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STEAMING VEGETABLES
Cooking vegetables with steam retains more nutrients than boiling or baking, while
preserving the bright, attractive color
Prepare vegetables by washing, peeling, and then cutting them into similar-sized pieces
Place them directly on the steaming rack, in a bamboo steaming tray, in a shallow metal, glass,
or ceramic dish, or in foil Then place 1 cup (180 ml) of hot tap water in the rice cooker pan
Insert the steaming rack or bowl with vegetables and cover Set the switch to Cooking and
time according to the chart These times are approximate Keep track of times for items
frequently steamed for future reference
STEAMING FRESH VEGETABLES
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Artichokes
Globe whole
2-4
1-4 Cup (250 mi) | 30- 45 minutes
Jerusalem
peeled, whole
2
2 Cups (360ml)
15 - 20 minutes
-4
Beans Green, Waxed
whole
1 Ib (500 g)
1 Cup (180 ml)
12 - 13 minutes
cut-up
1 Ib (500 g)
1 Cup (180 m!)
9 - 11 minutes
Beets
whole
1 Ib (500 g)
1 Cup (180 ml)
30 - 35 minutes
quartered
1 Ib (500 g)
1 Cup (180 ml)
26 - 30 minutes
Brussels Sprouts
10 0z (300 g) | 1-/^ Cup (250 ml)
Cabbage
wedges
2 lb (900 g)
2/, Cup (125 ml)
12 - 15 minutes
Carrots
small, whole
1 Ib (500 g)
2, Cup (125 ml)
10 - 12 minutes
thick slices
1 tb (500 g)
2f, Cup (125 ml)
12 - 15 minutes
Cauliflower ^ flowerettes
1 Ib (500 g)
H Cup (125 ml)
Corn on the Cob
3 - 6 ears
1- Cup (250 ml)
10 - 15 minutes
Peas
shelled
8 oz (200 g)
14 Cup (50 ml)
Potatoes, Sweet Potatoes,
Medium (140 g)
?/; cup
(125 ml)
18 - 20 minutes
Yams
quartered
Large (180 g)
1 Cup (180 ml}
20 - 22 minutes
Rutabagas, Turnips diced
2 Ib (900 g)
1-4 cup (250 ml) | 20 - 30 minutes
Summer Squash, Zucchini
cut-up
1 Ib (500 g)
'/; Cup (75 ml)
5 -
10 minutes
11b (500g)
| 1-4 Cup (250 ml) | 20-30 minutes
Spaghetti Squash half
2002(650g | 1-% Cup (250 ml)
5 oz (150 g)
'A Cup (50 ml)
5-8
minutes
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