

for your Breville Rice Box™

PAGE HEADER.....

COOKING TIPS

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 WARM setting for 20 minutes
after cooking to absorb the remaining
moisture.

PORRIDGE AND SOUP
COOKING TIPS

• A variety of vegetable-style soups can be

cooked using the Porridge/Soup setting.
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.

RICE VARIATIONS

Savoury Rice

Prepare rice in the rice cooker as specified,
substituting all the water with the same
quantity of chicken, beef, fish, or vegetable
stock.

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.

Saffron Rice

Add

½ teaspoon of threads to every 2 cups

of water. Use white rice cooking tables. Mix
well.

Arborio Rice

Arborio rice is short round-grained pearly
rice used for Italian risotto cooking. Use
brown rice cooking tables.

Jasmine Rice

Jasmine rice is fragrant long grain rice used
in Thai cooking. Use white rice cooking
tables.

Basmati Rice

Basmati rice is an aromatic long grain
rice used in Indian cooking. Use white rice
cooking tables.

20

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.

STEAMING

in your Breville Rice Box™

PAGE HEADER.....

STEAMING

Steamed foods retain most of their
nutritional value when cooked in the 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 Rice Box™ cups or more

of water or stock into the removable
cooking bowl. Use up to a maximum of
6 Rice Box™ 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 23–25 for
approximate cooking times).

3. Place removable cooking bowl with

steaming tray into the outer housing and
close the lid.

4. Plug power cord into a 230V or 240V

power outlet and then switch on. The red
START light will flash

5. Select the COOK/SUSHI setting by

pressing the START button and two
dashes ‘--‘ will appear on the LED
screen. The red light on the START
button will illuminate.

6. When steaming is finished, carefully

open the lid and remove foods from
the 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 STOP button and switch the rice
cooker off at the power outlet and then
unplug the cord. Allow to cool before
cleaning.

NOTE

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 LED screen showing the
last 12 minutes of cooking and/or
automatically switching to the WARM
setting.

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 WARM setting can be selected
independently after the Cancel button
has been pressed.

22

STEAMING

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.

VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME

(MINUTES)

Asparagus trim, leave as spears 2 bunches 22–24

Beans top and tail, leave whole 250g 23–25

Broccoli cut into florets 250g 18–20

Brussel Sprouts cut a cross in the base 375g 27–29

Carrots cut into strips 3 medium 24–26

Cauliflower cut into florets 375g 27–29

Corn whole corn cobs 2 small cobs 30–32

Snow peas topped and tailed 250g 15–15

Peas fresh, peeled

frozen

Potatoes new, whole 6 (100g each) 50–60

Sweet Potato Kumera cut into pieces 300g 30–35

Pumpkin cut into pieces 300g 30–35

Spinach (English) leaves and stems cleaned ½ bunch 15–20

Squash (baby) topped and tailed 350g 15–20

Turnips peeled, sliced & cut to 50g pieces 350g 25–27

Zucchini sliced 350g 15–20

250g
250g

18–20
14–15

23

STEAMING

STEAMING FISH AND SEAFOOD

• Season fish with fresh herbs, onions,

lemon etc. before cooking.

• Fish is cooked when it flakes easily with

a fork and is opaque in colour.

• Ensure fish fillets are in a single layer

and do not overlap.

TYPE SUGGESTIONS AND TIPS COOKING TIME

(MINUTES)

Fish – fillets
– whole
– cutlets

Mussels – in shell Steam until just opened 22–24

Clams and Pipis Steam until just opened 18–20

Prawns – in shell Steam until pink 18–20

Scallops Steam until opaque 14–16

Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed

18–20
25–30
22–24

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.

• To obtain a browned appearance, sear

the chicken before steaming.

• Check if poultry is cooked by piercing

the thickest part. The poultry is cooked
when the juices run clear.

TYPE SUGGESTIONS AND TIPS COOKING TIME

(MINUTES)

Breast fillet Place the thickest part of the chicken fillet to outside of

the steaming tray.

Drumstick Place thickest part to outside of the steaming tray 40–45

Thigh fillet Place thickest part to outside of the steaming tray 28–30

24

30–35

STEAMING

STEAMING DUMPLINGS

• Fresh or frozen dumplings and savoury

buns can be steamed.

• Place small pieces of baking paper,

cabbage or lettuce leaves, under the
dumplings to avoid sticking to the
steaming tray.

TYPE SUGGESTIONS AND TIPS COOKING TIME (MINUTES)

BBQ pork or chicken buns Cook from frozen 20–22

Dumplings – frozen Separate before cooking 18–20

Dumplings – fresh 15–16

25

CARE & CLEANING

for your Breville Rice Box™

CARE & CLEANING

Switch the rice cooker off at the power outlet
and then unplug power cord. 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 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

The appliance connector must be
removed before the rice cooker is
cleaned and that the appliance inlet
must be dried before the rice cooker
is used again. Do not immerse the
outer housing or power cord in water
or any other liquid as this may cause
electrocution.

