3717-1-08.4(B) Special requirements: acidified white rice preparation criteria

A recipe for the production of the acidified rice that specifies:

(1)

The water to rice ratio prior to cooking, and the cooking schedule;

(2)

The vinegar solution recipe including salts and sugars;

(3)

The cooked rice to vinegar solution ratio that is to be thoroughly mixed to acidify the rice;

(4)

The cooked and acidified rice is to have a pH below 4.2; and

(5)

The vinegar solution is to be added to the rice within thirty minutes of cooking.