| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 3/4 | gl | WATER, COLD |
| 1 | c | BUTTER PRINT SURE |
| 1 1/4 | lb | CHEESE GRATED 1LB |
| 9 | lb | RICE 10LB |
| 3 | T | SALAD OIL, 1 GAL |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO BOIL. STIR OCCASIONALLY. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR. REMOVE FROM HEAT; TRANSFER TO SHALLOW SERVING PANS. ADD MELTED BUTTER OR MARGARINE. MIX WELL TO COAT RICE. ADD PARMESAN CHEESE. TOSS WELL TO BLEND INGREDIENTS. Recipe Number: E00504 SERVING SIZE: 3/4 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: 5
Total Fat: 1.6g
Cholesterol: 5mg
Sodium: 298.9mg
Potassium: 299.6mg
Carbohydrates: 17.5g
Fiber: <1g
Sugar: <1g
Protein: 2.2g