Syncro Rice Cooker
Multi-purpose, programmable rice cooker and steamer
Instructions for use
Includes recipes
Model BRC450
Breville recommends safety first
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions.
Important safeguards for all electrical appliances
• Unwind the cord before use.
• Any maintenance, other than cleaning, should be
performed at an authorised Breville Service Centre.
• Do not let the cord hang over the edge of a table
or counter, touch hot surfaces or become knotted.
Important safeguards for your
Breville Syncro Rice Cooker
• 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.
• This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible person to
ensure that they can use the appliance safely.
• Carefully read all instructions before operating and
save for future reference.
• Do not put liquid into the outer housing. Only the
removable cooking bowl is designed to contain liquid.
• 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.
• Remove any packaging material and promotional
stickers before using the Syncro Rice Cooker for the
first time.
• Do not touch hot surfaces; use potholders to remove
the removable cooking bowl and steaming tray.
• Young children should be supervised to ensure that
they do not play with the appliance.
• Open the lid carefully to avoid scalding from
escaping steam.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if power supply
cord, plug or appliance becomes damaged in any
way. Return the entire appliance to the nearest
authorised Breville Service Centre for examination
and/or repair.
• Do not place the Syncro Rice Cooker near the edge
of a bench or table during operation. Ensure the
surface is level, clean and free of water.
• Do not allow water from the lid to drip into the
housing, only into the removable cooking bowl.
• Do not place the Syncro Rice Cooker on or near a
hot gas or electric burner, or where it could touch a
heated oven. Place appliance at least 20cm away
from walls and curtains.
• Always ensure the power is switched off at the
power outlet and the cord is unplugged from the
power outlet before attempting to move the
appliance, when not in use and before cleaning or
storing. Allow all parts to cool before disassembling
for cleaning.
• Do not use on metal surfaces, for example, a sink
drain board.
• Use only the removable cooking bowl supplied
with the Syncro Rice Cooker. Do not use a damaged
or dented removable cooking bowl. Replace
before using.
• To protect against electric shock, do not immerse
the outer housing, cord or power plug in water or
any other liquid.
• Do not move the rice cooker during cooking.
• Never plug in or switch on the Syncro Rice Cooker
without having the removable cooking bowl placed
inside the outer housing.
• Do not leave the rice cooker unattended when in use.
• Keep the appliance clean. Follow the cleaning
instructions provided in this book.
4
5
Know your Breville Syncro Rice Cooker
Operating your Breville Syncro Rice Cooker
Before first use, remove all promotional labels and
any packaging materials and wash the non-stick
removable cooking bowl, steaming tray, measuring
cup and serving spoon in hot soapy water, rinse and
dry thoroughly.
Step 2
Place the rice into a separate bowl and wash rice by
10 cup capacity
rinsing with cold water to remove any excess starch.
The rice is ready for cooking when water runs clear
from the rice.
cooks up to 20 cups of cooked
rice at a time
Vacuum sealed lid
with steam vent
How to cook rice
Step 1
Step 3
Ensure the exterior of the removable cooking bowl is
clean before placing it in the outer housing, this will
ensure proper contact with the inner cooking surface.
(Fig 2).
Heavy duty non-stick
Use the Syncro Rice Cooker measuring cup provided to
measure the required quantity of rice (refer to cooking
tables – page 12). Always measure level cups, not
heaped (Fig 1).
LCD display
removable cooking bowl
with automatic ‘keep warm’
setting, keeps rice warm
and moist
with level indicator
Fig.1
Timer selection
Cancel button
Reheat setting
Step 4
Removable cord
Add the washed rice to the removable cooking bowl,
ensuring rice is spread evenly across the bottom of
the bowl and not heaped to one side (Fig 3).
1 level Syncro Rice Cooker measuring cup =
150grams uncooked rice
1 level Syncro Rice Cooker cup uncooked rice =
2 Syncro Rice Cooker cups cooked rice (approx.)
The maximum quantity of uncooked white rice
to be cooked = 10 Syncro Rice Cooker cups
The minimum quantity of uncooked white rice to
be cooked = 2 Syncro Rice cooker cups
Note
Steaming tray
Includes measuring cup
and serving spoon
ideal for vegetables, seafood
and poultry (not shown)
7
Operating your Breville Syncro Rice Cooker
continued
Functions
Step 5
Step 10
Cook
Keep Warm
Add water using the following ratios:
When cooking is complete, the Syncro Rice Cooker
will automatically switch to the ‘Keep Warm’ setting.
The red light on the start button will go out and the
red light on the ‘Keep Warm’ button will illuminate.
The LCD screen will show ‘0’ HR WARM and will count
up in 1-hour increments (up to 24 hours).
• The most common cooking function suitable for
cooking larger quantities up to 10 cups of rice.
