Rice, White Medium Grain (Rice Cooker Method)
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| 2.5 oz | 8 Tbsp | N/A |
| 2.5 oz | 8 Tbsp | N/A |
| Recipe Total Yield |
|---|
| 4 gal |
| 20 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 1 | 0 |
| 0 | 1 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| WATER | | | | 1 gal, 1.5 qt | |
| Rice, Brown Medium Grain | | 10 lb | 10 lb | 1 gal, 1.5 qt | |
Method
- Rinse rice three times in rice cooker insert. Drain well.
- Ratio: 1 part rice to 1 part water by volume.
- 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 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
| 2" Hotel Pan |
| 2.9 |
| 44 |
| 44 |
| 4 oz. spoodle |
| 4 oz. spoodle |
| $0.04 |
| $0.04 |
