Basmati Rice Pilaf
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Rinse rice in a stainless-steel mixing bowl for 6-8 minutes to remove excess starch. Place in a fine mesh strainer to drain. 2] Place oil in a heated non-stick sauce pot. Add onions and garlic; saute until onions are translucent. 3] Place broth in a rondeau and bring to a boil. Add rice and season to taste with salt and pepper. 4] Cover the pot and place in a heated 176o C (350oF) convection oven. Cook until tender but still firm to the bite. 5] Immediately spread the rice out in oiled 2 in. stainless-steel hotel pan in thin layers. Let cool. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 5°C, or below.