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Big Ron BBQ Super Pro

Joined: 30 Jan 2007 Posts: 2601 Location: Houston
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Posted: Jan 17 2012 Post subject: Will the rice fit? |
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Greetings,
I am wondering about a oven rice dish. Will this fit in a large deep steam table pan. 5 lbs raw rice with the 5 quarts water also? After adding the water and cooking will it still fit in the pan, or will it overflow it?? I have not done a rice dish this large, but have a potential wedding coming up. It will be easy for me to do in the oven this time. Anyone have the answer if it will fit? _________________ Big Ron
Owner and Founder
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15475 Location: Florida
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Posted: Jan 17 2012 Post subject: |
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A standard 2 3/16 deep catering pan (the shallower inside food pan on chafers) holds about 7 liquid Qts Ron.
That being said it looks like two would better fit the bill- overloading them is a recipe for disaster.
A 3 3/8 disposable aluminum (or the water pan in a chafer set) would probably hold it all but be very full. _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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jess BBQ Super Pro
Joined: 26 Sep 2007 Posts: 1854 Location: Fl.
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Posted: Jan 17 2012 Post subject: |
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| Not a caterer but 3x volume on dry/cooked rice jmho.... |
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Geronimo BBQ Super Pro
Joined: 29 Jul 2007 Posts: 2896 Location: Montgomery, Texas (and lovin' it)
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Posted: Jan 17 2012 Post subject: |
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| BBQMAN wrote: | A standard 2 3/16 deep catering pan (the shallower inside food pan on chafers) holds about 7 liquid Qts Ron.
That being said it looks like two would better fit the bill- overloading them is a recipe for disaster.
A 3 3/8 disposable aluminum (or the water pan in a chafer set) would probably hold it all but be very full. |
Not only that but a full pan would take forever to get to temp to cook the rice. _________________ Where rumors end and legend lives forever... |
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RodinBangkok BBQ Super Fan

Joined: 30 Dec 2006 Posts: 491 Location: Bangkok Thailand
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Posted: Jan 17 2012 Post subject: |
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Some recommend adding boiling water to the rice, but its better to bring the hotel pan to a boil as you would do with a normal rice cooking method. I found this that describes pretty much what we do, use chicken stock its better that way.
http://www.ehow.com/how_8210629_cook-rice-200-people.html
Not sure if anyone back there knows about the brown crusty bits on the bottom that sometimes happens, but they are for some the best part of the rice. I encourage this sometimes by adding a thick coat of unsalted butter to the bottom of the pan, then placing the pans on a lower rack near the bottom burners. This can help promote that beautiful bottom crust. Serve the crusty bits along side the white rice, most that are savvy to this will snatch up the brown bits in a hurry! _________________ Rod |
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Big Ron BBQ Super Pro

Joined: 30 Jan 2007 Posts: 2601 Location: Houston
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