Kambrook Rice Master KRC410BSS Instruction Booklet

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Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue D14

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

Kambrook - Australia

170 -180 Bourke Road Alexandria NSW 2015 Australia Customer Service Line 1300 139 798 Customer Service Fax 1800 621 337

www.kambrook.com.au

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KRC410BSSINSTRUCTION BOOKLET

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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 273 845 (New Zealand). Alternatively, visit us on our website at www.kambrook.com.au or www.kambrook.co.nz

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Contents

Kambrook Recommends Safety First

Your Kambrook Rice Master 10 Cup Rice Cooker & Steamer

Using Your Kambrook Rice Cooker & Steamer

Rice Cooking Tables p11

Care, Cleaning and Storage p13

Recipes p14

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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 Master 10 Cup Rice Cooker & Steamer

• 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 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.

• 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.

• Never plug in or switch on the rice cooker without having the removable cooking bowl placed inside the rice cooker housing.

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

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

• Before placing removable cooking bowl into rice cooker base ensure the base of cooking bowl and base of 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 heat.

• Never operate the rice cooker without food and liquid in the removable cooking bowl.

• Ensure the removable cooking bowl is correctly positioned in the rice cooker base before you commence cooking.

• When using this rice cooker, ensure the lid is properly locked into position before use.

• When using the rice cooker, avoid spillage of water on the cooker and connector as this may cause damage to the rice cooker.

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• Do not operate the rice cooker on an inclined plane. Do not move the rice cooker while it 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 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 handle for lifting and carrying the rice cooker once the unit 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 liquids. Improper use may result in injury. Do not move the rice cooker during cooking.

• 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 removable 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 part over the rice cooker whilst in use as the steam can cause serious burns.

• 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 place anything on top of the lid when assembled, when in use and when stored.

• Do not place anything, other than lid, on top of 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 of the Rice cooker housing or cooking bowl as these can damaged the housing or the coating of the cooking bowl.

• Do not immerse 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 control system.

• Always ensure that the power is off at the power outlet and remove power plug from the power outlet before attempting to move the appliance before cleaning and storing.

• Keep the rice cooker clean. Follow the cleaning instructions provided in the book.

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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 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 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 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.

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Your Kambrook Rice Master 10 Cup Rice Cooker & Steamer

1. ‘COOK RICE’ and ‘KEEP WARM’

indicator lights

2. Jar-style lid with easy one press release button

3. Cool touch housing

4. Selector control lever

5. Condensation collector

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Your Kambrook Rice Master 10 Cup Rice Cooker & Steamer Continued...

6. Steam release assembly

7. Non-stick removable

cooking bowl

8. Removable steaming tray

Not Shown

• Non-stick removable cooking bowl

• Rice measuring scoop

• Serving spoon

• Removable cord

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Using Your Kambrook Rice Cooker & Steamer

Before First Use

Remove and safely discard any packaging material and promotional labels before using the rice cooker for the ﬁrst time.

Ensure you have all the parts and accessories as speciﬁed before throwing away the packaging.

NOTE: The condensation collector may be found packed inside the rice cooker for transport purposes. Always clip into place on the side of the cooker before use.

Wash the removable cooking bowl, rice measuring scoop and serving spoon in warm soapy water, rinse and dry thoroughly.

Ensure the interior of the housing is clean and clear of any debris, the condensation collector is empty and clipped in place, and the steam release assembly is correctly inserted.

Operating Your Rice Cooker

1. Remove the removable cooking bowl. Use the rice measuring scoop provided to measure the required amount of rice (see Fig.

1) and place into the removable cooking bowl. Ensure the rice is spread evenly across the bottom of the removable cooking bowl and not heaped to one side.

NOTE: If desired, prior to placing into the removable cooking bowl, place the rice into a large sieve then run under cold water to remove excess starch. Continue this process until the water appears clear. Drain the rice well then place into the removable cooking bowl.

NOTE: When measuring rice, use the rice measuring scoop provided and level off.

NOTE: Please refer to rice cooking tables (page 11) for quantities.