WARNING

Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to
clean the outside of the rice cooker
housing or cooking bowl as these can
damaged the housing or the coating of
the cooking bowl.

To prevent damage to the rice cooker
do not use alkaline cleaning agents
when cleaning, uses a soft cloth and
mild detergent.

27

RECIPES

for your Breville Rice Box™

RECIPES

RICE CONGEE

Serves 4

INGREDIENTS

1 Rice Box cup long grain white rice
1 clove garlic, minced
1 cm piece ginger, peeled and finely grated
2 tablespoons soy sauce
3 teaspoons butter
4 green onions, finely sliced
Sesame oil to drizzle and ground white pepper

to serve

METHOD

1. Wash rice in running cold water until

water is clear. Drain well and place into
removable cooking bowl. Add water up
to congee water mark 1.

2. Stir in garlic, ginger and soy sauce and

mix well. Secure lid shut.

3. Select MENU button and push twice to

CONGEE setting. Press START button.

4. When congee is cooked (after approx.

38 min), stir with plastic spoon until
smooth. It will thicken upon standing.
Stir in butter and serve topped with
green onions, sesame oil and a
sprinkling of white pepper.

NOTE

It is not recommended to use the
delay timer feature for CONGEE and
PORRIDGE/SOUP setting if using
perishable foods such as chicken,
meat and seafood.

CHICKEN RICE PORRIDGE SOUP

Serves 6

INGREDIENTS

1 rice box cup short grain rice
2 chicken Marylands, skin removed
2cm piece ginger, sliced
1 clove garlic, bashed
2 green onions, coarsely chopped
2 sprigs coriander, root washed and trimmed
Pinch white pepper and salt
2 tablespoons soy sauce
Sesame oil and chopped coriander leaves to

serve

METHOD

1. Wash rice under cold running water

until the water runs clear; drain well
and place into removable cooking bowl.
Pour in water up to rice/water level 6.
Add chicken pieces, ginger, garlic, green
onion and coriander root. Mix well and
secure lid shut.

2. Select MENU button and push three

times to PORRIDGE/SOUP setting.
Press START button.

3. After cooking is complete (after 60

minutes), remove chicken and shred
finely; set aside.

4. Remove ginger, garlic and coriander

roots and discard.

5. Stir soup until rice has broken down.

Return shredded chicken to removable
cooking bowl and season to taste with
white pepper, salt and stir in soy sauce.

6. Ladle soup into serving bowls and serve

drizzled over with sesame oil and top
with coriander.

29

RECIPES

CHUNKY LENTIL AND BACON SOUP

Serves 6

INGREDIENTS

4 rashers bacon (240g), chopped
1 small onion, finely chopped
1 carrot, diced
2 sticks celery, diced
3 rice box cups, Green (French) lentils
500ml chicken stock
Salt and pepper to taste
Goats curd and chopped fresh parsley,

to serve.

METHOD

1. Place bacon, onion, carrot, celery, lentils

and stock into removable cooking bowl.
Add enough water to reach rice/water
level 7 and stir to mix.

2. Select MENU button and push three

times to PORRIDGE/SOUP setting.
Press START button. Secure lid shut.

3. Cook for 70 min or until lentils are

cooked. Season to taste with salt and
pepper. Ladle into serving bowls and top
with a generous dollop of fresh goats
curd and fresh chopped parsley. Serve
with crusty French bread.

PRAWN AND PORK DUMPLINGS

Makes 62

INGREDIENTS

150g green prawn meat
200g pork mince
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
½ teaspoon each salt and ground white pepper
1 green onion, finely sliced
1cm piece ginger, finely grated
¼ cup water chestnuts, finely chopped
62 Gow Gee wrappers
Black vinegar to serve

METHOD

1. Finely chop prawn meat until finely

mince and combine with pork mince in a
bowl. Using a chop stick or butter knife,
stir in one direction until meat is evenly
mixed.

2. Stir in the Chinese rice wine, soy sauce,

salt, and white pepper to the meat, still
stirring in the one direction.

3. Add the remaining ingredients (except

wrappers) and keep stirring until well
combined.

4. Lay out 6 Gow Gee wrappers and fill

each with 1 teaspoon of prawn pork
mixture and brush edges with cold
water. Fold over Gow Gee to form a semi
circle, making sure to seal the edges
well.

5. Pinch edge to form 4 or 5 pleats and set

aside on a plate; cover with cling film or
a tea towel and repeat with remaining
Gow Gees wrappers and mince mixture.

30

RECIPES

6. Pour water into removable cooking bowl

up to rice/water level 4. Secure lid shut.
Select the COOK/SUSHI setting and
press the START button.

