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Mumbai Rice

Mumbai Rice
Mumbai Rice
Print Recipe

Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup
Yield: 50 servings

Source:

JSI Back to Basics: Indian Fare Recipe

Ingredients
 

  • 3 lbs + 6 oz Rice, brown, long-grain, dry
  • 1 gal + 2/3 cups Water
  • 1 Tbsp Salt
  • 2 tsp Cinnamon, ground
  • 3 Tbsp Cumin, ground
  • 1 ¼ cups Oil, olive
  • 1 lb Onions, raw, small dice
  • 2 tsp Garlic powder
  • 1 tsp Ginger dried, ground

Instructions:
 

  1. Cook rice according to your kitchen’s procedures, if different from instructions below:
  2. Pre-heat steamer. In a 2-in. hotel pan, combine rice, water, salt, cinnamon, and cumin. Cook for 30-35 minutes, until tender.
  3. Once rice is cooked, remove from heat and let cool for 10 minutes then fluff with fork.
  4. Heat oil in large sauté pan, add onions and cook until soft. Add garlic powder and ground ginger and cook for another 2 minutes, being careful not to burn spices.
  5. Add cooked rice to a large bowl and mix in the onion, garlic, and ginger mixture.
  6. If not serving immediately, refrigerate until served.
  7. Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 168.91kcalCarbohydrates: 24.11gProtein: 2.46gFat: 7.05gSaturated Fat: 1.02gTrans Fat: 0gCholesterol: 0mgSodium: 190mgFiber: 1.37gSugar: 0.61g

Meal Component Information:

Grain – 1 oz equivalent

Note:

Choose USDA foods whenever available to save on cost.