| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | gallon | ice cold water | 2 1/2 | cups | Steamed white rice | 1/2 | tablespoon | Oil, canola and soybean | 1/2 | tablespoon | salt |
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Steps
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Sequence
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Step
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| 1 | CHANGE 1 TM 10-412
1. COMBINE RICE, WATER, SALT, AND SALAD OIL; BRING TO A BOIL. STIR
OCCASIONALLY.
2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.
3. REMOVE FROM HEAT; TRANSFER TO SHALLOW SERVING PANS. COVER. KEEP HOT
UNTIL READY TO SERVE.
NOTE:
1. OVEN METHOD: USE BOILING WATER FOR COLD WATER; PLACE 3 LB (1 3/4 QT)
RICE, 3 2/3 QT WATER, 2/3 OZ (1 TBSP) SALT AND 1 TBSP SALAD OIL IN EACH
STEAM TABLE PAN (3-12 BY 20 BY 4 INCHES); STIR. COVER; BAKE AT 400
DEGREES F 40 MINUTES OR IN 325 DEGREE F. CONVECTION OVEN 35 TO 40
MINUTES ON HIGH FAN, CLOSED VENT.
2. IN STEP 1, MEDIUM GRAIN RICE MAY BE USED. INCREASE QUANTITY BY A FACTOR
OF 1.5. PREPARE ACCORDING TO TO INSTRUCTIONS ON CONTAINER.
3. TWO NO. 10 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO. A-4.
CH-1 |
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