Source: U.S. Department of Defence
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Steamed Rice (Steam Cooker Method)
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 CEREALS AND PASTA PRODUCTS No.E 006 00
STEAMED RICE (STEAM COOKER METHOD)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
168 cal
34 g
4g
2g
0 mg
216 mg
13 mg
Ingredient
Weight
Measure
Issue
RICE,BROWN,LONG GRAIN,RAW PARBOILED
9-3/4 lbs
1 gal 2 qts
WATER
25-1/8 lbs
3 gal
SALT
1-7/8 oz
3 tbsp
1-1/2 oz
3 tbsp
OIL,SALAD
Method
1
Place 4-3/4 lbs rice in each pan.
2
Add 4-1/2 qts water to each pan.
3
Add 1-1/2 tbsp salt and 1-1/2 tbsp salad oil to each pan. Stir well to ensure rice is moistened.
4
Place pans in preheated steam cooker. Steam 22-27 minutes at 5 lbs PSI or 18 to 24 minutes at 15 lb PSI.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 168 cal |
| Carbohydrates: | 34 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 216 mg |
| Calcium: | 13 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,BROWN,LONG GRAIN,RAW PARBOILED | 9-3/4 lbs | 1 gal 2 qts | |
| WATER | 25-1/8 lbs | 3 gal | |
| SALT | 1-7/8 oz | 3 tbsp | |
| OIL,SALAD | 1-1/2 oz | 3 tbsp |
| Method: | |
|
1 Place 4-3/4 lbs rice in each pan. 2 Add 4-1/2 qts water to each pan. 3 Add 1-1/2 tbsp salt and 1-1/2 tbsp salad oil to each pan. Stir well to ensure rice is moistened. 4 Place pans in preheated steam cooker. Steam 22-27 minutes at 5 lbs PSI or 18 to 24 minutes at 15 lb PSI. |
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