Name: Steamed Rice (Steam Cooke
Ingredients: 2 1/4 ga WATER; 9 lb RICE 10LB; 3 tb SALAD OIL; 1 GAL; 3 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2 1/4	ga	WATER
9	lb	RICE 10LB
3	tb	SALAD OIL; 1 GAL
3	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN
1.  PLACE 4 LB 8 OZ (10 1/2 CUPS) RICE IN EACH PAN.
2.  ADD 4 1/2 QT 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 TO 27 MINUTES AT 5 LB
PSI OR 18 TO 24 MINUTES AT 15 LB PSI.
NOTE:  1.  SEE GUIDELINES FOR STEAM COOKERS RECIPE NO. A-21.
NOTE:  2.  TWO-NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: E01500
SERVING SIZE: 3/4 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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