• When cooking is complete on the Cooking, Quick
Cooking and Porridge/Soup functions, the Syncro
Rice Cooker will automatically switch to the ‘Keep
Warm’ function. The red light on the start button
will go out and the upper red light on the ‘Keep
Warm/Reheat’ button will illuminate. The LCD
screen will show ‘0’ HR WARM and will count up in
1-hour increments (up to 24 hours).
White Rice = 1 cup water : 1 cup rice
1
2
Brown Rice = 1 ⁄ cups water : 1 cup rice
• An arrow will appear on the LCD screen aligned to
the ‘Cook’ function when the rice cooker is turned
on. Press the ‘Start’ button to commence cooking
and two dashes ‘--‘ will appear on the screen.
(see table on Page 12 for more details)
Step 6
Lock the lid into position.
• At 12 minutes before the end of the ’Cook’
function, ’12 MIN’ will appear on the LCD screen
and count down in 1 minute increments.
Step 11
Step 7
Open the lid and turn the rice over with the serving
spoon provided. Replace the lid and allow the rice to
stand for 10-15 minutes before serving. This allows
any excess moisture to be absorbed, resulting in a
fluffier rice texture.
• The ‘Keep Warm’ function can be selected
independently by pressing the ‘Keep Warm/Reheat’
button once and its upper red light will illuminate.
The start button does not have to be pressed. The
Keep Warm function will commence once the Keep
Warm button has been selected. The LCD screen
will show ‘0’ HR WARM and will count up in 1-hour
increments (up to 24 hours).
Plug into a 230/240 volt power outlet and then
switch the power on at power outlet. The red light on
the ‘Start’ button will begin to flash.
Quick Cook
• Speeds up the cooking time of the rice, suitable for
cooking small amounts of rice (less than 4 Syncro
Rice Cooker cups).
Step 8
Step 12
An arrow will appear on the LCD screen aligned to
the ‘Cook’ function. If Quick Cook or Porridge/Soup
functions are required, press the ‘Menu’ button once
to select ‘Quick Cook’ function or twice to select
‘Porridge/Soup’ function.
• An arrow will appear on the LCD screen aligned to
the ‘Cook’ function when the rice cooker is turned
on. Press the ‘Menu’ button once and the arrow
will align to the ‘Quick Cook’ function. Press the
‘Start’ button to commence cooking and two
dashes ‘--‘ will appear on the LCD screen.
To stop the ‘Keep Warm’ function, press the Cancel
button and switch off at the power outlet and unplug
the cord.
• Rice can be kept in the automatic ‘Keep Warm’
setting for up to 24 hours, however for optimal rice
quality, limit the Keep Warm to 5-8 hours only.
Rice can be kept in the automatic ‘Keep Warm’
function for up to 24 hours, however for optimal
rice quality limit the Keep Warm to 5-8 hours
only. Do not open the lid until ready to serve
(except for when turning over rice after cooking
is complete or as suggested in the recipes).
Step 9
Reheat
• Does not show the last 12 minutes of cooking time
on the LCD screen.
To commence cooking, press the ‘Start’ button. The
red light on the ‘Start’ button will illuminate. Two
dashes will appear on the LCD screen and remain
until 12 minutes before the end of the cooking time
when ’12 MIN’ shows on the screen and counts down
in 1-minute increments (for ‘Cook’ function only).
• This function can be selected independently to
reheat cold cooked rice to serving temperature.
Porridge/Soup
• Loosen the cold cooked rice grains and spray with
water before reheating to prevent rice over-drying,
burning or sticking to the bowl.
• Can be used to cook porridge and soup.
Note
• An arrow will appear on the LCD screen aligned to
the ‘Cook’ function when the rice cooker is turned
on. Press the ‘Menu’ button twice and the arrow
will align to the ‘Porridge/Soup’ function. Press the
‘Start’ button to commence cooking and two
dashes ‘--’ will appear on the LCD screen.
• Press the ‘Keep Warm/Reheat’ button twice (its
lower red light will illuminate) to commence the
reheat function. The start button does not have to
be pressed. The LCD screen will show two dashes
throughout the Reheat function.
Important
• Always place liquid into the removable cooking
bowl, or be ready to add oil, butter or margarine,
before pressing the ‘Start’ button.
• The Porridge/Soup function will cook for up to 2
hours. Cooking of various amounts of porridge or
soup will have to be monitored throughout the
cooking time (refer Chart on Page 12).
• To prevent scratching the non-stick surface of the
removable cooking bowl or steaming tray, always
use wooden or plastic utensils.
• Does not show the last 12 minutes of cooking time
on the LCD screen.
ALWAYS OPEN AND LIFT THE LID CAREFULLY TO AVOID SCALDING FROM ESCAPING STEAM.
8
9
Functions
continued
Rice cooking tables
The rice measuring cup provided with your Syncro
Rice Cooker is used in the following tables.
Cancel
• The Cancel button can be pressed at any time to
cancel programming functions or stop the cooking
or keep warm/reheat functions.
• The Syncro Rice Cooker measuring cup is not a
standard metric measuring cup.
Timer
• 1 Syncro Rice Cooker measuring cup is equal
to 150g of uncooked rice and 175 ml of water.
