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Breakfast Brown Rice

Breakfast Brown Rice
Cinnamon Breakfast Brown Rice
  • Yield: 100
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 140
  • Carbohydrate Content: 28 g
  • Fat Content: 1.5 g
  • Fiber Content: 2 g
  • Protein Content: 4.5 g
  • Saturated Fat Content: .5 g
  • Serving Size: 1/2 Cup
  • Sodium Content: 23 mg
Allergens

Allergens

Dairy

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.
For a downloadable PDF of this recipe with information for 50 & 100 servings and complete nutritional information, click here
(PDF).

Ingredients

  • 1 gallon 1 quart 1% Low fat milk
  • 1 gallon Brown Rice, parboiled, uncooked
  • 2 cups Brown sugar, lightly packed
  • 2 tablespoons Cinnamon, ground

Instructions

  1. Lightly coat full size 2-inch steam table pan with food release spray. For 50 servings, use 1 pan.  For 100 servings use 2 pans.
  2. Pour 2 quarts plus 1 pint of milk in each pan.
  3. Add 1 lb 9 oz of uncooked brown rice to each pan.
  4. Add 1 cup lightly packed brown sugar and 1 tablespoon of cinnamon to each pan.  Whisk to combine.
  5. Cook, uncovered, in steamer for 25 minutes or until rice is al dente and milk has been almost completely absorbed.
    *Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  6. Fluff with utensil, and cover with plastic wrap.
    *Critical Control Point: Hold for service at 135°F or higher.
  7. Serve using a No. 8 scoop; 1 scoop equals 1/2 cup.  Serve with apple wedges, banana slices, or blueberries.
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