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The original was posted on /r/askculinary by /u/aTortleADay on 2023-09-25 10:18:26.
Hello!
I've volunteered this coming weekend to cook a dinner for roughly 60 students and I'm wanting to make Ethan Chlebowski's recipe for Halal Guys style chicken and rice. I've made this recipe a number of times for 10-20 people but I had access to a large, wide pot to make the yellow rice in. The kitchen I'll be working in this time has maybe 5 burners and two ovens with normal stock pots.
A major part of Ethan's recipe involves toasting the rice in oil and spices. I've attempted this recipe recently for around 20 people using several tall stock pots, but the rice came out undercooked despite following the same proportions I'd used in the past (with a wide, large pot). In theory, the proportions should work regardless of the shape of the pot so long as it's covered. Perhaps I let steam out without noticing.
Admittedly, that last experience has scarred me a bit as frantically trying to save the rice was a nightmare. Now I'm debating how I should go about making rice for 60.
My two ideas are to either risk it again with using a number of stock pots and divvying up the rice evenly between them so they can toast then cook. Or, I employ the use of the oven and deep trays. I'm not entirely sure what would happen if we toasted a bunch of batches of rice on the stove in pans and then used the oven trays to cook them through.
Anyways, I'd really appreciate any advice anyone has on accomplishing this. The absolute worst case scenario would be just making the rice plain which can easily be done either on the stove or in the oven. The real challenge is how to incorporate the toasting.
Link to recipe, video