The Timer feature can be used to preset the finishing
cooking time, allowing you to set the timer and
function and the Syncro Rice Cooker will do the rest.
It will automatically switch to the ‘Keep Warm’
function once the cooking time has elapsed, ensuring
meals are ready to serve.
• 1 Australian Standard Metric Measuring cup is
equal to 200g of uncooked rice
• If your Syncro Rice Cooker measuring cup is
lost or misplaced, use another cup but
maintain the same cooking ratios and ensure
you do not exceed the 10 cup maximum line
in the removable cooking bowl:
• The Timer feature can be used on all cooking
functions.
• The Timer feature cannot be used with the Keep
Warm/Reheat button.
White Rice = 1 cup water : 1 cup rice
Brown Rice = 11⁄2 cups water : 1 cup rice
• ‘Cook’ and ‘Quick Cook’ functions finishing times
can be preset between 1 and 15 hours.
• The Syncro Rice Cooker measuring cup can be
used to measure the rice and the
• ‘Porridge/Soup’ function finishing time can be
preset between 2 and 15 hours.
corresponding line in the removable cooking
bowl used to measure the water. This will give
a higher proportion of water to rice and is
suitable for cooking ‘sticky-style’ rice or
‘congee-style’ rice porridge.
• To preset the Timer, select the desired function by
pressing the ‘Menu’ button, then press the ‘Timer’
button to coincide with your selected finishing
time. Press ‘Start’ button to begin the
cooking/timer cycle.
Note
10
11
Rice cooking tables
continued
Cooking tips
White rice
Rice cooking tips
Rice variations
• Add a little extra water for fluffier rice and a little
less water for firmer rice.
Savoury rice
Uncooked white rice
(Syncro Rice Cooker cups)
Cold tap water
(Syncro Rice Cooker cups)
Cooked rice
(approximate)
(Syncro Rice Cooker cups)
Cooking time ‘Cook’
(approximate)
(minutes)
Cooking time ‘Quick Cook’
(approximate)
Prepare the rice in the Syncro Rice Cooker as
specified, substituting all the water with the same
quantity of chicken, beef, fish, or vegetable stock.
(minutes)
• Washed rice will have some extra water adhering
after rinsing. This extra water will extend the
cooking time slightly. Reduce the measured amount
of water to compensate, if required.
2
4
6
8
10
2
4
6
8
10
4-6
8-10
12-14
16-18
20-22
30-35
35-40
40-45
45-50
50-55
25-30
30-35
Sweet rice
Prepare the rice in the Syncro Rice Cooker as specified
substituting half the water with apple juice, orange
juice or pineapple juice. Cooking rice with milk or
cream is not recommended as it will burn onto the
bottom of the removable cooking bowl.
• Some rice varieties may require more water for
cooking, such as wild rice blends, Arborio rice or
short grain rice. Follow the directions on the packet
or use the brown rice cooking table.
Brown rice
Uncooked brown rice
(Syncro Rice Cooker cups)
Cold tap water
(Syncro Rice Cooker ups)
Cooked rice
(approximate)
(Syncro Rice Cooker cups)
Cooking time ’Cook’
(approximate)
(minutes)
• Due to the additional water needed to cook brown
rice, some starchy water bubbles may rise to the lid
while cooking. For best results, wash brown rice
before cooking and allow to stand on the ‘Keep
Warm’ setting for 20 minutes after cooking to
absorb the remaining moisture.
Saffron rice
Add 1⁄4 teaspoon of saffron powder or 2 saffron
threads to every 2 cups of water. Use the white rice
cooking tables. Mix well.
2
4
6
3
6
9
5-6
55-60
60-65
65-70
10-12
15-17
Arborio rice
Porridge / soup
Is short round-grained pearly rice often used for
Italian risotto cooking. Use the brown rice
cooking tables.
Porridge and soup cooking tips
Uncooked rolled oats
(Syncro Rice Cooker cups)
Cold tap water
(Syncro Rice Cooker cups)
Cooked porridge
(approximate)
(Syncro Rice Cooker cups)
Cooking time
(approximate)
(minutes)
• Stir oats half way through cooking and just before
serving for smooth, lump free porridge.
Jasmine rice
2
4
6
3
6
9
3-4
7-8
20-25
30-35
40-45
Jasmine rice is fragrant long grain rice. Use the white
rice cooking tables.
• Monitor the oats when cooking. The required length
of cooking time depends on personal preference for
the texture of the porridge.
10-11
Basmati rice
Basmati rice is an aromatic long grain rice. Use the
white rice cooking tables.
• Ensure sufficient water is used with oats if longer
cooking is required.
Uncooked quick oats
(Syncro Rice Cooker cups)
Cold tap water
(Syncro Rice Cooker cups)
Cooked porridge
(approximate)
(Syncro Rice Cooker cups)
Cooking time
(approximate)
(minutes)
Wild rice
• Quick cooking oats can be substituted for rolled
oats but the cooking time will be shorter.
