Page 1
Suits all KRC150 modelsINSTRUCTION BOOKLET
Page 2
Important
Please retain your instruction
book for future use.
In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 2738 45
(New Zealand). Alternatively, visit us on our website at
www.kambrook.com.au or www.kambrook.co.nz
Page 3
Contents
Kambrook Recommends p4
Safety First
Your Kambrook Rice Express p7
Rice Cooker
Operating Your Kambrook p8
Rice Express Rice Cooker
Rice Cooking Tables p11
Care, Cleaning and Storage p13
Recipes p14
Page 4
Kambrook Recommends Safety First
IMPORTANT: Please retain your
instruction book for future use.
At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
Rice Express Rice Cooker
• Carefully read all instructions before
operating the rice cooker for the first
time and save for future reference.
• Remove and safely discard any
packaging material and promotional
labels before using the rice cooker 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.
• Do not operate the rice cooker on a
sink drain board.
• 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.
• Never plug in or switch on the rice
cooker without having the removable
cooking bowl placed inside the rice
cooker housing.
• Ensure the removable cooking bowl is
correctly positioned in the rice cooker
base before you commence cooking.
• Do not place the rice cooker directly
on a heat sensitive bench top, such as
a stone bench top, when cooking. This
type of bench top is heat sensitive to
uneven heat and may crack if heated
locally. To cook on a heat sensitive
bench top, place a chopping board
or heat proof mat underneath the rice
cooker.
• Use the removable cooking bowl
supplied with the rice cooker. Do not use
any other bowl inside the rice cooker
housing.
• Ensure the removable cooking bowl is
correctly positioned in the rice cooker
base before you commence cooking.
• Always have the glass lid placed
correctly into position on the rice
cooker throughout operation unless
stated otherwise in the recipe.
• The glass lid has been specially treated
to make it stronger, more durable and
safer than ordinary glass, however it
is not unbreakable. If struck extremely
hard, it may break or weaken, and
could at a later time shatter into many
small pieces without apparent cause.
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Page 5
• Do not use a damaged, cracked or
dented removable cooking bowl. If
damaged, cracked or dented, replace
bowl before using.
• Before placing the removable cooking
bowl into the rice cooker base, ensure
the base of the cooking bowl and base
of the rice cooker is dry by wiping with
a dry soft cloth.
• Do not place food or liquid in the rice
cooker housing. Only the removable
cooking bowl is designed to contain food
or liquid.
• Do not place the removable cooking
bowl when hot on any surface that
may be affected by the heat.
• Never operate the rice cooker without
food and liquid in the removable rice
cooking bowl.
• When using this rice cooker, ensure the
lid is correctly positioned before use.
• Do not operate the rice cooker on an
inclined plane. Do not move while the
rice cooker is switched on and during
cooking.
• Care should be taken when handling
the rice cooker after cooking, ensuring
that the rice cooker body and parts are
not touched as these parts may still be
hot due to residual heat.
• The temperature of accessible surfaces
will be high when the rice cooker is
operating and for some time after use.
• Do not touch hot surfaces. Use the rice
cooker handles for lif ting and carrying
once the rice cooker is switched off.
• 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.
• Extreme caution must be used when
the rice cooker contains hot food
and liquid. Improper use may result
in injury. Do not move the rice cooker
during operation.
• Do not allow water from the lid to drip
into the rice cooker housing, only into
the removable cooking bowl.
• Position the rice cooker so that the
steam vent is directed away from you.
Lift and remove the lid carefully to
avoid scalding from escaping steam.
• To prevent scratching the non- stick
surface of the cooking bowl, always
use wooden or plastic utensils.
• Do not leave the rice cooker
unattended when in use.
• Do not place your face or any other
body parts over the rice cooker whilst
in use as the steam can cause serious
burns.
• Do not place anything on top of the
lid when assembled, when in use and
when stored.
• Do not place anything , other than
the lid on top of the rice cooker when
assembled, when in use and when
stored.