2. Add the required amount of cold tap water.

CAUTION: When using the rice cooker, avoid spillage of water on the cooker as this may cause damage to the rice cooker.

Fig. 1

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3. Ensure the exterior of the removable cooking bowl is clean then place into the housing. This will ensure proper contact with the inner cooking surface of the housing.

CAUTION: Always operate the rice cooker on a stable and heat resistant surface.

CAUTION: 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.

4. Close the lid and ensure that it is securely shut.

5. Insert the power plug into a 230V or 240V power outlet and switch on at the power point. The orange ‘KEEP WARM’ light will illuminate.

6. To commence cooking, push the selector control lever down to the ‘COOK RICE’ position. The red ‘COOK RICE’ light will illuminate.

7. When cooking is ﬁnished, the rice cooker will automatically switch to the ‘KEEP WARM’ setting and the orange ‘KEEP WARM ’ light will illuminate.

8. Allow to stand on the ‘KEEP WARM’ setting for 10 minutes with the lid closed before serving in order to get ﬂuffy, soft rice and to absorb any excess moisture.

NOTE: Rice can be kept on the automatic ‘KEEP WARM’ setting for up to 5 hours. However, smaller quantities of cooked rice may become dry if left on the ‘KEEP WARM’ setting for too long.

9. Switch off at the power outlet and remove the power plug. Use oven mitts to open the lid and remove the removable cooking bowl to serve. Allow the rice cooker to cool before cleaning.

CAUTION: 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.

NOTE: To stop the automatic ‘KEEP WARM’ setting, switch off at the power outlet and then unplug.

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.

Using Your Kambrook Rice Cooker & Steamer

Continued...

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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 RICE’ setting after it has automatically switched to the ‘KEEP WARM’ setting.

• To avoid damage to your rice cooker, always ensure that the removable cooking bowl is correctly positioned in the housing. This will ensure proper contact with the heating surface in the housing for optimal performance.

• 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. Always use wooden or plastic utensils.

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Rice Cooking Tables

UNCOOKED RICE

(using scoop provided)

Fill with water to

cooking bowl

marking

COOKED RICE

(metric measure)

Approximate cooking time

2 2 4 cups 17min

3 3 7cups 19 min

4 4 9 cups 22 min

5 5 11cups 24min

6 6 13cups 28min

7 7 15cups 30min

8 8 17cups 32min

9 9 19cups 34min

10 10 21cups 36min

UNCOOKED RICE

(using scoop provided)

Fill with water to

cooking bowl

marking

COOKED RICE

(metric measure)

Approximate cooking time

3 3 6 cups 37min

4 4 8 cups 43min

5 5 10 cups 44min

6 6 12 cups 45min

7 7 14 cups 47min

8 8 16 cups 49min

9 9 18 cups 51min

10 10 20 cups 53min

White Rice Cooking Table

The rice measuring scoop provided with your rice cooker is used in the following tables.

1 level rice measuring scoop

140g uncooked rice

1 level rice measuring scoop

180ml water

Brown Rice Cooking Table

Note: Approximate timings are based on Jasmine rice

Note: Approximate timings are based on medium grain brown rice

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Hints

• The quantity of water required will depend on the type of rice as well as personal preference for the texture of the cooked rice. Add a little extra water for ﬂufﬁer rice and a little less water for ﬁrmer rice.

• Some white rice varieties, such as Basmati, Arborio and short grain, may require more water for cooking.

• Allow sufﬁcient time when cooking brown rice and stir halfway through cooking if desired. When cooking brown rice, starchy water bubbles will form under the lid during cooking and will dissipate when left to stand on the ‘KEEP WARM’ setting for 10-20 minutes after cooking has ﬁnished.

• To cook wild rice (the seed of an aquatic grass), combine as a blend with white or brown rice.

• Should you happen to add too much water, the excess water may overﬂow during cooking. Start by cooking with the recommended quantity of water; if the rice is still a bit hard, add some extra water and push the ‘COOK RICE’ selector control lever down again.

• To avoid matting at the base of the rice, cut a circle shape in baking paper and place at the bottom of the removable cooking bowl before adding rice and water.

