Sunbeam Rice Cooker RC4900 User Manual

®
Risotto and Rice Perfect 8  
Automatic Risotto and Rice Cooker  
Instruction/Recipe Booklet  
RC4900  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM RISOTTO AND RICE PERFECT  
• Use your unit at least 200mm away from  
walls and curtains.  
• Do not operate the unit on an inclined  
surface. Use a flat level surface.  
• Do not move or cover the unit whilst in  
operation. Unplug before moving.  
• Do not immerse the heating vessel of the  
unit in water or any other liquid.  
• Do not use your unit in confined spaces.  
• If using a plastic spatula do not leave in  
cooking vessel when hot  
• After cleaning ensure that the cord inlet area  
is completely dry before using again.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This 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.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam recommend  
the use of a residual current device (RCD)  
with a tripping current not exceeding 30mA in  
the electrical circuit supplying power to your  
appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such as: staff  
kitchen areas in shops, offices and other working  
environments; farm houses; by clients in hotels,  
motels and other residential type environments;  
bed and breakfast type environments.  
• If the supply cord is damaged, it must be  
replaced by a special cord or assembly available  
from the nearest Sunbeam Appointed Service  
Centre.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Risotto and Rice  
Perfect 8  
8 Cup Capacity (16 cups of cooked rice)  
Prepare from 2 to 8 cups of uncooked rice at  
any time. 8 cup capacity cooks up to 16 cups of  
cooked rice.  
Non-stick Removable Cooking Pan  
Lightweight pan distributes heat evenly for  
perfectly cooked risotto and rice every time. The  
non-stick pan is removable for easy cleaning.  
Saute Light  
Illuminates to indicate your machine is in the  
SAUTE cooking setting.  
Rice Light  
Illuminates to indicate your machine is in the  
RICE cooking setting.  
Menu Button  
Use to select your cooking setting.  
2
 
Risotto Light  
Illuminates to indicate your machine is in  
the RISOTTO cooking setting.  
Keep Warm Light  
Illuminates to indicate your machine is in  
the KEEP WARM setting. Keeps your risotto  
and rice warm for 30 minutes until you are  
ready to serve.  
Serving Spoon  
Ideal for serving rice from the unit. Store  
in the spoon bracket located on the front of  
the base of the unit.  
Sunbeam Rice Cup  
3
 
How to cook risotto  
Before using your Risotto and Rice Perfect  
for the first time wash the removable cooking  
pan, lid, rice measuring cup and serving  
spoon in warm soapy water. Rinse and dry  
thoroughly.  
1. Using the Sunbeam rice measuring  
cup provided, measure out the required  
quantity of rice, making sure that the  
rice is a level full cup. Refer to the Rice  
Cooking Charts on page 8.  
11. Remove lid and using the Sunbeam  
spoon stir risotto until all ingredients  
are evenly incorporated. Add seasonings  
(cheese, herbs, salt, pepper etc.).  
12. The Sunbeam Risotto and Rice Perfect  
will remain on the KEEP WARM setting  
for 30 minutes until you’re ready to  
serve. After 30 minutes it will switch off,  
this will ensure the meal is warm but not  
overcooked.  
2. Place the measured rice in a sieve and  
wash rice thoroughly under cold water.  
Continue washing rice until water runs  
clear, making sure to shake off any  
excess liquid.  
3. Press the MENU button until the SAUTE  
light is illuminated. The light will  
flash several times before permanently  
illuminating.  
Risotto Cooking Tips  
For optimum results, Sunbeam recommends  
stirring the rice halfway through the cooking  
process. This allows the rice to be agitated,  
activating the natural starches in the rice,  
which will result in a naturally creamier,  
smoother risotto.  
If the risotto is not cooked to the desired  
level, stand on the KEEP WARM setting  
for several minutes, or, switch back to the  
RISOTTO setting until the risotto is cooked to  
the desired level. More liquid (water or stock)  
can be added if needed.  
If risotto is sitting on the KEEP WARM  
setting for an extended period of time, stir  
occasionally so browning on the base won’t  
occur.  
4. Add the butter/oil and let heat for 2-3  
minutes or until melted/ heated.  
5. Cook desired ingredients to recipe  
specifications, making sure to stir  
occasionally for even browning/  
colouring.  
6. Add the rice, mixing well to coat all  
grains.  
7. Add desired liquid. If using alcohol, let  
it evaporate before adding stock/water.  
Make sure the rice is level, and all  
ingredients are submerged in the stock  
for even cooking.  
8. Place lid on pan.  
9. Press the MENU button until the  
RISOTTO light is illuminated. Again  
this will flash several times, before  
permanently illuminating.  
10. When risotto is cooked, the unit will  
beep and automatically switch to KEEP  
WARM.  
4
 
