Recipe#198

Servings: YIELD: 100 Portions
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

5 1/4 qt. (9 lb) rice, long grain
2 3/4 gal water, cold
1/2 cup (5 oz) salt
1/2 cup (4 oz) salad oil

INSTRUCTIONS

Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Remove from heat; transfer to shallow serving pans. Keep covered and in a warm place until ready to serve.

NOTE:
1. Rice may be cooked in 350 degree F. oven. Substitute boiling water for cold water; place equal amounts of ingredients in 2 roasting pans (18 by 24 inches); stir, cover and bake 30 to 40 minutes.
2. Rice may be cooked in steamer. Use 8 1/4 qt. boiling water; place ingredients in steamer pan; stir, then steam approximately 20 minutes.
3. 13 lb 8 oz medium grain rice may be used. Prepare according to instructions on container.