Big Batch Rice Recipes

HOW TO COOK RICE FOR A CROWD (EASY OVEN METHOD)

Steps:

• Preheat oven to 350-degrees.
• Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.
• In a large stock-pot, combine water and salt. Bring to a rolling boil.
• CAREFULLY pour boiling water over rice and stir so rice is even along the bottom.
• Immediately cover tightly with aluminum foil. Make sure you have a tight seal around ALL the edges.
• Place roasting pan in oven and bake for 40-45 minutes or until rice is tender.
• Fluff with a large wooden spoon & serve.
• **Note: If you want to wait to serve, just keep in the oven at 150 degrees or so or keep warm in an electric warming pan. Add a little water if necessary to keep from drying out.

BIG-BATCH RICE

Steps:

• Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10-20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
• If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

EASY RICE PUDDING FOR A CROWD (CAN BE HALVED)

Steps:

• Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
• Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
• Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
• Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.

FRIED RICE, LARGE BATCH

Steps:

• 1. Cook rice in a large heavy pot.
• 2. Bake chicken at 375 F for 35 minutes, or until fully cooked. Cool and dice. Can cut out this step by using cooked diced chicken. Or cook hamburger, rinse with hot water to get rid of excess fat.
• 3. Defrost frozen vegetables and peas until they can be separated.
• 4. Meanwhile chop green onion (or dice white onion), dice peppers, and slice celery.
• 5. Set flat-top grill to 375 F spray with cooking spray. Fry green onions, peppers and veggies until cooked. Divide into 4 roasting pans.
• 6. Scrap grill. Coat with cooking spray.
• 7. Cook chicken 1/2 at a time and stir in half of the garlic.
• 8. Add half of the rice and mix together, season with soy sauce.
• 9. Divide between 2 pans. Repeat with remaining chicken, garlic and rice.
• 10. Scrap grill again, spray with cooking spray and scramble fry eggs. Divide between the 4 pans and mix together.
• NOTES: I found the kids eat more if the rice and everything else isn't mixed.
• Mix together meat, veggies, garlic, eggs, soy sauce. Leave rice plain. To serve: put rice on plate and top with meat mixture.