®
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.
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