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Food Quantity/Yield Steaming Time Cook’s Notes
Barley
Brown Rice
White Rice
Quinoa
Wild Rice
Artichokes
(globe)
Asparagus
1 cup (rinse until water runs clear) + 2
cups liquid = 4 cups cooked
1 cup rice + 1 2/3 cups liquid = 3 cups
cooked rice;
1-1/2 cups rice + 2-1/4 cups liquid = 6
cups cooked rice;
2 cups rice + 3-1/4 cups liquid = 8
cups cooked rice
1 cup rice + 1-1/3 cups liquid = 3 cups
cooked rice;
1-1/2 cups rice + 2-1/3 cups liquid = 6
cups cooked rice;
2 cups white rice + 3-1/4 cups liquid =
8 cups cooked rice
1 cup quinoa + 2 cups liquid =
3 cups quinoa
1 cup wild rice + 2 cups liquid =
3 cups cooked rice
(must be drained)
6 medium (6 - 9 oz.)
4 large (10 - 12 oz.)
1 pound, whole spears, 1/2" diameter
2 pounds, whole spears, 1/2" diameter
(use both trays for larger amounts)
35 minutes
45 - 50 minutes +
10 minutes resting time
20 - 25 minutes +
10 minutes resting time
(larger amounts take more time)
30 - 35 minutes
45 - 55 minutes
28 - 35 minutes
35 - 40 minutes
6 - 8 minutes
8 - 10 minutes
• Use rice bowl for rices and grains.
• Liquid can be water or stock accord-
ing to personal preference.
• Cooking times and liquid amounts
may vary with brand and variety
of rice.
• Stir after adding liquid to distribute
evenly in the bowl.
• Use low-sodium/low-fat stocks for
extra flavor.
• Dried or fresh herbs, chopped onion
or garlic may be added.
• Fluff rice with a fork when removing
from rice bowl.
• Trim artichokes.
• Serve cooked artichokes warm or
chilled.
• Choose firm, unrippled stalks with
tight tips; best cooked the day they
are purchased.
• Break off bottoms at the natural
break, then trim closely with a knife.
Vegetables
Rice and Grains
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 7