Brown Rice Pilaf

Steamer Method:

1. Combine the broth, salt, and garlic.
2. Place the rice in a fine colander. Run cold water over the rice while gently stirring the rice until the water runs clear.
3. Divide the rice between two sprayed 4" hotel pans.
4. Pour the broth mixture over the rice, dividing it between the two pans.
5. Steam for 45-60 minutes until the rice is cooked.

Cook to 135°F or higher.

6. Let the rice sit, covered, at least 10 minutes. Then fluff with fork.
7. Hot hold, covered, until served.

Hold at 135°F or above.

Rice holds well and does not need to be prepared in batches for service.

Oven Method:

1. Combine the broth, salt, and garlic.
2. Spray two 4" hotel pans with pan spray. Evenly distribute rice between pans.
3. Pour the broth mixture over the rice, dividing it between the two pans.
4. Cover the pans tightly with foil and bake at 350°F for 45-60 minutes.

Cook to 135°F or higher.

5. Let the rice sit, covered, at least 10 minutes. Then fluff with fork.
6. Hot hold, covered, for service.

Hold at 135°F or above.

Rice holds well and does not need to be prepared in batches for service.

FOR COLD APPLICATIONS:

1. To use rice for cold applications, after cooking, spread the rice out on a baking sheet to cool quickly and evenly.
2. Place in the cooler on the top shelf.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

3. Store, wrapped, labeled, and dated.

Hold at 41°F or below.

Rice holds well and does not need to be prepared in batches for service.