How do you cook a large amount of rice without it getting sticky?

Question

I volunteer in a soup kitchen and we have no luck cooking rice and having it turn out decent. It always ends up really sticky. We cook enough for 100 people at a time. Any suggestions on how to have our rice turn out right would be very much appreciated. Thank you. (-:

Answer 1

Put your rice in hotel pans or foil roasting pans and add equal parts water and rice and what ever you season with, but do not fill to the top, leave space for steam. Heat it in the oven covered with foil for 15mn at 375, check and stir, heat for 5mn more until al dante. This is what we do in the restaurant.

Answer 2

I used to cook rice and never seemed to get it right on a consistant basis. Then I discovered the electric rice cooker. Even the cheeper ones do the job well, and cook the rice perfectly every time. The other benifits of using a rice cooker is that you simply set it and walk away, and in around 20 min its ready to serve, no mess no fuss and you can leave the rice on 'keep warm' for hours if you didn't want to serve it immediately. I usually put the rice on staight away and the go about cooking the rest of the meal and by the time I'm done doing that, the rice is ready too. The cooker has a removable non-stick teflon bowl for easy cleaning and you can just take it out with the leftover rice still in it and stick it in the fridge for another day. You can fry the left over rice and add stuff to it like vegetables and/or egg for another quick easy meal.

Answer 3

Add l cup of raw rice and l 1/2 cups of water and steam in a rice cooker or steamer...fluff with fork. I have had good luck with Basmati rice and it is lower in the glycemic index as well....Another method if you don't have or want to purchase a steamer is take a large kettle, or dutch oven works well and put about 2 cups of rice in it and add just enough water to come up to your first knuckle on pointer finger....place lid on it and bring to a rolling boil and then turn down to low and leave lid on it and don't lift it and leave for 20 minutes without peeking...Take lid off after the 20 minutes on low and then fluff with fork...It will not be too wet this way but turns out for me every time.

Answer 4

Use Basmati Rice. This kind of rice does not get sticky. With other rice, you could add a small amount of vegetable or olive oil to the cooking water. I do this when I cook pasta for spagetti.

Answer 5

Any minute rice is good....You just boil the water and turn off the stove. Add rice and cover for 10 minutes. The perfect rice every time. No matter how much you make, it turns out great. Even the generic kinds.

Answer 6

Do you know the Pilaf method of cooking rice? Also, cooking rice in small batches in the oven, not the stove top, in a hottel pan will help. You also might be using too much water. Check out the Pilaf method, this useds oil to seal the individual grains of rice, and will help keep it fluffly and moist.

Answer 7

First of all it all depends on the rice that you are using, some types are higher in starch if you are using the long grain type and if you don't want it to stick rinse it in cold running water and you will be able to store it in the fridge until you need it .The Arborio rice is high in starch and it's good for risotto and pudding .

Answer 8

Measure correctly 2 cups water to 1 cup of rice. I was told not to stir. Stirring makes it sticky. Boil, simmer until almost dry or try a rice cooker.

Answer 9

First -- rice is full of starch which is like a glue -- cook with a slight excess of water then drain and mix melted margarine into the rice using a large spoon. fluff as you serve to keep it loose.

Answer 10

instant rice is lalot ess sticky than whole cooked rice made in a steamer.