| 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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