Big Batch Rice Recipes

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BIG-BATCH RICE



Big-Batch Rice image

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

Provided by Anna Stockwell

Categories     Rice     Vinegar     Sunday Stash     Small Plates     Kid-Friendly     Freeze/Chill     Dinner     Quick & Easy

Yield 14 cups (12-14 servings)

Number Of Ingredients 3

1 Tbsp. plus 1½ tsp. kosher salt
1 Tbsp. distilled white vinegar or rice vinegar
2 lb. rice (about 5 cups), rinsed until water runs clear, drained

Steps:

  • Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10-20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
  • If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

FRIED RICE, LARGE BATCH



Fried Rice, Large Batch image

This is the recipe I use for Fried Rice when I make it at the school. I usually leave the rice separate from everything else because the kids eat more that way, you can use ground beef or diced chicken for the meat.

Provided by tasb395

Categories     Chicken

Time 1h15m

Yield 80

Number Of Ingredients 11

4 liters rice
8 liters water
5 lbs diced cooked chicken or 5 poinds hamburger
1 lb green onions or 4 large white onions
8 bell peppers, preferable 4 green and 4 red
8 sticks celery
2 lbs frozen peas
4 lbs california-blend frozen vegetables
1/2 cup minced garlic
soy sauce, to taste
30 eggs, beaten

Steps:

  • 1. Cook rice in a large heavy pot.
  • 2. Bake chicken at 375 F for 35 minutes, or until fully cooked. Cool and dice. Can cut out this step by using cooked diced chicken. Or cook hamburger, rinse with hot water to get rid of excess fat.
  • 3. Defrost frozen vegetables and peas until they can be separated.
  • 4. Meanwhile chop green onion (or dice white onion), dice peppers, and slice celery.
  • 5. Set flat-top grill to 375 F spray with cooking spray. Fry green onions, peppers and veggies until cooked. Divide into 4 roasting pans.
  • 6. Scrap grill. Coat with cooking spray.
  • 7. Cook chicken 1/2 at a time and stir in half of the garlic.
  • 8. Add half of the rice and mix together, season with soy sauce.
  • 9. Divide between 2 pans. Repeat with remaining chicken, garlic and rice.
  • 10. Scrap grill again, spray with cooking spray and scramble fry eggs. Divide between the 4 pans and mix together.
  • NOTES: I found the kids eat more if the rice and everything else isn't mixed.
  • Mix together meat, veggies, garlic, eggs, soy sauce. Leave rice plain. To serve: put rice on plate and top with meat mixture.

Nutrition Facts : Calories 287.6, Fat 7.4, SaturatedFat 2.2, Cholesterol 115.6, Sodium 81.7, Carbohydrate 35.6, Fiber 1.5, Sugar 1.2, Protein 17.8

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