Rice

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Jasmine Rice | 37.5 | oz (wt) |
Water | 4 | cups |
- Recipe Instructions:
- TOOLS: measuring cup, rice cooker, plastic rice cooker spoon (comes with rice cooker), lined baking sheet, weigh scale, portion bags
- STORAGE: insert with insert lid
- HOLD TIME: 2 days
- YIELD: 20 portions = 4 oz. each portion
- QUALITY INDICATOR: cooked, loose grains/morsels of silky rice - not mushy. Shiny white in color (Refer to picture)
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
**Important to be in the cooler when portioning this item. To prevent the breading from coming off.**
- 1. Wash rice over cold water - water should run clear to indicate it's ready for the next step. Drain off as much liquid as possible without losing grains of rice down the sink.
- 2. Add cold water to the washed rice. Be sure rice has evenly settled to the bottom of the insert before placing it in the cooker. (Refer to picture Step 1)
- 3. Ensure rice cooker is plugged in.
- 4. Put insert in cooker, cover with lid & press the cook button.
- 5. Once rice is cooked, let sit covered for 10 more minutes. Remove lid & allow excess steam to escape. Fluff the rice gently with the rice cooker spoon to loosen rice morsels.
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6. Scoop out onto a lined baking tray to air dry.
NOTE: Ensure the rice is evenly spread out, than place it onto a bun rack & allow to cool. (CCP4). (Refer to picture Step 2 & 3) - 7. Portion rice into 4 oz. per bag. Put portioned rice into an insert with lid. Label, date & store in cooler at 35F-40F/3.5C-4C until use. (CCP1)
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IMPORTANT NOTES:
- Wash & drain rice before cooking. Ensure water runs clear.
- After cooking cycle, let rice rest for 10 minutes before removing from the cooker.