Ingredients
To cook rice
| U.S.-grown Rice, brown, long-grain, parboiled, dry | 3⅛ pounds |
| Water | 3 quarts |
To assemble bake
| Egg (0.5 oz m/ma) | 24 each |
| Milk, lowfat | 1 quart |
| Onion, granulated | 4 tablespoons |
| Garlic, granulated | 4 tablespoons |
| Salt, kosher | 1 tablespoon |
| Black pepper, ground | 2 teaspoons |
| Cheese, cheddar, shredded, low sodium (0.5 oz m/ma) | 1½ pounds |
| Turkey sausage crumbles, low sodium | 1 pound |
Instructions
To cook rice
- Combine rice and water in a 4-inch steamtable pan for 48 servings. Stir to combine. Cover tightly.* OVEN METHOD: Cook in a 350 °F oven for 20 minutes.* STEAMER METHOD: Cook in a steamer for 15 to 20 minutes.CCP: Heat to 135 °F for at least 15 seconds.
- Remove from oven or steamer and let sit for 10 to15 minutes
- Cool properly.CCP: Cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.
- – OR- use 1 ½ gallon of cooked, cooled rice for 48 portions.
To assemble bake
- Preheat oven to 350 °F.
- Mix egg, milk, and seasonings together in alarge bowl.
- For 48 servings, spray two 2-inch steamtable pans with pan spray.
- Place chilled rice in a layer at the bottom. Sprinkle evenly with sausage crumbles and cheese.
- Pour egg mixture over the top and evenly distribute in the pan
- Cover and bake for 45 minutes.
- Remove from oven and add remaining cheese. Cover and place in warmer for 15 minutes to allow cheese to melt. Cut into 6 rows of 4. Each pan will contain 24 portions.