Rice advice?

[daniwithtea]

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?

Comments

[quiet-ness.livejournal.com]

Pressure canner is the first thing that comes to mind.

[okayokayigive.livejournal.com]

yet one more thing that my kitchen really, really needs and yet doesn't have. sigh.

[quiet-ness.livejournal.com]

I inherited my grandmother's when she died, so it has sentimental value. That said, be warned that the thing takes up an assload of space. I have to store it in a closet because it's too big to fit in the available cabinet space.

[okayokayigive.livejournal.com]

I am all too familiar with kitchen stuff taking up closet space. you know the double-door closet in the hallway that leads to the bathroom? it's stuffed floor-to-ceiling with catering serveware, glassware, and lots of small appliances. hell, there's even an extra set of dishes in the bedroom closet. and an entire corner of the living room has been taken over by new catering gear acquired for this event, like the 50-cup coffee maker, coffee decanters and warmers, and a box of 250 take-out containers with lids. that corner was previously home to our camping stuff (which is currently in the car), so i'm not sure where this is all going to go after thursday.

oh, and did i mention that both of our cars serve as additional storage space for catering stuff we can't fit in the house, like the chafing dish racks?

(i think i'm a bit stressed about this event....pressure cookers don't normally incite rants from me. sigh.)

[quiet-ness.livejournal.com]

Ah, I have two cookers (one's at Mom's house) and one canner. Bring on the rant...

On a not entirely unrelated note, the best way to do rice in a pressure cooker is to put two cups of water in the pressure cooker under the steamer insert. Then combine 1 part rice to 2 parts water in a bowl that will fit inside the cooker on top of the steamer insert. Bring to high pressure and cook 8 minutes for white rice, 20 minutes for brown. Release pressure naturally. This way, you don't get burnt rice at the bottom of the pressure cooker. But you probably already know that.