[Sca-cooks] Re: Rice in a roaster Sca-cooks Digest, Vol 29, Issue 12

[jehan.yves]

         A real help, timewise, would be to bring your water to a 
boil before adding it to the roaster. A large pot, on an outdoor 
fryer base, can bring the water to a boil pretty quick.
JehanYves

At 11:21 AM 10/6/2005, you wrote:
>Greetings,
>
>Based on what I found in the files and the helpful
>replies here, I did a test run last night.  Boy Howdy,
>how easy was that.
>
>I used a 2 lb (~4 cup) bag of rice (same kind, but
>smaller amount from what I will use Saturday), and 7-8
>cups of water.  Set the roaster at 350 and walked
>away.  It took a little under 1.5 hours before it
>smelled done, so I turned it off and let it steam a
>bit longer.  IT WAS PERFECT!  I never stirred, though
>I peeked a couple of times to be sure it was ok, and
>just ignored it otherwise.  I did not have meat to
>throw in it, but I expect no trouble for the pre
>cooked chicken chunks Im tossing in for the real
>thing.  I do expect it to take at least twice that
>long to do the amounts I need, but as long as I start
>them by 8:30 I should hope they will be done at noon.
>
>Thank you all for helping me work it out!
>
>In Service
>Gwen (now to make carrotsticks for 150) Cat