Can someone give me some advice on cooking rice in the oven. I've got to come up with 50-60 cups of cooked rice and I don't have space on the range to cook it. Has anyone ever done this and if so how did it turn out. I found a recipe online:
Heat oven to 350
use oven safe pan pour desired rice amount and add 2x the water (boiling water) to it along with about 1/2 tablespoon of salt to every 4 cups of rice and 1/8 cup of oil to every 4 cups of rice
cover pan with foil air tight
place pan in oven for about 45 min
take out oven and let sit and steam with cover still on pan for approx. 10min.
use fork to fluff rice.
serve hot
I think we used a little bit of butter instead of the oil.
As for the beans today, here's the secret: Plenty of sliced onions, sauteed with minced garlic, thrown into beans and water. Toss in a shake or two of liquid smoke, and simmer until done. You're good to go.
Now it's your turn. If you've got a killer prep plan for beans and rice, share it in the comments.
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Hey, we do rice and beans about twice a week. Tonight is Italian Northern Beans over homemade pasta (oops, I said rice, well sometimes it's pasta!)
I take a bag of northern beans, a can of pasta sauce and pour them in the crock pot the night before. Add water to cover and cook on warm/low overnight. The next day add more water if necessary and turn up to low. Cook all day. Make your homemade pasta and cook - serve beans over pasta with a sprinkling of parmesan. Very Creamy.
The other stand-by bean dish is like the above but with black beans and salsa - cook the same way but serve over rice! with a sprinkling of cheddar.
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