Baked Rice For A Crowd Recipes

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HOW TO COOK RICE FOR A CROWD (EASY OVEN METHOD)



How to Cook Rice for a Crowd (Easy Oven Method) image

Cooking rice for a crowd is SO easy! For a potluck, family reunion or church party, bake it in the oven and have up to 50 servings in less than an hour.

Provided by Erica Walker

Categories     Side Dish

Time 55m

Number Of Ingredients 3

3 quarts long grain, white rice ((12 cups))
5 quarts water ((20 cups))
3 tbsp Kosher salt

Steps:

  • Preheat oven to 350-degrees.
  • Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.
  • In a large stock-pot, combine water and salt. Bring to a rolling boil.
  • CAREFULLY pour boiling water over rice and stir so rice is even along the bottom.
  • Immediately cover tightly with aluminum foil. Make sure you have a tight seal around ALL the edges.
  • Place roasting pan in oven and bake for 40-45 minutes or until rice is tender.
  • Fluff with a large wooden spoon & serve.
  • **Note: If you want to wait to serve, just keep in the oven at 150 degrees or so or keep warm in an electric warming pan. Add a little water if necessary to keep from drying out.

Nutrition Facts : Calories 207 kcal, Carbohydrate 45 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 426 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORK FRIED RICE FOR A CROWD



Pork Fried Rice for a Crowd image

Light and festive, this is a crowd pleaser for kids and adults.

Provided by Woodbine United Methodist

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 30

Number Of Ingredients 7

1 cup peanut oil
15 eggs
30 cups cold cooked rice
6 cups frozen peas, thawed
3 cups cubed fully cooked ham
3 cups chopped green onion
5 ounces soy sauce, or to taste

Steps:

  • Heat peanut oil in an industrial-sized skillet over medium-high heat until hot, but not smoking. Add eggs to hot oil; cook and stir vigorously until eggs are cooked yet slightly wet, about 5 minutes. Stir rice into the scrambled eggs, breaking into individual grains; cook and stir until hot, about 5 minutes. Mix peas, ham, and green onion into the rice; cook and stir until hot, about 10 minutes. Pour soy sauce over the rice mixture; stir to coat rice with sauce.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 50 g, Cholesterol 100.6 mg, Fat 12.9 g, Fiber 2.2 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 508.5 mg, Sugar 2.2 g

SPANISH RICE FOR A CROWD



Spanish Rice For A Crowd image

Cooking for a large group? This recipe for Spanish rice is always a hit and is super easy to scale up or down to the quantity you need. Just make sure to keep the ratio of liquid to rice at 2:1 if you make any adjustments.

Time 1h10m

Yield 50

Number Of Ingredients 11

1 cup vegetable oil
2 1/2 pounds uncooked rice
3 tablespoons chopped dehydrated onions
1 pound diced green bell pepper, diced
96 ounces canned diced tomatoes
4 ounces bacon bits
2 tablespoons salt
2 1/3 tablespoons sugar
1/2 teaspoon black pepper
2 teaspoons chili powder
64 ounces beef broth

Steps:

  • Preheat the oven to 325 degrees F. Have 2 steam table pans (12x20x2-inch size) ready. Heat the oil in a large pan over medium-high heat. Add the rice, onion, and bell pepper. Cook, stirring, until the onions are soft and the rice is lightly browned. Add the tomatoes, bacon bits, salt, sugar, pepper, chili powder, and broth to the pan. Stir well to combine. Divide the rice mixture between the steam pans. Place in the oven and bake at 325 degrees F for 55 minutes or until the liquid is absorbed and the rice is tender.

Nutrition Facts :

EASY RICE PUDDING FOR A CROWD (CAN BE HALVED)



Easy Rice Pudding for a Crowd (Can Be Halved) image

"This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn't take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it's "Da Bomb" - even my son who refuses raisins eats every morsel."

Provided by NewNerdMom

Categories     Dessert

Time 35m

Yield 18 serving(s)

Number Of Ingredients 9

6 cups cooked and cooled rice (preferably medium grain, but long grain will work)
2 cups half-and-half cream or 2 cups evaporated skim milk
4 cups milk (I use skim or 1%)
1 1/4 cups sugar
3 tablespoons butter
1 cup raisins
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (use freshly grated for a world of difference)

Steps:

  • Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
  • Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
  • Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
  • Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.

Nutrition Facts : Calories 401.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 22.6, Sodium 56.3, Carbohydrate 75.9, Fiber 1.4, Sugar 18.8, Protein 7.2

EASY BAKED MEXICAN RICE



Easy Baked Mexican Rice image

This easy Mexican rice is baked in the oven and tastes even better than the rice from your favorite Mexican restaurant! Perfect for any occasion!