It is not recommended to cook wild rice alone in the
Syncro Rice Cooker as it requires a substantial amount
of water. It is possible to cook wild rice as a blend
with white or brown rice.
2
4
6
3
6
9
3-4
7-8
10-11
15-20
25-30
30-35
• A variety of vegetable-style soups can be cooked
using the Porridge/Soup function. Ensure there is
sufficient liquid and simmer the ingredients for up
to 2 hours for full flavour development. Do not
allow soup ingredients to exceed the 10-cup
maximum line.
Brown Rice
Uncooked white rice
(Syncro Rice Cooker cups)
Cold tap water
Measure to water level
in cooking bowl
Cooked rice porridge
(approximate)
(Syncro Rice Cooker cups)
Cooking time
(approximate)
(hours)
To soften the bran layer of long-grain or calrose
brown rice, use the ‘Cook’ function of the Syncro
Rice Cooker.
1
• Congee-style rice porridge can be cooked on the
Porridge/Soup function for up to 2 hours. The
required length of cooking time depends on
personal preference for the texture of the porridge.
/
4
6
8
5-6
1-2
1-2
1-2
1-2
2
3
/
10-11
13-14
17-18
4
1
11
/
10
2
12
13
Steaming foods
Steamed foods retain most of their nutritional value
when cooked in the Syncro Rice Cooker. Foods may
be steamed by placing food in the steaming tray
over stock or water and closing the lid. Keep the lid
closed while steaming food unless the recipe or
chart specifically states to open the lid. By opening
the lid unnecessarily steam is lost and the cooking
time will be extended.
Generally, the amount of water required for
steaming (3-6 cups water or stock) will be
retained throughout the steaming process and
this will prevent the LCD screen showing the last
12 minutes of cooking and/or automatically
switching to the Keep Warm function.
Vegetables
Preparation & tips
Quantity
Cooking time
(minutes)
Artichoke
remove the hard
outer leaves and stalk
2 medium
40-45
Asparagus
Beans
trim, leave as spears
2 bunches
250g
22-24
23-25
22-23
top and tail, leave whole
trim, do not break skin
However, monitor the water level and do not let
the removable cooking bowl boil dry during
steaming. Hot liquid can be added during the
steaming process.
Beetroot
small-medium
300g
1. Measure 3 Syncro Rice Cooker cups or more of
water or stock into the removable cooking bowl.
Use up to a maximum of 6 Syncro Rice Cooker
cups of water.
Broccoli
cut into florets
250g
18-20
27-29
20-22
24-26
24-26
27-29
15-16
50-55
30-32
18-20
30-35
14-15
Brussel Sprouts
Cabbage
cut a cross in the base
large pieces
375g
The Keep Warm function can be selected
independently after the Cancel button has
been pressed.
500g
2. Place food to be steamed directly onto the
steaming tray and insert into the removable
cooking bowl. (Refer to the Steaming Charts on
the page 15 for approximate cooking times).
Carrots
cut into strips
3 medium
3 medium
375g
Capsicums
Cauliflower
Celery
cut into strips
Note
cut into florets
3. Place removable cooking bowl with the
steaming tray into the outer housing and close
the lid.
slice into strips
soak for 12 hours
whole corn cobs
whole, unwashed
peeled, leave whole
topped and tailed
3 stalks
1 cup dried
2 small cobs
300g
Hints and tips for steaming vegetables
Chickpeas
Corn
• Smaller pieces will steam faster than larger pieces.
4. Plug into a 230/240-volt power outlet and then
switch on. The red ‘Start’ light will flash.
• Try to keep vegetables to a uniform size to ensure
even cooking.
Mushrooms
Onions (pickling)
Snow peas
Peas
5. Select the ‘Cook’ function by pressing the ‘Start’
button and two dashes ‘--‘ will appear on the
LCD screen. The red light on the ‘Start’ button
will illuminate.
• Fresh or frozen vegetables may be steamed.
6 medium
250g
• If steaming frozen vegetables, do not thaw
before cooking.
fresh, peeled
frozen
250g
250g
18-20
14-15
• The size and shape of vegetables, as well as
personal taste, may call for adjustments to the
cooking time. If softer vegetables are required,
allow extra cooking time.
6. When steaming is finished, carefully open the
lid and remove foods from the Syncro Rice
Cooker steaming tray. If further steaming is
required ensure sufficient water is in the
removable cooking bowl. If not, add more hot
water or stock.
Potatoes
new, whole
6 (100g each)
300g
50-60
30-35
Sweet Potato
Kumera
cut into pieces
• Do not allow water or stock to reach the steaming
tray. The steaming will not be effective.
Pumpkin
cut into pieces
300g
30-35
15-20
Spinach (English)
leaves and
stems cleaned
1⁄2 bunch
7. If no further steaming is required, press the
Cancel button and switch the Syncro Rice Cooker
off at the power outlet and then unplug the
cord. Allow to cool before cleaning.
