Survey study on the quantity cookery of steamed rice.

Original Article

Journal of the Korean Home Economics Association 1970;8(1):93-99.

식생활부 : 많은 양의 밥짓기에 대한 실태 조사

이혜수 , 장백경

Survey study on the quantity cookery of steamed rice.

Hei Soo Rhee , Pack Kyung Chang

ABSTRACT

To Know the factors required to make best quality of steamed rice with large amount of rice, several organizations that serve meals were surveyed. Factor that mostly influence the amount of water to the amount of rice is a kind or rice. In the case of good quality rice, when the amount of rice is more than 10cups, the ratio of water to rice is 0.9 and that of poor quality rice is 0.7 Average ratio is 0.8 Therefore, ordinarily with the ratio of 0.8, good quality of steamed rice can be made. Washed rice should be used to measured the of rice. To make a good quality of steamed rice with large amount of rice, center part of the boiling rice should be stirred generously several times to equalize the temperature.