How to cook rice  
Before using your Risotto and Rice Perfect  
for the first time wash the removable cooking  
pan, lid, rice measuring cup and serving  
spoon in warm soapy water. Rinse and dry  
thoroughly.  
5.Replace the lid.  
6.Press the MENU button until the RICE  
light is illuminated. When rice is cooked,  
the unit will beep and automatically switch  
to KEEP WARM.  
7.The Sunbeam Risotto and Rice Perfect  
will remain on the KEEP WARM setting  
for 30 minutes until you’re ready to  
serve. After 30 minutes it will switch off,  
this will ensure the rice is warm but not  
overcooked.  
1.Using the rice measuring cup provided,  
measure out the required quantity of rice,  
making sure that the rice is a level cup  
full. Refer to the Rice Cooking Charts on  
page 8.  
2.Place the measured rice in a sieve and  
wash rice thoroughly under cold water.  
Continue washing rice until water runs  
clear. Making sure to shake off any excess  
liquid once washed. This removes excess  
starch which will make the rice fluffier.  
3.Ensure the exterior of the cooking pan is  
clean and dry before placing inside the  
heating vessel.  
4.Place the washed rice in the cooking pan,  
and add cold water. Make sure that the  
rice is spread evenly in the bottom of the  
pan.  
5
 
Tips for cooking rice  
1.For fluffier rice, add a little extra water,  
for firmer rice reduce the amount of water.  
By adding too much water, excess may  
overflow during cooking. It is recommended  
to follow the charts on page 8, and then  
adjust to your liking when the cooking  
cycle has finished.  
NOTE: The Sunbeam rice cup is not the same  
measurement as a standard metric cup.  
A standard metric cup equals 200g uncooked  
rice or 250mls water.  
NOTE: All reference in this Instruction Booklet  
to ‘cups’ refers to the provided ‘rice cup’.  
2.Brown rice and Arborio rice need more  
liquid to cook, which results in the build  
up of starchy bubbles foaming around the  
lid. This can cause spitting from the air  
vent. By washing the rice thoroughly this  
can be reduced.  
Sunbeam Rice Cup Conversion Chart  
1 level Sunbeam rice cup  
= 150g uncooked rice  
1 level Sunbeam rice cup  
= 180mls water  
If you lose the rice measuring cup  
provided use the ratio:  
1 cup uncooked white rice = 1 cup water  
1 cup uncooked brown rice  
= 1 ½ cups water  
Uncooked/ Cooked Rice Conversion Chart  
1 cup uncooked white rice  
= 2 cups of cooked rice  
1 cup uncooked brown rice  
= 2½ cups of cooked rice  
6
 
Types of Rice  
There are three main types of rice:  
Medium brown – is whole grain that has  
been hulled but not polished. It has a nutty  
flavour and is slightly chewy in texture. It can  
be used as an all-rounder.  
Short Grain: The grains are short and plump.  
When cooked the grains are soft and sticky  
with a glossy appearance.  
Long Grain: the grains are long and narrow.  
When cooked the grains remain fluffy, dry  
and separate.  
Varieties of long grain rice are:  
Long – a perfect all-round rice used in a wide  
variety of cuisines.  
Jasmine – a fragrant rice which is suited to  
Asian type cuisine.  
Basmati – has a fragrant aroma which is  
suited to Indian type cuisine.  
Varieties of short grain rice:  
Japanese Koshihikari - a soft sticky rice, sold  
as “sushi rice” and used to make sushi  
Pearl – a soft sticky rice used to make  
puddings and desserts.  
Medium Grain: the grains are medium in size.  
When cooked the grains are tender, moist  
and tend to stick together.  
Varieties of medium grain rice:  
Arborio – a soft cooking chalky rice used to  
make risotto and paella.  
Medium white and brown rice  
White calrose - a soft cooking rice used to  
make paella.  
Care and cleaning  
After using your Risotto and Rice Perfect,  
turn the power off and remove the cord from  
the power outlet.  
WARNING: Do not allow water to enter the  
inside of the heating vessel as this may cause  
electrocution.  
CAUTION: Never immerse the heating vessel  
in water.  
CAUTION: Never use any chemical, steel wool,  
harsh abrasive cleaners, thinners or chemical  
dust cloths to clean any part of your Risotto  
and Rice Perfect. To prevent damage to the  
appliance do not use alkaline cleaning agents  
when cleaning, use a soft cloth and mild  
detergent.  
7
 
