Servings 50

simple work for the masses.

21 cups boiling water
16 tablespoons butter (2 sticks)
14 cups long grain rice, rinsed and drained
5 teaspoons salt

* Heat water, butter in large stock pot to boiling. (Liquid can be seasoned to a broth consistency, if desired.) NOTE: I use Minors brand chicken stock.
* Put rice and salt in 6 in. full steamtable pan and heat in 325° oven for about 5 Minutes.
* Carefully pour hot liquid into rice and salt. Stir completely to coat all rice.
* Cover with foil and return to oven for 30-35 minutes without peeking.
* When time is up, carefully check to see if liquid is absorbed and rice is tender.
* Remove from oven and fluff with fork and serve.

1. Heat water, margarine or butter in large stock pot to boiling (liquid can be seasoned to a broth consistency, if desired).
2. Put rice and salt in serving pan and heat in 325° oven for 5 minutes.
3. Carefully pour hot liquid into rice and salt.
4. Cover with foil and return to oven for 30 -35 minutes without peeking.
5. Check to see if liquid is absorbed and rice is tender. Remove from oven, fluff with fork, and serve.