Sunbeam 8 Cup Rice Cooker Manual

							9
After using your Rice Perfect, turn the power
off and remove the cord from the power
outlet.
The lid, removable pan, measuring cup and
serving spoon should be washed in warm
water using a mild detergent. DO NOTuse
harsh abrasives to clean the removable
cooking pan as these will damage the non-
stick coating. The exterior of the cooking
vessel can be wiped over with a damp cloth.
CAUTION: Never immerse the heating vessel
in water.DO NOTplace any part of your Rice Perfect in
a dishwasher. The hot water temperatures
and harsh detergents may warp or stain the
parts.
CAUTION: Never use any chemical, steel wool,
harsh abrasive cleaners, thinners or chemical
dust cloths to clean any part of your Rice
Perfect.
WARNING: Do not allow water to enter the
inside of the heating vessel as this may
cause electrocution.
Care and cleaning 
						

							10
Tips for cooking rice
Ð Results may vary depending on type of rice
used.
Ð For fluffier rice, add a little extra water and
for firmer rice, add a little less water.
Ð 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
ÔCOOKÕ lever activated again.Ð 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. 
						

							11
Cooking Chart Ð Rice Perfect 10 cup
(RC4700)
Using Cup Provided  Conversion to Fill to Water Approximate
(uncooked rice qty) Metric Measure Level Indicator Cooking Time
(uncooked rice qty) (minutes)
WHITE RICE
211/3 cups (265g) 2 13
3 2 cups (400g) 3 15
422/3 cups (530g) 4 17
531/3 cups (665g) 5 19
6 4 cups (800g) 6 21
742/3 cups (930g) 7 23
851/3 cups (1065g) 8 24
9 6 cups (1200g) 9 26
10 62/3 cups (1330g) 10 28
BROWN RICE
3 2 cups (400g) 3 25
422/3 cups (530g) 4 29
531/3 cups (665g) 5 33
6 4 cups (800g) 6 34
742/3 cups (930g) 7 38
851/3 cups (1065g) 8 42
9 6 cups (1200g) 9 44
10 62/3 cups (1330g) 10 48 
						

							12
Cooking Chart Ð Rice Perfect 8 cup
(RC2610)
Using Cup Provided  Conversion to Fill to Water Approximate
(uncooked rice qty) Metric Measure Level Indicator Cooking Time
(uncooked rice qty) (minutes)
WHITE RICE
211/3 cups (265g) 2 15
3 2 cups (400g) 3 18
422/3 cups (530g) 4 21
531/3 cups (665g) 5 23
6 4 cups (800g) 6 26
742/3 cups (930g) 7 28
851/3 cups (1065g) 8 30
BROWN RICE
211/3 cups (265g) 2 25
3 2 cups (400g) 3 29
422/3 cups (530g) 4 34
531/3 cups (665g) 5 36
6 4 cups (800g) 6 41
742/3 cups (930g) 7 43
851/3 cups (1065g) 8 47 
						

							13
Cooking Chart Ð Rice Perfect 5 cup
(RC2300)
Using Cup Provided  Conversion to Fill to Water Approximate
(uncooked rice qty) Metric Measure Level Indicator Cooking Time
(uncooked rice qty) (minutes)
WHITE RICE
12/3 cups (130g) 1 15
211/3 cups (265g) 2 18
3 2 cups (530g) 3 24
422/3 cups (665g) 4 27
531/3 cups (800g) 5 31
BROWN RICE
211/3 cups (265g) 2 29
3 2 cups (530g) 3 36
422/3 cups (665g) 4 38
531/3 cups (800g) 5 43 
						

							14
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 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 after cooking.
Approx. time 30 minutes.
Savoury Rice
Use chicken or beef stock in place of water
to cook rice.
Spicy Rice
Cook saffron rice as directed above, and add
1/2teaspoon curry powder, 1/2teaspoon
chinese 5 spice powder. After cooking stir
through 
1/2cup sultanas, for every 2 cups of
rice.Tasty Rice RissolesMakes approx 10
2 tablespoons (40 grams) butter or oil
1 onion, finely chopped 
1/2teaspoon curry powder
2 cups brown rice, cooked in Rice Perfect 
1 zucchini, grated 
1 carrot, grated
1/4cup finely chopped parsley
200g pumpkin, cooked, drained 
well and mashed
1/2cup unprocessed bran1/4teaspoon ground sage1/4teaspoon ground cumin seeds
2 eggs, lightly beaten
2 tablespoons mayonnaise
1/4cup peanut butter
breadcrumbs for coating
oil for shallow frying
1. Melt butter or margarine in a pan. Lightly
sautŽ 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, mix well. Add rice and vegetable
mixture; mix until combined.
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 
						

