HOW TO COOK A LARGE AMOUNT OF RICE RECIPES
BIG-BATCH RICE RECIPE RECIPE | EPICURIOUS
This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.
Provided by Anna Stockwell
Total Time 30 minutes
Cook Time 10 minutes
Yield 14 cups (12–14 servings)
Number Of Ingredients 3
Steps:
- Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10–20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
- If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.
EASY FRIED RICE FOR A CROWD OF 50: OVEN BAKED | ALOHA DREAMS
A great side dish for your next luau, girl's camp, youth conference or family reunion. Makes 44 cups. Yields roughly 75 - 100 servings.
Provided by Betsy Edwards
Categories Side Dish
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 49 minutes
Yield 75 servings
Number Of Ingredients 12
Steps:
- In a large stock-pot, combine water, broth and salt. Bring to a rolling boil.
- Meanwhile, preheat oven to 350-degrees. Lightly spray a 20" x 13" x 3" roasting pan with cooking spray. Tear off a large sheet of aluminum foil large enough to easily cover the top of the roasting pan. Set aside.
- Place 12 cups UNCOOKED rice, chopped onion, frozen carrots and peas and minced garlic in roasting pan, spread evenly. Place roasting pan on flat baking sheet for stability when transporting to and from the oven.
- Once water and broth is boiling, pull out the oven rack and move the roasting pan on the baking sheet to the extended rack. Carefully pour the boiling liquid over the rice and stir to mix thoroughly.
- IMMEDIATELY cover tightly with aluminum foil. Using oven mitts (it's hot), press foil tightly around the pan to ensure a tight seal around ALL the edges, crimping along edges. Carefully slide the rack back in the oven and bake for 45-50 minutes or until rice is tender.
- 15 minutes before rice is done, in a medium sauté pan over medium heat, cook meat if including. When meat is browned and cooked, whisk eggs, add to pan and scramble eggs for several minutes.
- Test the rice for doneness and when done remove from oven and remove foil. Scoop out half of it into the second disposable aluminum roasting pan. Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans. Toss to mix well. Simply take a couple forks or serving spoons and fluff it to break up any larger clumps. Then, when it's cool enough to handle, break up the rice with your hands. The rice should retain its temperature well during this process, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.
- MAKE AHEAD NOTE:
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