Rice, Brown Uncle Bens (Absorption Method)

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.5 ozElementary8 TbspElementaryN/A
Secondary2.5 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume5 gal
Weight25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Rice, Brown Uncle Ben's Converted10 lb10 lb1 gal, 1 qt
WATER2 gal, 2 qt


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

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1
Weight Per Pan:25 lb
Elementary Portions Per Pan:160
Secondary Portions Per Pan:160
Elementary Serving Utensil:4 oz. spoodle
Secondary Serving Utensil:4 oz. spoodle
Elementary Cost per Serving:$0.07
Secondary Cost per Serving:$0.07