Rice Cooking Chart  
White Rice  
Uncooked rice  
Rice Cups  
1 Cup  
Water  
Rice Cups  
Time  
Grams (g)  
150g  
mls  
Pan Level  
1 Cup  
2 Cups  
3 Cups  
4 Cups  
5 Cups  
6 Cups  
7 Cups  
8 Cups  
180mls  
360mls  
540mls  
720mls  
900mls  
1080mls  
1260mls  
1440 mls  
20 Minutes  
2 Cup  
300g  
2
3
4
5
6
7
8
25 Minutes  
3 Cups  
450g  
26-27 Minutes  
28-29 Minutes  
31-32 Minutes  
34-35 Minutes  
36-37 Minutes  
37-38 Minutes  
4 Cups  
600g  
5 Cups  
750g  
6 Cups  
900g  
7 Cups  
1050g  
1300g  
8 Cups  
Brown/Aborio Rice  
Uncooked rice  
Water  
Time  
Rice Cups  
1 Cup  
Grams (g)  
Rice Cups  
1½ Cup  
2½ Cups  
4 Cups  
mls  
150g  
300g  
450g  
600g  
750g  
270mls  
450mls  
720mls  
900mls  
1260mls  
25 Minutes  
37-38 Minutes  
45 Minutes  
2 Cup  
3 Cups  
4 Cups  
5 Cups  
5½ Cups  
7 Cups  
48-50 Minutes  
53-55 Minutes  
We do not recommend cooking more than 5 cups of brown rice, as the increased water  
required to cook brown rice, causes a build-up of starchy bubble to foam around the lid  
(spitting from air vent).  
Due to the differing water requirements for brown rice we recommend not to use the water  
levels as a water level indication.  
8
 
Risotto Recipes  
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the  
Risotto and Rice Perfect. We hope you enjoy.  
Risotto Milanese  
Serves 4-6  
Mushroom and Thyme Risotto  
Serves 4-6  
Pinch saffron threads  
1 tablespoon olive oil  
1 tablespoon olive oil  
30g butter  
1 medium leek, halved lengthways, finely  
sliced  
2 cloves garlic, crushed  
2 onions, finely chopped  
2 cloves garlic, crushed  
50g butter  
250g button mushrooms, finely sliced  
250g Swiss button mushrooms, finely sliced  
450g Arborio rice, rinsed (3 rice cups)  
80mls white wine  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken or vegetable stock  
(4½ rice cups)  
1½ cup frozen peas, thawed  
Salt and pepper, to taste  
720mls chicken or vegetable stock  
(4 rice cups)  
Grated parmesan cheese, to serve  
2 tablespoons fresh thyme, finely chopped  
1.Soak saffron threads in 1 tablespoon  
boiling water for 5 minutes.  
2.Press MENU button to SAUTÉ. Add oil and  
butter to pan and heat until melted.  
3.Add onion and garlic and cook for 3  
minutes or until golden. Add rice and stir  
to coat. Add stock and saffron. Stir to  
combine.  
4.Press MENU button to RISOTTO. Place lid  
on pan. When cooking is complete, it will  
automatically switch to KEEP WARM.  
Salt and pepper, to taste  
Grated parmesan, to serve  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
2.Add leek and garlic and cook for 3 minutes  
or until soft. Add butter and stir until melted.  
Stir in mushrooms. Cook for 4 minutes or  
until soft. Add rice and stir to coat. Add wine  
and stir until liquid is absorbed.  
3.Add stock. Stir to combine. Place lid on pan.  
5.Stir in peas. Season with salt and pepper.  
Leave in pan with lid on for 5 minutes to  
stand. Serve with parmesan cheese.  
4.Press MENU button to RISOTTO. When rice  
cooking is complete, it will automatically  
switch to KEEP WARM.  
5.Stir through thyme. Season with salt and  
pepper. Leave in pan with lid on for 5  
minutes to stand. Serve with parmesan  
cheese.  
9
 
Risotto Recipes continued  
Pumpkin and Feta Cheese Risotto  
Serves 4-6  
Asparagus and Prosciutto Risotto  
Serves 4-6  
800g butternut pumpkin, cut into 2 cm  
pieces  
1 tablespoon olive oil  
100g sliced prosciutto  
1 onion, finely chopped  
2 cloves garlic, crushed  
Olive oil spray  
2 tablespoons olive oil  
1 leek, halved lengthways, finely sliced  
2 cloves garlic, crushed  
450g Arborio rice, rinsed (3 rice cups)  
800ml chicken or vegetable stock (4½ rice  
cups)  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken or vegetable stock (4½ rice  
cups)  
2 bunches asparagus, trimmed  
¼ cup flat-leaf parsley, finely chopped  
Salt and pepper, to taste  
120g feta cheese, crumbled  
100g baby spinach leaves, trimmed  
Salt and pepper, to taste  
Grated parmesan cheese, to serve  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
1.Preheat oven to moderately hot  
(200°C/180°C fan forced). Place pumpkin  
on a baking tray lined with baking paper.  
Spray with oil. Bake for 25-20 minutes or  
until soft and golden. Set aside.  
2.Add prosciutto, onion and garlic and cook  
for 3 minutes or until soft. Add rice and  
stir to coat. Add stock. Stir to combine.  
Place lid on pan.  
2.Press MENU button to SAUTÉ. Heat oil in  
pan.  
3.Add leek and garlic and cook for 3 minutes  
or until soft. Add rice and stir to coat. Add  
stock. Stir to combine. Place lid on pan.  
3.Press MENU button to RISOTTO.  
4.Once rice has been cooking for 10  
minutes, stir asparagus through, replace  
lid. When rice cooking is complete it will  
automatically switch to KEEP WARM.  
4.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
5.Stir through feta, spinach and pumpkin.  
Season with salt and pepper. Leave in pan  
with lid on for 5 minutes to stand.  
5.Stir through parsley. Season with salt and  
pepper. Leave in pan with lid on for 5  
minutes to stand. Serve with parmesan  
cheese.  
10  
 
