Preparing the Carrots
Wash them. Under running water, rinse them to ensure any dirt particles are off.
Cut off the bottom point and top. Cutting these now makes it easier to peel.
Peel the food. Use a vegetable peeler to completely peel any outer skin off.
Slice the carrots. Cut them into pieces or sticks so that they can fit the rice cooker appropriately.
Steaming the Carrots
Add the water. Read your rice cooker's manual on the amount of water to add, as some state 1/2 cup while others state 1 cup. Insert the steam rack as well.
Add the carrot slices. You will want to stack them on the steam rack, about 2/3 full. Be sure that nothing is underneath it, or else they might get boiled. You can always add the bigger/thicker pieces on the bottom and smaller/thinner pieces at the top.
Steam the carrots. Refer to your manual for the appropriate cooking times; the average time amount is 12 to 15 minutes. Place the lid on, turn the rice cooker on, and manually time it. Set the timer on at the same time you push the rice cooker on.
Turn the rice cooker off and unplug it. Leaving the appliance on a "warm" setting will still continue to cook the food.
Drain the carrots and use running cold water on them. This stops all of the cooking process.
Serving or Storing the Carrots
Use it immediately. Have them as a steamed side dish, in a salad, or by themselves.
Freeze the carrots. The freezing process prolongs the life of food. The quality of carrots are retained for 9 months when frozen. Spread the carrots out on a baking sheet, so that they don't touch each other. Flash freeze them for about an hour or two. Add them to an airtight container or resealable freezer bag with the date of when you steamed them.
Comments
0 comment