Standard Operating Procedure

Subject Rice preparation

Department F&B KITCHEN

Document KIT-078
Number

Effective Date 06-01-2016

Prepared by: Approved by:

Angelo Faoro Veronique Sirault
Executive Chef General Manager

Standard:

Procedures:

Boil rice.
1. Select a pot that will allow for swelling of the rice.
2. One part of rice expands to four parts after cooking
3. Add liquid and seasonings and bring the liquid to a full boil.
4. Measure the amount of rice to be cooked.
5. Stir the rice into the boiling liquid to keep the rice from clumping.
6. Bring the liquid to a boil again.
7. Reduce the heat and cover the pot tightly so the rice will simmer gently.
8. Simmer for the amount of time indicated by the recipe or by the type of rice.
9. Drain off excess liquid if necessary and fluff the rice with a cook’s fork.
10. The finished product must be fluffy and not sticky

Prepare rice by the pilaf method

1. Heat a small amount of oil or butter in an appropriate-size pot.

2. Measure the rice and liquid according to the recipe.
3. Place the rice in the pot and sauté it until it is coated with the oil or butter. Add liquid as directed by the re-
cipe.
4. Bring the mix to a full boil, and then lower the temperature so the mix simmers.
5. Cover the pot tightly.
6. Place the covered pot in an oven for 20 to 25 minutes.
7. After all liquid has been absorbed, fluff the rice with a cook’s fork.
8. Rice should be light and fluffy with no leftover liquid in the pot.

Prepare Grains

1. The various types of grains must be prepared as per the instructions indicated on the packet
2. Check with your supervisor for any special items such as Wild Rice, Bulgur.

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