Risotto Recipes continued  
Cheese Filled Risotto Balls Makes about 50  
Bacon and Tomato Brekkie Risotto Serves 4-6  
2 tablespoons olive oil  
1 tablespoon olive oil  
1 leek, halved lengthways, finely sliced  
175g packet short cut bacon, chopped  
2 cloves garlic, crushed  
1 onion, finely chopped  
2 cloves garlic, crushed  
450g Arborio rice, rinsed (3 rice cups)  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken or vegetable stock (4½ rice  
cups)  
800mls chicken or vegetable stock (4½ rice  
cups)  
½ cup basil, finely chopped  
½ cup finely grated parmesan cheese  
1 egg, lightly beaten  
200g punnet cherry or grape tomatoes,  
halved  
½ cup basil, chopped  
Salt and pepper, to taste  
½ cup parmesan cheese, grated  
Salt and pepper, to taste  
100g mozzarella, cut into 1cm pieces  
1 cup dried breadcrumbs  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
2.Add leek, bacon and garlic and sauté for 5  
minutes or until soft. Add rice and stir to  
coat. Add stock and cherry tomatoes. Stir  
to combine.  
3.Place lid on pan. Press MENU button to  
RISOTTO. When rice cooking is complete,  
it will automatically switch to KEEP  
WARM.  
4.Stir through basil and cheese. Season with  
salt and pepper. Leave in pan with lid on  
for 5 minutes to stand.  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
2.Add onion and garlic and cook for 3  
minutes or until soft. Add rice and stir to  
coat. Add stock. Stir to combine. Place lid  
on pan.  
3.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
Leave in pan with lid on for 5 minutes to  
stand.  
4.Stir through basil, cheese and egg. Season  
with salt and pepper. Spoon mixture onto a  
large baking tray lined with baking paper.  
Allow to cool.  
5.Using wet hands roll level tablespoons of  
risotto into balls, press a piece of cheese  
into the centre and roll to enclose. Coat  
balls in breadcrumbs  
6.Heat oil in a deep fryer to 190°C. Deep fry  
balls in batches until golden brown and  
heated through.  
Tip: you can also shallow fry balls in a fry  
pan.  
11  
 
Risotto Recipes continued  
Roast Vegetable Risotto  
Serves 4-6  
Salmon Risotto  
Serves 4-6  
1 red capsicum, sliced  
1 tablespoon olive oil  
2 medium zucchini, halved, sliced  
1 large eggplant, cut into 3cm pieces  
Olive oil spray  
6 long green onions, finely sliced  
2 cloves garlic, crushed  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken stock (4½ rice cups)  
1 lemon, rind finely grated and juiced  
150g smoked salmon, flaked  
2 tablespoons baby capers  
1 tablespoon olive oil  
1 red onion, finely chopped  
2 cloves garlic, crushed  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken or vegetable stock (4½  
cups)  
2 tablespoons dill, finely chopped  
Salt and pepper, to taste  
1 tablespoon oregano, finely chopped  
½ cup parmesan cheese, finely grated  
Salt and pepper, to taste  
Grated parmesan, to serve  
1.Press MENU button to SAUTÉ. Add oil to  
pan.  
2.Add half of the onions and garlic and sauté  
for 3 minutes or until soft. Add rice and  
stir to coat. Add stock and lemon rind. Stir  
to combine. Place lid on pan.  
3.Press MENU button to RISOTTO.  
When rice cooking is complete it will  
automatically switch to KEEP WARM.  
4.Flake fish and stir through rice with  
remaining onions, capers, lemon juice and  
dill. Season with salt and pepper. Leave  
in pan with lid on for 5 minutes to stand.  
Serve with parmesan cheese.  
1.Preheat oven to hot ( 220°C/180°C  
fan-forced). Place red capsicum, zucchini  
and eggplant on two baking trays lined with  
baking paper. Spray with olive oil. Bake  
vegetables for 25 to 30 minutes or until  
golden and soft.  
2.Press MENU button to SAUTÉ. Heat oil in  
pan.  
3.Add onion and garlic and cook for 3  
minutes or until soft. Add rice and stir to  
coat. Add stock. Stir to combine. Place lid  
on pan.  
4.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
5.Stir through roasted vegetables, oregano  
and cheese. Season with salt and pepper.  
Leave in pan with lid on for 5 minutes to  
stand.  
12  
 
