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