Any tips for making large quantities of rice?

Question

I'm going to be cooking white rice for around 150 and I'm worried about it getting too mushy. Should I cook small batches and then add together? Should I undercook it? It's going on a buffet so it might sit there for 30 mins. waiting on the wedding party to finish pics and start eating. Is there a way to keep it warm without it drying out or becoming mushy?

Answer

It will depend on the type of rice you select and how much raw rice you intend to work with. Will your serving sizes be 1/2 cup or 3/4 cup per person? Do you want a creamy rice, sticky rice or light individual grains in your finished dish?
The 2:1 ratio for long grain rice is popular but, as you increase the quantity of rice, the ratio gets a little skewed. I have found that as I increase the amount of rice (long grain rice) the amount of water required becomes less. Will you rinse the rice or move it directly from the cooking vessel to the serving line?
Will you use warming trays or a steam table? That'll make a difference. Do you have serving equipment with tight fitting covers or just light weight covers that allow heat to escape? Do you have access to a kitchen where you could reheat or keep food warm?
When I prepare rice for large groups I use a large baking pan (about 18 x 30 inches) on top of the grill so that I have a large area of the rice exposed to dissipate any excess moisture if it turns out I missed on my water to rice ratio calculations.
Sorry if I complicated things for you. What I tried to do here is describe some caveats that I have experience over the years of cooking for large groups. It's pretty painful when you've got 150+ people waiting for dinner and the dinner isn't what it was supposed to be at serving time.

Answer

I use long grain primarily when I cater, I undercook but just a bit and also use a bit less liquid, not too much. I then transport with cheescloth not foil or foil with holes poked through so steam does not gather. I then reheat in the chaffing dish when required. Takes about 20 minutes. I add a bit more liquid, broth and cook uncovered till it comes to a high heat and then cover for 10 minutes. Works perfect. Done this for 20 years. Nothing hard.

Answer

I've cooked for that many using high flame and huge pots. One rice to one-and-a-half water; bring to a boil and then simmer for 20 minutes. Let sit for 10 minutes and fluff with huge wooden paddles.

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Any tips for making large quantities of rice?

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