Cooking Rice USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This brown rice recipe will provide the perfect side or addition to many diverse dishes.
½ cup (No. 8 scoop) provides 1 oz equivalent grains.
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  • Boil broth.
  • Add salt and garlic.
  • Place 1 qt ½ cup brown rice (1 lb 13 oz) in each steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Pour boiling broth (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
    Steamer: 5 lb pressure for 25 minutes.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
  • Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
    Critical Control Point: Hold for hot service at 135 °F or higher for at least 15 seconds.
  • Portion with No. 8 scoop (½ cup).


  • Variation: Fold in cilantro. Squeeze fresh limes over rice, using 2 per pan. Stir well. Serve immediately.
  • Variation: Add turmeric to step 2.


Nutrition Facts
Cooking Rice USDA Recipe for Schools
Amount Per Serving 0 ½ cup (No. 8 scoop)
Calories 125 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 133mg6%
Potassium 73mg2%
Total Carbohydrate 30g10%
Dietary Fiber 3g13%
Total Sugars 0g0%
Protein 4g8%
Vitamin D 0IU0%
Calcium 30mg3%
Iron 2mg11%
*Marketing Guide


Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 8 lb 4 oz
About 1 gal ½ cup/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 16 lb 8 oz
About 2 gal 1 cup/4 steam table pans (12" x 20" x 2½")