Recipe - Steamed Rice (Steam Cooke

2 One fourth ga WATER
9 pound RICE 10LB
3 tablespoon SALAD OIL; 1 GAL
3 tablespoon SALT TABLE 5LB

PAN: 12 BY 20 BY 4INCH STEAM TABLE PAN

1. PLACE 4 LB 8 OZ (10 One half CUPS) RICE IN EACH PAN.

2. ADD 4 One half QT WATER TO EACH PAN.

3. ADD 1 One half TBSP SALT AND 1 One half 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. A21.

NOTE: 2. TWONO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: E01500

SERVING SIZE: Three fourths CUP

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