Steamed rice (steam cooke

100 Servings

Ingredients

Quantity Ingredient
2¼ gallon WATER
9 pounds RICE 10LB
3 tablespoons SALAD OIL; 1 GAL
3 tablespoons SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN 1. PLACE 4 LB 8 OZ (10½ CUPS) RICE IN EACH PAN.

2. ADD 4 ½ QT WATER TO EACH PAN.

3. ADD 1 ½ TBSP SALT AND 1 ½ 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: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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