Hawaiian Ham Coconut Rice USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
To make Hawaiian Ham and Coconut Rice, ham, brown rice, pineapple, and coconut are baked together to create a naturally sweet Polynesian flavor.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, ¼ cup fruit, and 1 oz equivalent grains.
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Instructions
 

  • Boil water.
  • Place 1 qt brown rice (1 lb 10 oz) and 1 cup coconut (3 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 water (1 qt 3 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.
  • Remove cooked rice mixture from oven, and let stand covered for 5 minutes. Stir rice.
  • Assembly:
  • First layer: Smooth rice mixture over bottom of pan.
  • Second layer: Evenly distribute 2 qt 1 cup diced ham (3 lb) over each pan of rice mixture.
  • Third layer: Combine sugar, flour, pineapple, remaining coconut, and cheddar cheese in a large bowl.
    Stir well.
    Pour 3 qt 1¼ cups (about 5 lb 3 oz) pineapple mixture over diced ham in each pan.
  • Fourth layer: Pour 3 cups pineapple juice over each pan.
  • Fifth layer: Sprinkle with 1½ cups bread crumbs (6½ oz) per pan and spray with a pan release cooking spray.
  • Bake until cheese is melted and bread crumbs are lightly toasted:
    Conventional oven: 350 °F for 20 minutes.
    Convection oven: 325 °F for 15 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 8 fl oz spoodle (1 cup).

Nutrition INFORMATION

Hawaiian Ham Coconut Rice USDA Recipe for Schools
Amount Per Serving
 
1 cup (8 fl oz spoodle)
Calories
278
Total Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
34
mg
11
%
Sodium
 
665
mg
29
%
Total Carbohydrate
 
35
g
12
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
20
g
22
%
Protein
 
18
g
36
%
Vitamin D
 
19
IU
127
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
Potassium
 
364
mg
10
%
N/A=data not available
*Marketing Guide

Notes

Cooking Process #2: Same Day Service.
Whole-Grain Bread Crumbs Recipe
For 50 servings: 8 slices of whole-grain bread
For 100 servings: 16 slices of whole-grain bread
Lightly toast whole-grain bread slices. Tear into small pieces. Insert into a food processor and pulse until coarse crumbs form. Place on a small baking sheet, and bake in oven at 350 °F for 2–3 minutes until browned and dry. Toss occasionally. Cool and store in an airtight container.
Yield / Volume
50 Servings:
About 29 lb 8 oz
About 3 gal 3 qt 2 cups/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 60 lb
About 7 gal 3 qt/4 steam table pans
(12" x 20" x 2½")