Filter
Top Products
WHITE RICE
USING CUP PROVIDED
CONVERSION TO
Fill to Water Level Approximate
METRIC MEASURE
(uncooked rice Qty)
(uncooked rice Qty)
Indicator Cooking Time
2 1
1
/
3
cups (265g) 2 16 minutes
3 2 cups (400g) 3 17 minutes
4 2
2
/
3
cups (530g) 4 22 minutes
5 3
1
/
3
cups (665g) 5 24 minutes
6 4 cups (800g) 6 28 minutes
7 4
2
/
3
cups (930g) 7 32 minutes
BROWN RICE
USING CUP PROVIDED
CONVERSION TO
Fill to Water Level Approximate
METRIC MEASURE
(uncooked rice Qty)
(uncooked rice Qty)
Indicator Cooking Time
2 1
1
/
3
cups (265g) 2 23 minutes
3 2 cups (400g) 3 31 minutes
4 2
2
/
3
cups (530g) 4 35 minutes
5 3
1
/
3
cups (665g) 5 37 minutes
6 4 cups (800g) 6 39 minutes
7 4
2
/
3
cups (930g) 7 44 minutes
6
Rice
Tips for cooking rice
– Results may vary depending on type of rice used.
– For fluffier rice, add a little extra water and for firmer rice, add a little less water.
– Should you happen to add too much extra water, the excess water may overflow during cooking.
Sometimes it is a good idea to cook the rice with the recommended quantity of water first and
then if the rice is still crunchy, a little extra water can be stirred through and the ‘COOK’ lever
activated again.
– Cup measure provided equals approximately 135g of rice. If you misplace the measuring cup
provided please refer to the quantities using a metric cup in the table(s) following. Please note
that cooking times may vary due to slight differences between the cup provided and a metric cup.
7
NOTE: Ensure rice has been thoroughly
washed under cold water before cooking to
prevent rice grains from sticking to pan.
Coconut Rice
4 cups Jasmine rice
400ml (can) coconut cream or lite coconut
milk
600ml water
1 tbsp sugar (optional)
2 lime leaves (optional)
Place all ingredients in the removable pan
and mix well. Cook with lid on. Allow 10
minutes on warm function before serving.
Approx. time 20 minutes.
Saffron Rice
Add
1
/
4
teaspoon of saffron for every 2 cups of
water used to cook white rice. Add a little
pepper and salt to taste. Mix well.
Savoury Rice
Use chicken or beef stock in place of water
to cook rice.
Spicy Rice
Cook saffron rice as directed above.
When cooked, add
1
/
2
teaspoon curry powder,
1
/
2
teaspoon chinese 5 spice powder and
1
/
2
cup sultanas, for every 2 cups of rice.
Tasty Rice Rissoles (Makes approx 10)
2 tablespoons (40g) butter or margarine
1 onion, finely chopped
1
/
2
teaspoon curry powder
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 zucchini, grated
1 carrot, grated
1
/
4
cup finely chopped parsley
200g pumpkin, cooked and mashed
1
/
2
cup unprocessed bran
1
/
4
teaspoon ground sage
1
/
4
teaspoon ground cumin seeds
2 eggs, lightly beaten
2 tablespoons mayonnaise
1
/
4
cup peanut butter
breadcrumbs for coating
oil for shallow frying
1. Melt butter or margarine in a pan. Lightly
sauté onion and curry powder. Transfer to
a large bowl. Add rice, zucchini, carrot,
parsley, pumpkin, sage and cumin. Mix
well.
2. Combine eggs, mayonnaise and peanut
butter and mix well. Add rice and
vegetable mixture, combine all
ingredients.
3. Shape mixture into approximately 10
rissoles. Coat in breadcrumbs.
4. Heat oil in frypan on high heat.
Fry rissoles until golden brown.
Serve with salad.
Recipes