This freezes well in vacuum sealed bags. You can reheat it in sous vide or in simmering water on the stove. It breaks apart easily after reheating.
Serving size for rice is 1 cup per person. Add water and rice volume together to determine volume of recipe. The recipe, below yields 4.75 cups or about 5 people.
This recipe is basically 1/3 rice and 2/3 water. For large batches, you can put up to 9 cups of rice in an 8-quart stockpot. This is a 6 x recipe.
- 2 Tablespoons Sesame Oil or Olive Oil
- 1.5 cups basmati rice
- 1 clove of garlic (or 1 teaspoon prepared)
- 3.25 cups water
- 1 bay leaf
- 1.5 teaspoons salt
- zest of 1 lime
- 1 teaspoon Knorr Chicken Flavored Boullion (Caldo con Sabor de Pollo)
- 2 tablespoons dried cilantro
- FOR AFTER THE RICE IS COOKED! 3 Tablespoons lime juice (about 1 large or 2 small limes)
- Brown rice in oil.
- Add garlic and cook 1 more minute.
- Add water, salt, lime zest, bay leaf, dried cilantro and chicken boullion.
- Bring to a boil.
- Cover, reduce heat, and simmer for 15 minutes.
- Remove from heat and let rest 10 more minutes.
- Fluff with fork.
- After the rice has cooled slightly, stir in lime juice.
- Lime juice gets bitter if it is cooked (over 180 degrees)
INGREDIENTS for 6X Recipe
Note: This recipe makes about 13 lbs or 26 servings.
- 12 Tablespoons Sesame Oil or Olive Oil
- 9 cups basmati rice
- 6 cloves of garlic (or 2 Tablespoons prepared)
- 18 cups water
- 6 bay leaves
- 4.5 Tablespoons salt
- zest of 5 large or 6 small limes
- 2 Tablespoons Knorr Chicken Flavored Bullion (Caldo con Sabor de Pollo)
- 6 Tablespoons dried cilantro
- FOR AFTER THE RICE IS COOKED!! 9 oz. lime juice (about 6 large or 12 small limes)
Browning the rice in bulk
- Set the oven to Broil High.
- Stir just enough olive oil into the rice to coat it. It doesn’t take much.
- Add the rice to an oven tray (no more than 1″ deep).
- Place the tray on the middle rack of the oven (the top rack will burn).
- Cook for 3 minutes before stirring the first time.
- Continue cooking and stirring in 1 minute intervals until the rice just starts to look dry and light brown.