FoodBanter.com - View Single Post - Cooking a Large Quantity of Rice...Correctly

zxcvbob

wrote:
> I have been asked to cook a large Gumbo for an event by my brother. 80
> quarts to be exact. After much deliberation it is apparent that the
> challenge is really in preparing the rice. My best estimate right now
> is somewhere around 15 lbs of rice. I would appreciate some
> suggestions on doing this the rigtht way. How should i cook it? Can i
> cook it ahead of time and if so, how do i reheat it? Any help is
> greatly appreciated. Thanks!
>

What's the biggest pot you have? And do you have a burner big enough to
boil water in it?

Here's what I think I would do. Dump the (long grain or jasmine) rice in a
hoouge pot. Fill within about 2 inches of the top with hot water. Bring
to a boil, add a couple of tablespoons of salt, and simmer for about 15
minutes. Maybe just 12 minutes so you don't overcook it. Drain, and dump
the hot rice back in the pot and put a lid on it for 5 minutes to steam in
its own heat.

Basically, cook it like you would pasta. I tried that with brown rice a
few days ago and it turned out much better than steaming it.

Bob