Rice advice?

One of the items on the menu for next weekend's catering event is brown rice. Any advice on making brown rice for 40? We're most likely going to bake it, because making that much rice on a stove top sounds like a recipe for disaster. What we're trying to decide is whether we can make it in advance, or if it needs to be made the morning of the event. I'm not thrilled with the idea of adding one more thing to the list for that morning, but I also can't imagine a way to reheat that much rice without something going wrong. Thoughts from the collective LJ brain?