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Recipes - STEAMED RICE

Recipe Name

STEAMED RICE

Submitted by

jgouker

Recipe Description

E00500

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	40	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



2 3/4	gallons	ice cold water
17	cups	Steamed white rice
3	tablespoons	Oil, canola and soybean
3	tablespoons	salt

Steps

Sequence	Step

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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