Brown Rice Standardized

Category: Side Dish

Portion Size: 1/2 cup (2.8 oz)

Meal Components: 1 oz eq. whole grain

 

Brown Rice Standardized Recipe

100 Servings

IngredientsWeightMeasure
Long Grain Brown Rice
Long grain brown rice, dry (1 oz per serving)6 lbs 4 oz3 ½ qt 2/3 c
Water, hot (0.25 c per 1 oz rice, dry)200 fl oz1 gal 2 qt 1 c
Cooking spray (oven method only)1 spray
OR
Long Grain Parboiled Brown Rice
Long grain parboiled brown rice, dry
(1 oz per serving)
6 lbs 4 oz
Water, hot (0.2 c per 1 oz rice, dry)160 fl oz1 gal 1 qt
Cooking spray (oven method only)1 spray

Directions

Oven Method:
1. Preheat oven to 350 .
2. For 100 servings: Spray 12” x 20” x 4” hotel/steamtable pan with cooking spray.
3. Place rice and hot water in pan. Stir to combine and cover tightly with foil.
4. For long grain brown rice: Bake for 1 hour 15 minutes or until water is absorbed. For long grain parboiled brown rice: Bake for 1 hour or until water is absorbed.
5. Serve 100 – 1/2 cup servings.

Chef Notes:
Rice grown in the US is high quality and should not be rinsed to maintain nutrient values. Cooking times may vary from oven to oven. It is always best to conduct a test run for the first time.

Stockpot Method:
1. For 100 servings: Use a stockpot no smaller than 12 quarts.
2. Place rice and hot water in the stockpot. Bring to a hard boil. Stir. Cover tightly and reduce heat to low.
3. For long grain brown rice: Ccook for 1 hour 15 minutes or until water is absorbed. For long grain parboiled brown rice: Cook for 45 minutes or until water is absorbed.
4. Serve 100 – 1/2 cup servings.

Chef Notes: Rice grown in the US is high quality and should not be rinsed to maintain nutrient values. Cooking times may vary from oven to oven. It is always best to conduct a test run for the first time.

Other Cooking Methods:
For steamer and rice cooker methods, refer to manufacturer’s directions.

Nutrients Per One Serving
(K-12)

Calories 114 kcal
Saturated Fat 0 g
Sodium 3 mg
Sugar 0 g
Total Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Carbohydrate 24 g
Total Diety Fiber 1 g
Protein 2 g

Components Per One Serving
(K-12)

Meat/Meat ALT Grain Vegetable(s) Fruit Milk
0 oz. eq. 1 oz. eq. 0 cup(s) 0 cup(s) 0 cup(s)