Recipe#199

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
2 1/4 qt. (3 lb 5 oz) onions, dry, chopped
3 cups (1 lb 8 oz) butter or margarine

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. Saute onions in butter or margarine. Add sauteed onions and chopped pimientos to cooked rice. Place an equal quantity of rice mixture in each greased roasting pan (18 by 24 inches), cover; bake in 350 degree F. oven for 15 minutes. Toss lightly before serving.

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.