YIELD: 100 Portions
EACH PORTION: 3/4 Cup (4-1/2 Ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| Rice, long grain | 9 lb | 5-1/4 qt. |
| Water, cold | 22 lb | 2-3/4 gal. |
| Salt | 2 oz. | 3 tbsp. |
| Salad oil | 1-1/2 oz. | 3 tbsp. |
Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
Remove from heat transfer to shallow serving pans. Cover. Keep hot until ready to serve.
NOTE:
- OVEN METHOD: Omit steps 1 through 3; place 3 lb (1-3/4 qt)rice, 3-2/3 qt water, 2/3 oz (1 tbsp) salt and 1/2 oz (1 tbsp) salad oil in each steam table pan (3-12 by 20 by 4 inches); stir. Cover tightly; bake at 400°F. 40 minutes or in 350°F. convection oven 35 to 40 minutes on high fan, closed vent.
- In Step 1, 13 lb 8 oz medium grain rice may be used. Prepare according to instructions on container.
- Two No. 10 scoops maybe used for each portion.
VARIATIONS
LYONNAISE RICE: Follow Steps 1 and 2; remove from heat. Saute 3 lb (2-1/4 qt) chopped dry onions (3 lb 5 oz A.P.) in 4 oz (1/2 cup) salad oil, olive oil, or melted shortening until tender. Add sauteed onions and 1 lb (2 cups) drained chopped pimientos to cooked rice. Toss well.
TOSSED GREEN RICE: Follow Steps 1 and 2; remove from heat. Saute 1 lb 2 oz (1-1/2 qt) thinly sliced green onions with tops (1 lb 5 oz A. P.) and 2 lb (1-1/2 qt) fresh, chopped sweet peppers (2 lb 7 oz A.P.) in 4 oz (1/2 cup) salad oil, olive oil, or melted shortening until tender. Add to cooked rice. Add 8 oz (1 qt) fresh minced parsley (8-1/3 oz A.P.) and l/6 oz (2 tsp) black pepper. Toss well.
LONG GRAIN AND WILD RICE: In Step 1, omit salt and rice; use 10 lb 2 oz (4-1/2-36 oz pg) long grain and wild rice mix and 24 lb (3 gal) water. Follow Steps 2 and 3. (NOTE: For oven method, omit Steps 1 and 2. Place 3 lb (6-3/4 cups) rice mix, 6 oz (1-1/2 cups) seasoning mix and 1/2 oz (1 tbsp) salad oil in each steam table pan (3-12 by 20 by 4 inches.) Add 8 lb (1 gal) boiling water to each paw stir well. Cover; bake at 350°F. 30 to 40 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent.
RICE WITH PARMESAN CHEESE: Follow Steps 1 and 2; in Step 3, add 8 oz (1 cup) melted margarine or butter. Mix well to coat rice. Add 1 lb 4 oz (1-1/4 qt) grated Parmesan cheese. Toss well.
STEAMED BROWN RICE: In Step 1, use 9 lb 9 oz (about 1-1/2 gal) parboiled brown rice, 24 lb (3 gal) water, 2 oz (3 tbsp) salt and 1-1/2 oz (3 tbsp) salad oil. Stir. In Step 2, simmer 25 minutes or until most of water is absorbed. Follow Step 3. NOTE: Oven Method: Omit Steps 1 through 3. Place 3 lb 3 oz (7-3/4 cups) rice, 8 lb (1 gal) boiling water, 2/3 oz (1 tbsp) salt and l/2 oz (1 tbsp) salad oil in each steam table pan (3-12 by 20 by 4 inches). Stir. Cover tightly; bake at 400°F. or in 350°F. convection oven 30 minutes or until most of water is absorbed on high fan, closed vent.