Menu and Recipe Manu.. - The Early Childhood Commission

227
Vegetarian Menus and Recipes
Day 10
STEAMED RICE
(Staple)
Ingredient Metric Standard Measure Method
White rice 600g 20 oz 2½ cups 1. In a large bowl, place rice and remove any foreign matter.
Water 720 ml 24 oz 3 cups
2. Wash once with water and drain.
Salt 7 g ¼ oz ½ Tbsp 3. In a large pot, add salt to water and bring to boil over high heat.
Water 1 L 32 oz 4 cups/
(1 quart)
4. Put washed rice in boiling salted water and stir.
5. Cover pot and bring to a boil.
6. Reduce to low heat.
7. Cook for 20-30 minutes until rice is tender and all water is
absorbed.
8. Remove from heat, hold and serve hot.
Purchasing Note: Choose regular long- or medium-grain rice.
Cooking note: If rice is not completely tender after 30 minutes, fluff with a fork, cover pot securely with cover and leave on very low flame for 10
minutes. Remove from heat and let stand for another 5 minutes before serving.
Meal Standard
No. of servings 20
Serving size
1 / 3 cup
Menu and Recipe Manual for Early Childhood Institutions