Recipe - Rice With Parmesan Cheese

2 Three fourths ga WATER; COLD
1 cup BUTTER PRINT SURE
1 One fourth pound CHEESE GRATED 1LB
9 pound RICE 10LB
3 tablespoon SALAD OIL; 1 GAL
3 tablespoon SALT TABLE 5LB

1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO BOIL. STIR
OCCASIONALLY.

2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

3. REMOVE FROM HEAT; TRANSFER TO SHALLOW SERVING PANS. ADD MELTED BUTTER
OR MARGARINE. MIX WELL TO COAT RICE. ADD PARMESAN CHEESE. TOSS WELL TO
BLEND INGREDIENTS.

Recipe Number: E00504

SERVING SIZE: Three fourths CUP (4

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.