In article >,
zxcvbob > wrote:

> I've never cooked more than about 2 or 3 cups of rice at a time, and when I
> did I wished I had just cooked 1 cup :-)
>
> I think one could probably cook it in a 20 quart pot if he did it in 2
> batches. 20 quart pots are usually very thin stainless steel, or kind of
> thin aluminum, so it'll have to be cooked with excess water to keep it from
> burning. The whole 15 pounds might could be cooked in a 20 or 24 quart pot
> at once, but I wouldn't want to try to drain it. Maybe it could be scooped
> out with a big sieve and transfered to Bigass� electric roasters.
>
> I forgot to mention the salt. A tablespoon per 2 or 3 pounds of rice
> cooked in excess water.
>
> Rice is cheap. Do a practice run first. Or maybe just contract with a
> local Chinese restaurant for 50 pounds of cooked rice. (cooked weight)
>
> Bob

I usually cook 2 to 4 cups of rice and use home made stock in place of
water. I use the pressure cooker.

Perfect every time...
--
Peace, Om

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