NOTE: For best results when simply cooking rice (white or brown), use the rice measuring scoop provided to measure the uncooked rice as it most accurately relates to the water level markings inside the removable cooking bowl (see Tables on page 11). If the rice measuring scoop is misplaced, however, another cup or metric measuring cup can be used, but ensure the 10 cup maximum waster level is not exceeded.

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Care, Cleaning and Storage

Cleaning

Switch off the rice cooker at the power outlet and unplug. Allow all parts to cool before cleaning. Unclip the condensation collector by pressing on both sides and pulling away from unit. Empty any water that might have accumulated, and clip it back into place.

Remove the steam release assembly by turning it anti-clockwise and pulling away from unit. Wash in warm soapy water, rinse, dry and place back into place.

Wash the removable cooking bowl, serving spoon and measuring scoop in warm soapy water, rinse and dry all parts thoroughly.

Do not wash the removable cooking bowl, measuring scoop, serving spoon or housing in a dishwasher. Do not use abrasive cleaners, steel wool or scouring pads as these can damage the non-stick surface of the removable cooking bowl and the housing. Never use metal utensils inside the non-stick removable cooking bowl.

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

NOTE: If rice has cooked onto the inside of the removable cooking bowl, ﬁll the bowl with warm soapy water and leave to stand for approximately 10 minutes before cleaning with a soft cloth; rinse and dry thoroughly. Ensure rice residue does not adhere to the outside surface of the removable cooking bowl. The housing can be wiped with a soft, damp cloth then dried thoroughly.

CAUTION: 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 damage the housing or the coating of the removable cooking bowl.

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

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Recipes

Mushroom Risotto

Serves 4

1 tbsp olive oil 1 brown onion, diced 2 cloves garlic, crushed 200g Swiss brown mushrooms, sliced 2 cups medium grain rice ¼ bunch thyme ½ cup white wine 4 cups chicken stock 50g butter 50g parmesan cheese Salt and pepper to taste

1. Heat a fry pan up to medium-high

heat, add the olive oil. Once oil is hot, add onion and sauté for 3 minutes. Once it becomes translucent, add garlic and thyme. Cook for 1 minute.

2. Add mushrooms and sauté for 3

minutes. Add rice and cook out for 3 minutes.

3. Stir in wine and reduce by ¾. Add

the stock and bring to a boil before pouring into the removable cooking bowl.

4. Place into the rice cooker and close

the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. 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.

Seafood Paella

Serves 4

3 tbsp olive oil 1 red capsicum, diced 2 cloves garlic, crushed 1 Spanish onion, diced 2 chorizo sausages, chopped 400g diced chicken thigh ﬁllets 2 cups Arborio rice (medium grain) 1 tsp chilli ﬂakes 1 tsp turmeric powder 1 tbsp paprika 4 cups chicken stock 1 tomato, diced 375g mixed seafood (prawns, calamari,

octopus, mussel meat, white ﬁsh ﬁllet) 1 tbsp chopped fresh parsley 2 tsp fresh lemon juice Salt and pepper to taste

1. Place olive oil in a large frypan and

heat on high for 3 minutes. Add capsicum and cook for 2 minutes. Add garlic, onion, chorizo, chicken, and sauté for 5 minutes until the chicken is browned.

2. Add rice and fry for 4 minutes, stir

in the spices and cook for a further 2 minutes. Add stock and bring to the boil before pouring into the removable cooking bowl.

3. Add diced tomato and seafood mix.

4. Place the removable cooking bowl

into the rice cooker and close the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. Stir once during cooking. Allow to stand for 10 minutes.

5. Add chopped parsley and season

with lemon, salt and pepper. Serve immediately.

NOTE: The rice and liquid content in the following recipes (if applicable) are measured using a metric cup (250ml), not the measuring scoop.

