Laurie needs to make 150 servings of steamed rice in a kitchen she describes as “rather limited.”

That’s a lot of rice, Laurie. If you figure 1/3 cup per person that’s 50 cups of cooked rice or 12.5 quarts. Even if you have a stockpot large enough to hold that much rice, it will take the water an hour or so to come to a boil on a non-commercial range. Your best bet is to make a number of smaller batches and to use par-boiled rice such as Uncle Bens. Although rice can be reheated, you’d have to reheat it in batches as well, so we would recommend renting a steam drawer to keep the rice hot in as you cook each batch.

~ Chef Kevin