• Do not use chemicals, steel wool,
metal scouring pad or abrasive
cleaners to clean the outside housing
or the cooking bowl of the rice cooker
as these can damage the housing or
the coating of the cooking bowl.
• Do not immerse the rice cooker
housing / base, power cord or plug in
water or any other liquid.
• The rice cooker is not intended to be
operated by means of an external
timer or separate remote system.
• Always ensure that the power is off at
the power outlet and remove the power
plug from the power outlet before
attempting to move the rice cooker
and before cleaning or storing.
• Keep the rice cooker clean. Follow the
cleaning instructions provided in this
book.
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Page 6
Important Safeguards For All
Electrical Appliances
• Fully unwind the power cord before
use.
• Connect only to a 230V or 240V power
outlet.
• 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 inspect the
appliance regularly. To avoid hazard,
do not use the appliance if the power
cord, plug, connector or appliance
becomes damaged in any way. Return
the entire appliance to the nearest
authorised Kambrook Service Centre
for examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Kambrook Service Centre.
• This appliance is for household use
only. Do not use this appliance for
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.
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Your Kambrook Rice Express Rice Cooker
1. 5 cup capacity makes up to 10
serves of cooked rice
2. Non-stick removable cooking
bowl
3. Glass lid with stainless steel rim
and steam vent
4. Cool touch handles on housing
and glass lid
5. Selector control lever - press
the lever down to commence
cooking
6. Cooking indicator light indicates
the rice cooker is on 'COOK'
setting
7. 'WARM' indicator light
indicates the rice cooker has
automatically switched to the
keep warm setting
8. Steaming trivet
9. Rice measuring scoop
10. Serving spoon
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Page 8
Operating Your Kambrook Rice Express
Rice Cooker
Before First Use
Remove any packaging material and
promotional stickers or labels before
using the rice cooker for the first time.
Ensure that you have all parts and
accessories as specified before
throwing away any packaging. Wash
the removable cooking bowl, glass
lid, steaming trivet, rice measuring
scoop and serving spoon in hot
soapy water, rinse and dry thoroughly.
Ensure the interior of the housing is
clean and clear of any debris.
Using Your Kambrook
Rice Cooker
Remove the removable cooking
bowl from the housing and using the
measuring cup provided, measure
out the required amount of rice and
place into the cooking bowl.
Ensure that the rice is spread evenly
across the bottom of the cooking
bowl and not heaped to one side.
NOTE: When measuring rice, use
the measuring scoop provided
and level off (Fig. 1).
1 level measuring scoop = 150g of
uncooked rice.
1 level measuring scoop = 180ml of
water.
Please refer to the rice cooking tables
on page 11 for quantities.
CAUTION : When using
the rice cooker, avoid
spillage of water on
the cooker as this may
cause damage to the
rice cooker.
NOTE: If desired, prior to placing
into the removable cooking
bowl, place the rice into a large
sieve and place under cold
running water to remove any
excess starch. Rinse until the
water draining appears clear,
then place the rice into the
removable cooking bowl.
8
Fig. 1
CAUTION : Always
operate the rice cooker
on a stable and heat
resistant surface.
NOTE: Minimum quantity of
uncooked white rice that can
be cooked in the rice cooker is 1
measuring scoop.
Add the required amount of cold tap
water to the removable cooking bowl.
Page 9
Operating Your Kambrook Rice Express
Rice Cooker (continued)
Ensure that the exterior of the
removable cooking bowl is clean
before placing it into the housing. This
will ensure proper contact with the
inner cooking surface of the housing.
CAUTION : Position the
rice cooker so that the
steam vent is directed
away from you. Lift and
remove the lid carefully
and away from yourself
to avoid scalding from
escaping steam.
CAUTION : Never
operate the rice cooker
without food or liquid in
the removable cooking
bowl.
Place the glass lid into position on top
of the removable cooking bowl.
Insert the power plug into a 230V or
240V power outlet and switch on at
the power point. The orange 'WARM'
light will illuminate.
