Rice, White Medium Grain (Rice Cooker Method)

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.5 ozElementary8 TbspElementaryN/A
Secondary2.5 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume4 gal
Weight20 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
WATER1 gal, 1.5 qt
Rice, Brown Medium Grain10 lb10 lb1 gal, 1.5 qt


  1. Rinse rice three times in rice cooker insert. Drain well.
  2. Ratio: 1 part rice to 1 part water by volume.
  3. Place rice and water in rice cooker. Stir well, cover with lid, and turn on.
  4. Do not lift lid until rice cooker indicates that the rice is ready.
  5. If using another recipe, cool rice on sheet pans and store, covered, in walk-in.
  6. 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:2.9
Elementary Portions Per Pan:44
Secondary Portions Per Pan:44
Elementary Serving Utensil:4 oz. spoodle
Secondary Serving Utensil:4 oz. spoodle
Elementary Cost per Serving:$0.04
Secondary Cost per Serving:$0.04