Posted by Carl Jones on November 04, 1999 at 17:43:48 :
In Reply to: Rice Pilaf posted by Loretta on November 04, 1999 at 14:46:48 :
: I am a new catering company and for some reason,
: I have never been asked to prepare rice Pilaf. I would
: like to add this to my menu. Could anyone give me some
: advice on preparing rice pilaf for 100 people.
: I'm afraid of it becoming too sticky...
: Please help...
Ok, if you are using an Uncle Ben's Mix, then follow directions on the box. Don't finish it more than one hour in advance. If you have to hold longer (for travel time) then reduce cooking time on the box by about 20%. It WILL absorb the liquid by the time you get there and serve. Be care to seal tightly or you may get burned.
If you make your own like I do, ALWAYS use a long grain rice. NEVER, I say NEVER use a medium or short grain. They turn to paste fast. I dice my own vegetables, use half wild rice and half long grain white, and cook in a chicken stock. We under cook too.
Try a test batch and hold. It will work on same principle as your family meal.
Blessings!
Carl