To commence cooking, push the
selector control lever down and the
red 'COOK' light will illuminate.
NOTE: There will only be one
light on at a time; red for
‘COOK’ setting or orange for
‘WARM' setting.
When cooking is completed, the rice
cooker will automatically switch to the
keep ‘WARM’ setting and the orange
indicator light will illuminate.
Carefully lift the glass lid and use the
serving spoon to fluff the rice up.
For extra soft rice or to absorb any
excess moisture, replace the lid and
allow to sit on the keep ‘WARM’ setting
for a further 10 - 15 minutes.
Once cooked, rice can be kept on
the ‘WARM’ setting for up to 5 hours
without losing its taste. However when
smaller quantities of rice are left on
the ‘WARM’ setting, the rice may
become dry.
WARNING: Always lift
and remove the glass lid
carefully, angling it away
from yourself to avoid
steam scalding.
Switch the rice cooker off at the power
outlet and unplug. Use oven mitts to
remove the removable cooking bowl
to serve.
Allow the rice cooker to cool down
before cleaning and storing.
NOTE: To stop the automatic
keep ‘WARM’ setting, switch off
at the power point and then
unplug.
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Page 10
Operating Your Kambrook Rice Express
Rice Cooker (continued)
Important
• Do not interfere with the
automatic selector control lever
during operation.
• Never try to force the selector
control lever to stay on the
'COOK' setting after it has
switched to 'WARM'.
• To avoid damage to the rice
cooker, always ensure that the
removable cooking bowl is
correctly positioned in the rice
cooker housing. This will ensure
proper contact with the heating
surface in the housing for optimal
performance.
• Always ensure rice is spread
evenly across the bottom of the
removable cooking bowl and not
heaped to one side.
• Do not use a damaged or dented
cooking bowl as this may cause
the cooking bowl to sit incorrectly
in the housing.
• Never use metal utensils inside the
removable cooking bowl as they
will damage the non-stick surface.
Only use wooden or plastic
utensils.
WARNING: To avoid
damage to the rice cooker
always ensure that the
removable cooking bowl
is correctly positioned in
the housing and pressed
down firmly.
Steaming
Steaming food retains most of its
nutritional value. Food can be
steamed in the rice cooker using the
stainless steel trivet.
Place 2 measuring scoops of water
into the cooking bowl, then place
the trivet on the base of the bowl. The
water level should sit just below the
level of the trivet.
Place the food to be steamed on the
trivet and place the glass lid onto the
rice cooker.
Plug into a 230V or 240V power outlet
and switch on. Push the selector
control lever down to 'COOK', the red
light should illuminate.
NOTE: Ensure that there
is adequate liquid in the
removable cooking bowl at all
times when steaming. If required,
carefully remove the lid and add
more hot water. Do not allow to
bo i l dry.
WARNING: Do not touch
hot surfaces. Use oven
mitts to remove the lid
and removable cooking
bowl. Lift and remove the
lid carefully and away
from yourself to avoid
scalding from escaping
steam.
10
When cooking is complete, switch the
rice cooker off at the power outlet,
carefully remove the glass lid and
remove the steamed food.
Page 11
Rice Cooking Guide
The measuring scoop provided is used in the following rice cooking tables.
If this measuring scoop is misplaced use another metric cup but maintain the
same ratios and ensure that the 5 cup maximum marking on the removable
cooking bowl is not exceeded.
White Rice (Long or Short Grain) Cooking Table
As a general guide when cooking white rice use a ratio of 1 rice : 1 water
Uncooked Rice Water = Approx. cooked rice
1 measuring scoop 1 measuring scoop 2 measuring scoops
3 measuring scoops 3 measuring scoops 6 measuring scoops
5 measuring scoops 5 measuring scoops 10 measuring scoops
NOTE: The quantity of water
required will depend on the type of
rice as well as personal preference
of the texture of the cooked rice.
