RECIPE DETAILS
Item ID: 1801523
Serving Size: ½ Cup (2.5 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: Vegan, Gluten Free, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1801523
Serving Size: ½ Cup (2.5 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Grains
Attributes: Vegan, Gluten Free, Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Preheat oven to 350°F.
Preparation
- Combine 3 lbs 10.5 oz brown rice and 3 qts 1 pt 5/8 cup water in each 2-inch full-size hotel pan using a 1:2 ratio (1 part rice to 2 parts water).
- Cover pans tightly with parchment paper and foil.
- Cook for 45-60 minutes at 350°F until rice has fully absorbed the water and cooked through.
Note: Alternatively, cook rice in a steamer for approximately 30 minutes or until water is fully absorbed.
Serving
For use in another recipe:
- Spread rice on sheet pans to cool per HACCP SOP.
- Store covered in the walk-in cooler at or below 41°F.
For direct service:
- Serve hot rice in 2-inch hotel pans (7 lbs 13 oz per pan).
- Hold hot according to HACCP SOP at or above 135°F.
Serving size: 1/2 cup (2.5 oz)
Servings per 2-inch hotel pan: 50
Suggested serving utensil: spoodle
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 120.07 kcal |
| Total Fat | 0.89 gm |
| Saturated Fat | 0.18 gm |
| Trans Fat | 0.00* gm |
| Sodium | 4.10 mg |
| Carbohydrates | 25.27 gm |
| Fiber | 1.13 gm |
| Sugars | 0.00* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
