On Dec 31, 10:45*am, "Janet Bostwick" > wrote:
> "Manda Ruby" > wrote in message
>
> ...
> snip
> Can you help me with the weight on thigh meat and the volume on stock
> I need to use for 4 1/2 cups of rice, provided that coking this big
> amount is not goign to cuase problems in cooking rice. I do have a big
> Dutch oven.
>
> Figure 2 cups of liquid for every cup of rice or grain. *A casserole of
> using 4 1/2 cups raw *rice plus 9 cups liquid, plus basically 2 chickens is
> going to need a really, really big pan. * *I have a recipe for a chicken and
> rice dish that uses the same proportions as your recipe. *It fills my
> largest pan (a Chef's pan 12 inches across and 4 inches deep) without
> doubling the recipe.
> Janet

I meant one and times the recipe and so that'd be 3 cups, not 4 1/2.
(I started thinking in terms of the rice cup that came with the rice
cooker.) I mean I want to make 1 1/2 times the recipe but with
incrased amount of meat.

I have a similar size pan but mine is 51/2 in deep though the edge
area at the bottom on pan doesn't have the same radius as the top rim
area due to shape.
So I am thinking that I can cook this this in tha pan: double the meat
used in the recipe for 3 cups of rice, increasing the remaining
ingredient to 1 1/2 times as twith the rice or 2 times as in the
meat. Would that be a bad idea and should just split these 3 cups of
rice into 2 batches cook 1/5 cups at a time?