The Ultimate Rice Cooker (53 page)

Stalks and Leafy Greens

Timing:
Steam stalks until crisp-tender, 6 to 14 minutes. Steam greens until wilted, 4 to 7 minutes.

Asparagus: Trim or snap off the thick end of the stalk and peel the rest of the stalk if it is thick and you prefer it that way. Leave the stalk whole or cut it on the diagonal into pieces. Serve loose or “tie” the stalks in bundles with a green onion or chive green before steaming.

Celery: Trim the ends and cut the stalk into chunks.

Fennel bulb: Trim away the stalks and fronds and trim the root end. Cut into halves or quarters.

Swiss chard, spinach, bok choy, arugula, beet greens, collard greens, dandelion greens, broccoli rabe, mustard greens, kale, sorrel, Belgian endive (left whole), radicchio, fiddlehead ferns, watercress, grape leaves.

Beans, Pods, and Seeds

Timing:
Steam until crisp-tender, 4 to 6 minutes for young green beans, sprouts, and snow peas; 9 to 15 minutes for older beans. Steam corn on the cob for 10 to 15 minutes, depending on the size and age.

Butter beans, fava beans, and lima beans: Remove from the shell.

Corn on the cob: Shuck and steam whole or broken into pieces.

Edamame (fresh soybeans in the pod): Thaw, if frozen, and leave whole.

Green beans, haricots verts, Chinese long beans, and wax beans: Trim away the ends and any tough strings. Leave whole or cut into pieces.

Green peas: Remove the peas from their shells.

Mung bean sprouts: No prep required.

Okra: Trim the stem end and steam sliced or whole.

Snow peas and sugar snap peas: Remove the string from the stem end.

Vegetables That Are Fruits

Timing:
Steam until crisp-tender or warmed through, 12 to 15 minutes.

Bell peppers (green, red, yellow, orange): Cut in half and remove the stem, seeds, and white ribs. Steam sliced, in strips, or cut into chunks.