Steamed white rice
The staple in every pack — consistent steaming at thousands-of-portions scale.
Ratio & method
- Rice : water = 1 : 1.2 (weight) for absorption; 1 : 1.4 for parboil-then-steam (aron).
- Wash rice 2× under running water — no more, B1 dissolves.
- Cook until water is fully absorbed, fold once, rest covered 10 min.
Quality & safety
Done rice: intact grains, fluffy, no hard core. Hot-hold ≥60 °C; rice older than 4 hours must not be re-served — Bacillus cereus risk.
Production scaling
Rice scales linearly f=1.0 — 75 g × N. Water follows the ratio, but large steamers evaporate less: drop water ~5% for N>500. Commercial cookers are typically 10 kg — plan batches per pot.