Creamy Rice

Name: Creamy Rice
Cuisine: World Cuisine
Ingredients: 2 lb Margarine, Solids; 5.25 lb Rice, Long Grain; 0.5 cup Base, Chicken; 3 Tbsp Onion Powder; 2 Tbsp Garlic, Minced; 2 Tbsp Paprika; 1.5 Tbsp Salt, Iodized; 1 Tbsp Pepper, Black Ground; 3 gal Water; 0.75 gal Cream, Half & Half

12 steps

Slow cooked, savory, creamy rice

Updated at: Fri, 27 Sep 2024 13:36:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories337.3 kcal (17%)

Total Fat24 g (34%)

Carbs27.5 g (11%)

Sugars1.4 g (2%)

Protein3.3 g (7%)

Sodium429.7 mg (21%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

76 servings

2 lbMargarine

Solids

5.25 lbRice Long Grain

½ cupBase Chicken

3 Tbsponion powder

2 Tbspgarlic

minced

2 Tbsppaprika

1.5 TbspSalt Iodized

1 TbspPepper Black Ground

3 galWater

0.75 galcream

half & half

Instructions

Step 1

CCP: Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

CCP: Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prepare vegetables.

Step 3

1. Melt margarine in large saucepan, stockpot or steam jacketed kettle. Add rice, chicken base, onion powder, garlic, paprika, salt, and pepper; stir to combine.

Step 4

2. Simmer on medium-low for 5 minutes stirring frequently.

Step 5

3. Add the boiling water and cook on medium-high 10 minutes stirring frequently.

Step 6

4. Add half & half, reduce heat to low and bring back to a simmer stirring often for 10 minutes until desired end temperature is reached.

Step 7

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 8

CCP: Maintain holding 135°F or above.

Step 9

5. Remove from heat, cover and let rest for 10 minutes.

Step 10

Serve # 8 dip per portion.

Step 11

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 12

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.