 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cups (8 fl oz) | water | 3/4 | cup | Rice, white, long-grain, cooked | 1/8 | tablespoon | Oil, canola and soybean | 1/3 | teaspoon | salt, table | 15 1/3 | slices | Pimento Diced | 1/3 | large | Onion, chopped | 1/3 | tablespoon | Oil, canola and soybean |
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Steps
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Sequence
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Step
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| | 1 | PREPARATION INSTRUCTIONS:
CHOP ONIONS BEFORE MEASURING.
CHOP PIMENTOS BEFORE MEASURING.
SHORTENING MAY BE USED IN PLACE OF OIL. MELT BEFORE MEASURING.
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.
4. SAUTEE CHOPPED ONIONS IN SALAD OIL; ADD SAUTEED ONIONS AND
DRAINED CHOPPED PIMENTOS TO COOKED RICE. TOSS WELL. PLACE AN EQUAL
QUANTITY OF RICE MIXTURE IN EACH SERVING PAN. (18 BY 24").
OVEN METHOD: OMIT STEPS 1 AND 2 AND FOLLOW THESE INSTRUCTIONS:
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. |
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