Rice on the menu begins with perfectly cooked rice.
Tips for perfect rice
Carefully measure the amounts of rice and liquid. Keep lid on tightly during cooking to prevent steam from escaping. At the end of cooking, remove lid and test for doneness. If rice is not quite tender or liquid is not absorbed, cook 2 to 4 minutes longer. When rice is cooked in a stockpot or kettle, immediately turn into a shallow pan to cool when finished. Accurate cooking times are based on your method of cooking; always check cooking time carefully.
Rice cooking methods
Stockpot Method: Heat all ingredients to boiling; stir. Cover and lower heat to simmer. Cook short, medium or long grain white rice for 15 minutes; parboiled rice for 20 to 25 minutes; and brown rice for 40 to 45 minutes. For best results, refer to package directions.
Oven Method: Using boiling liquid, place ingredients in shallow pan; stir. Cover and bake at 350°F. Bake short, medium or long grain white rice for 25 to 30 minutes; parboiled rice for 30 to 40 minutes; and brown rice for 50 to 60 minutes. For best results, refer to package directions.
Steamer or Steam-Jacketed Kettle: Follow manufacturer’s instructions.
Commercial Rice Cookers: A commercial rice cooker may be a good choice for your operation. Contact SYSCO for more information on ordering a commercial rice cooker.