4
To Cook Rice and Steam Food Simultaneously:
When cooking rice and steaming food at the same time, do not cook more than 3 scoops uncooked white rice or 2 scoops
uncooked brown rice.
1. Place the desired amount of rice and recommended amount of water into the rice pot. Refer to the “To Cook Rice”
instructions on pages 2 and 3 and begin cooking rice as directed.
2. Refer to the steaming chart below for steaming times. Only those foods that have steaming times similar to the
cooking time for the amount of rice being prepared should be placed in the rice cooker at the same time as the rice.
For best results, foods with shorter cooking times should be added toward the end of the rice cooking time, so they
are done at the same time as the rice.
3. Place the desired food into the steaming basket. Open the cover, being careful to avoid escaping steam, and position
the filled basket onto the rim of the rice pot. Close the cover securely and set a timer for the suggested steaming time
(refer to the chart below).
4. Once the suggested steaming time is up, carefully open the cover and check for doneness. If cooking is complete,
using hot pads, carefully grasp the two handles on the sides of the steamer basket and carefully lift the basket out of
the pot.
5. If additional cooking time is needed for the rice, close cover and allow rice to continue cooking until done. When
the rice is finished cooking the unit will automatically switch to the WARM mode and the amber WARM light will
illuminate.
6. Do not leave rice in the pot on the WARM setting for more than 8 hours. Always unplug the rice cooker when the unit
is not in use.
STEAMING CHART
Food may be steamed while the rice is cooking. Steam foods together that have similar cooking times. When not cooking
rice, use 1 rice measuring scoop of water for steaming.
VEGETABlES
SUGGESTED STEAMING TIME
Asparagus
12 – 15 minutes
Broccoli florets
10 – 12 minutes
Cabbage, cut into 1½ to 2-inch wedges
12 – 16 minutes
Carrots, baby cut
18 – 22 minutes
Cauliflower florets
12 – 15 minutes
Green beans
17 – 22 minutes
Spinach
8 – 10 minutes
Squash (yellow, zucchini), ¼-inch slices
9 – 11 minutes
FISH/POUlTRy
Fish, 1-inch thick
14 – 16 minutes
Shrimp
12 – 15 minutes
Chicken, boneless chicken breasts
25 – 28 minutes
*Cooking times may vary due to the maturity of the vegetables as well as the size of the pieces. Cook the vegetables
the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook the
maximum amount of time indicated.
