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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.
Featured with this recipe
- Ingredients in this Rice Recipe
- What Kind of Pans to Use for this Easy Oven Rice
- Types of Rice to Use
- Seasoning Variations for Baked Rice
- Getting the Quantities Right:
- Tips for Perfect Baked Rice
- How to Store Leftovers
- Frequently Asked Questions
- More Ideas for Cooking for a Crowd
- How to Bake Rice (Making Rice for a Crowd)
- Rice for a Crowd (Baked Method) Recipe
Cooking large quantities of rice doesn’t have to be hard. In fact, it is pretty much one of the easiest starches you can make for a crowd! I used this baked rice method when I was serving 50+ people a big dinner 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. Use it for stir fry, fried rice, cilantro lime rice or plain rice. It’s cheaper, too! Why spend $25-$35 (or more) to have rice catered when you can literally make it for a few bucks? You will love this easy recipe!
Ingredients in this Rice Recipe
A basic rice recipe is so easy and only has three ingredients. You can add more seasonings like fresh herbs or lime juice as desired but here’s what to start with:
- Long grain, white rice – I use a five pound bag of long grain rice for this recipe. I prefer that over short grain or medium grain. That’s about 12 cups of rice or 3 quarts.
- Water – five quarts or about 20 cups water. This may seem like excessive water to rice ratios, but rice in the oven requires more liquid than the stovetop. You could use vegetable broth, chicken broth or beef broth instead of water.
- Kosher salt – three tablespoons, or add a teaspoon salt more at a time, to taste.
What Kind of Pans to Use for this Easy Oven Rice
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. 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.
Types of Rice to Use
For this baked rice recipe I used long-grain white rice. You can also use brown rice, basmati rice, wild rice, short-grain rice or jasmine rice. The cooking times should remain the same. No need for rinsing the rice before cooking, either. You can rinse, if you want to, by using a fine mesh strainer, but that step isn’t necessary.
Seasoning Variations for Baked Rice
Once you get the gist of cooking large quantities of 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, bell peppers or green onions. Season with some soy sauce or teriyaki sauce. 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.
Getting the Quantities Right:
The baking times and methods shouldn’t change depending on the quantity of rice. It may vary slightly but not much. You will just need bigger or smaller pans depending on whether you need more or less rice. The recipe below makes 50 servings but it can easily be doubled to make 100 servings. If doubling, you will definitely want to use 2 separate pans, but they should still be able to fit in 1 oven. If you need closer to 20 servings of rice, you can half the recipe but still use the same-size pan or opt for a smaller pan.
Tips for Perfect Baked Rice
Some of our wonderful readers offered some helpful tips to make this rice perfect every time:
- Toast the dry rice in the oven for about 30 minutes on 350 degrees, stirring every 10 minutes.
- Add blended charred tomatoes and onion to the boiling liquid just before pouring it over the rice to be baked.
- Use boiling water, not cold water. Water temperature will affect how the rice cooks in the oven.
- Make sure to use enough water and check the volume of water in the recipe. Keep in mind that there is more water in this recipe than cooking on the stove or a rice maker.
- Double the foil pan due to weight of water for added stability. You can use foil steam table size pans or a large casserole dish.
- Fluff rice using a fork just before serving.
How to Store Leftovers
Store any leftover rice in an airtight container in the refrigerator for up to five days. Heat again by warming in the oven, if there is a lot to heat up, or microwave single servings. Remove the covering before microwaving.
Frequently Asked Questions
It’s the easiest, least messy way to make rice for a crowd. And unlike rice cooked on the stovetop, which is heated just from the bottom, oven-cooked rice gets an even, steady flow of heat from all directions.
You will need more water when baking rice than you would cooking it on the stovetop. For a five pound bag of rice, you’ll need about 20 cups or five quarts of water.
This recipe will serve 50 people, at about ½ to ¾ cup per person. So you’ll need a five pound bag of long grain rice for a party of 50.
READ MORE: Family Reunion Ideas for Meal Planning
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! Cheesy Potato Casserole (aka Funeral Potatoes) is always a crowd pleaser, along with this yummy Blueberry Jello Salad. Or try some of these delicious recipes that you can make in bulk:
How to Bake Rice (Making Rice for a Crowd)
Rice for a Crowd (Baked Method)
Video
Equipment
- Conventional Oven
Ingredients
- 3 quarts long grain, white rice (12 cups or a 5 pound bag)
- 5 quarts water (20 cups)
- 3 tablespoons Kosher salt
Instructions
- 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.
How do you modify for Cuna next rice and beans. Arroz/ Moros Congri
I want to make uncle bens wild rice original recipe. Can I use the same measurements here or should I follow the box instructions?
Thanks
We haven’t tried that recipe with this cooking method, so I would follow the box instructions to be safe.
Love this recipe. Easy to follow and makes amazing rice. The one addition I do is to put little pats of butter on the rice before I fluff. I cook it in a Medium Cattering Pan and it has plenty of room for fluffing. I serve this with Chicken Teriakyi and Roasted Brocolli at least once a season for my daughter who is in Marching Band/ Colorgaurd for the team meals. It travels well and stayed hot and moist in the Cattering Hot Box as well. The high school students come back for seconds. And the other parents and coaches ask for the reciepe at least once every time I make this. I will be passing this recipe on to the next set of parents when she graduates this spring.
I’m so happy you like the recipe! It really is perfect for serving a large group. I love your menu for the marching band and colorguard. My son was also in marching band – and I know how hungry the kids are after marching! 🙂
What is the serving size once cooked per person? I need to plan on 1 cup per person.
This recipe makes 24-25 cups. I hope this helps!
