189
Dried beans, pulses, pasta and rice
These should be placed in a solid container and covered with boiling water before steaming. As a rough
guide, when cooking packet foods follow the suggested cooking times if cooking at 100°C. If cooking under
pressure at 120°C, then halve the time.
Time
Time
in minutes at 120 °C
in minutes at 100 °C
Dried beans and pulses
Red kidney beans (pre-soaked)
25–30
60–65
Chick peas
25–30
50–60
Millet
18–20
9–10
Pearl barley
30–40
60–80
Buckwheat
10–12
20–24
Medium weight continental lentils
(unsoaked)
10–15
20–30
Red split lentils (un-soaked)
5–8
10–15
Yellow split lentils (pre-soaked)
20
40
Pasta
Tagliettelle (dried)
6–8
12–16
Spaghetti (dried)
-
3
Wholewheat pasta (dried)
6–8
12–15
Pasta shapes (dried)
6–8
12–15
Fresh pasta
-
3–5
Rice
White basmati
4
8–10
Brown basmati
8–10
15–20
Long grain
5–6
10–12
Brown
6–8
12–16
Wild
25–30
50–60
Thai fragrant / Jasmine
5–6
10–12
Risotto / Arborio
8–10
16–20
Mixed basmati and wild rice
10
20
