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Steamed Green Beans
1 lb. green beans, stemmed
Add 2 cups water to the inner pot and place into the rice cooker,
cover and press the Steam/Cook button to bring to a boil. Place beans in
the steam tray. When water has come to a boil, carefully open the lid,
keeping hands and face away to avoid steam burns. Using oven mitts,
carefully place steam tray with beans into the rice cooker. Close the
lid and steam for 10 to 12 minutes or until beans are tender. Do not
allow to stand on warm mode or beans will be over-cooked. Using oven
mitts, carefully remove steam tray from the inner pot. Spoon beans onto
a platter, season with salt, pepper, and butter. Serve immediately.
Steamed Butternut Squash
1 lb. butternut squash, peeled and cut into 1-inch cubes
Add 2 cups water to the inner pot and place into the rice cooker,
cover and press the Steam/Cook button to bring to a boil. Place squash
in the steam tray. When water has come to a boil, carefully open the
lid, keeping hands and face away to avoid steam burns. Using oven
mitts, carefully place steam tray with squash into the rice cooker.
Close the lid and steam for 10 to 12 minutes or until squash is tender. Do
not allow to stand on warm mode or squash will be over-cooked. Using
oven mitts, carefully remove steam tray from the inner pot. Spoon
squash onto a platter, season as desired and serve immediately.
Sweet Corn
Fresh corn, trimmed, cut in half if needed
Remove corn husks and silk and trim as needed. Place corn ears
in the steam tray. Add 1-1/2 cups water to the inner pot, place in the
rice cooker, cover and press the Steam/Cook button. When water has
come to a boil, carefully open the lid, keeping hands and face away to
avoid steam burns. Using oven mitts, place steam tray with corn into
the rice cooker, taking care not to touch sides of the inner pot, as it
will be hot. Steam for 10 minutes. Using oven mitts, remove the steam
tray immediately. Season corn as desired and serve hot.
8
STEAMING GUIDE
Helpful Hints:
1.Since most vegetables only
absorb a small amount of
water, there is no need to
increase the amount of water
for larger servings.
2.Always keep the lid closed
during the entire steaming
process. Opening the lid
causes a loss of heat and
steam, resulting in a slower
cooking time. If you find it
necessary to open the lid, you
may want to add a small
amount of water to help
restore the cooking time.
VEGETABLE AMOUNT OF WATER STEAMING TIME
Asparagus 1/2 Cup 7 Minutes
Broccoli 1/4 Cup 5 Minutes
Cabbage 1 Cup 15 Minutes
Carrots 1 Cup 15 Minutes
Cauliflower 1 Cup 15 Minutes
Corn 1 Cup 15 Minutes
Eggplant 1-1/4 Cup 15 Minutes
Green Beans 1 Cup 15 Minutes
Peas 1/2 Cup 7 Minutes
Spinach 1/2 Cup 7 Minutes
Squash 1/2 Cup 7 Minutes
Zucchini 1/2 Cup 7 Minutes
3.Frozen vegetables will take a
longer time to cook.
4.When using the steam tray,
the maximum amount of rice
that can be cooked
simultaneously is 6 cups
(uncooked). This ensures that
both the cooked rice and the
steam tray will fit properly
into the inner pot.
5.Altitude, humidity and outside
temperature will affect
cooking times.
6.The steaming chart is for
reference only. Actual
cooking time may vary.