‘Rice’ Setting; How To Make Rice (P10) - Breville BRC510 Instruction Booklet

OPERATING yOUR BREvILLE RISOTTO & RICE
NOTE
When adding extra ingredients to
risotto that require cooking e.g.;
chicken, seafood or vegetables.
These can be added towards the end
of cooking time before the liquid in
risotto has fully absorbed and risotto
is still quite runny in texture. Stir
ingredients into risotto, cover with
lid and continue cooking until risotto
switches to 'Warm' setting. Check
for doneness and if not quite cooked
switch back to 'Risotto' setting to cook
a little more.
NOTE
When risotto maker has switched to
the 'Warm' setting and rice is still a
little firm and under cooked and if
there is still some unabsorbed liquid
in the cooking bowl, cover with lid and
leave on the 'Warm' setting for 5 to 10
minutes to finish cooking.
NOTE
When risotto maker has switched to
the 'Warm' setting and rice is still a
little firm and under cooked, and most
of liquid has been absorbed, add a little
extra stock or water, stir well, cover
with lid and leave on the 'Warm' setting
for 5 to 10 minutes or until extra liquid
is absorbed and rice is tender.
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the 'Risotto' setting.
10
HOW TO MAKE RICE
'Rice' Setting
1. Use the Risotto & Rice measuring cup
provided to measure the required
quantity of rice (refer to cooking tables -
page 15). Always measure level cups, not
heaped (Fig 1).
Fig. 1
NOTE
1 level Rice Duo measuring cup =
150 grams uncooked rice
1 level Rice Duo cup uncooked rice =
2 Rice Duo cups cooked rice (approx.)
The maximum quantity of uncooked
white rice to be cooked =
10 Rice Duo cups
The minimum quantity of uncooked
white rice to be cooked =
2 Rice Duo cups
2. Place measured rice into a separate bowl
and wash with cold water to remove
any excess starch. The rice is ready for
cooking when water runs clear from the
rice. Drain well.
3. Ensure the exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface)
(Fig 2).