Squash (baby)
Turnips
topped and tailed
350g
350g
15-20
25-27
peeled, sliced and
cut to 50g pieces
Zucchini
sliced
350g
15-20
14
15
Steaming foods
continued
Hints and tips for steaming fish
and seafood
Hints and tips for steaming poultry
• Select similar sized pieces of poultry for
even cooking.
• To obtain a browned appearance, sear the chicken
before steaming.
• Season fish with fresh herbs, onions, lemon etc.
before cooking.
• For even cooking results arrange poultry in a
single layer.
• Check poultry is cooked by piercing the thickest part.
The poultry is cooked when the juices run clear.
• Ensure fish fillets are in a single layer and do
not overlap.
• Remove visible fat and skin.
• Fish is cooked when it flakes easily with a fork and
is opaque in colour.
Type
Cooking time
(mintues)
Suggestions and tips
Type
Cooking time
(mintues)
Suggestions and tips
Breast fillet
Drumstick
Thigh fillet
30-35
40-45
28-30
Place skin side up
Place thickest part to outside of stainless steel steaming tray
Place thickest part to outside of stainless steel steaming tray
Fish – fillets
– whole
18-20
25-30
22-24
Steam until opaque and easy to flake.
A cutlet is cooked when the centre bone is able to be
easily removed
– cutlets
Lobster – tails
28-30
22-24
18-20
18-20
14-16
20-22
Remove underside of shell
Steam until just opened
Steam until just opened
Steam until pink
Hints and tips for steaming dumplings
• Fresh or frozen dumplings and savoury buns
can be steamed.
Mussels – in shell
Clams and Pipis
Prawns – in shell
Scallops
• Place small pieces of baking paper, or cabbage or
lettuce leaves, under the dumplings to avoid
sticking to the steaming tray.
Steam until opaque
Oysters – unopened
Steam until the top shell starts to open.
If the top shell does not completely open, it will need to be
opened with a knife
Type
Cooking time
(mintues)
Suggestions and tips
BBQ pork or chicken buns
Dumplings – frozen
Dumplings – fresh
20-22
18-20
15-16
Cook from frozen
Separate before cooking
16
17
Care and cleaning
Breville Customer Service Centre
Switch the Syncro Rice Cooker off at the power outlet
and then unplug. Allow all parts to cool before
removing the removable cooking bowl. Wash the
removable cooking bowl and steaming tray in hot,
soapy water, rinse and dry thoroughly.
Breville does not recommend that any parts of your
Syncro Rice Cooker are washed in a dishwasher as
harsh detergents and hot water temperatures may
stain or distort the removable cooking bowl
and accessories.
Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage the
non-stick surface.
The outer housing can be wiped with a damp cloth
and then dried thoroughly.
Australian Customers
New Zealand Customers
Breville Customer Service Centre
Breville Customer Service Centre
✉
✉
If rice has cooked onto the bottom of the
removable cooking bowl, fill the bowl with hot,
soapy water and leave to stand for
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Greenmount
approximately 10 minutes before cleaning.
Auckland, New Zealand
Customer Service: 09 271 3980
0800 288 513
That’s the idea™
Customer Service: 1300 139 798
(02) 9384 9601
☎
Fax
☎
Fax
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2005
Syncro is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
DO NOT IMMERSE THE OUTER HOUSING OR POWER CORD IN WATER OR ANY OTHER LIQUID
AS THIS MAY CAUSE ELECTROCUTION.
Model BRC450 Issue 1/05
18
Recipes
Delicious recipes
Includes instructions for use
Contents
Rice recipes
Chicken and
basil risotto
Tomato and
zucchini risotto
4-6
4-6
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons butter
1 small leek, washed, trimmed and thinly sliced
1 clove garlic, crushed
2 cloves garlic, crushed
1
2
1 Spanish onion, finely chopped
2 Syncro Rice Cooker cups Arborio rice
3 cups chicken stock
1 ⁄ Syncro Rice Cooker cups Arborio rice
440g can diced tomatoes
1
2
⁄ cup dry white wine
2 x 150g chicken breasts, steamed then thinly sliced
3 cups chicken stock
1
2
2 tomatoes, diced
⁄ cup grated Parmesan cheese
1
2
⁄ cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons finely sliced fresh basil leaves
Freshly ground black pepper
2 tablespoons toasted pine nuts
1. Place the oil into the removable cooking bowl.
Using the ‘Cook’ function, press the Start button.
Heat for 15 minutes, add leek and garlic. Cook for
2 minutes, stirring constantly. Add rice, stir to coat
with oil.
1. Place oil and butter into the removable cooking
bowl. Using the ‘Cook’ function, press the Start
button. Heat for 15 minutes, add garlic and onion.
Cook for 2 minutes, stirring constantly. Add rice,
stir to coat with oil.
2. Add tomatoes, wine and stock. Close the lid and
cook until ’Cook’ function switches to ‘Keep Warm’.
Stir once during cooking.