7. Line steaming tray with a small square

of baking paper. Top with 8 dumplings.
When the water is rapidly boiling, insert
dumplings into removable cooking
bowl, close the lid and cook for 5–7
minutes. Remove and keep warm.
Ensure sufficient water is in removable
cooking bowl. Repeat steaming with the
remaining dumplings.

8. Serve warm with black vinegar.

STEAMED CHICKEN BREAST WITH
GINGER AND SPINACH

Serves 2

INGREDIENTS

4cm piece ginger, finely minced
½ bunch coriander finely sliced
2 x 150g chicken breast, skin off
1 cup Stones green ginger wine
150g baby spinach
1 punnet baby corn
Light soy sauce, to serve

METHOD

1. Combine ginger and coriander. Place

chicken breast on a chopping board
and cut a pocket into the thick side of
chicken (don’t cut all the way through).

2. Press ½ of the mixture into each of the

chicken pockets.

3. Place the breasts in a single layer into a

shallow dish. Pour over the ginger wine,
cover and marinate for 20 minutes.

4. Take chicken out of the marinade and

place into steaming tray.

5. Pour water into removable cooking bowl

up to rice/water level 4. Secure lid shut.
Select the COOK/SUSHI setting and
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 is cooked
when tested. Remove chicken and keep
warm.

6. Place spinach and corn into steaming

tray.

7. 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.

8. Serve the chicken on top of the

vegetables with a drizzle of soy sauce.

31

RECIPES

STEAMED VEGETABLES
(GADO GADO)

INGREDIENTS

1 bunch baby bok choy, trimmed and sliced
10 snow peas, trimmed
1 carrot, peeled and thinly sliced
300g firm tofu, cubed
1 medium potato, cut into 1cm dice
3 eggs
250ml peanut sauce (recipe below)

METHOD

1. Place half the vegetables and tofu into

steaming tray. Pour in enough water to
come up to rice/water level 4 into the
removable cooking bowl.

2. Secure the lid shut and select the

COOK/SUSHI setting, press the START
button. When the water is boiling, insert
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.

3. Put potatoes in the steaming tray and

eggs in the removable bowl. Close lid
and cook for 10 minutes. Cool eggs then
peel and cut into thin wedges.

4. Place all the vegetables, tofu and eggs

onto a serving platter and drizzle with
warm Peanut Sauce.

PEANUT SAUCE

Makes 250ml

INGREDIENTS

1 onion, chopped
1 clove garlic
2cm piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder (preferably Malaysian)
1 tablespoon soy sauce
¼ cup crunchy peanut butter
1 teaspoon Sambal Oelek
2 teaspoons brown sugar
1 cup coconut milk

METHOD

1. Place the onion, garlic and ginger into a

food processor and process until it forms
a paste.

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 to medium high and

cook for 5 minutes.

32

RECIPES

STEAMED SALMON FILLET WITH
TOMATO AND BASIL

Serves 2

INGREDIENTS

1 tablespoon olive oil
2 ecshallots, finely chopped
1 clove garlic, finely chopped
¼ cup white wine vinegar
1 teaspoon sugar
2 vine-ripened tomatoes, seeds scraped out and

flesh cut in small dice
10 basil leaves, finely sliced
2 x 150g salmon fillets, skin off
Salt and pepper to taste
3 Rice Box™ cups fish stock

METHOD

1. Heat a frypan on medium heat, add the

oil and shallots cook for 2 minute to
soften, add garlic and cook for a further
minute. Add the vinegar and sugar and
let the mixture cook until liquid has
evaporated. Transfer to a bowl and cool
completely.

2. Add the tomatoes and basil, season with

salt and pepper.

3. Place salmon fillets into the steaming

tray and sprinkle with salt and pepper.

4. Pour in enough water to come up to

Rice/Water level 4 into the removable
cooking bowl. Secure the lid and using
the COOK/SUSHI setting, press
the START button. When the stock
is boiling, insert steaming tray into
removable cooking bowl, close the lid
and cook for 6–8 minutes for medium or
10 minutes for well done.

5. Remove salmon. Serve hot with Tomato

and Basil Salsa and mixed salad leaves.

33

RECIPES

SUSHI RICE

INGREDIENTS

4 Rice Box™ cups short grain white rice, washed
3 tablespoons rice vinegar
3 teaspoons caster sugar
½ teaspoon salt
1 tablespoon rice vinegar, extra

METHOD

1. Place washed rice and water up to rice/

water level 3 into removable cooking
bowl and close the lid.

2. Select the COOK/SUSHI setting, press

the Start button and cook until COOK
setting switches to WARM.

3. Stir rice, close the lid and stand for 10

minutes on 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.

Preparing the Sushi

INGREDIENTS

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

METHOD

1. Place a sheet of seaweed, shiny side

down on a sheet of baking paper or a
bamboo rolling mat.

