The Great Hall
Recipe for "hotel pan" of rice pilaf The Great Hall: Recipe for "hotel pan" of rice pilaf
By Karla (Karla) on Wednesday, August 18, 2004 - 05:16 pm: Edit


Hope this is the right place to ask this.

I have been asked to make a "hotel pan" of rice pilaf. It is for a church dinner and will go into one of those hot water pans with sternos. I have made it before but never so much.

Could someone be kind enough to give me a recipe with proportions that would fill one of these big pans.

Thankyou very much.

By Corey (Corey) on Wednesday, August 18, 2004 - 07:02 pm: Edit

I am a buffet cook in las vegas,
I will consult the holy book and get back with you on it.

By Point83702 (Point83702) on Wednesday, August 18, 2004 - 07:27 pm: Edit

I am not a buffet cook in vegas, but I would like to visit some time. I would probably use around 5 cups white rice (converted) to 7 1/2-8 cups liquid. I use one gallon of rice for a 6" hotel pan. I've worked with a lot of cooks who make their rice 2(parts liquid) to 1 (part rice), but I like 1.5 to 1 better. I assume your talking about a 2" (depth) pan that will fit in the chafer (the pan with the water and sterno). My 2 cents.

By Chefmanny (Chefmanny) on Wednesday, August 18, 2004 - 07:28 pm: Edit

35-40 portions!

By Corey (Corey) on Wednesday, August 18, 2004 - 07:28 pm: Edit

here is the standard buffet recipe used out here.

Rice Pilaf

40 Portions of 3 oz

Butter - 6 oz
Onions, Diced Fine - 8oz
Raw Rice - 2 lbs
Hot Chicken Stock - 2 Quarts

Bouquet Garni of,
Carrots, Celery and Leeks - 1 Garni
Salt - 1 oz
White Pepper - 1/2 oz

In a large roundo heat the butter until it is very hot. then add the onions and saute them untill they are transparent.

add the rice and saute untill the rice is moistened

add the hot chicken stock and the bouquet garni

add the salt and pepper

bring to a boil and then cover with foil

place the roundo in a 350 degree oven and bake for 20 minutes

remove from the oven and discard the garni

stir with a fork

By Chefmanny (Chefmanny) on Wednesday, August 18, 2004 - 07:28 pm: Edit

Of course in Miami that would be 10 portions!!!!!!!!!!!!

By Adelie (Adelie) on Wednesday, August 18, 2004 - 08:35 pm: Edit

Corey, did that recipe come from the books I paid you for in January that you never sent me? Any other good recipes in there?

By Corey (Corey) on Wednesday, August 18, 2004 - 08:49 pm: Edit

oh geez, I forgot, I am so sorry, Please email me your info again and the books you ordered and I will send them dhl special carrier right to you. I will also send the 3rd book you didn't order. no, these recipes I am posting are from my private buffet cookbooks. these are all buffet and bar recipes I have collected over the years and many were given to me from other cooks. I then type these up and print in big type and put in my notebooks. the books I am selling were extras I were using to sell to people I was teaching and got leftover. once again, I am so sorry, I get busy or sick and I forget things. one reason I now write everything down and print it out. please forgive me once more.

By Karla (Karla) on Wednesday, August 18, 2004 - 10:06 pm: Edit

Wow thanks much for all the info!

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