Page
R3
3. Add the stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
Rice recipes
3. Stir rice and fold in cheese, zucchini, and pine
nuts. Close the lid and stand for 10 minutes on
‘Keep Warm’ before serving.
Steamed recipes
R10
4. Stir rice and fold through chicken, tomatoes,
cheese, basil and pepper. Close the lid and stand
for 10 minutes on ‘Keep Warm’ before serving.
Measurements used are Australian standard
metric cups and spoons except where measuring
with Syncro Rice Cooker is specified.
Note
R2
R3
Rice recipes
continued
Risotto of smoked
chicken and eggplant
Rich cheesy risotto
Mushroom risotto
Seafood paella
4-6
4-6
4-6
4-6
1
4
30g butter
60g butter
2 tablespoons olive oil
⁄ cup olive oil
2 tablespoons olive oil
1 small leek, washed, trimmed and sliced
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
1 ⁄ Syncro Rice Cooker cups Arborio rice
Pinch saffron powder
2 tablespoons butter
1 Spanish onion, diced
3 cloves garlic, crushed
1 brown onion, finely diced
150g button mushrooms, sliced
1 clove garlic, crushed
1 teaspoon freshly grated ginger
1
1
2
1
2
1
2
2
1 ⁄ Syncro Rice Cooker cups Arborio rice
2 ⁄ Syncro Rice Cooker cups Arborio rice
1 ⁄ Syncro Rice Cooker cups long grain rice, washed
4 cups seafood or chicken stock
1
2
3 ⁄ cups chicken stock
3 cups chicken stock
1
4
1 teaspoon turmeric
4 cups chicken stock
⁄ cup grated Parmesan cheese
500g mixed seafood (prawns, calamari, octopus,
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast,
skinned and diced
1 teaspoon grated lemon rind
1 tablespoon chopped flat leaf parsley
mussel meat, white fish fillet)
1
1
4
2
⁄ cup grated Swiss cheese
⁄ cup roasted red capsicum, peeled and chopped
1. Place butter and oil into the removable cooking
bowl. Using ‘Cook’ function, press the Start button.
Heat for 15 minutes, add onion and mushrooms.
Cook for 5 minutes or until the mushrooms are
soft, stirring constantly. Add rice, stir to coat
with oil.
1
4
⁄ cup grated Parmesan cheese
1 tablespoon fresh lime juice
1
2
⁄ cup Brie cheese, finely chopped
2 tomatoes, diced
1
4
1 tablespoon finely shredded basil
1 tablespoon snipped garlic chives
Freshly ground black pepper, to taste
⁄ teaspoon chilli powder
1
2
⁄ cup toasted pine nuts
2 tablespoons chopped fresh coriander
Black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Using ‘Cook’ function, press the Start button.
Heat for 15 minutes, add onion and garlic. Cook
for 2 minutes, stirring constantly. Add rice, stir to
coat with oil.
1. Place oil into the removable cooking bowl. Using
the ‘Cook’ function, press the Start button. Heat for
15 minutes, add onion, garlic and ginger. Cook for
2 minutes, stirring constantly. Add rice, stir to coat
with oil.
1. Place butter and oil into the removable cooking
bowl. Using the ‘Cook’ function press the Start
button. Heat for 15 minutes, add leek and garlic.
Cook for 2 minutes, stirring constantly. Add rice,
stir to coat with oil.
2. Add stock. Close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice and fold through cheese and parsley.
Close the lid and stand for 10 minutes on ‘Keep
Warm’ before serving.
2. Add saffron, stock, and rind. Close the lid and cook
until ‘Cook’ function switches to ‘Keep Warm’. Stir
once during cooking.
2. Add stock. Close the lid and cook for 10 minutes.
Stir in seafood, capsicum and lime juice. Close the
lid and cook until ’Cook’ function switches to
‘Keep Warm’.
2. Add stock, turmeric and rind. Close the lid until
‘Cook’ function switches to ’Keep Warm’.
Stir once during cooking.
3. Stir rice and fold through cheeses, chives and
pepper. Close the lid and stand for 10 minutes on
‘Keep Warm’ before serving.
3. Stir rice and fold through eggplant, chicken, basil,
pine nuts and pepper. Close lid and stand for
10 minutes on ‘Keep Warm’ before serving.
3. Stir rice mixture and fold through tomatoes, chilli
and coriander. Close the lid and stand for
10 minutes on ‘Keep Warm’ before serving.
