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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.
This the best rice recipe for 50 people. I use this recipe for a Community Dinner. It comes out perfect every time.
I am going to try the Spanish Rice this week in honor of Cinco de Mayo.
Thank you for the recipe. It’s a life saver.
Hi Erica, on the baked rice, what is the serving size for that recipe PLEASE.
The serving size is about 1/2 cup.
I made the rice tonight for the first time. It was hard for me simply because it was heavy. I am a senior citizen with a few disabilities, and I was deathly afraid I would drop it and spill the boiling water all over myself, the kitchen and my dog. Next time, I’m making smaller batches. I also didn’t spray the pan, but had no problem with it sticking. It made a LOT of rice, which I was happy about! BUT, I was confused a bit about the pan. You show it in a chafing dish, so I thought I could cook the rice in a chafing pan, but the top pan is only about 2” deep, while the water pan is 4” deep. Am I doing it wrong? Since you said to use a 4” pan, I used the 4” water pan to cook the rice, but, if I was going to use it for a buffet, I’d have a problem because I’d have to transfer the rice to the top 2” pan, then wash the 4” water pan before it could use it, the rice getting cold the entire time. I feel stupid asking this, but I’m really confused about it. Also, a big thank you for setting it up so we can adjust the amount we want to make.
Hello! So, the pans we show in our post aren’t chafing dishes, they are just large roasting pans. I hope this helps!
You must cut the water back , I thought it was 1 cup of rice to 2 cups of water? Is this because of the larger amount of rice?
Cooking the rice in the oven uses more water than other methods.
I am looking to feed about 50 people. Would I be able to use my electric roaster (18 quart)? Any suggestions as to temp or adjustments?
Thanks!
Just make sure you have enough space for the rice to expand!
How did this work out in an electric roaster? I’d like to try it.
Thank you!
Just made this today for 100 people at church. It could not have been easier. The only thing different I did was instead of boiling water I made my own chicken broth and used that instead. Everyone raved. Thank you thank you thank you! And Oh yes I will be making this again lol!
This was very easy! But, I had to trouble shoot. Not sure if it was me or that I used basmati rice. When I checked it at 40 min, the rice was swelling but overflowing my extra large buffet container – so I split it in half between 2 which was fine. But it took a lot of adding hot water and cooking times to get the rice to cook all the way. The edges had the less cooked rice- so needed stirring. Still much easier then the alternative. I added olive oil and salt
I used basmati rice, too. But, as I said it my comment, I used the water pan which had the 4” sides, to cook in. It didn’t overflow, but I had to transfer the rice to the top pan and wash the 4” water pan so I could use it for the water. I didn’t want the expense of buying a second pan, but it makes more work.
I would like to toast my rice. Can this be done a day ahead and finished in oven day of party? Thank you.
We haven’t tried that! Let us know how it goes if you try it!
Erica, you are a life saver!
I am catering for the first time on Friday (so far, I’ve only ever cooked for friends and one private dinner party). I’m feeding 50 people, and I couldn’t imagine for the life of me how to get the rice right.
I’m also making kidney beans. My recipe for the dish says to cook the beans from dry, then add uncooked rice and coconut cream to the beans and simmer until the rice is done. My question is, should I cook the rice separately and add it to the beans when it comes out of the oven?
Thank you!
Yes, I would add the rice after it is cooked. You may need to reduce the amount of coconut cream since it won’t be absorbed by the rice.
I’m making this in a roasting oven. Should the water that I add be cold? Would it speed up the recipe if I added warm or hot water instead?
The temperature of the water won’t affect the cooking time.
Can I make this the day before and reheat in the oven?
We haven’t tried this before, so I can’t say how well it would work.
Hi, when you say a large roasting pan, what size would you be correct?
I have one that is 11” x 17” x 2 ½ “. It does not seem suitable for 50 servings.
Thanks,
That is about the size that we have!
How would I adjust this for brown rice?
Hi, I am making coconut rice for a huge party this weekend. I was planning to do half water half light coconut milk for the liquid. Do you think this will work fine? Need help its in 2 days !Thanks.
Yes, that should still work fine- as long as the total amount of liquid isn’t reduced.
I’m looking to make rice for about 30 people. Do you think I could make 2/3 of this recipe? Would it scale down correctly?
2 qts rice
3.3 qts water (13 1/3 cups)
2 Tbsp salt
Would I reduce cooking time also?
Any feedback you could provide would be amazing helpful. Thank you!
Yes, you can reduce the ingredients but don’t reduce the cook time.
Hello Sara, I’d love to know how this worked for you for 30 people! I’m cooking for 30 people this week.
Thanks!
Have you made this in foil pans before? I need to make a large quantity for church potluck. A foil pan would make clean up easy.
Foil pans should work fine.
Yes you can, we cater and use this, however you will need a support for the pan as it will be heavy
I double the foil pan due to weight of water and it works great. I use foil steam table size pans.
12 cups of rice what would that be in grams please ?
1,536 grams or 1.536 kilograms. I hope that’s helpful. Thanks for asking!
Do you think I could keep the warm in a crockpot on warm for a few hours after I am done cooking it in the oven?
Sure! You might have to pour in a little bit of water to keep the moisture level up.
What size roasting pan do you recommend for your recipe? If I want to double the recipe, can I use one large roasting pan or do I need to go with two?
You will need at least an 18-inch roasting pan for a single batch of this recipe. I would do two roasting pans for two batches.
When the recipe for Spanish Rice calls for 2 (28oz) cans of Rotel, does that mean 2 cans (each can 28oz) or 2 cans TOTALING 28oz.?
I’m sorry for the confusion! It is for two 28 oz cans, so 56 ounces total. Thanks for asking!
Found this recipe online yesterday when trying to figure out how I was going to make rice for 30. I found cooking stovetop for large crowds was very inconsistent. I was leery to try it but I am so glad I did. I used a very large disposable aluminum pan (saw a comment where someone wanted to know if that would work) and it came out perfect. Had to keep it sitting for over an hour so I kept it in the oven at lowest temp to keep it hot. Followed the recipe exactly except I always add garlic powder to the water for extra flavor especially when serving Spanish food. Everyone raved about how fluffy and perfect it was cooked. Thank you…this is a keeper I will use over and over for years to come.
That is great to hear! Thanks so much for letting us know how it all turned out. We are glad that the comments helped too!
Has anyone made this in a convection oven. I cook for 200 every week and would love to try this. What about a gas stove too?