Source: MRS 2020
MRS: 1341 — Grains (1300s)

Rice

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Whole Grains
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
6  pound(s)
Water, Hot, Municipal
1  gallon(s) + 1  quart(s)
Salt, Table, #2219
1  tablespoon(s) + 1  teaspoon(s)
DIRECTIONS

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 (½ 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 F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Pasta, Rice and Grains" provides seasoning and serving ideas for rice.

Nutrients Per Serving
Calories
99
Carbohydrates
21.31 g
Dietary Fiber
0.71 g
Protein
2.20 g
Sodium
98.00 mg
Total Fat
0.55 g
Sat. Fat
0.11 g
Trans Fat
0.00 g