100 Portions (2 Pans)
Portion: 1 Cup Each
1 cup (8 oz) butter or margarine
1 cup (7 oz) shortening
3 qt. (4 lb) onions, dry, finely chopped
2 tbsp (6 cloves) garlic, minced
1 1/4 gal. (10 lb) rice
3 1/2 gal. stock. beef or chicken, boiling
9 tbsp. (6 oz) salt
Melt butter or margarine and shortening and divide into 2 pans. Sauté equal amounts of onions and garlic in each pan until onions are a light yellow.
Add an equal quantity of rice to each pan. Cook until rice is lightly browned, stirring constantly.
Add 1 3/4 gal. stock and 3 oz. salt to rice in each pan. Cover pans.
Bake 1 hour or until rice is tender. Remove from oven; stir lightly with a fork.
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degree F. Oven