2. Spread a portion of the rice over a third

of the Nori sheet, leaving a border.

3. Spread a very thin layer of wasabi paste

in a narrow line down the centre of the
rice. Top with a selection of fillings.

4. Using the paper or mat as a guide, roll

up the Nori sheet to enclose the filling.
Press to seal the edges.

5. Use a very sharp knife to cut the roll

neatly into small portions.

6. Repeat with remaining Nori sheets and

filling. Chill until ready to serve

34

RECIPES

TURKISH PILAF

Serves 6

INGREDIENTS

40g ghee or clarified butter
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, crushed
4 lightly crushed cardamom pods
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 teaspoon turmeric
3 Rice Box™ cups Basmati rice, washed
3 Rice Box™ cups chicken stock
½ cup shelled pistachio nuts, finely chopped
100g chopped dried dates
2 tablespoons chopped fresh coriander

METHOD

1. Place butter and oil into the removable

cooking bowl. Select the FAST COOK
setting, press the START button. Heat
for 15 minutes; add onion, garlic, spices,
salt and pepper. Cook for 2 minutes
stirring constantly. Add rice, and stir to
coat.

2. Add stock, Secure the lid shut and select

FAST COOK setting. Press the START
button. Cook until Rice Box™ switches
to WARM setting. Stir once during
cooking.

3. Stir rice and fold through nuts, dates and

coriander. Cover with lid and stand for
10 minutes on WARM.

WILD BERRY RICE

Serves 4–6

INGREDIENTS

1½ Rice Box™ cups short grain white rice, washed
¼ cup warmed honey
40g butter, melted
1 cup cream
300g frozen mixed berries, defrosted
¼ cup icing sugar
¼ cup water
2 tablespoons port
Fresh berries and whipped cream to serve

METHOD

1. Place rice and enough water to reach

rice/water level 2 into the removable
cooking bowl. Secure the lid shut and
select the FAST COOK setting, press the
START button.

2. Cook until FAST COOK setting switches

to WARM setting. Stir once during
cooking.

3. Stir rice and fold in honey, butter, and

cream. Cover with lid and stand for 10
minutes on WARM setting.

4. Place berries, 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. Serve
topped with extra berries and cream.

Note: for a smooth berry sauce, pass
processed berry and sugar mixture
through a fine sieve.

35

RECIPES

MUSHROOM RISOTTO

Serves 4–6

INGREDIENTS

2 tablespoons olive oil
40g butter
1 brown onion, finely diced
1 clove garlic, finely diced
150g button mushrooms, sliced
2½ Rice Box™ cups Arborio rice
3 Rice Box™ cups chicken stock
¼ cup grated Parmesan cheese
1 tablespoon chopped flat leaf parsley
Salt and pepper to taste

METHOD

1. Place butter and oil into the removable

cooking bowl. Select COOK/SUSHI
setting. Press the START button. Heat
for 15 minutes; add onion, garlic and
mushrooms. Cook for 5 minutes, stirring
constantly, until the mushrooms and
onions have softened. Add rice, stir to
coat with oil.

2. Add stock, secure the lid shut and cook

until COOK/SUSHI setting switches to
WARM (after approx. 37 min). Stir once
during cooking.

3. Fold through cheese and parsley. Season

with salt and pepper and close the lid.
Stand for 10 minutes on KEEP WARM
before serving.

CRISPY FRIED RICE

Serves 4–6

CRISPY RICE

3 Rice Box™ Cups long grain rice, washed
3 Rice Box™ Cups of water
60g butter, softened
½ teaspoon salt

INGREDIENTS

2 eggs
2 tablespoons vegetable oil
1 stick celery, thinly sliced
2 cm piece of fresh ginger, peeled and finely

minced
2 cloves garlic, finely chopped
1 carrot, grated
½ cup frozen peas
½ cup frozen corn
3 tablespoons soy sauce
2 green onions, sliced on the diagonal

METHOD

1. Place washed rice into removable

cooking bowl along with water. Add
butter and salt and stir to mix well.
Secure lid shut, select CRISPY RICE
setting. Press START and cook until it
switches to WARM setting. Remove and
cool.

2. Whisk eggs lightly until just broken

up. Heat half the oil in a non-stick wok
or large frying pan over medium heat.
Add eggs and swirl over base to form a
thin omelette. Cook 2 minutes then turn
over and cook until set. Transfer to a
chopping board and roll up. Set aside to
cool slightly. Cut into thin strips.

36

RECIPES

3. Heat remaining oil in wok and stir-fry

celery for 1 minute. Add ginger and
garlic and fry for another minute. Add
carrots, peas and corn and cook until
heated through. Add rice and soy sauce
and cook, stirring, for 3–4 minutes.

4. Serve rice in bowls topped with egg

strips and green onions.

37

NOTES

38

NOTES

39