R4
R5
Rice recipes
continued
RECOMMENDED USAGE – SEAWEED ROLLS
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Custard egg
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
Sushi rice
Capsicum and
rice salad
Oriental wild
rice salad
4-6
4-6
4 Syncro Rice Cooker cups short grain
white rice, washed
4 cups water
1 Syncro Rice Cooker cup white rice, washed
1 Syncro Rice Cooker cup brown rice, washed
1 Syncro Rice Cooker cup wild rice mix, washed
5 cups chicken stock
375g marinated roasted capsicum, finely sliced
125g fetta cheese, diced
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
1
4
2 tablespoons rice vinegar
2 ⁄ Syncro Rice Cooker cups wild rice mix, washed
4 cups chicken stock
2 tablespoons castor sugar
1
2
⁄ teaspoon salt
200g snow peas, blanched
1
1 tablespoon rice vinegar, extra
4
150g pitted black Kalamata olives
⁄ cup smoked almonds, halved
2 tablespoons basil pesto
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chilli sauce
2 tablespoons rice wine vinegar
1. Place washed rice and water into removable
cooking bowl and close the lid.
3
4
⁄ cup Caesar salad dressing, prepared
1
2
⁄ cup Italian salad dressing, prepared
2. Using the ‘Cook’ function, press the Start button
and cook until ‘Cook’ function switches to
‘Keep Warm’.
2 tablespoons sweet Thai chilli sauce
1. Place washed rice and stock into the removable
cooking bowl and close the lid.
1. Place oil into the removable cooking bowl. Using
the ‘Cook’ function, press the Start button. Heat for
15 minutes, add garlic and shallots. Cook for 2
minutes, stirring constantly. Add rice, stir to coat
with oil.
3. Stir rice, close the lid and stand for 10 minutes on
‘Keep Warm’.
1. Place a sheet of seaweed, shiny side down on a
sheet of baking paper or a bamboo rolling mat.
2. Using ‘Cook’ function, press the Start button and
cook until ’Cook’ function switches to ‘Keep Warm’.
Stir once during cooking.
4. Transfer rice to a large, shallow dish and spread
to cool.
2. Spread a portion of the rice over a third of the
Nori sheet, leaving a border.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
5. Heat vinegar, sugar and salt in a small saucepan
and stir over a low heat until sugar dissolves.
Sprinkle vinegar mixture over rice, mix well.
4. Spread a very thin layer of wasabi paste in a
narrow line down the centre of the rice. Top with
a selection of fillings.
2. Add stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
4. Transfer rice to a large, shallow dish and spread to
cool. This helps to keep rice grains separate.
6. Use immediately as required in Sushi recipes.
5. Using the paper or mat as a guide, roll up the Nori
sheet to enclose the filling. Press to seal the edges.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
5. In a large serving bowl, toss cooled rice with
capsicum, Fetta cheese and olives.
Some Sushi recipes require the rice to be shaped
by hand. To do this, combine 1 tablespoon rice
vinegar with ⁄ cup water. Use this mixture to
keep hands wet while shaping rice. Any leftover
Sushi Rice can be frozen.
6. Use a very sharp knife to cut the roll neatly into
small portions.
4. Transfer rice to serving dish. Stir in snow peas
and almonds.
6. Combine pesto, salad dressings and chilli sauce in
a screw top jar. Shake well and toss through rice
salad just before serving.
1
4
7. Repeat with remaining Nori sheets and filling.
Chill until ready to serve.
5. Combine vinegar, soy sauce, sesame oil, chilli
sauce and vinegar in a screw top jar and shake
well. Toss through salad to serve.
Serve chilled.
That’s the idea™
Serve warm.
R6
R7
Rice recipes
continued
Turkish pilaf
Mango tropical
creamed rice
Wild berry rice
4-6
4
4-6
3
1
2
4
3 tablespoons ghee or clarified butter
1 tablespoon olive oil
1 ⁄ Syncro Rice Cooker cups short grain white
rice, washed
1 ⁄ Syncro Rice Cooker cups short grain white rice,
washed
1 Spanish onion, diced
2 cloves garlic, crushed
1 cup mango nectar
1 cup water
2 cups water
1
4
⁄ cup warmed honey
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin
Freshly ground black pepper
1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
450g can sliced peaches, drained, juice reserved
2 tablespoons butter, melted
1 cup cream
2 teaspoons lime rind
1
1
2
2
⁄ cup coconut cream
⁄ cup fresh or frozen blueberries
1
1
4
2
⁄ cup passionfruit pulp
⁄ cup fresh or frozen raspberries
1
2
1 tablespoon cinnamon sugar
⁄ cup fresh or frozen blackberries
1
2
⁄ cup fresh or frozen strawberries
1. Place rice, mango nectar, water, and reserved
peach juice into the removable cooking bowl and
stir to combine. Close the lid and using the ‘Cook’
function, press the Start button. Cook until ’cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
1
4
3 Syncro Rice Cooker cups Basmati rice, washed
⁄ cup icing sugar
1
4
6 cups chicken stock
⁄ cup water
1
2
⁄ cup shelled pistachio nuts, finely chopped
2 tablespoons port
100g chopped dried apricots
100g chopped dried figs
2 tablespoons chopped fresh coriander
1. Place rice and water into the removable cooking
bowl. Cover with lid and using the ‘Cook’ function,
press the Start button.
3. Stir rice mixture and fold through lime rind,
coconut cream and passionfruit pulp. Close the lid
and stand for 10 minutes on ‘Keep Warm’.
