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Fluffy Rice
1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Rice, Brown, Fully Cooked, IQF, #1632 | 18 pounds |
DIRECTIONS
1. | Prepare in 5 pound batches. Place 5 pounds (3 1/2 quarts equal 5 pounds) of frozen brown rice in each steam table pan or on each sheet pan. Containers will vary according to wheather prepared in steamer or combi-oven. Refreeze any unused portion. |
2. | Follow instructions for steamer or combi-oven. Fluff rice with fork or spoon. CCP: Heat to 165 degrees F or higher for at lest 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. |
4. | Portion rice with a #8 schoop (1/2 cup) for serving. Each portion provides 1 oz. eq. of whole grains. CCP: Hold and maintain product at a minumum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |