Making rice in bulk

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Joined Nov 17, 2018
I need to make rice in bulk for about 50 or so people as a side dish. I'm planning on just making white rice, probably basmati, to pair with black beans. How much would I need and what would be the best method of doing so?
 
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Joined Aug 21, 2004
I would do a rice pilaf using 1 gallon raw rice. Once the liquid has been added and brought to a boil, cover pan tightly and finish in oven.
 
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Joined May 5, 2010
The usual ratio for rice is 1:1.5, so one gallon of rice as cheflayne suggest above, would need 2 1/2 gallons of water or stock.
Alternately you could go with 1 ounce raw times 50 plus a little more or 3 1/3 pounds.
 
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Joined Sep 17, 2018
Depends on your serving size. I can get about 50 to 60 scooped portions for 1.5 to 2 qts of dry rice and add liquid at a 1:1.5 ratio. If your doing a catering where people may just help themselves the 3 qt suggestion from another user would be better.
 
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Joined Nov 15, 2012
No French Fries, that would be 1.5 gallons of liquid, and since the rice is at least 1/3 empty space, "total volume" for everything would be less than 2.5 gallons.
 
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Joined Jan 8, 2010
I need to make a similar amount this weekend.
I'll use 3 kg rice and will cook in plenty water as I find that the immersion method doesn't work too well with big batches.
I'll boil till the rice is soft and then transfer to a colander over boiling water to drain of the water and keep it hot
 
2,834
232
Joined Nov 15, 2012
I need to make a similar amount this weekend.
I'll use 3 kg rice and will cook in plenty water as I find that the immersion method doesn't work too well with big batches.
I'll boil till the rice is soft and then transfer to a colander over boiling water to drain of the water and keep it hot
Ahaha yeh, heat transfer problems if piled too high, I have to suppose that is why paella pans are large and shallow.
 
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Joined Jan 4, 2011
I'd got to the Chinese restaurant down the street and buy the cooked white rice in bulk. Mix it with whatever you want and call it done.
 
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