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🍚 Basmati Rice - Bulk Recipe
Bulk par-cooked basmati rice for batching. Yield approximately 12kg.
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Basmati Rice - Bulk Recipe
Ingredients
- •5kg OB Rice
- •20L Water
- •2 Packs dehydrated carrots & curry mix
- •Recipe Yield: Approximately 12kg
Equipment
- 2 x Serving Spoons
- •Measuring jug
- •Kitchen timer
- •Large Stainless Steel Bowl
- Scale
- Large pot 20Ltrs
- •Colander 40cm
Method
- 1Rinse the rice at least 3 times or until the water is clear and transfer to your colander to drain the excess water.
- 2Bring 20L water to the boil with the lid on.
- 3Add your dehydrated carrots and curry mix to the boiling water and stir until dissolved.
- 4Add the rice, stir for 30 seconds so that the rice can absorb the colour.
- 5Cover with the lid and set your timer for 10 minutes.
- 6After 10 minutes, drain the rice into colanders.
- 7Rinse the rice immediately with cold water to stop the cooking process.
- 8Once rice has been rinsed with cold water, allow water to drain away completely.
- 9Divide your par-cooked rice into 2 batches of 6kg each and transfer to food-safe containers with sealable lids.
- 10Date containers and transfer your rice to the cold room.
Plating
Starter pan or with the guest’s meal of choice.
Tips
- •Always rinse your rice very well. This removes all debris as well as excess starch.
- •Fill two buckets with cold water while your rice is cooking. Use this water to rinse and cool down the rice once ready.
- •Refrigerate your rice immediately once it has been batched to preserve freshness.
- •Always label and date your prepared rice.
Notes
- •This recipe can be doubled during busy periods. 10kg uncooked basmati will yield approximately 24kg of cooked rice.
- •For a 10kg batch you will need a 50Ltr stock pot.
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
Transfer your pre-cooked rice torice
SOP 9 · Food Book
the colander, place over the pot of
boiling water and cover the
colander with a lid.
3.Steam your rice for approximately
15 minutes until it is warmed
through and cooked.
4.Transfer the rice to the Bain-Marie.
5.Melt the Cordon Bleu margarine in
a pan and mix the spice for rice
into the butter.
6.Pour over the rice and mix
thoroughly with two spoons.
Basmati RICE
RICE DO NOTSrice
SOP 9 · Food Book
Don’t alter the water temperatures
Rinse rice BEFORE cooking and not once it’s been cooked, it washes away the flavor
Don’t leave rice at room temperature
Don’t reheat rice by pouring boiling water over it – it washes away the flavor
Don’t reheat rice more than once
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RICE STEAMER COOKING METHODrice
SOP 9 · Food Book
Wash the sushi rice in cold water at least 4 or 5 times before cooking. The water
should be almost clear before you start to cook. In a large 8.5L rice cooker, cover the
rice with water and soak for 10 minutes. Cook the rice in the rice cooker for 1 hour, it
will come to the boil & then start steaming. If you have a Hundai-wet the Hundai
before mixing in the rice. Once the rice is cooked, empty it into food safe container or
Hundai. Do not scrape the bottom of the pot. Pour the OB sushi vinegar evenly over
the surface, while cutting the liquid into the rice with quick cutting strokes using the
plastic spoon. Keep moving the rice to cool it down. Once cool, cover the rice with a
clean, damp cloth and store at room temperature. Portion off small amount of rice at
a time, leaving the bulk untouched and uncontaminated.