 |
|
|
Rice - Brown Rice Just rice for a crowd. ~In my pressure cooking pot
Equal measures of rice and water 4 c brown rice 4 c water 1 t salt Set for 10 min pressure cooking. But allow time to come up to pressure and 10 min cool down before using the instant pressure release. ~In 8 qt pot on stovetop 8 c water 8 c brown rice 2 t salt Bring to boil. Cover then add weight to the lid. This makes like a makeshift pressure pot. I add 5 small cast iron skillets stacked on the handle of the lid. Turn down heat until there is only a moderate amount of steam coming out. Cook 20-30 minutes. Check, stir and finish. ~Portions for a crowd In 5 lb there are 12 cups rice, 50 servings 7 1/2 lb are 18 cups rice, 75 servings (6 c each hotel pan need 3 hotel pans, 2 in) Baking larger quantities of rice makes a nice dry not sticky texture.
To speed cooking boil water on the stovetop and add to the dry rice. To make rice that is dry with individual grains - perfect for putting into a casserole make this~ To bake in a 2 inch hotel pan: 4 c long grain brown rice 4 c water 1 t salt makes about 3 qts rice To bake in a 2 inch hotel pan: 8 c water 8 c brown rice 2 t salt Bake covered at convection roast 350* 40 minutes starting with boiling water. Remove lid and fluff with fork and release steam. Ideally keep and reheat later as the texture is really good - the grains are not at all sticky. To make rice that is softer for eating with something over it, or by itself make this~ To bake in a 2 inch hotel pan: 4 c long grain brown rice 6 c water 2 t salt makes about 4 qts of rice (16 servings, 1 c each) (12 servings under a main dish) To bake in a 2 inch hotel pan: 6 c brown rice 9 c water 1 T salt makes about 6 qts of rice (24 servings, 1 c each) (18 servings under a main dish) Bake covered: 350* 45-60 minutes 400* 30-45 minutes
|
|
|
Cookbook Home | About | Search |
|