SC - Recipe 7-Weekend of Wisdom

[Christine A Seelye-King]

Dear Ras, 
	I can see where you would have had problems with this dish.  The way I
would have handled it would have been to start with a large, flat
roasting pan, roughly 8 inches deep - one that would have covered 4
burners, or the grill top, for example (the kind one ususally finds at
large sites, or one of more modest dimensions, ie. a household roasting
pan).  Boiling the milk in that would have been easier, because the depth
of the liquid would not have been so great.  Then, rather than just
pouring the liquid over the rice and waiting for it to absorb, (since you
omitted the rinsing, soaking and drying portion of the recipie which
would have not only cleaned the rice but also started the cooking
process) I would have put the roasting pan with all ingredients in a low
oven, covered with parchment paper to prevent drying out of the top
layer.  I always make rice for large quantities this way, as it avoids
the very problems you cited.  
	Christianna

> This recipe was problematical from the beginning and actually never 
> got prepared as written. It is easy to get 2 cps. of milk to come to a 
> boil without scorching it but bringing 4 gallons of milk to a boil is 
> quite a  different thing. We ended up throwing out the milk and using
water as in standard rice preparation. I think that this was my most 
> disappointing dish. The rice was moist and tended to stick together.
Again I blame this on the massive quantities used for feast preparation
and the length the dish was held before service. I eliminated the rice
cleaning steps because with today's packaged rice, it was unnecessary.

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