Rice n Grains

One serving is about 60 to 75 g (1/3 cup) of uncooked rice, which makes about 180 to 225 g (1 cup) cooked. Rice roughly triples in weight when cooked. An 18 kg bag of basmati therefore gives about 240 to 300 servings. For a side dish, plan 60 g uncooked per person; for a rice-based main such as biryani, plan 90 to 100 g.

For basmati rice, use about 1 1/2 cups of water per cup of rice after rinsing and soaking for 20 to 30 minutes. For regular long grain rice, use about 2 cups of water per cup. For sushi rice, use about 1 1/4 cups of water per cup after rinsing until the water runs clear. Converted rice such as Ben’s Original needs about 2 1/4 to 2 1/2 cups. Large rice cookers use the same ratios by weight.

Converted or parboiled rice is soaked, steamed and dried in the husk before milling. This pushes nutrients from the bran into the grain and hardens the starch, so the rice cooks up firm and separate and holds well on a steam table or in a hot-holding cabinet for hours without going mushy. That makes it popular for buffets, catering and institutions. Ben’s Original (formerly Uncle Ben’s) Converted is the best-known brand.

Aged basmati rice is stored for 12 months or more after harvest before it is sold. Ageing lets the grain lose moisture, so it cooks up longer, fluffier and more separate, with a stronger aroma, and absorbs more water. Restaurants serving biryani and pulao prefer aged basmati for this reason. Royal Premium Aged Basmati and GIA Premium Basmati are sold in 18 kg (40 lb) food service bags.

Cooked rice can carry spores of Bacillus cereus, which survive cooking and can grow if rice sits warm. Cool cooked rice quickly, spreading it in shallow pans, so it drops below 4 °C within a few hours, then refrigerate it covered and use it within 1 to 3 days. Hot-held rice should stay at 60 °C or hotter. Reheat leftover rice until it is steaming hot all the way through, and reheat it only once.

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