Recipe Name STEAMED RICE Submitted by jgouker Recipe Description E00500 Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Prep Time (minutes) 10 Cook Time (minutes) 40 Ready In (minutes) 50

Ingredients Amount 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