Apparently one catering trick is to cook the rice in the oven such as:

http://cookingrice.org/cooking-rice-in-the-oven

Or follow Mamta's instructions as in

http://www.mamtaskitchen.com/recipe_display.php?id=10042

The amount of rice you need depends on how many other things you have, for example bread/naan etc. I cook about 1/2 cup of rice per person. My mum cooks 1 good handful per person, I think, if I remember correctly.

In weight, you need about 4 -4 ? kg. rice for 100 people. I would cook it in 3-4 large pans, rather than in one and perhaps use 3 different flavours/colours, unless of course you are making boiled rice only.

I have asked my sister in-law in India, who often caters large gatherings of a few hundred people at a time. I hope to hear from her soon.

Mamta

I've cooked basmati rice for 60 people, using the total absorption method. It worked well, and peopled complimented me on the result. For some reason, many people have problems cooking rice.

I think the main problem people have with cooking rice is the suppliers ! I know that I can cook rice the same way 10 times and have no problems then after buying a new batch of rice it will cook differently ! Where it was making light and fluffy rice now it will suddenly be sticky and stodgy and will need a few attempts to get used to cooking it again...

Steve

Doesn't the rice depend a lot on its age? I've found the 'new crop' liable to go quite gloopy on cooking. I stock piled a lot a few years back when we were told the crop would fail and prices escalate. A great investment and now getting great results in the rice cooker.

As long as it is in a sealed container (so no creepy crawlies can invade) it's lovely yet notice the manufacturers still insist on putting "best before" dates on it - surely they should be putting a "best NOT before date" on the sacks! LOL!

I had read that rice is best between one to two years old, but still perfectly edible up to ten years if kept in cool, dark and dry conditions.

So forget your ISA's paying 1% interest and invest in rice (although should add I am not regulated by any financial services authority!)

Old rice is always better than the new one, new is more likely to turn 'gloopy'. In India, people often buy rice for the following year. This is called 'laying of the rice' for the next year.

Mamta

I normally was rice several times in cold water and then soak the rice in cold water for a minimum of 30 minutes before I cook it.

Then I drain off the water and drop the soaked rice into a pan of boiling water. Once the water comes back to the boil I turn the heat down until it's just simmering and basmati only takes about 5 minutes or so to cook when I do it that way.

If I am making it ahead of time I will place the cooked and drained rice onto a tray and spread it out evenly so it cools quicker than it would just left in a strainer. Also at this stage I sometimes add a few small drops of beetroot juice and some turmeric to the cooling rice and give it a good mix up - just makes it look nice and colourful.

I have cooked rice that way for a long time and it always turns out well for me. Some people pour fresh boiling water over the rice while it's in the strainer to wash out any excess starch, but I don't do that. The way I do it washes out a lot of the starch during the washing and soaking process.

I use the absorption method from time to time when I'm doing certain rice dishes, but on the whole I normally just boil rice anyway.

I always use the absorption method, even for plain boiled rice. I don't often wash rice (not really necessary these days, and not recommended in US where they have to coat rice grains with vitamins, by law!). Using the absorption method ensures the rice absorbs just the right amount of water (50% of total weight of cooked rice grain) and it means that at the end of the cooking process (I give it 20 mins) I can leave it cvered and it keeps warm for at another 20 minutes, great when serving for a dinner party and the timing is slightly out!

The absorption method also allows frying of onions and spices (and veg and meat) before the rice is added, to get a deeper depth of flavour.

I always go for the absorption method too on cooking rice, but do rinse the rice before cooking until the water runs clear but collect the water in a bowl to feed the garden plants. The plants also have the benefits of the remaining contents of my morning pot of tea each day!

Never researched the scientific reasons, but the plants seem to enjoy it and at least must save on my water metering charges!

the starch water may be providing food for bacteria which is beneficial for the top soil (aerobic bacteria) and as they have to have a consortium of different types to break down organic chemicals, there will probably be a range of them, including ones to feed on your tea, do you have sugar in it?

Interesting Lapis - the 'starch water' from the rinsed rice is just from standard Basmati rice, the tea from my favourite Sylhet tea, poured straight from the pot so no milk, sugar or lemon added!

I have read somewhere that the water from soaked lentils and beans is good for plants. I have never tried it myself, but from time to time I soak lentils and fenugreek seeds over night to put in my bean sprouter.

I wonder if it would do my chili plants any good?

I'm no scientist, but surely logic would presume that any water from rinsed/soaked rice, pulses etc. must contain nutrients for other plants?

As suggested before must still save on your water/sewerage charges, even if I am barking up on the wrong (frugal) tree!!!

Wow - first post on the forum, and such speedy responses, fantastic. Will take all the advice with grateful thanks. Hopefully I can contribute in the future.

Mamta, really looking forward to the advice of your sister in law in India.

p.s. what do we think about rice cookers - not sure if I could cook rice for so many people though

Regards

Hello Pattie

I haven't heard from my sister in-law, may be she is out of station and did not get my message!

Mamta

I follow the Delia Smith theory that there is not much point in buying kitchen electrical gadgetry unless you have the space to leave it on the work surface and plugged in, otherwise it just gets pushed to the back of a cupboard to gather dust!

Having said that I do make space for a rice cooker (it also makes a great bread bin when not in use!)

I inherited a brilliant Panasonic one which lasted thirty years but its replacement (a Kenwood) is a disappointment as the rice tends to burn and stick if left on 'warm mode' for even a few minutes.

It certainly frees up one hob if cooking several other dishes.

If the event you are catering for is a 'one off' perhaps you could look into borrowing or hiring industrial sized rice cookers or saucepans rather than forking out for items you might otherwise not use again!

Thanks everyone regarding rice cookers.

Yes space is of a premium at the moment, tend to travel to and fro my lavender coloured shed where I keep a spare fridge and freezer and assorted plastic containers etc.

My sister and I are sometimes asked to provide food for parties etc. The most we have catered for so far is 80. We did an assortment of good wholesome hot dishes which went down a storm. However the rice was the one thing we did worry about as we didnt have a rice cooker just a couple of bain maries.

Thanks to the good advice - I think we might fare better in the future.

Cheers