I have about 8 quarts of dry brown sushi rice and am looking to cook all or most of it to incorporate into a handful of dishes on the same day. What is the most effective way of cooking that much rice, minus a pressure cooker, that would allow me to prepare the rice Friday and make the dishes that night and Saturday during the day to serve at night?
- Please include not only ideal kitchen hardware solutions (in case I can track it down), but more importantly likely stuff (i.e. I have a multi-gallon stock pot with lid).
- If there are any additives that would give the rice better staying power (e.g. would adding oil/butter improve or diminish integrity) to make it 24 hours without turning to crap please include this.
- Between Friday night and incorporation into dishes, as well for the sake of those dishes, I would like to know the best storage method for both the prepared rice, unmixed, as well as any peculiar caveats for mixing, if any.
If there are any not-so-common-sense problems that come screaming to mind that I might otherwise have thought to include please let me know as I have not done this before but am relying on multiple pounds of rice for the food I am making.