tumeric Rice
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Jasmine Rice | 14 | oz |
Water | 14 | oz |
Ground Tumeric | 1.25 | tbsp |
Koscher Salt | 1.5 | tsp |
Canola Oil | 1 | tbsp |
- 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: approx. 6 portions = 8 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. Rinse jasmine rice thoroughly under cold running water until the water runs clear to
remove excess starch.
2. Place rinsed rice into the rice cooker. Add water, ground turmeric, kosher salt, and canola oil. Stir gently to combine evenly.
3. Cook using the white rice setting according to the rice cooker’s instructions.
4. Once cooking is complete, immediately fluff the rice with a fork or spatula to release excess steam and maintain grain separation.
5. Transfer the rice to a shallow hotel pan, spreading it no more than 2 inches deep for rapid cooling.
6. Place the pan uncovered in a cooler, reducing the temperature to 21°C (70°F) within 2 hours, then to 4°C (40°F) within 4 hours.
7. After cooling, portion the rice into eight containers of approximately 8 ounces each.
8. Cover, label with product name, preparation date, and use-by date, then store refrigerated.
9. Reheat portions to an internal temperature of at least 74°C (165°F) before service -
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.
- Adjust water quantity based on your rice cooker.