Risotto Recipes continued  
Chicken, Mushroom and Pesto Risotto  
Spicy Sausage, Kumara and Rocket Risotto  
Serves 4-6  
Serves 4-6  
2 tablespoons olive oil  
700g kumara, peeled, cut into 2 ½ cm  
pieces  
500g chicken thigh fillets, diced  
Olive oil spray  
1 medium leek, halved lengthways, thinly  
sliced  
2 tablespoons olive oil  
2 cloves garlic, crushed  
400g spicy sausages, sliced  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken stock (4½ rice cups)  
1 cup semi-sundried tomatoes, halved  
80g wild rocket  
400g button mushrooms, sliced  
½ cup basil pesto  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken stock (4½ rice cups)  
½ cup finely grated parmesan cheese  
Salt and pepper, to taste  
Salt and pepper, to taste  
Grated parmesan cheese, to serve  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
2.Add chicken and cook for 5 minutes or  
until golden and just cooked.  
3.Add leek, garlic and mushrooms and sauté  
for 5 minutes or until soft. Add pesto and  
rice and stir to coat. Add stock. Stir to  
combine. Place lid on pan.  
4.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
1.Preheat oven to moderately hot  
(200°C/180°C fan-forced). Place kumara  
on a baking tray lined with baking paper.  
Spray with oil. Bake for 20 to 25 minutes  
or until golden and soft. Set aside.  
2.Press MENU button to SAUTÉ. Heat oil in  
pan. Add sausages and cook for 5 minutes  
or until just cooked. Add rice and stir to  
coat. Add stock, stir to combine. Place lid  
on pan.  
3.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
4.Stir through tomatoes, rocket and kumara.  
Season with salt and pepper. Leave in pan  
with lid on for 5 minutes to stand. Serve  
with parmesan cheese.  
5.Stir through cheese. Season with salt and  
pepper. Leave in pan with lid on for 5  
minutes to stand.  
13  
 
Risotto Recipes continued  
Seafood Marinara Risotto  
Serves 4-6  
Asian Pork and Shiitake Mushroom Risotto  
Serves 4-6  
2 tablespoons olive oil  
1 medium leek, halved lengthways, thinly  
sliced  
300g pork fillet, thinly sliced  
2 tablespoons kecap manis  
2 cloves garlic, crushed  
2 tablespoons Chinese rice wine  
1 teaspoon sesame oil  
400g seafood marinara mix  
450g Arborio rice, rinsed (3 rice cups)  
180mls white wine (1 rice cup)  
600mls chicken or fish stock (3½ rice cups)  
1 cup frozen peas, thawed  
2 tablespoons vegetable oil  
1 onion, finely chopped  
2 cloves garlic, crushed  
200g shiitake mushrooms, thinly sliced  
450g Arborio rice, rinsed (3 rice cups)  
800mls chicken stock (4½ rice cups)  
½ cup flat-leaf parsley, finely chopped  
Salt and pepper, to taste  
Lemon wedges and parmesan, to serve  
1 bunch baby pak choy, stems sliced, leaves  
roughly chopped  
1.Press MENU button to SAUTÉ. Heat 1  
tablespoon oil in pan.  
2.Add leek and garlic and cook for 2 to 3  
minutes or until soft.  
Sweet chilli sauce, to serve  
Salt & pepper, to taste  
3.Add seafood and cook for 3 minutes or  
until seafood changes colour. Add rice and  
stir to coat. Add wine and stir until liquid  
is absorbed.  
1.Combine pork, kecap manis, wine and  
sesame oil in a bowl.  
2.Press MENU button to SAUTÉ. Heat 1  
tablespoon oil in pan.  
4.Add stock. Stir to combine. Place lid on  
pan.  
5.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
6.Stir through peas and parsley. Season with  
salt and pepper. Leave in pan with lid on  
for 5 minutes to stand. Serve with lemon  
wedges and grated parmesan.  
3.Add pork, reserving marinade. Cook for 4  
to 5 minutes or until just cooked. Transfer  
to a bowl.  
4.Heat remaining oil in pan until hot. Add  
onion and garlic and cook for 2 minutes.  
Add mushrooms and cook for a further 2  
minutes. Add rice and stir to coat. Add  
stock, reserved marinade and pak choy  
stems. Stir to combine. Place lid on pan.  
5.Press MENU button to RISOTTO.  
When rice cooking is complete, it will  
automatically switch to KEEP WARM.  
6.Stir through pak choy leaves and pork.  
Leave in pan with lid on for 5 minutes to  
stand. Serve with sweet chilli sauce.  
14  
 
