Rice for a Crowd
Oven Baked Rice, Perfect every Time – for 50
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Make perfect rice every time in just 30 minutes with this easy and proven recipe to cook rice in the oven. 

Servings: 50 (36 cups cooked rice – ¾ cup each)
(NOTE: 12 cups uncooked rice = 36 cups cooked rice)

Course: Side Dish
Cuisine: American, Chinese, Cooking for a Crowd, Japanese, Mexican
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 12 cups long grain rice (this is 5.25 pounds)
  • 5 quarts water (5 quarts is 20 cups)
  • 3 sticks butter
  • 2 tablespoons table salt
Special Equipment
  • Aluminum foil
  • 1 large disposable aluminum pan (roughly 20" x 13" x 3")
  • 1 large flat baking sheet
Instructions
  1. Preheat oven to 375° F.

  2. Place 5 quarts water, 3 sticks butter, and 2 tablespoons salt in a pot on the stove top and heat until boiling.
  3. While water is heating place 12 cups white long grain rice in a large disposable aluminum pan. Set pan on a flat baking sheet to make transporting into and out of the oven easier.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a large piece of foil.
  5. Bake 40-45 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 6 minutes.

  6. Fluff it with a fork to let the steam out and serve. If you don't fluff, the rice may continue to cook and become mushy.
MAKE AHEAD NOTE:
  1. Once fluffed, if the aluminum foil cover is loosely placed over the rice, it will easily stay warm for up to 30 minutes.

Recipe Notes

Use 350°F if cooking in a convection oven).