Yield: 100 Servings
Measure | Ingredient |
---|---|
2¼ gallon | WATER |
9 pounds | RICE 10LB |
3 tablespoons | SALAD OIL; 1 GAL |
3 tablespoons | SALT TABLE 5LB |
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, .