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3.07 from 15 votes

Cooking Rice USDA Recipe for Schools

This brown rice recipe will provide the perfect side or addition to many diverse dishes.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop) provides 1 oz equivalent grains.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan
Program Meal Component: Grains
Meal Service Temperature: Hot
Cooking Method: Boil
50 Servings
Calories: 125

Ingredients

50 Servings

    Weight

    • - - Vegetable broth, low-sodium
    • - - OR
    • - - Water
    • - - Salt
    • - - Garlic, minced
    • 3 lb 10 oz Brown rice, long-grain, regular, dry, parboiled
    • - - OR
    • 3 lb 12 oz Brown rice, medium-grain, regular, dry
    • - - OR
    • 3 lb 6 oz Brown rice, long-grain, regular, dry
    • - - VARIATIONS:
    • 2 oz Variation: Cilantro, fresh, finely chopped
    • - - AND
    • 4 each Limes, fresh, cut in half
    • - - OR
    • - - Variation: Ground turmeric

    Measure

    • 3 qt Vegetable broth, low-sodium
    • - - OR
    • 3 qt Water
    • 2 tsp Salt
    • ¼ cup Garlic, minced
    • 2 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
    • - - OR
    • 2 qt Brown rice, medium-grain, regular, dry
    • - - OR
    • 2 qt ¼ cup Brown rice, long grain, regular, dry
    • - - VARIATIONS:
    • 3½ cups Variation: Cilantro, fresh, finely chopped
    • - - AND
    • 4 each Limes, fresh, cut in half
    • - - OR
    • 1 Tbsp 1 tsp Variation: Ground turmeric

    100 Servings

      Weight

      • - - Vegetable broth, low-sodium
      • - - OR
      • - - Water
      • - - Salt
      • - - Garlic, minced
      • 7 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
      • - - OR
      • 7 lb 8 oz Brown rice, medium-grain, regular, dry
      • - - OR
      • 6 lb 12 oz Brown rice, long-grain, regular, dry
      • - - Variations:
      • 4 oz Cilantro, fresh, finely chopped
      • - - AND
      • - - Limes, fresh, cut in half
      • - - OR
      • - - Ground turmeric

      Measure

      • 1 gal 2 qt Vegetable broth, low-sodium
      • - - OR
      • 1 gal 2 qt Water
      • 1 Tbsp 1 tsp Salt
      • ½ cup Garlic, minced
      • 1 gal 2 cups Brown rice, long-grain, regular, dry, parboiled
      • - - OR
      • 1 gal Brown rice, medium-grain, regular, dry
      • - - OR
      • 1 gal ½ cup Brown rice, long-grain, regular, dry
      • - - Variation:
      • 1 qt 3 cups Cilantro, fresh, finely chopped
      • - - AND
      • 8 each Limes, fresh, cut in half
      • - - OR
      • 2 Tbsp 2 tsp Ground turmeric

      -

      50 Servings

        Weight

        • - - Vegetable broth, low-sodium
        • - - OR
        • - - Water
        • - - Salt
        • - - Garlic, minced
        • 3 lb 10 oz Brown rice, long-grain, regular, dry, parboiled
        • - - OR
        • 3 lb 12 oz Brown rice, medium-grain, regular, dry
        • - - OR
        • 3 lb 6 oz Brown rice, long-grain, regular, dry
        • - - VARIATIONS:
        • 2 oz Variation: Cilantro, fresh, finely chopped
        • - - AND
        • 4 each Limes, fresh, cut in half
        • - - OR
        • - - Variation: Ground turmeric

        Measure

        • 3 qt Vegetable broth, low-sodium
        • - - OR
        • 3 qt Water
        • 2 tsp Salt
        • ¼ cup Garlic, minced
        • 2 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
        • - - OR
        • 2 qt Brown rice, medium-grain, regular, dry
        • - - OR
        • 2 qt ¼ cup Brown rice, long grain, regular, dry
        • - - VARIATIONS:
        • 3½ cups Variation: Cilantro, fresh, finely chopped
        • - - AND
        • 4 each Limes, fresh, cut in half
        • - - OR
        • 1 Tbsp 1 tsp Variation: Ground turmeric

        100 Servings

          Weight

          • - - Vegetable broth, low-sodium
          • - - OR
          • - - Water
          • - - Salt
          • - - Garlic, minced
          • 7 lb 4 oz Brown rice, long-grain, regular, dry, parboiled
          • - - OR
          • 7 lb 8 oz Brown rice, medium-grain, regular, dry
          • - - OR
          • 6 lb 12 oz Brown rice, long-grain, regular, dry
          • - - Variations:
          • 4 oz Cilantro, fresh, finely chopped
          • - - AND
          • - - Limes, fresh, cut in half
          • - - OR
          • - - Ground turmeric

          Measure

          • 1 gal 2 qt Vegetable broth, low-sodium
          • - - OR
          • 1 gal 2 qt Water
          • 1 Tbsp 1 tsp Salt
          • ½ cup Garlic, minced
          • 1 gal 2 cups Brown rice, long-grain, regular, dry, parboiled
          • - - OR
          • 1 gal Brown rice, medium-grain, regular, dry
          • - - OR
          • 1 gal ½ cup Brown rice, long-grain, regular, dry
          • - - Variation:
          • 1 qt 3 cups Cilantro, fresh, finely chopped
          • - - AND
          • 8 each Limes, fresh, cut in half
          • - - OR
          • 2 Tbsp 2 tsp Ground turmeric

          Instructions

          • 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).

          VARIATIONS:

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

          Notes

          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0½ cup (No. 8 scoop) | Calories: 125 | Total Carbohydrate: 30g | Protein: 4g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 73mg | Dietary Fiber: 3g | Total Sugars: 0g | Vitamin D: 0IU | Calcium: 30mg | Iron: 2mg