Rice recipe for a crowd??? Ladies, I need your help again!

[Guest]

Planning DS's birthday dinner for the family. I'm guessing there'll be 15-20 people with one or two big eaters and two grandmas who want leftovers. DS is not into potatoes at all. He eats rice and pasta. I'm tired of pasta salad and so is the rest of the family. I'd like to make rice and have several good recipes but how do I make it for a crowd?

My favorite is Jasmati rice with butter, chicken broth, some chopped onion and dill. I use 1 cup of the rice with all the other ingredients proportionately and then I microwave it. Comes out great every time...but I know "just doubling" in the microwave doesn't work.

Anyone have a foolproof rice recipe for a crowd?

Maybe I can just make the above recipe two or three times and put into large casserole and just reheat???? Any tips for reheating rice?? I usually only reheat small quantities in the microwave but I add a tablespoon or two of water (depending on quantity of rice)...never done it in a large quantity.

TIA yet again,
Nadine

[Spazzycat]

I would try to find a baked rice recipe. I have one Cook's Illustrated recipe in one of my cookbooks for a rice pilaf that was made this way and it was delicious.

[Guest]

The above recipe that I use was originally a "baked rice" recipe...adapted for the microwave oonly to saave time. It baked at 350 for one hour in covered casserole. Can I double it or triple it (for baking) and still get the same results??? Maybe I should make three single batches (in different casseroles) and just bake them at the same time...hmmmmm.

[Troy]

I think it's hard to just double or triple rice recipes because the proportion of rice to liquid changes as you increase the quantity of rice. You would want to rely on an actual recipe for the number of people you are feeding rather than just doubling. Doing several "regular" batches strikes me as a good idea.

I have a great pilaf recipe from "the minimalist cooks at home," and I can't remember the proportions exactly -- but, generally, you sautee some onions and then 1-1/2 cups of rice, in an oven and stove proof dish, add HOT liquid to which saffron has been added (3-4 cups of chicken/vetable broth or strained water that has been boiled with shrimp shells, depending on how dry you like your rice), shrimp (and other things you might like -- sausage and red peppers and frozen peas being the most immediately obvious) and then stick it in a REALLY hot oven, like 500 degrees, and cook for 25 minutes.

The advantage of making more than one batch is that you can vary by adding or deleting ingredients to make it no meat, vegan, etc.