Rice

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #556	6 pound(s)
Water, Hot, Municipal	1 gallon(s) + 1 quart(s)
Salt, Table, #343	1 tablespoon(s) + 1 teaspoon(s)

1.	Place 3 pounds of brown rice in each steamtable pan (12" x 20" x 4"). Use two pans for 100 servings. Add 2 quarts and 2 cups of hot water to each pan.
2.	Add 2 teaspoons salt to each pan and mix.
3.	Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water.
4.	Cover, and place in warmer until ready to serve.
5.	Portion with #8 scoop (1/2 cup) per serving. Each portion provides 1 oz. eq. of whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower.

Use commodity products when available.

Calories

Carbohydrates

21.31 g

Dietary Fiber

0.71 g

Protein

2.20 g

Sodium

98.47 mg

Total Fat

0.55 g

Sat. Fat

0.11 g

Trans Fat

0.00 g