[Sca-cooks] Cooking rice in feast quantities

[micaylah]

> The Rice Book by Sri Owen. (New York: St. Martins, 1993)and
> Seductions of Rice by Jeffery Alford and Naomi Duguid.
> New York: Artisan, 1998) are both great source books on rice
> cookery and rice recipes. There are a number of variations
> of rice cookery, depending upon the culture and the type of
> rice being used. These books explain the different methods.
>
> Johnnae llyn Lewis Johnna Holloway

I definitely cheat when it comes to rice. I pre-cook it and freeze it in
boiling bags. On the day of, I then pop them into boiling water and poof
I get nice fluffy nonsticky hot and nonscorched rice. Works like a
charm.

I do want to give these other methods a try though. Anything to prevent
burnt rice and the hassle for the scullery staff in washing up these
pots.

Micaylah