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Steamed Pork Buns

Makes 12 buns

2 tbsp vegetable oil 1 green shallot, ﬁnely sliced 1 garlic clove, ﬁnely chopped 300g barbecue pork 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp white sugar 1 tbsp corn starch

Dough

1 sachet dried yeast (7g or 2tsp) 1 cup warm water 4 ½ cups ﬂour ¼ cup white sugar 2 tbsp vegetable oil ½ cup boiling water 2 tbsp sesame oil

1. Heat a fry pan with the vegetable

oil. Fry shallots and garlic for about a minute.

2. Add pork and sauces with sugar and

corn starch. Cook for a minute until sauce thickens. Allow to cool before making pork buns.

3. Dissolve yeast in warm water. Add 1

cup of ﬂour and allow to rest, covered for one hour.

4. Mix sugar, oil and boiling water

together, allow to cool and mix in with the yeast mixture and the remaining ﬂour. Cover with a damp cloth and allow to rest for a further hour.

5. Separate dough into two parts and

knead. Roll each into a log and cut into 12 equal pieces.

6. Roll each piece of dough into ﬂat,

circular disks. Place a tablespoon of the ﬁlling mixture in the centre of each and pinch and twist together.

7. Place into a patty case and leave

to rest for another 30 minutes before cooking.

8. Pour 1 cup of hot water into the rice

cooker removable cooking bowl, and place steaming tray on top. Arrange pork buns in the steaming tray, and close the lid.

9. Press the selector control lever down

to ‘COOK RICE’ setting. Cook until the unit automatically switches to the 'KEEP WARM' function. The dough should have puffed up and be nice and ﬂuffy.

10. Manually switch the rice cooker to the

‘KEEP WARM’ setting after 20 minutes and leave the lid closed until ready to eat.

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Quinoa and Roast Pumpkin Salad

Serves 4

20ml olive oil 1 brown onion, diced 1 clove garlic 1 tbsp cumin Pinch salt 2 cups quinoa 200g pumpkin, peeled and diced 3 ½ cups water or chicken stock 1 punnet cherry tomatoes 2 handfuls baby spinach 1 handful toasted walnuts 100g ricotta cheese

1. In a large frypan, heat oil and fry

onion for 3 minutes. Add garlic and cook for 3 minutes. Once there is a little bit of colour to the onions, add cumin and salt.

2. Add quinoa, pumpkin, and water or

stock. Bring to the boil before pouring into the removable cooking bowl.

3. Place into the rice cooker and close

the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. Stir once during cooking. Allow to stand for 10 minutes.

4. Once the quinoa has cooled slightly,

pour out into a large bowl. Mix in tomatoes, baby spinach and place on serving board.

5. Garnish with toasted walnuts and

ricotta cheese.

Steamed Chicken and Asian Greens with Peanut Sauce

Serves 2

250g chicken breast cut into strips 20ml sweet soy sauce 1 bunch Chinese broccoli 1 bunch broccolini ½ bunch snake beans (found in the fresh

beans section of the supermarket)

Peanut sauce

1 tbsp Satay paste 1 x 270ml coconut cream 1 tbsp peanut butter 1 tsp ﬁsh sauce 1 tbsp crushed peanuts

1. Marinate the chicken in the sweet soy

sauce for 10-15 minutes.

2. Arrange the chicken in the steaming

tray.

3. Lay the Asian greens on top of the

chicken.

4. Pour ½ cup of hot water into the rice

cooker removable cooking bowl, and place steaming tray on top. Close the lid.

5. Press the selector control lever down

to ‘COOK RICE’ setting. Cook until the unit automatically switches to the 'KEEP WARM' function. The vegetables will be cooked, and make sure the chicken is cooked as well.

6. To make the sauce, heat a little bit of

oil in a small pot and fry the paste for 2 minutes. Add remaining ingredients to the pot and simmer for 3-4 minutes until the sauce becomes thicker. Adjust seasoning if not to taste.

7. Once the chicken is cooked, lie on a

plate next to the vegetables and pour the peanut sauce over.

