[Sca-cooks] Rice in a roaster?

[Adele de Maisieres]

>Has anyone ever tried doing quantities of rice (with
>meat in it) in a roaster?  Did it work?  if not, how
>about in a regular oven?  how did that work out?
>
I haven't done rice in a roaster (although it should work).  I _have_ 
done rice in a regular oven and it is by far the easiest way to do rice 
for a crowd, especially if oven space is plentiful.

The procedure is basically: 

Remember that rice more than doubles in volume, so be sure you have 
enough pan for your rice.  Also, consider what the pan is going to 
weigh.  Ideally, find pans that will let you do 8-10 cups (or less) of 
rice per pan.  Pretty much any ovenproof dish is OK for this, as long as 
you can cover it tightly.

Preheat the oven to 350F/180C

Put the rice in the pan with and add twice as much boiling water as 
rice.  (So, if you have six cups of rice, you need twelve cups of water, 
etc).   Cover the pan _tightly_ with foil.  Bake for an hour (or a bit 
less if you're using a convection oven).  Take the rice out of the oven 
and let it stand for ten minutes, then uncover, fluff it up with a fork 
and serve.

Everything else:
Naturally, you can add salt, spices, butter, etc. to this dish.  Just 
put them in the pan before you add the boiling water.  If you want to 
use broth or something instead of water, that's fine too.


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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