A serving of Breakfast Brown Rice on a blue cafeteria tray.

Breakfast Brown Rice

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
    100
  • Serving Size
    ½ cup

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

Directions

  • 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.
  • Pour 2 quarts plus 1 pint of milk in each pan.
  • Add ½ gallon of uncooked brown rice to each pan.
  • Add 1 cup lightly packed brown sugar and 1 tablespoon of cinnamon to each pan.  Whisk to combine.
  • 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.
  • Fluff with utensil, and cover with plastic wrap.
    *Critical Control Point: Hold for service at 135°F or higher.
  • Serve using a No. 8 scoop; 1 scoop equals 1/2 cup.  Serve with apple wedges, banana slices, or blueberries.

Nutrition Facts

  • Serving ½ cup
  • Calories 140
  • Total Fat 1.5g
  • Saturated Fat .5g
  • Cholesterol 0mg
  • Sodium 23mg
  • Carbohydrates 28g
  • Dietary Fiber 2gg
  • Protein 4.5g