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Food
Rice and Grains
Barley
1 cup (250 mL) (rinse until water runs clear) +
2 cups (500 mL) liquid = 4 cups (1 L) cooked
1 cup (250 mL) rice + 1 2/3 cups (400 mL)
liquid = 4 cups (1 L) cooked rice;
1-1/2 cups (375 mL) rice + 2-1/3 cups
Brown Rice
(575 mL) liquid = 6 cups (1.5 L) cooked rice;
2 cups (500 mL) rice + 3-1/4 cups (800 mL)
liquid = 8 cups (2 L) cooked rice
1 cup (250 mL) rice + 1-1/2 cups (375 mL)
liquid = 3 cups (750 mL) cooked rice;
1-1/2 cups (375 mL) rice + 2-1/3 cups
White Rice
(575 mL) liquid = 6 cups (1.5 L) cooked rice;
2 cups (500 mL) white rice + 3-1/4 cups
(800 mL) liquid = 8 cups (2 L) cooked rice
1 cup (250 mL) quinoa + 2 cups (500 mL)
Quinoa
liquid = 3 cups (750 mL) quinoa
1 cup (250 mL) wild rice + 2 cups (500 mL)
liquid = 3 cups (750 mL) cooked rice
Wild Rice
(must be drained)
Vegetables
Artichokes
6 large (10 - 12 oz.) (300 - 375 g/mL)
(globe)
4 medium (6 - 9 oz.) (175 - 180 g/mL)
1 pound (500g), whole spears,
Asparagus
1/2" (1.25cm) diameter
2 pounds (1kg), whole spears,
1/2" (1.25cm) diameter
(use both trays for larger amounts)
8
Quantity/Yield
Steaming Time
35 minutes
45 - 50 minutes +
10 minutes resting time
20 - 22 minutes +
10 minutes resting time
30 - 35 minutes
45 - 55 minutes
35 - 40 minutes
28 - 35 minutes
6 - 8 minutes
8 - 10 minutes
Cook's Notes
• Use Rice Bowl for rices and grains.
• Liquid can be water or stock according to
personal preference.
• Stir after adding liquid to distribute evenly
in the bowl.
• Use low-sodium/low-fat stocks for extra
flavour.
• Dried or fresh herbs, chopped onion or
garlic may be added.
• Flavoured rices such as basmati or jasmine
may require slightly different cooking times.
• Fluff rice with a fork when removing from
Rice Bowl.
• Trim artichokes.
• Serve cooked artichokes warm or chilled.
• Choose firm, unrippled stalks with tight
tips, best cooked the day they are
purchased.
• Break off bottoms at the natural break,
then trim closely with a knife.
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