Add extra water for fluffier rice or
reduce water for firmer rice. Some
white varieties, such as Basmati,
Arborio and short grain may
require more water for cooking.
NOTE: To avoid matting on the
base of the rice, cut a circle shape
of baking paper and place it
in the bottom of the removable
cooking bowl before adding the
rice and water.
quantity
11
Page 12
Rice Cooking Guide (continued)
Brown Rice Cooking Table
As a general guide when cooking brown (or wild rice mix) use a ratio of
1 rice : 1½ water
Uncooked Rice Water = Approx. cooked rice
1 measuring scoop 1½ measuring scoops 3 measuring scoops
3 measuring scoops 4½ measuring scoops 8 measuring scoops
4 measuring scoops 6 measuring scoops 10 measuring scoops
NOTE: Allow sufficient time
when cooking brown rice and
stir halfway through cooking, if
desired. When cooking brown rice,
starchy bubbles will form under
the lid during cooking and will
dissipate when left to stand on
'WARM' for 10 - 20 minutes when
cooking has finished.
NOTE: To cook wild rice (the seed
of an aquatic grass) combine as
a blend with white or brown rice.
If you add too much water the
excess water may overflow during
cooking. Start by cooking with the
recommended quantity of water
and if the results are still a bit hard,
add some extra water and push
selector control lever down to
'COOK' again.
quantity
CAUTION: Do not place
your face or any other
body part over the rice
cooker whilst in use as the
steam can cause serious
burns.
12
Page 13
Care, Cleaning and Storage
Switch the rice cooker off at the
power point and unplug. Allow all
parts to cool before cleaning.
Wash removable cooking bowl,
glass lid, steaming trivet, measuring
scoop and serving spoon in warm
soapy water, rinse and dry all parts
thoroughly.
Do not wash the removable cooking
bowl, steaming trivet, measuring
scoop or serving spoon in the
dishwasher. Only the glass lid can be
washed in a dishwasher, if required.
Ensure rice residue does not
adhere to the outside surface of the
removable cooking bowl.
The rice cooker housing can be
wiped with a soft, damp cloth then
dried thoroughly.
NOTE: 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 with
a soft cloth, then rinse and dry
thoroughly.
CAUTION : Do not use
chemicals, steel wool,
metal scouring pads
or abrasive cleaners
to clean the outside of
the rice cooker housing
or removable bowl as
these can damage the
housing or the coating
of the removable
cooking bowl.
WARNING: Do not
immerse rice cooker
housing, power cord
or plug in water or any
other liquid as this may
cause electrocution.
CAUTION : To prevent
damage to the rice
cooker, do not use
alkaline cleaning
agents when cleaning.
Use a soft cloth and
mild detergent.
13
Page 14
Recipes
NOTE: Recipes use a combination of scoops and metric cups. The scoop
refers to the Rice Express measuring scoop however if the scoop is lost,
use the equivalent metric measurement of 150g of uncooked rice or
180ml of water when filled to the top
Cheesy Rice Cauliflower Bake
Serves 2-4
1 ½ scoops medium grain white rice
2 scoops chicken stock
200g cauliflower, chopped
Salt and pepper
350g ricotta cheese
½ scoop grated Parmesan
1 egg
1 scoop rice flour
To Serve
1 scoop rice flour
100ml fresh cream
½ scoop breadcrumbs
½ scoop grated Parmesan
1 scoop tasty cheese
1 tbsp chopped rosemary
1. Place rice, chicken stock, cauliflower,
salt and pepper into the removable
cooking bowl.
2. Press the selector control lever to
‘COOK’ until the lever switches to
‘WAR M ’.
3. Remove the cooked contents from
the removable cooking bowl and put
aside to cool.
4. Grease and line a 20cmx20cm
rectangular slice tray with greaseproof
paper.
5. Once rice mixture has cooled,
mix with ricotta, ½ scoop grated
Parmesan, egg, 1 scoop rice flour and
season with salt and pepper.
6. Press mixture into the lined tray and
refrigerate overnight.
