Steamed Rice (steam Cooke
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 1/4 | gl | WATER |
| 9 | lb | RICE 10LB |
| 3 | T | SALAD OIL, 1 GAL |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN PLACE 4 LB 8 OZ (10 1/2 CUPS) RICE IN EACH PAN. ADD 4 1/2 QT WATER TO EACH PAN. ADD 1 1/2 TBSP SALT AND 1 1/2 TBSP SALAD OIL TO EACH PAN. STIR WELL TO ENSURE RICE IS MOISTENED. 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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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 214.8mg
Potassium: 293.4mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: <1g
Protein: <1g