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Cooking rice for a crowd is SO easy with this Baked Rice Method! For a potluck, family reunion, or church party, bake it in the oven and have up to 50 servings in less than an hour.
Rice for a Crowd
Cooking large quantities of rice doesn’t have to be hard. In fact, it is pretty much one of the easiest things you can make for a crowd! I used this baked rice method when I was serving 50+ people at our church’s Girls Camp, and it worked like a charm. It was so much easier than making batches on the stovetop or a rice cooker and it never scorches on the bottom of the pan. I love that you can hurry and prepare it and just forget about it in the oven while you are prepping other food. Why spend $25-$35 (or more) to have rice catered when you can literally make it for a few bucks? It is so so easy.
This rice is perfect for a potluck dinner, whether it’s a family reunion, church party, or work gathering. Cheesy Potato Casserole (aka Funeral Potatoes) is always a crowd pleaser, along with this yummy Blueberry Jello Salad. Serve them alongside a gorgeous meat and cheese tray with instructions found here.
Baked Rice Method
Cooking rice in the oven is so easy and can make a large quantity. Use a 20-3/4″ x 12-3/4″ x 4″ steam table pan (can be found HERE). It holds 15 quarts, so plenty of room for rice expansion. You can also use a roasting pan or a large baking dish with a lid. Just make sure that it can hold at least 10 quarts of rice and liquid. I like using the steam pan because it allows the rice to liquid ratio to cook more evenly. It is only 4″ deep, so not too shallow, not too deep. The closer you can get to the dimensions above, the better.
Seasoning Variations for Baked Rice
For this baked rice recipe I used long-grain white rice. You can also use brown rice, basmati rice, or jasmine rice. The cooking times should remain the same. Once you get the gist of baking rice for a crowd, it is SO easy to make variations and flavors depending on what you are serving. Keep it simple with lemon zest, a little garlic, and garnish with parsley or green onions. Or try one of these recipes below. They’re super easy and absolutely delicious!
- Spanish or Mexican Rice for a Crowd: The recipe below calls for 5 quarts of water. For this Spanish Rice, reduce water to 3.5 quarts and then add two 28-ounce cans of Rotel tomatoes, 2 cups of tomato sauce, ⅓ cup of taco seasoning, and more salt to taste (if needed). Continue directions as directed below. This is delicious served with refried or black beans.
- Seasoned Rice for a Crowd: Use 2 quarts water and 3 quarts chicken broth. You can also substitute beef broth if you’re serving this with a beef main course. Eliminate salt (or just use a pinch to taste. The chicken broth should have plenty of sodium). Slice four cubes of butter (2 cups) into squares (pats) and evenly place over rice (it doesn’t need to be perfect, this is just so it will melt evenly when the hot water is poured on). In a small bowl, combine 2 tablespoons EACH of thyme, basil, and paprika and 1 tablespoon turmeric. Sprinkle mixture evenly over rice and butter. Carefully pour water and chicken broth over the top and lightly stir to combine butter and herbs/spices if needed. Bake as directed below. This rice is delicious alongside cooked carrots, green or red peppers, and onions or any other vegetables.
More Ideas for Cooking for a Crowd
Need more ideas for cooking for a crowd? Have a big reunion coming up? Check out our Ultimate Family Reunion Meal Planning Guide HERE! Or try some of these delicious recipes that you can make in bulk:
- Omelets in a Bag
- Italian Pasta Salad
- Breakfast Freezer Sandwiches
- Mom’s Cheater Chili
- Traditional Macaroni Salad
How to Cook Rice for a Crowd (Easy Oven Method)
- Conventional Oven
- 3 quarts long grain, white rice (12 cups)
- 5 quarts water (20 cups)
- 3 tablespoons Kosher salt
- Preheat oven to 350-degrees.
- Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.
- In a large stock-pot, combine water and salt. Bring to a rolling boil.
- CAREFULLY pour boiling water over rice and stir so rice is even along the bottom.
- Immediately cover tightly with aluminum foil. Make sure you have a tight seal around ALL the edges.
- Place roasting pan in oven and bake for 40-45 minutes or until rice is tender.
- Fluff with a large wooden spoon & serve.
- **Note: If you want to wait to serve, just keep in the oven at 150 degrees or so, or keep warm in an electric warming pan. Add a little water if necessary to keep from drying out.
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I’m grateful to have found this recipe! I have 25 lbs of uncooked rice to make for our microschool’s feeding the hungry project.
Do you suppose I can cook multiple pans in my oven simultaneously, provided they fit? Just wonder if you have thoughts or experience with regard to the heat/temperature, etc., with multiple pans being cooked at one time.
We haven’t tried multiple pans in the oven, but let us know how it goes if you try it!
The temperature of the water will absolutely affect cooking time…
As the recipe says to use boiling water, cold water would not work the same.
I’m so glad I came across this method! I need to cook rice for 150 people this weekend and I was not looking forward to doing it in small batches. I do have one question before I start. Do you rinse the rice first or would that cause the rice to soak up extra water and change the water ratio?
We don’t rinse the rice first with this method. You probably could without any changes to the recipe but we haven’t tried it that way.
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