							15
Fried RiceServes 6-8
1 tablespoon (20g) butter or oil
3 eggs, lightly beaten
1 clove garlic, peeled and finely chopped
1/2tablespoon grated fresh ginger
1 red capsicum, chopped into 1.5cm pieces
4 rashers bacon, roughly chopped
4 green onions, sliced
1 x 225g can pineapple pieces, drained
1/2cup frozen peas
4 cups white rice, cooked in Rice Perfect 
1 tablespoon soy sauce
1. Melt butter in a frypan on high heat. Add eggs
to pan fry as for an omelette. Remove from
pan place on a plate, cover in foil set aside.
2. Lightly sautŽ garlic, ginger, capsicum and
bacon. Add onions, pineapple and peas
and cook for approximately 2 minutes.
3. Add rice and chopped egg to frypan. Gently
toss to combine. Add soy sauce and mix
thoroughly. Heat through before serving.
Creamy Mushroom RisottoServes 4-6
(Suitable for models RC4700 and RC2610)
2 tablespoons olive oil
80g butter
1 onion, chopped finely
1 clove garlic, crushed
2 cups (metric) uncooked Arborio rice
1 cup dry white wine
1 litre chicken stock, hot
200g Swiss brown mushrooms, sliced
150g button mushrooms, sliced
1/2cup grated parmesan1/4cup chopped fresh parsley
Freshly ground black pepper1. In a large frying pan heat half the oil and
butter; add onions and garlic and cook until
the onions are tender.  Add the rice and stir
through to coat the rice with the onion
mixture. 
2. Add the wine and cook, stirring, until most of
the liquid has absorbed.  Transfer mixture to
the Rice Perfect cooking pan.  Add the hot
chicken stock and stir through.  Making sure
that the exterior of the pan is dry; place into
heating vessel.  
3. Replace the lid. 
4. Depress the automatic control lever to
ÒCOOKÓ. 
5. When cooking is complete, the lever will
automatically switch to the ÒKEEP WARMÓ
mode.  Leave the rice in the cooker for 10
minutes at this stage.  DO NOT REMOVE LID. 
6. Meanwhile heat the remaining oil and butter
in a frying pan and cook, stirring until the
mushrooms are tender; drain any excess
liquid. 
7. After the rice has been in the ÒKEEP WARMÓ
mode for 10 minutes, open the lid.  Stir
through the mushrooms, parmesan and
parsley.  Season to taste with black pepper. 
8. Serve immediately. 
Recipes continued 
						

							16
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or oil
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect 
250g dried apricots, roughly chopped
1
1/2cups pine nuts, roughly chopped
2 tablespoons brandy or wine
1. Heat butter or margarine in a pan and
lightly sautŽ onions.
2. Combine with remaining ingredients. Place
stuffing into cavity of turkey and truss.
Bake for approximately 2-2 
1/2hours at
180¡c.
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice
Perfect
1/3cup crushed pineapple, well drained
2 rashers bacon, rind removed and roughly
chopped
4 green onions, chopped
1 egg
1 teaspoon mixed herbs
1. Combine all ingredients. Place into cavity
of chicken and truss.
2. Bake for approximately 1 hour and 20
minutes, or until cooked. Baste chicken
with juices throughout baking.PilauServes 6
1 tablespoon (20 grams) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice, long grain
1 x 440g can corn kernels, drained
1 red capsicum, seeds removed and cut into 
thin strips
2
1/2cups (625ml) chicken or vegetable stock 
1. Melt butter or margarine in a pan and
sautŽ onions until tender.
2. Add onions, rice, corn and capsicum.
Cook for 2-3 minutes, stirring to coat rice.
3. Transfer rice mixture to Rice Perfect. 
Pour stock over rice.
4. Cover and depress lever to ÒCOOKÓ. Allow
to stand for 10 minutes. Serve hot.
Recipes continued 
						

							17
Summer Rice Salad
2 cups brown rice, cooked in Rice Perfect 
1 x 450g can pineapple pieces in natural
juice, reserving 
1/4cup juice for dressing
1 carrot, grated
1 zucchini, sliced
1 small red capsicum, cut into 1.5cm pieces
1/2cup cashews, toasted and chopped1/2cup sultanas
Dressing
1/4cup white wine vinegar1/4cup honey1/4cup pineapple juice
2 tbsp grated ginger
1/4cup coriander leaf, chopped
1. Place salad ingredients into large bowl.
2. Combine the dressing ingredients in a
bowl.
3. Pour dressing over salad and toss well.
Sprinkle with extra coriander to serve.Peachy Rice Crumble
2 cups white rice, cooked in Rice Perfect 
1 x 825g can sliced peaches, drained
3/4cup sultanas
1 cup orange juice
1/4cup honey
Topping
80g butter or margarine melted
1/2cup wholemeal flour
1 cup rolled oats
1/2cup coconut1/2cup brown sugar, firmly packed1/4teaspoon cinnamon1/4teaspoon mixed spice1/3cup slivered almonds
1. Pre-heat oven to 180¡C. Grease a 23cm
round oven proof dish.
2. Spread rice over base of prepared dish.
Arrange peaches and sultanas on top of
rice.
3. Combine orange juice and honey in a
saucepan. Gently heat, stirring until well
combined. Pour over rice and fruit.
4. Combine all topping ingredients into a
bowl. Spread evenly over rice and fruit.
5. Bake for approximately 30 minutes. Serve
with custard or ice cream.
Recipes continued 
						

							18
Rum and Raisin Rice Custard
3 eggs, lightly beaten
1/2cup sugar
3 cups hot milk
1 cup raisins or sultanas
2 teaspoons rum essence 
2 cups white rice, cooked in Rice Perfect 
1. Pre-heat oven to 180¡C. Grease a 4-5 cup
oven proof dish.
2. Combine eggs and sugar. Gradually add
hot milk, stirring constantly until
combined.
3. Stir in raisins or sultanas, essence and
rice. Pour mixture into prepared dish.
4. Place dish in a pan of hot water and bake
for approximately 1 hour and 15 minutes, 
or until custard has set.
NOTE: Custard is set when knife is inserted
in the centre and comes out clean.
Recipes continued