Sqwertz wrote:
>
> Is that 15lbs uncooked or cooked weight?

You've obviously never cooked rice... closest you ever got to preparing
rice is your morning bowl of Snap, Crackle, Pop... and your mommy hasta
pour the milk and spoon feed you.

Idiot Sqwertz, it doesn't much matter... and you claim to be the
oriental cooking expert... you're not any kind of cooking expert,
you're not any kind of cook, and your only expertise is in being dumb
and an asshole.

Whether cooked or raw, rice weighs nearly the same per cup; uncooked
(8oz), cooked (8 1/2oz):
http://www.fareshare.net/conversions...-weight.html#R


Would be no biggie to cook 15 pounds of raw rice at home... would be
like 30 cups raw rice, needing like 60 cups or 15 qts water... would
end up with like 30 qts volume after fluffing. Which means 15 pounds
of rice can be cooked in a 30 quart quart pot with no problem, and then
fluffed into a few large roasting pans (tightly wrapped with foil can
be easily reheated in an oven). As I said in a previous post, the rice
is the simplest part, it's the 80 quarts of gumbo that requires far
more culinary logistics... but even that can be easily cooked in the
average home kitchen, just gotta have the few large pots and large
enough stirrers/ladles. I have only two large enough pots (a 24qt and
a 36qt), for 80 quarts I'd need to obtain another large pot.. the next
largest pot I own is an 18qt, not quite big enough... even I'd need to
buy or borrow another pot, but the project is quite doable at home.
I'd suspect a meal that size is for some local civic group, perhaps a
church event... typically most large churches have a commercial style
kitchen, or they can borrow use of the school kitchen. I used to cook
500 portions of rice at least 3 times a week (40 pounds of raw rice), a
portion is a 1/2 cup cooked... adults will on average consume 2
portions.... often did 500 portions gumbo too. I never give large
quantity cooking even a blink... it's easier to cook very large
quntities than very small quantities... I mean like it's not so easy to
cook one portion of rice pudding from scratch, ten portions is far
easier, a hundred portions easier still... the larger the quantity the
less critical the measurements.... no one can notice a few ounces of
sugar more or less with the hundred portion recipe.


Sheldon