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Will the rice fit?

 
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Big Ron
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Joined: 30 Jan 2007
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Location: Houston

PostPosted: Jan 17 2012    Post subject: Will the rice fit? Reply with quote

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?
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BBQMAN
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Joined: 13 Jun 2005
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Location: Florida

PostPosted: Jan 17 2012    Post subject: Reply with quote

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.
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jess
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Joined: 26 Sep 2007
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PostPosted: Jan 17 2012    Post subject: Reply with quote

Not a caterer but 3x volume on dry/cooked rice jmho....
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Geronimo
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Joined: 29 Jul 2007
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Location: Montgomery, Texas (and lovin' it)

PostPosted: Jan 17 2012    Post subject: Reply with quote

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.
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RodinBangkok
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Joined: 30 Dec 2006
Posts: 491
Location: Bangkok Thailand

PostPosted: Jan 17 2012    Post subject: Reply with quote

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!
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Big Ron
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Location: Houston

PostPosted: Jan 27 2012    Post subject: Reply with quote

Thanks folks, not sure if I will even get the job?
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