This is amazing!! I tried it tonight using parboiled rice and it came out perfect as promised. Thank you so much for sharing!
I have to admit I was shocked at how perfect this recipe is! Bravo 👏
Can I use this recipe in an electric roaster instead of in the oven?
I haven’t tested it, but it should work. The only think I’m worried about is the rice burning on the bottom because it is so close to the heating element. I would check the rice after 30 minutes.
This recipe was great! I followed it exactly (no spices or broth just the kosher salt). The quantity fit exactly in our roasting pan, right up to the rim. We served 15 people oven stir fry, many of which were hungry teens. There was about a 1/4 of the cooked rice left over.
Thanks for a new party standard.
So did you adjust the recipe and make less? I need a recipe for 12.
This turned out great! I really had no idea you could bake rice in the oven.
However, I made some flavor variations. I cooked up a chicken broth stock with Spanish tomato seasoning, a chopped onion, a bit of fresh minced garlic, pepper, a stick of real butter and two bay laurel leaves and salted to taste. Brought all to a boil and simmered for about 20 minutes. Poured over rice and some canned diced tomatoes. Baked for about an hour. I was so pleased. It was for 40 for a church food kitchen. I served Enchiladas and this rice. I will definitely use this technique again!
First of all, I admire you for working in a church food kitchen. We need more people like you in this world! Thank you for giving of your time and talents so generously! I’m thrilled this recipe was a success for you. Thank you for sharing the variations you used.
When making the Mexican rice, do you add the seasoning and rotel, etc… after you pour in the boiling water or before?
Either way is fine! I usually do it before!
I have a dinner party for 25-30 people & I am making shish kabobs & fried rice. I usually use a bag of mixed frozen veggies.
Should I just add this in with the rice & boiling water & keep an eye on it.
Also, I figured 6 cups of long grain (rinsed) rice & 10 cups of (boiling water)
Am I right? 🙂 Thank you for your help!
Those calculations are correct! Since veggies will cook much faster than the rice, I would suggest adding them after the rice is cooked! You don’t want mushy vegetables!
I would like to follow your exact recipe measurements given for 50 people but using jasmine rice. Is the water measurement the same? Can I use broth instead and if so do I use the same amount?
Read through some comments and some suggest washing rice ( I usually do ) and you have suggested using less liquid, if so how much less?
The water measurement is the same for jasmine rice. I have used chicken broth to cook rice and it turns out great! Hope this helps!
I read through the comments and wondered how you felt about using short-grain or sushi rice using this method. I need to cook it for a crowd soon, so hope you are able to respond with your thoughts.
We have only tested this method with long-grain rice, basmati and jasmine rice.
Thanks. I’m not up to last-minute snafus, so will use longer grain rice.
Do you know how many cooked cups of rice this makes? I need to make rice for 160 people at 3/4 cup each, so I guess that would be 120 cups of rice and we are trying to divide it up between 7 people making it.
It makes about 24 cups!
If I were to 1/2 of the recipe or triple the recipe (for the seasoned rice for a crowd), would I need to alter the cooking time at all? Same question – if I only had smaller pans and divided the recipe listed in half, would that alter the cooking time? Thanks! Looking forward to trying this method as I cook it for my church family.
It is hard to say how these changes would affect the cooking time. I would recommend just keeping an eye on it and testing the rice every 5-10 minutes.
I am cooking rice for 50 women I don’t have nor can I afford steamer pans. If I used tin foil roaster pans, and poured water on the rice while it is already on the oven shelf and then slid it in, do you think that would work?
I haven’t tried it that way so I’m not sure how it would affect the texture. Let us know how it goes if you do try it!
There is a YouTube video of a Chef/guy using that method – & gives measurements, explains well ! I am doing the same version as you . Just type in oven cooked rice . Hope this helps
Put your foil pan on a sheet pan so the bottom is supported. This worked for me.
We use this with the disposable full sheet aluminum pans, and it turns out great, however you will need to support the pan with a large cookie sheet or other pan it can fit into. It gets heavy.
I have tried this and it was so perfect. Thank you You’all made me look good!!
One commenter said to rinse the rice before doing the recipe. Do you recommend this? I have to cook the Jasmine rice at home, drive an hour and the rice won’t be served for an hour after I arrive. What is the best way to keep it warm and not get sticky?
It’s always good practice to rinse your rice. I would reduce your water by 3-4 cups if you rinse it because the rice will hold some of the water after rinsing. As far as your arrival time, I would just turn the oven off or keep it at a really low heat and keep the rice in there. I would fluff the rice with some butter or a little oil to keep it from sticking. Hope this helps!
I’m interested in making rice and beans for 100. Any suggestions?
Are you wanting to make it all combined like this recipe: https://www.favfamilyrecipes.com/brazilian-beans-rice-sausage/ or are you talking more refried beans with Mexican rice?
Hello I have to cook for one hundred and fifty people for tomorrow,I want to used the roaster but never tried it before.can and one help, do I need to put water in the base,
I am so sorry we didn’t get back to you in time! How did it go?
This recipe fits perfect for the church program my church has coming up were the ladies of the church will be serving dinner this service they wanted to put me on more than just cakes. So since i still have to Make the cakes I wanted something to add that went well but would be costly as well as take to much time, so I pick Rice and Gravy. I know how to make rice, but i have never made it for 50 or more people
So glad this recipe worked out for you and your church group! Glad you were able to find our recipe to hopefully make it easier for you!
since this is serving 50 people, how big would the serving sizes be?
The serving size is 1/2 cup cooked rice. Hope this helps!
does the water have to be boiling before we mix with the rice? or can we just use cold water?
It must be boiling. Hope this helps!