Posted by kathy on 10/24/2007, 12:16 pm, in reply to "cooking large quantities of rice" --Previous Message--
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I serve various rice dishes to 150 made in a home-type kitchen. Here's the best way I've found; go to this link: http://www.menurice.com/ in the left column click on Restaurants. Click on All About Rice tab then scroll down to Using Rice in Food Service. In the right column read BOTH Preparation Tips/Cooking Methods AND Rice Cooking Guide. I use the oven method in two 4" full size pans with ParBoiled Rice because it'll hold up to 4 hours (9c rice to 5qts liquid). Cover tightly with heavyduty foil and DO NOT LOOK for 1 hour. I've made it with water, chix broth, with and without a bag of froz. mixed veg for pilaf...everytime it's perfect and that's in a regular oven. Another plus, using the oven leaves your range top for the rest of the meal. Good Luck.
: For my soup kitchen dinner on Friday, I have
: to cook at least 175 servings of rice and
: hold it at an appropriate temp for serving.
: Is there a 'best way' to do this? I will be
: cooking in a low end commercial kitchen with
: two ovens, 6 burners and will likely have a
: roaster there as well. I'm also making tons
: of chicken a la king which will take up some
: burner and possibly the roaster space.
: Thanks for any advice you can pass on.
:
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