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Steamed Snapper with Ginger and Shallots

Serves 1

200g snapper ﬁllets 180ml chicken stock 1 tbsp palm sugar (found in the Asian

section of the supermarket) 4 coriander roots 10 white peppercorns, crushed 100ml Chinese cooking wine Splash of white vinegar

Garnishes

1 knob ginger, ﬁnely chopped 2 stems green shallot 1 red chilli, ﬁnely chopped 1 tbsp sesame oil

1. To make broth, combine the

stock, palm sugar, coriander roots, peppercorns, cooking wine, and vinegar in a pot. Bring to the boil, and simmer for 3 minutes. Strain, saving the broth.

2. Place the ﬁsh pieces in a small shallow

bowl or saucer and pour over the broth.

3. In a separate bowl, mix together

ginger, chilli and shallots. Using only half of the garnish mixture, cover the ﬁsh.

4. Place the bowl or saucer in the

steaming tray.

5. Pour ½ cup of hot water into the rice

cooker removable cooking bowl, and place steaming tray on top. Close the lid.

6. Press the selector control lever down

to ‘COOK RICE’ setting. Cook until the unit automatically switches to the 'KEEP WARM' function.

7. Once cooked, place the remaining

garnish mixture on top of the ﬁsh. In a separate pot, heat the sesame oil until smoking and pour over hot ﬁsh, garnish with a few sprigs of coriander. Serve with rice.

Sushi Rice

Serves 6

2 cups sushi rice, washed 2¼ cups water 1½ tbsp rice vinegar 1½ tbsp caster sugar ½ tsp salt

1. Thoroughly wash rice and drain. Place

rice and water into the removable cooking bowl.

2. Place into the rice cooker and close

the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. Stir once during cooking.

3. Stir through vinegar, sugar and salt

with the serving spoon.

4. Allow to cool before preparing sushi.

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Seaweed Rolls

Serves 6

6 sheets of Nori seaweed Sushi rice, cooked Wasabi paste to taste 150g fresh salmon, thinly sliced Japanese pickled ginger Cucumber and spring onion, ﬁnely sliced

1. Place a sheet of seaweed, shiny side

down, on a bamboo sushi mat.

2. Spread ¾ cup of the rice over ¾ of the

nori sheet, leaving a border at the top.

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 and some pickled ginger, cucumber and spring onion.

4. Using the sushi mat as a guide, roll up

the seaweed to enclose the ﬁlling. 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.

TIP: To make the slicing easier, dip the knife into a mixture of vinegar and cold water.

Middle Eastern Pilaf

Serves 4–6

2 tbsp olive oil 1 red onion, ﬁnely chopped 2 garlic cloves, ﬁnely chopped 1 tsp cardamom pods, ﬁnely crushed 1 tsp ground cumin ¼ tsp ground black pepper 1 tsp ground turmeric 1 bay leaf Pinch salt 2 cups Basmati rice, washed and well

drained 4 cups chicken or vegetable stock 1 cup dried apricots, chopped ¼ cup currants ¼ cup shelled pistachio nuts, chopped ½ cup chopped coriander leaves

1. Heat a large frypan, add olive oil and

fry onion for 3 minutes. Add garlic and cook for 2 more minutes until there is a small amount of colour on the garlic.

2. Add spices and cook for 3 minutes to

release the ﬂavours.

3. Add rice, stock, and bring to the boil

before pouring into the removable cooking bowl.

4. Place into the rice cooker and close

the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. Stir once during cooking.

5. Add apricots, and currants. Close

lid and allow to rest for a further 10 minutes.

6. Spoon rice onto a serving platter and

garnish with pistachio nuts and fresh coriander.

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Vanilla Risotto

Serves 4

300g Arborio rice 2 cups water ¾ cup caster sugar 1 tsp vanilla bean paste 2 cups milk 1 cup cream ½ cup Mascarpone cheese Poached fruit to serve (peaches,

nectarines, apricot, raspberries etc.)

1. Place rice, water, sugar and vanilla

paste in the removable cooking bowl.

2. Place into the rice cooker and close

the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. Stir once during cooking.

3. Stir in milk and cream.

Repeat step 2 again.

4. Allow to rest for 10 minutes after

cooking is ﬁnished. Stir in mascarpone cheese.

5. Serve immediately with fresh poached

fruit or berries.

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Notes

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Notes

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Notes