Ingredients
|
Brown rice, long-grain, regular (2 pounds, 14 ounces) |
2.875 pounds |
|
Enriched white rice, long-grain, regular (1 pound, 11 ounces) |
1.688 pounds |
|
Chicken stock, non-MSG (1 gallon, 1½ cups) |
1.094 gallons |
| Ground black or white pepper | ½ teaspoon |
|
Fresh onions, diced ¼" (or 1 ounce dehydrated onions) |
4 ounces |
Instructions
-
Place 1 lb 7 oz of brown rice in each steam table pan (12" x 20" x 2½"). For 50 servings use 2 pans.
-
Place 13½ oz regular rice
OR
14½ oz of parboiled rice into each steam table pan (12" x 20" x 2½").
-
Heat the chicken stock, pepper, and onions in a pot. Bring to a boil.
-
Add 2 qt 1 cup of hot chicken stock mixture to each pan. Cover with foil or metal lid.
-
Bake:
Conventional oven: 350° F for 50 minutes
Convection oven: 350° F for 40 minutes
Steamer: 40 minutes
-
Portion with No. 8 scoop (1⁄2 cup).
Recipe Notes
Nutrition Facts per Serving (0.5cups)
Calories: 146 kcal | Fat: 0.97 g | Saturated fat: 0.21 g | Sodium: 55 mg | Carbohydrates: 30.37 g | Fiber: 1.6 g | Protein: 3.5 gThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