Risotto Recipes continued  
Sweet Risotto  
Serves 4-6  
Cherry Chocolate Rice Pudding- Add 100g  
roughly chopped dark chocolate to finished  
sweet risotto. Stir until chocolate is melted  
and fully incorporated. Stir through ½ cup of  
poached cherries. Serve warm.  
50g butter  
350g Arborio Rice, rinsed (2 rice cups)  
1.25L milk (7 rice cups)  
1 vanilla bean, split, scraped  
180mls cream (1 rice cup)  
Raisin and Almond Rice Pudding- Add raisins  
to the risotto at the same time as the  
cream, stir to combine. Replace lid, leave  
to cook. When rice cooking is complete it  
will automatically switch to keep warm. Stir  
¹/ cup sugar  
³
1.Press MENU button to SAUTÉ. Melt butter  
in pan.  
through ¹/ cup toasted slivered almonds.  
2.Add rice and stir until well coated. Add  
milk and vanilla bean. Stir to combine.  
Place lid on pan.  
³
3.Press MENU button to RISOTTO, and  
leave to cook for 15 minutes. Stir through  
cream and sugar; replace lid and leave to  
cook. When rice cooking is complete it will  
automatically switch to KEEP WARM.  
NOTE: If you prefer your rice to be firmer,  
replace lid and let sit on the KEEP WARM  
setting for 15 minutes.  
Passionfruit Brulee Makes 6 x 1 cup ramekins  
1 quantity sweet risotto  
170g can passionfruit pulp  
½ cup brown sugar  
1.Preheat oven to very hot (240C/220C  
fan-forced).  
2.Cook risotto following sweet risotto recipe.  
3. Stir through passionfruit. Spoon equal  
amounts into 6 ramekins. Smooth top.  
Sprinkle with brown sugar.  
4.Place in oven for 5 minutes or until sugar  
has caramelized and dark golden. Allow to  
cool until sugar has hardened.  
TIP: If you own a blow torch, you can use this  
to caramelise the sugar instead of placing  
ramekins in the oven.  
Sweet Risotto Variations  
Coconut and Lime Rice Pudding- Add ¼  
toasted coconut and 1 tablespoon lime juice  
to the finished sweet risotto. Top with extra  
toasted shredded coconut and lime zest.  
Raspberry and White Chocolate Rice Pudding-  
Add 100g chopped white chocolate to the  
finished sweet risotto. Stir until chocolate is  
melted. Top with a ½ cup of fresh/ defrosted  
raspberries.  
15  
 
Rice Recipes  
Yellow Coconut Rice  
Serves: 4-6  
Brown Rice Salad  
Serves: 4-6  
450g jasmine rice, rinsed (3 rice cups)  
300g brown rice, rinsed (2 rice cups)  
450mls water (2½ rice cups)  
270mls coconut milk (1½ rice cups)  
270mls water (1½ rice cups)  
3 teaspoons brown sugar  
4 long green onions, finely sliced  
185g can tuna in oil, drained  
2 teaspoons fish sauce  
¹/ cup sun dried tomatoes, chopped  
³
1 teaspoon ground turmeric  
4 long green onions, finely sliced  
Salt & pepper, to taste  
½ cup pitted kalamata olives, chopped  
¹/ cup fresh basil, chopped  
³
¹/ cup lemon juice  
³
Salt and pepper, to taste  
1.Place rice in pan. Add coconut milk, water,  
brown sugar, fish sauce and turmeric. Stir  
to combine. Place lid on pan.  
1.Place rice in pan and add water. Place lid  
on pan.  
2.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
3.Transfer rice to a bowl. Use rice paddle to  
separate grains. Top with onions to serve.  
Season with salt and pepper.  
2.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
3.Add remaining ingredients. Season with  
salt and pepper and toss to combine.  
16  
 
Rice Recipes continued  
Middle Eastern Chicken Pilaf  
Serves: 4-6  
Fried Rice  
Serves 6-8  
300g basmati rice, rinsed (2 rice cups)  
1 tablespoon peanut oil  
360mls chicken stock (2 rice cups)  
300g cooked chicken, shredded  
1 cup frozen peas, cooked  
2 eggs, lightly beaten  
100g bacon rashers, chopped  
300g long grain rice, rinsed (2 rice cups)  
360mls water (2 rice cups)  
3 long green onions, finely sliced  
¹/ cup currants  
4 long green onions, finely sliced  
¾ cup frozen peas, cooked  
³
¹/ cup pistachio kernels, toasted  
³
¼ cup flat- leaf parsley, finely chopped  
¼ cup mint, finely chopped  
2 tablespoons light soy sauce  
1.Press MENU button to SAUTÉ. Heat 1  
teaspoon of the oil in the pan. Stir-fry egg  
until scrambled. Transfer to a bowl.  
2.Heat remaining oil until hot. Add bacon  
and sauté for 2 to 3 minutes or until  
browned. Transfer to a bowl.  
Dressing  
2 tablespoons olive oil  
2 teaspoons finely grated orange rind  
3.Place rice in the pan and add water.  
Place lid on pan.  
¹/ cup orange juice  
³
½ teaspoon ground cumin  
½ teaspoon ground coriander  
Salt and pepper, to taste  
4.Press menu button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
5.Stir through onions, peas, soy sauce, bacon  
and egg.  
1.Place rice in pan and add stock. Place lid  
on pan.  
2.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
3.Use rice paddle to separate grains.  
Add chicken and remaining ingredients.  
4.Combine ingredients for dressing in a jug.  
Whisk. Pour over rice. Season with salt and  
pepper and toss to combine.  
17  
 