7. Preheat oven to 200˚C.
8. Sprinkle the bench with 1 scoop rice
flour and turn mixture out onto floured
surface.
9. Cut into 5cm rounds and slightly
overlap in a well greased 20x30cm
oven-proof dish.
10. Mix together breadcrumbs, tasty
cheese and Parmesan cheese and
sprinkle over the top.
11. Bake in the oven for 20 minutes until
nicely browned.
12. Sprinkle with chopped rosemary and
serve.
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Page 15
Recipes
Mushroom Risotto
Serves 2-4
1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
¼ bunch thyme
200g Swiss brown mushrooms, sliced
1 scoop medium grain rice
½ scoop white wine
2 scoops chicken stock
30g butter
40g Parmesan cheese
Salt and pepper to taste
1. Heat a pot up to medium-high heat,
then add the olive oil. Once oil is hot,
add onion and sauté for 3 minutes
or until translucent. Add garlic and
thyme and cook for a further minute.
2. Add mushrooms and sauté for 3
minutes. Add rice and cook for 3
minutes constantly stirring so that the
rice does not burn to the base.
3. Stir in wine and cook for 2-3 minutes.
Add the stock and bring to a boil
before pouring into the removable
cooking bowl of the rice cooker.
4. Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switches to ‘WARM’. Stir once during
cooking.
5. Once the rice is cooked and all the
liquid has been absorbed, add the
butter and Parmesan cheese. Fold
through and season with salt and
pepper.
Chicken and Corn Risotto
Serves 2-4
1tbsp vegetable oil
1 medium brown onion, diced
3 cloves garlic, chopped
250g chicken breast, cut into strips
1 scoop Arborio rice
3 cobs corn, kernels removed
½ scoop white wine
2 scoops chicken stock
1 tsp dried mixed herbs
Salt and pepper
200g baby spinach
100g fresh Parmesan, grated
1. Heat a pot up to a medium heat and
add the vegetable oil. Once oil is hot,
add onion and sauté for 3 minutes or
until translucent. Add the garlic and
sauté for a further minute.
2. Add the chicken and sauté until
sealed, then add the rice and cook
for a further 2 minutes.
3. Stir in the corn kernels, wine and stock
and bring to the boil. Pour into the
removable cooking bowl of the rice
cooker. Add the mixed herbs, salt and
pepper.
4. Cover with the lid and press the
selector control lever down to 'COOK'
setting. Cook until the selector control
lever switches to 'WARM'.
5. Remove the lid, lightly fluff the mixture
then fold through the baby spinach
and sprinkle with Parmesan before
serving.
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Page 16
Recipes
Rich Cheesy Risotto
Serves 2-4
1 tbsp butter
1 tbsp olive oil
1 small Spanish onion, finely diced
1 clove garlic, chopped
1 scoop Arborio rice
Pinch of saffron powder
2½ scoops chicken stock
½ teaspoon grated lemon rind
2 tbsp grated tasty cheese
Salt and pepper
4 slices Brie cheese
2 tsp garlic chives, chopped
1. Heat a pot to a medium-high heat
and add the butter and olive oil.
Once the oil is hot, add the onions
and garlic and sauté for 3 minutes
or until translucent. Add the rice and
cook for a further 2 minutes.
2. Add the saffron threads, chicken
stock and lemon rind and bring to the
boil. Pour into the removable cooking
bowl of the rice cooker.
3. Cover with lid and press the selector
control lever down to 'COOK' setting.
Cook until the selector control lever
switches to 'WARM'.
4. Stir through the tasty cheese, salt and
pepper. Serve topped with a slice of
Brie cheese and a sprinkle of garlic
chives.
Sushi Rice
Serves 2-4
2 scoops medium grain white rice, washed
3 scoops water
1 tbsp rice vinegar
1 tbsp caster sugar
¼ tsp salt
1. Place rice and water into the
removable cooking bowl.
2. Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switches to ‘WARM’. Stir once during
cooking.
