Popular Features:
View Cart

Rice Cooker Recipe - Steamed Vegetables

 
Rice Cooker Recipe - Steamed Vegetables
baby bok choy
Here is a quick guide to steaming vegetables in your rice cooker complete with a chart of common vegetables.  The average vegetable takes about 15 to 20 minutes to cook.
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 each vegetables of choice, see chart below.

Instructions

Add water to pan. Place steam basket inside the pan.

Add vegetables (place into dish if required). Cover unit, plug in cord, and turn on unit to COOK.

Time the cooking manually. Unit will automatically switch to KEEP WARM/OFF , should water evaporate. Stir vegetables occasionally.

Turn off cooker by unplugging.

Unit may also be switched to KEEP WARM/OFF. Remember that vegetables will continue to cook on KEEP WARM. There must be water in the pan. Remove vegetables, then the steam plate, and finally pour off the water .

Note: The charts provide a general guide to quantity and cooking time. Cooking time may be varied according to personal preference. less water means the unit will switch off sooner. To lengthen cooking time, add 1 tbsp. (20 ml) more water.
 
Vegetable Quantity Water Time
Artichokes
Globe - Whole 2 -4 1 Cup (250 mL) 30 -45 minutes
Jerusalem - Peeled, whole 2 -4 1-1/2 Cups (375 mL) 15 -20 minutes<
       
Asparagus 200 g 1/4 Cup (60 mL) 5 -10 minutes
Green Beans
Whole 500 g 1/2 Cup (125 mL) 12 -13 minutes
Cut-up 500 g 1/2 Cup (125 mL) 9 -11 minutes
       
Broccoli Spears 500 g 1/2 Cup (125 mL) 5 -10 minutes
Beet Root
Whole 500 g 1/2 Cup (125 mL) 30- 35 minutes
Quartered 500 g 1/2 Cup (125 mL) 26 -30minutes
       
Brussels Sprouts 300 g 1 Cup (250 mL) 6 -10 minutes
Cabbage Wedges 900 g 1/2 Cup (125 mL) 12 -15 minutes
Carrots
Small, whole 500 g 1/2 Cup (125 mL) 10 -12 minutes
Thick slices 500 g 1/2 Cup (125 mL) 12- 15 minutes
       
Cauliflower Florets 500 g 1/2 Cup (125 mL) 12 -14 minutes
Corn on the Cob 3-6 ears 1 Cup (250 mL) 20- 30 minutes
Peas: shelled 200 g 1/4 Cup (50 mL) 5 -7 minutes
Sweet Potatoes Medium 140 g 1/2 Cup (125 mL) 18- 20 minutes
Potatoes Quartered large 180 g 2/3 Cup (175 mL) 20 -22 minutes
Swede, Turnips: diced 900 g 1 Cup (250 mL) 20- 30 minutes
Pumpkin, Zucchini
Cut up 500 g 1/3 Cup (80 mL) 5- 10 minutes
Pieces 500 g 1 Cup (250 mL) 20 -30 minutes
       
Spaghetti Squash- half 650 g 1 Cup (250 mL) 20- 25 minutes
Spinach 150 g 1/4 Cup (60 mL) 5 -8 minutes

Related Articles

How to Select A Rice Cooker - From basic to fuzzy logic, learn all about selecting a rice cooker.

The Ultimate Rice Cooker Cookbook - The best companion to any rice cooker.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.