Provided by The Chunky Chef

Categories     Side Dish

Time 35m

Number Of Ingredients 12

4 roma tomatoes, core removed and cut into quarters
1 yellow or white onion, skin removed and cut into quarters
1/4 cup vegetable oil
1 1/2 cups long-grain white rice
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced ((leave the seeds in if you want extra heat))
1 1/2 cups reduced sodium chicken broth
1 Tbsp tomato paste
1 tsp salt (to taste)
1/2 cup minced fresh cilantro ((divided))
2 green onions, sliced
1 lime ((juiced))

Steps:

  • Preheat oven to 350 degrees F. Add dry rice to a mesh sieve and rinse under cold water until water runs clear.
  • To a blender or food processor, add tomatoes, onion and approximately 2 Tbsp of the minced cilantro. Process until smooth. This should yield around 2 cups, but if there's excess, discard any amount more than 2 cups.
  • Add vegetable oil to a large, oven safe pan (I love to use my Le Creuset buffet casserole dish), and heat over MED heat. Add rice and saute for about 5-10 minutes, until fragrant and lightly golden.
  • Add garlic and jalapeño and stir about 30 seconds or so, until fragrant. Add tomato puree, tomato paste, chicken broth and 1 tsp salt. Stir to combine and bring to a boil.
  • Cover and bake about 25-30 minutes, until liquid is absorbed, stirring halfway through. Fluff rice with a fork, squeeze lime juice over rice and stir in cilantro and green onions.
  • Taste and adjust by adding more salt or black pepper, if needed.

Nutrition Facts : Calories 283 kcal, ServingSize 1 serving

{OVEN BAKED} CILANTRO LIME RICE



{Oven Baked} Cilantro Lime Rice image

Recipe adapted from and with thanks to Good Cheap Eats

Provided by Mary Younkin

Number Of Ingredients 7

2 cups long grain white rice
1 teaspoon ground cumin
1 teaspoon kosher salt
4 cups boiling water
2 tablespoons lime juice
1/4 cup chopped cilantro
additional lime wedges (for serving)

Steps:

  • Preheat the oven to 425°F. Lightly grease a 9x13 inch baking pan with butter or oil. Combine the rice, cumin, and salt in the pan and stir to distribute the spices. Spread in an even layer. Pour in the boiling water and lime juice.
  • Cover the pan tightly with heavy duty aluminum foil, sealing all the edges. Bake the rice for 20 minutes. Remove from the oven and stir. If most of the water has not been absorbed, bake uncovered for an additional 3-5 minutes. Remove from the oven and let rest for 3-5 minutes. Fluff with a fork and lightly stir in the cilantro. Serve with additional lime wedges, if desired. Enjoy!

BAKED RICE FOR A CROWD



Baked Rice For A Crowd image

Posting in response to a request for a yummy side dish that will feed a crowd. This rice dish will serve 10-12 people.

Provided by TGirl

Categories     Rice

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups chicken broth or 4 cups vegetable stock, divided
1 1/2 cups long grain rice, uncooked
2 cups onions, chopped
2 cups celery, chopped
1/2 cup butter or 1/2 cup margarine
8 ounces mushrooms, sliced
3 tablespoons fresh parsley, chopped
1 1/2-2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In large pot, bring rice and 3 and 1/2 cups of broth to a boil, then lower heat and simmer for 20 minutes or until tender.
  • Meanwhile, melt butter in skillet and saute onions and celery until softened, then add remaining broth and all other remaining ingedients.
  • Combine rice with sauteed vegetables, pour into a greased 13 x 9 baking dish, and bake at 350 degrees for 30 minutes.
  • NOTE: use vegetable stock and margarine instead of chicken broth and butter to make this a vegetarian dish.

Nutrition Facts : Calories 183.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 20.3, Sodium 471.2, Carbohydrate 22.9, Fiber 1.2, Sugar 2, Protein 4.3

CROWD-PLEASING RICE BAKE



Crowd-Pleasing Rice Bake image

Although I work full-time outside of the home, one of my favorite things to do when I have time is cook. This dish is perfect to take along to potlucks.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 18 servings.

Number Of Ingredients 10

9 cups chicken broth
3 packages (2-1/2 ounces each) chicken noodle soup mix
2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups sliced celery
2 large onions, chopped
2 medium green peppers, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 cups cubed cooked chicken
1/2 cup slivered almonds, toasted

Steps:

  • In a large saucepan, bring broth to a boil. Stir in soup mixes; simmer for 10 minutes. Add rice; simmer for 15 minutes. Remove from the heat and set aside. , In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove with a slotted spoon and set aside. , Discard all but 1 tablespoon drippings. Saute celery, onions and peppers in drippings until tender. Stir in sausage, mushroom soup, chicken and rice mixture until well mixed., Pour into two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 30 minutes or until rice is tender. Sprinkle with almonds.

Nutrition Facts :

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