Rice Recipes continued  
Smoked Trout Kedgeree  
Serves 4-6  
Vegetarian Biryani  
Serves 4 -6  
2 tablespoons olive oil  
20g butter  
1 onion, finely chopped  
2 cloves garlic, crushed  
¾ cup balti paste  
2 cardamom pods, bruised  
2 cloves  
2 cloves garlic, crushed  
2 teaspoons curry powder  
300g basmati rice, rinsed (2 rice cups)  
360mls water (2 rice cups)  
180g smoked trout fillet, flaked  
1 lemon, rind finely grated, juiced  
1 cinnamon stick  
450g basmati rice, rinsed (3 rice cups)  
540mls vegetable stock (3 rice cups)  
3 long green onions, finely sliced  
100g almonds, slivered  
¹/ cup flat-leaf parsley, finely chopped  
³
4 hard-boiled eggs, cut into quarters  
Salt and pepper, to taste  
¼ cup coriander, chopped  
1 red chilli, finely sliced  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
Salt & pepper to taste  
2.Add onion and garlic and cook for 3  
minutes or until soft. Stir in curry powder.  
Add rice and stir to coat. Add water. Place  
lid on pan.  
3.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
4.Stir through trout, lemon rind, ¼ cup  
lemon juice and parsley. Season with salt  
and pepper. Serve topped with egg.  
Note: You can use smoked cod instead of  
trout if you prefer. The best way to cook  
this is to poach in a little milk for about 10  
minutes or until fish flakes. Drain fish and  
flake.  
1.Press MENU button to SAUTÉ. Melt  
butter in the pan. Add garlic, balti paste,  
cardamom pods, cloves and cinnamon.  
Cook stirring for 1-2 minutes or until  
fragrant.  
2.Mix rice, spices, stock, green onions and  
almonds. Cover. Press MENU button to  
RICE. When cooking is complete, it will  
automatically switch to KEEP WARM.  
Leave rice in the pan with lid on for 5 to  
10 minutes to stand. Season with salt and  
pepper.  
3.Use rice paddle to separate grains. Stir  
through coriander and chilli.  
18  
 
Rice Recipes continued  
Pilaf with Spinach and Pine Nuts  
Serves 4-6  
Kumara and Pea Rice Cakes  
Makes 20 approximately  
2 tablespoons oil  
This is a great recipe that you can use with  
your leftover rice.  
1 onion, sliced  
300g white rice, rinsed (2 rice cups)  
360mls vegetable stock (2 rice cups)  
100g spinach  
2 tablespoons oil  
2 teaspoons ground cumin  
½ teaspoon ground coriander  
1 clove garlic, crushed  
80g pine nuts  
Salt and pepper, to taste  
300g long grain white rice, rinsed (2 rice  
cups)  
1.Press MENU button to SAUTÉ. Heat oil in  
pan.  
2.Add onion cook until golden. Add rice and  
stir to coat. Add stock and spinach. Place  
lid on pan.  
360 mls vegetable stock (2 rice cups)  
500g kumara, peeled, cut into 1cm pieces  
2 cups frozen peas, thawed  
3.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
4.Use rice paddle to separate grains. Garnish  
with pine nuts to serve. Season with salt  
and pepper.  
1 cup packet bread crumbs  
2 eggs, lightly beaten  
2 tablespoons flat-leaf parsley, chopped  
Salt and pepper, to taste  
1.Press MENU button to SAUTÉ. Add half  
the oil to pan with cumin, coriander and  
garlic, stir until fragrant.  
2.Add rice and stir until coated. Add  
vegetable stock and kumara. Place lid on  
pan.  
3.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
Season with salt and pepper.  
4.Stir through peas, bread crumbs, egg and  
parsley. Using clean hands, mould ¼ cup  
rice mixture into 1cm thick rice cakes.  
5.Press MENU button to SAUTÉ. Add  
remaining oil to cleaned pan and cook  
cakes in batches for 3-4 minutes or until  
golden.  
19  
 
