Rice, Brown Uncle Bens (Absorption Method)

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2.5 oz	Elementary	8 Tbsp	Elementary	N/A
Secondary	2.5 oz	Secondary	8 Tbsp	Secondary	N/A

Recipe Total Yield
Volume	5 gal
Weight	25 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	1	0
Secondary	0	1	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Rice, Brown Uncle Ben's Converted		10 lb	10 lb	1 gal, 1 qt
WATER				2 gal, 2 qt

Divide rice among 4-inch hotel pans - 5# rice (2.5 qts) per pan.
Add measured amount of boiling water (5 qts per pan)
Cover pan tightly with foil.
Cook in oven at 350 degrees for 40 minutes or until all water has been absorbed.
Let rest, covered, for 10 minutes before serving or cooling.
Rice is best cooked for day of service.
If cooking for a different recipe or day, cool rice on sheet pans and store in walk-in.
When cool, transfer hotel pans and cover.
For service, reheat to 165 degrees in a steamer or covered, in a 350F oven.