SC - Cooking rice for many

[Steve]

The "baked rice" is a method that I used when in a busy professional 
kitchen.  We would prep the rice with all the dry ingredients before the 
shift started then added the liquid to the pans and cooked them off as 
needed.  It gave us 2-3 cooked pans all the time without having to have 
someone watch the rice at all times.

Æduin

At 10:12 AM 04/10/2001 -0400, you wrote:
>In a message dated 4/10/2001 2:44:10 AM Eastern Daylight Time, ddfr at best.com
>writes:
>
> > I have a system for cooking large quantities of rice that I am
> >  reasonably happy with.
>
>I too have a system for cooking mass quantities of rice, taught to me by the
>woman who got me involved in SCA cooking.
>
>I bake the rice. I put one part rice to two parts liquid (water, beef broth,
>almond milk, you decide) in a deep rectangular pan, cover with foil and throw
>it into the oven first thing, at about the 300-400 degree mark. The rice has
>never scorched using this method and it boils and steams the rice fairly
>quickly because of the increased surface area exposed to the heat.  After
>it's done (I check occasionally, sometimes takes an hour but seldom if ever
>more) you can put pans and all into a cooler lined with newspaper and keep
>closed. It stays hot enough to blister an unwary hand for hours and can be
>served up hot at the right time.
>
>It ain't period I'm sure, but it helps feed the masses.