3. Remove the lid and lightly fluff rice
with a fork. Close lid and allow to
stand for 10 minutes on ‘WARM’.
4. Transfer rice to a large, shallow dish
and cool at room temperature.
5. Heat vinegar, sugar and salt in a
small saucepan over a low heat until
sugar dissolves. Sprinkle over rice.
Use immediately as required in sushi
recipes.
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Page 17
Recipes
Sushi Rice Suggestions
Seaweed Rolls
4 sheets of Nori seaweed
Sushi Rice
Wasabi paste, to taste
150g smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber or spring onion
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper.
2. Spread a portion of the rice over a
third of the 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 thin strip
of salmon then some pickled ginger
and vegetables, cucumber or spring
onion.
4. Using the paper as a guide roll up the
seaweed to enclose the filling. Dab
the edge with a little water and press
to seal the edges.
5. Using a very sharp knife cut the roll
neatly into 2.5cm pieces.
6. Repeat with remaining seaweed and
filling. Chill until ready to serve.
Oriental Wild Rice Salad
Serves 2-4
1 tablespoon oil
1 clove garlic, peeled and crushed
2 shallots, thinly sliced
2 scoops wild rice mix, washed
2 cups/500ml chicken stock
100g snow peas, blanched
¼ cup smoked almonds, halved
1 tablespoon balsamic vinegar
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
½ teaspoon sesame oil
1 tablespoon sweet Thai chilli sauce
1. Place oil, garlic, shallots, rice and stock
into the removable cooking bowl.
2. Cover with lid and cook until the
selector control lever switches to
‘WAR M ’.
3. Allow rice to stand for 10 minutes on
‘WARM’ then lightly fluff the rice mixture
and transfer to a serving dish. Fold in
snow peas and almonds.
4. In a screw top jar combine vinegars,
soy sauce, sesame oil and chili sauce
and shake well.
5. Toss dressing through rice salad and
serve warm.
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Page 18
Recipes
Turkish Pilaf
Serves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small Spanish onion, peeled and diced
1 clove garlic, peeled and crushed
½ teaspoon lightly crushed
cardamom pods
½ teaspoon ground cumin
Freshly ground black pepper
½ teaspoon turmeric
½ teaspoon salt
1 bay leaf
1½ scoops Basmati rice, washed
3 cups/750ml chicken stock
¼ cup shelled pistachio nuts,
finely chopped
¼ cup chopped dried apricots
¼ cup chopped dried figs
1 tablespoon chopped fresh coriander
1. In a pot melt the butter. Add the oil,
onion, garlic and spices and sauté
until translucent. Place the mixture
into the removable cooking bowl.
2. Add the rice and stock. Cover with the
lid and cook until the selector control
lever switches to ‘WARM’.
3. Lightly fluff the rice mixture then fold
in nuts, apricots, figs and coriander.
Replace lid and stand for 10 minutes
on ‘WARM’ before serving.
Spiced Rice
Serve 4
2 scoop long grain white rice
2 scoop chicken stock
1 cinnamon stick
2 cardamom pod
2 coriander seed
2 whole cloves
2 tablespoon orange juice
1 teaspoon lemon rind
1 tablespoon finely chopped mint
80g pistachio nuts, de-shelled
1. Place rice, chicken stock, spices, juice
and rind into the removable cooking
bowl and cover with the lid.
2. Press the selector control lever down
to ‘COOK’ setting. Cook until the
selector control lever switches to
'WARM '
3. Serve with fresh mint and pistachio
nuts.
18
Page 19
Notes
19
Page 20
Kambrook - Australia
Ground Floor, Suite 2, 170-180 Bourke Rd
Alexandria NSW 2015, Australia
Locked Bag 2000
Botany NSW 1455
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
www.kambrook.com.au
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue A17
Kambrook - New Zealand
Private Bag 94411
Botany, Manukau
Auckland 2163
New Zealand
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
www.kambrook.co.nz
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