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