Rice Pilaf by the Pound

Menu Planning Guidelines:

- 12-16 ounces per person if a main.
 

- 5 to 7 ounces per person if a side dish (3-4 serving per LB ) and 3-4 ounces if served as a side with another pasta or starch. ( 4-5 servings per LB )

Consider our sample pan sizes for reference:

3 LBS Half Pan | (Serves Nine 5-oz Portions)

4 LBS Half Pan | (Serves Twelve 5-oz Portions)

6 LBS Half Pan | (Serves Eighteen 5-oz Portions)

8 LBS Full Pan | (Serves Twenty-Four 5-oz Portions)

10 LBS Full Pan | (Serves Thirty 5-oz Portions)

12 LBS Full Pan | (Serves Thirty-Six 5-oz Portions)

15 LBS Full Pan | (Serves Forty-Five 5-oz Portions)

Preparation: Remove the pan of Rice Pilaf from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

Oven: Preheat your oven to 350°F (175°C).

**Pro Tip: For best results place a pan of hot water in the oven when reheating. The steam will keep your food moist and speed up the process.**

Add a Few Tablespoons of water or chicken broth to the dish to keep the rice moist.

Reheating Time: Heat in the oven according to the following guidelines:

• 1 pound: 20-25 minutes
• 2 pounds: 30-35 minutes
• 3 pounds: 35-40 minutes

**Larger pans may require slightly longer heating times and it is a good idea to gently stir the pans a couple of times.**