Yield 100 Portions
Pan Size 18 x 26 inch sheet pan ( 1) Pans 350’ F.
Each Portion 3/4 cup (5 oz)
| Ingredients | Weights | Measure |
|---|---|---|
| ALMONDS, SHELLED, SLIVERED BLANCHED, SLICED |
1-7/8 lb | 7-3/4 cup |
| SALAD OIL | 7-2/3 oz | 1 cup |
| ONIONS, DRY PEELED, CHOPPED | 3 lb | 2-1/4 qt |
| RICE, BROWN, PARBOILED, LONG GRAIN | 8-1/4 lb | 1-1/4 gal |
| BROTH, CHICKEN STOCK HOT | 21-7/8 lb | 10-1/2 qt |
| RAISINS GOLDEN, SEEDLESS | 1-7/8 lb | 1-1/2 qt |
| CINNAMON, GROUND | 1/2 oz | 2 tbsp |
| ALLSPICE, GROUND | 1/4 oz | 1-1/3 tbsp |
| CARDAMOM, GROUND | 1/4 oz | 1-1/3 tbsp |
| CILANTRO, DRY | 1/4 oz | 1/4 cup |
Spread almonds in thin layer on sheet pan; hake 12 to 14 minutes or until lightly browned at 350 F. Remove from oven; set aside for use in Step 5.
Heat oil in steam jacketed kettle. Add onions; cook 5 minutes or until tender, stirring occasionally.
Add rice; stir well until rice is coated. Stir-cook 5 minutes or until rice is lightly browned.
Prepare stock according to package directions. Add stock, raisins, cinnamon, allspice, and cardamom to rice. Bring to a boil; stir.
Reduce heat; cover tightly; simmer 25 minutes or until most of the water is absorbed. Add almonds and cilantro; mix well. Temperature of cooked rice mixture must reach 140 F. or higher.
Remove from heat; transfer to shallow serving pans. Cover. Hold for service at 240 F, or
higher.
NOTE:
In Step 1, if a convection oven is used, bake at 300° F. 12 to 14 minutes or until lightly browned, on high fan, open vent.
Oven method: Omit oil. Place 2 lb 12 oz (6-2/3 cups) rice, 3-1/2 qt boiling stock, 1 lb (3 cups) onions, 10 oz (2 cups) raisins, 2 teaspoon cinnamon, 1-1/3 teaspoon allspice and 1-1/3 teaspoon cardamom in each steam table pan (3-12 x 20 x 4 inch pans). Stir, cover tightly, bake at 400° F. 35 minutes or 350° F. convection oven 25 minutes or until most of the water is absorbed on high fan, closed vent. Fold 10 oz (2-1/2 cups) toasted almonds and 1 oz (1/2 cup) cilantro into each pan. Hold for service at 140° F.