Rice, Brown Uncle Bens (Rice Cooker 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 | 4 gal |
| Weight | 20 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 0 | 1 | 0 |
| Secondary | 0 | 1 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| WATER | 1 gal, 1.5 qt | ||||
| Rice, Brown Uncle Ben's Converted | 9 lb | 9 lb | 1 gal, 1.5 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 in another recipe, cool rice on sheet pans and store, covered, in walk-in.
- If using for service, transfer to 2-inch pans and hold hot according to HACCP SOP.
Serving Guidelines
| Type of Pans Needed: | 2" Hotel Pan |
| Number of Pans Needed: | 27 |
| Weight Per Pan: | 7.81 lb |
| Elementary Portions Per Pan: | 5 |
| Secondary Portions Per Pan: | 5 |
| Elementary Serving Utensil: | 4 oz. spoodle |
| Secondary Serving Utensil: | 4 oz. spoodle |
| Elementary Cost per Serving: | $0.08 |
| Secondary Cost per Serving: | $0.08 |