Production identity

Target finished yield: 5 kg · approximately 40 portions at 125 g
Reference ratio: Finished mass ÷ declared primary-input basis (batch reference ratio): 250.0% (2 kg declared primary input → 5 kg finished target)
Total formula input: 5.537 kg before trim, evaporation, absorption or transfer loss
Time: 20 min active · 55 min total
Equipment: rondeau with lid · oven or range · scale
U.S. major allergens intentionally present: Milk
Additional sensitivity note: None listed.
Holding / service: Hot hold briefly; fluff and vent enough to prevent condensation compaction.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Ingredient	Weight	Specification
Long-grain rice	2 kg
Chicken stock	3 kg	hot
Onion	300 g	small dice
Butter	200 g
Kosher salt	35 g
Bay leaf	2 g

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient	% of input mass	½×	1×	2×
Long-grain rice	36.12%	1 kg	2 kg	4 kg
Chicken stock	54.18%	1.5 kg	3 kg	6 kg
Onion	5.42%	150 g	300 g	600 g
Butter	3.61%	100 g	200 g	400 g
Kosher salt	0.63%	17.5 g	35 g	70 g
Bay leaf	0.04%	1 g	2 g	4 g

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

Sweat onion in butter without browning; add rice and coat/toast lightly until grains are glossy.
Add measured hot stock and salt, bring promptly to a simmer, cover and transfer to controlled low heat/oven.
Cook without repeated stirring; agitation releases surface starch and can make the pilaf gummy.
Rest covered briefly after absorption, then fluff gently and remove bay.
Weigh finished rice; record actual hydration/yield and adjust future stock ratio for the specific rice/equipment.

Working numbers

Raw rice:stock = 1:1.5 by weight starting point
Target finished yield ≈ 5 kg
Rest before fluffing
Record finished yield by rice lot/equipment

Production verification

Record actual finished batch weight before portioning; compare with target and investigate material variance.
Record actual portion count and portion mass during service rather than inferring count from target yield.
Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Separate tender grains, savory aroma, no hard center, no wet/gummy mass or scorched bottom.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Failure	Likely mechanism	Correction
Hard center/liquid gone	Insufficient water or excess evaporation	Add measured hot stock, cover and finish gently; review lid/equipment loss.
Gummy	Excess water or agitation	Correct ratio and stop stirring after liquid addition.

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.

Rice Pilaf