1. Place butter and oil into the removable cooking
bowl. Using the ‘Cook’ function, press the Start
button. Heat for 15 minutes, add onion, garlic,
spices, bay leaf, salt and pepper. Cook for 2
minutes stirring constantly. Add rice, stir to coat
with oil.
2. Cook until ’Cook’ function switches to ‘Keep
Warm’. Stir once during cooking.
4. Serve warm with peaches and dusted with
cinnamon sugar.
3. Stir rice and fold in honey, butter, and cream.
Cover with lid and stand for 10 minutes on
’Keep Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water and port into the
bowl of a food processor or blender and process
until smooth.
2. Add stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice and fold through nuts, apricots, figs and
coriander. Cover with lid and stand for 10 minutes
on ‘Keep Warm’ before serving.
5. Fold berry mixture through rice mixture then
transfer to serving glasses.
6. Serve topped with extra berries and cream
if desired.
R8
R9
Steamed recipes
Steamed whole fish with
ginger and shallot
Steamed salmon fillet with
tomato and basil salsa
Steamed vegetable
(gado gado)
Steamed chicken breast
with ginger and spinach
4
4
4
4
1 x 300-400g whole snapper or bream,
1 tablespoon olive oil
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
300g hard tofu, cubed
1 tablespoon minced ginger
1
2
cleaned and scaled
2 shallots, diced
⁄ bunch coriander finely sliced
1
1
2
4
⁄ bunch coriander
⁄ cup white wine vinegar
2 x 150g chicken breast supremes, skin on
1 cup Stones green ginger wine
200g baby spinach
2 tablespoons soy sauce
1 tablespoon peanut oil
2cm piece fresh ginger, cut into matchsticks
3 shallots, finely sliced
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
3 Syncro Rice Cooker cups fish stock
3 Syncro Rice Cooker cups of water
250ml peanut sauce (recipe below)
1 punnet (50g) baby corn
1. Combine ginger and coriander. Place half of
the mixture under the skin of each chicken
breast supreme.
1 lime, sliced
1. Place half the vegetables and tofu into steaming
tray. Place water into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the stock is boiling, insert
the vegetables in the steaming tray into removable
cooking bowl, close the lid and cook for 5-7
minutes. Remove vegetables, keep warm. Ensure
sufficient water is in removable cooking bowl.
Repeat steaming with the remaining vegetables.
1. Wash and dry the fish. Cut 2 slits at a 45° angle
through each side of the fish. Into each slit, place
some ginger and a slice of lime.
2. Place the breasts in a single layer into a shallow
dish. Pour over the ginger wine, cover and
marinate for 20 minutes.
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots, add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat.
Cool the salsa mixture then add basil, balsamic
vinegar, and oil.
2. Place half of the coriander into the cavity of the
fish. Place the fish into the steaming tray.
1. Place the marinated chicken into steaming tray.
3. Pour water or stock into the removable cooking
bowl. Close the lid and using the ‘Cook’ function,
press the Start button. When the water is boiling,
insert fish in the steaming tray into removable
cooking bowl, close the lid and steam fish for 15
minutes or until cooked when tested.
2. Place water into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the water is boiling, insert
the chicken breasts in the steaming tray into the
removable cooking bowl, close the lid and cook for
10-15 minutes or until chicken cooked when
tested. Remove chicken and keep warm.
2. Place the vegetables and tofu onto a serving
platter and drizzle with warm Peanut Sauce.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
PEANUT SAUCE
1 onion, chopped
1 clove garlic
2cm piece fresh ginger, chopped
1 tablespoon oil
3. Place the stock into the removable cooking bowl.
Close the lid and using the ‘Cook’ function, press
the Start button. When the stock is boiling, insert
the salmon fillets in the steaming tray into
removable cooking bowl, close the lid and cook
for 6-8 minutes for medium or 10 minutes for
well done.
4. Remove fish and place onto a serving platter.
5. Combine soy, oil and shallots, pour over the fish.
Serve immediately with steamed jasmine rice.
3. Place spinach and corn into steaming tray.
4. Ensure sufficient water is in removable cooking
bowl. Insert steaming tray and close the lid,
cook for another 7-10 minutes or until vegetables
are cooked.
1 teaspoon curry powder (preferably Malaysian)
1 tablespoon soy sauce
1
4
⁄ cup crunchy peanut butter
5. Serve the chicken on top of the vegetables with a
drizzle of soy sauce.
4. Remove salmon. Serve hot with Tomato and Basil
Salsa and mixed salad leaves.
1 teaspoon chilli paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the onion, garlic and ginger into a food
processor and process until fine.
2. Heat oil in a saucepan over medium heat. Add
onion mixture and gently fry for 3-4 minutes.
3. Add curry powder and soy sauce. Stir well before
adding peanut butter, sugar, and chilli paste.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth.
5. Increase the heat then cook for 5 minutes.
R10
R11
Notes
Notes
R12
R13
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