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Steaming Food With Rice
MAXIMUM
TYPE OF
AMOUNT
FOOD
OF FOOD*
Yellow
2 cups
Squash
(473 ml)
and
Red Bell
Peppers,
sliced
1/4-inch
thick and
1-inch
cubes
Chicken,
12 oz.
tenders
(340 g)
Salmon,
12 oz.
fillet
(340 g)
Shrimp,
12 oz.
peeled
(340 g)
and
deveined
*Measured in 1-cup U.S. measure
**All times are for long grain white rice
MAXIMUM
MAXIMUM
AMOUNT
AMOUNT
OF RICE
OF WATER
1 cup
fill to 1
line
1 cup
fill to 1
line
1 cup
fill to 1
line
1 cup
fill to 1
line
14
(cont.)
APPROX.
YIELD
COOKING
OF
TIME**
RICE*
14–16 min
2 cups
23–25 min
2 cups
18–20 min
2 cups
26–28 min
2 cups
NOTES
Crisp-
Tender
Internal
temperature
165°F
(74°C)
Let stand for
5–10 min
on warm.
Internal
temperature
145°F
(63°C)
Let stand
for 5–10
min on
warm. Pink
and opaque
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