Posted by stan on 10/24/2007, 8:04 pm, in reply to "Re: cooking large quantities of rice" --Previous Message--
66.82.9.77
Great site thanks
: 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.
:
: --Previous Message--
: 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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