Rice, Brown Long Grain (Rice Cooker Method)
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| 2.5 oz | 8 Tbsp | N/A |
| 2.5 oz | 8 Tbsp | N/A |
| Recipe Total Yield |
|---|
| 4 gal, 2 qt |
| 21 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 1 | 0 |
| 0 | 1 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| WATER | | | | 1 gal, 2 qt | |
| Rice, Brown Long Grain | | 10 lb | 10 lb | 1 gal, 2 qt | |
Method
- Ratio: 1 part rice to 1 part water.
- Place rice and water in rice cooker. Stir well, cover with lid, and turn on.
- Do not lift lid until rice cooker indicates that the rice is ready.
- If using another recipe, cool rice on sheet pans and store, covered, in the walk-in.
- If using for service, transfer to 2-inch pand and hold hot according to HACCP SOP.
Serving Guidelines
| 2" Hotel Pan |
| 2.7 |
| 7.81 lb |
| 50 |
| 50 |
| 4 oz. spoodle |
| 4 oz. spoodle |
| $0.03 |
| $0.03 |
