Source: U.S. Department of Defence
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Steamed Rice
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 CEREALS AND PASTA PRODUCTS No.E 005 00
STEAMED RICE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
148 cal
32 g
3g
1g
0 mg
214 mg
26 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
8-1/2 lbs
1 gal 1-1/4 qts
WATER,COLD
23 lbs
2 gal 3 qts
SALT
1-7/8 oz
3 tbsp
1-1/2 oz
3 tbsp
OIL,SALAD
Method
1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
3 Remove from heat; transfer to shallow serving pans.
Notes
1 In Step 2, rice may be baked in a 350 F. convection oven, 35 to 40 minutes on high fan, closed vent.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 148 cal |
| Carbohydrates: | 32 g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 214 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 8-1/2 lbs | 1 gal 1-1/4 qts | |
| WATER,COLD | 23 lbs | 2 gal 3 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| OIL,SALAD | 1-1/2 oz | 3 tbsp |
| Method: | |
|
1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally. 2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. 3 Remove from heat; transfer to shallow serving pans. Notes 1 In Step 2, rice may be baked in a 350 F. convection oven, 35 to 40 minutes on high fan, closed vent. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence