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FOR BROWN RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
FOR WHITE PARBOILED (OR CONVERTED) RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
FOR SMALL GRAIN (OR PEARL) RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
to 2 mark
3 rice measures
to 3 mark
4 rice measures
to 4 mark
5 rice measures
to 5 mark
6 rice measures
to 6 mark
7 rice measures
to 7 mark
WILD RICE
AMOUNT
AMOUNT
OF RICE
OF WATER
2 rice measures
7 cups
4 rice measures
9 cups
7
APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
38 to 42 minutes
2 to 2 1/2 cups
40 to 42 minutes
4 1/2 to 5 1/2 cups
40 to 45 minutes
9 to 10 cups
42 to 46 minutes
10 to 11 cups
44 to 48 minutes
13 to 14 1/2 cups
48 to 60 minutes
14 to 16 cups
APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
20 to 30 minutes
2 1/2 to 3 1/2 cups
25 to 27 minutes
5 to 6 cups
26 to 30 minutes
8 1/2 to 9 1/2 cups
28 to 36 minutes
10 to 11 cups
30 to 38 minutes
12 to 14 cups
38 to 42 minutes
15 to 16 cups
APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
18 to 22 minutes
3 1/2 to 4 1/2 cups
22 to 24 minutes
5 to 6 cups
23 to 24 minutes
6 1/2 to 7 1/2 cups
24 to 26 minutes
10 to 11 cups
28 to 31 minutes
12 to 13 cups
31 to 34 minutes
14 to 15 cups
APPROX.
YIELD
COOKING
IN 8 OZ.
TIME
MEASURES
1 hr 40 minutes
5 to 6 cups
to 2 hrs. 20 min.
2 hrs. 2 min.
7 to 8 cups
to 2 hrs. 8 min.
CHART FOR STEAMED VEGETABLES AND FISH
All steamed using 1
1
⁄
to 2 cups of cold tap water or stock or room temperature
2
vegetable broth
VEGETABLE
AMOUNT
PREPARATION
Fresh Asparagus
1/2 lb.
Wash; break off
woody base where
spears snap easily.
1lb.
Fresh Green or
1/2 lb.
Leave whole, trim
Waxed beans
end or cut into 2-inch
pieces
1 lb.
Fresh Beets
1 lb. (about
Cut off stems leaving
5 medium)
about 1-in. Wash;
do not peel.
1 lb. (about
Remove stem and
5 medium)
root ends. Peel and
cut into wedges.
Fresh Broccoli
1 bunch
Cut into florets
(about 8 cups)
Brussels Sprouts
4 cups
cut a cross in the base
of each sprout
Cabbage
1 lb.
cut in wedges
Carrots
12 oz.,
cut in thick slices
Cauliflower
12 oz.
cut into florets
Celery
12 oz.,
cut in 3-inch pieces
(about 2
1
⁄
cups)
2
Corn
1
1
⁄
lb.
cut in 2-inch pieces
2
(about 4 ears)
Sugar snap peas
8 oz.
trimmed and left
about 2 cups
whole
Snow peas
8 oz.
trimmed and left
whole
TIME
SUGGESTIONS
12 to 15
Season with salt,
minutes
pepper and grated
lemon peel
16 to 18
Season with salt,
minutes
pepper and freshly
snipped dill
18 to 20
minutes
40 to 42
Slip skin off after
minutes
cooking
26 to 28
minutes
18 to 20
Season with salt,
minutes
pepper and grated
lemon peel
28 to 30
Garnish with
minutes
chopped toasted
hazelnuts
24 to 26
Garnish with
minutes
crumbled cooked
bacon
16 to 18
Season with salt,
minutes
pepper and grated
orange peel
20 to 22
Garnish with buttered
minutes
toasted bread crumbs
16 to 18
Toss with butter, salt
minutes
and pepper
18 to 20
Garnish with finely
minutes
chopped tomatoes
and parsley
10 to 2
Season with salt,
minutes
pepper and minced
dill
12 to 14
Serve drizzled with
minutes
soy sauce and
minced green onions
8
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