Rice Recipes continued  
Citrus Herb Rice  
Serves 3-4  
1 tablespoon oil  
2cm piece fresh ginger, peeled, grated  
360g long grain white rice, rinsed (2 rice  
cups)  
360mls chicken stock (2 rice cups)  
2 bunches coriander  
2 long green onions, finely sliced  
¹/ cup olive oil  
³
1 teaspoon sesame oil  
1 tablespoon rice vinegar  
2 tablespoons lemon juice  
Salt and pepper, to taste  
1.Press MENU button to SAUTÉ. Add oil and  
ginger. Cook stirring until soft. Add rice  
and stir to coat. Add stock. Place lid on  
pan.  
2.Press MENU button to RICE. When cooking  
is complete, it will automatically switch to  
KEEP WARM. Leave rice in the pan with  
lid on for 5 to 10 minutes to stand.  
3.Meanwhile, in a food processor combine  
coriander, onions, oils and vinegar. Pulse  
until all ingredients are combined.  
4.To serve, stir herb mixture through rice.  
Season with salt and pepper and lemon  
juice.  
20  
 
Sushi  
You will find it a pleasure to be able to make  
your very own sushi with these simple steps.  
You will need to use Japanese style sushi  
rice which is a type of short grain rice and is  
readily available at good supermarkets.  
The cup measurement below is using the  
cup provided with your Sunbeam Risotto and  
Rice Perfect.  
4. When cooking is complete, the unit will  
beep and automatically switch to KEEP  
WARM. Leave the rice in the cooker for  
10 minutes at this stage.  
DO NOT REMOVE LID.  
5. Combine sushi vinegar ingredients  
together; mix well until the sugar  
dissolves.  
6. Spread the rice into a large flat bottomed  
wooden or plastic bowl or container.  
Using the rice spoon provided, gently  
slice through the rice removing any  
lumps; at the same time gradually pour  
over sushi vinegar.  
Sushi Rice  
3 cups sushi rice  
3 cups water  
Sushi Vinegar  
¹/ cup rice vinegar  
³
7. Using either an electric fan on low or a  
hand fan; fan the rice until it is almost  
cool. Continue to gently slice through the  
rice but don’t stir as this will break up  
the rice grains.  
2
tablespoons sugar  
½
teaspoon salt  
¼
1. Place rice in a fine sieve and wash until  
the water runs clear. Drain for at least 10  
minutes.  
8. Place a clean damp cloth over the rice to  
prevent it from drying out while making  
sushi. Rice should be used as soon as  
possible.  
2. Place washed rice in the cooking pan.  
Add 540mls of water (3 rice cups)  
or pour water in cooking pan to level  
indicator 3.  
9. Do not put rice in the refrigerator as it  
will be too hard.  
3. Replace the lid.  
Makes approximately 9 cups of cooked sushi  
rice.  
21  
 
Making Sushi  
Before you make sushi you will need to  
purchase a bamboo mat for rolling your  
sushi. For best results lightly dampen your  
mat before using.  
3.Gently spread the rice over the seaweed  
without pushing down, leave approximately  
3cm strip at the top of the seaweed  
uncovered. This will help seal the roll after  
rolling.  
6 sheets toasted seaweed (nori)  
4.If using wasabi paste, smear a very small  
amount across the centre of the rice. Place  
your choice of ingredients in a row over the  
wasabi, making sure that the ingredients  
go to both ends. Don’t overfill as the sushi  
will be too difficult to roll. About 4-5  
ingredients per roll is suitable.  
Small bowl of cold water with 2 teaspoons  
rice vinegar  
Ready made wasabi paste  
Japanese soy sauce to serve  
Selection of ingredients listed below for 6 large  
rolls:  
5.Starting with the edge closest to you, pick  
up the mat with your thumb and forefingers  
and using your remaining fingers hold the  
filling in place while you start to roll away  
from you.  
1cm strips sashimi grade tuna or salmon  
Cooked prawns, shelled, deveined, halved  
lengthways  
Cooked crabmeat  
6.Roll forward gently but firmly, moving the  
bamboo mat out of the way as you roll.  
Dip finger in water and slightly wet the  
uncovered seaweed. Finish rolling, lightly  
press to shape. Unroll mat.  
Pickled daikon, sliced thinly  
Lebanese cucumbers, seeds removed, sliced  
thinly  
Avocado, sliced thinly  
Green onions, sliced into strips lengthways  
Snow pea sprouts  
7.Place roll onto cutting board and using a  
very sharp knife cut into eight pieces.  
8.Repeat with remaining rice, seaweed and  
fillings.  
Japanese mayonnaise  
Pink pickled ginger  
9.Serve with extra wasabi and Japanese soy  
sauce.  
1.Place a sheet of seaweed, shiny side down  
onto the dampened bamboo mat.  
2.Dip your fingers into the water and scoop  
approximately ¹/6 of the rice onto the  
centre of the seaweed.  
Makes 6 large rolls (48 pieces)  
Step 1  
Step 2  
Step 3  
Step 4  
22  
 
Notes  
 
Notes  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Rice Perfect’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2011.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
2/12  
 

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