Large Batches of Mexican Rice?

22
1
Joined Dec 2, 2017
Hey All,

We cook large batches of Mexican rice in a pilaf-style. By that, I mean we toast the rice in oil, then cook it with stock and seasonings. To be more precise, we toast the rice in oil inside of a large rondeau. Once the rice is toasted, we add the broth, the seasonings and then simmer it. We need to be stirring the rice the entire time so it doesn't stick to the bottom on the pan and burn. When it becomes a thick porridge consistency, we stick it in the oven to finish cooking wrapped with plastic wrap and a pot lid on top. This method works great but it takes so much time! We can cook about 25 lbs per pot. We need about 200 lbs cooked per day. I have a gas rice cooker but we can't use that because we can't toast the rice in oil but also the oil in the rice makes the flame go off prematurely. We've tried cooking the rice without toasting it in oil first but that just doesn't taste as good. Any ideas? Desperate.
 
4,565
793
Joined Aug 21, 2004
Toast rice in oil, in hotel pans in oven. Add hot broth and seasonings. Stir. Cover and seal tightly. Finish in oven.
Alternate method for toasting is on flattop. transfer rice to hotel pans. Add hot broth seasonings. Stir. Cover and seal tightly. Finish in oven.
 
Last edited:
22
1
Joined Dec 2, 2017
Thanks for your suggestions. Have you tried the method of toasting the rice in oil inside of a hotel pan? Does it require that you constantly stir it?
 
4,565
793
Joined Aug 21, 2004
As long as the rice is well coated, it shouldn't need constant stirring. Assuming you have 6-8 pans in oven, after about 1 minute, pull one pan stir, back in and pull another, etc. By the time you stir the last pan, do a second round of stirring. By then you are probably ready for the hot broth and seasonings.

Try a single pan batch to see if it works for you.
 

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