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.
