Recipe#200

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

INGREDIENTS

1 1/4 gal. (10 lb) rice, medium grain
3 gal water, cold
6 tbsp. (4 oz) salt
1/2 cup (4 oz) salad oil

INSTRUCTIONS

Combine all ingredients; bring to a boil. Stir occasionally. Cover tightly and simmer 25 minutes. DO NOT STIR. If rice is not tender, continue cooking 2 to 3 minutes longer. Uncover and allow rice to steam dry 5 to 7 minutes.

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 2 1/4 gal. boiling water; place ingredients in steamer pan; stir, then steam approximately 20 minutes.
3. Chicken or beef stock may be substituted for water. If Soup and Gravy base, beef or chicken, is used, decrease salt to 2 ounces.