Rice, Brown Steamed
Recipe Source: Boulder Valley School District
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | N/A | Elementary | N/A | Elementary | N/A |
| Secondary | N/A | Secondary | N/A | Secondary | N/A |
| Recipe Total Yield | |
|---|---|
| Volume | 1 gal |
| Weight | 8 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | |||
| Secondary |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Rice, Brown Medium Grain | 3.38 lb | 2 qt | |||
| WATER | 2 qt, 1 pt |
Method
- Using a 2" hotel pan, place rice and water in pan. Cook in steamer for approximately 40 minutes, or until rice is soft and fully cooked.
- Serve hot or cool according to HACCP SOP. If cooling, cool rice on sheetpans and store, covered, in the walkin, until ready to use in recipes.