Half Tray Of Rice Recipe

Rinse rice

Place the 6 cups of rice in a large fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the rinse water runs mostly clear (2–3 minutes). Drain well. This removes excess surface starch and helps keep the rice fluffy.

Measure and have ready the 10 cups water, salt, butter, oil, diced onion, minced garlic, black pepper, and optional chicken bouillon.

In a large heavy-bottomed pot or half-sheet-tray-safe steam pan with a lid (use a 12–14 quart pot for stovetop or a half tray pan for oven), heat 2 tablespoons vegetable oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

If using chicken bouillon powder, stir it into the onions and garlic for 15–20 seconds to bloom the flavor.

Add the drained rice to the pot with the softened aromatics. Stir for 1–2 minutes to coat the rice with oil and lightly toast the grains; this helps keep grains separate.

Pour in 10 cups of water, add 2 tablespoons kosher salt, 4 tablespoons butter, and 1 teaspoon black pepper. Stir once to distribute. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce heat to low so the liquid is at a gentle simmer. Cover the pot tightly with a lid and cook undisturbed for 15–18 minutes, or until liquid is absorbed and rice is tender. (If using a half tray in a 350°F / 175°C oven: after bringing to a simmer on the stovetop for 2–3 minutes, transfer covered tray to oven and bake 25–30 minutes.)

After cooking time, remove from heat and let sit, covered, for 10 minutes to steam and finish cooking.

Uncover and use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning; add more salt or pepper if desired.

Stir in 1 tablespoon fresh lemon juice and 1/4 cup chopped parsley if using, to brighten the flavor and add color.

Transfer to a half tray if cooked in a pot, level the surface, and keep covered until ready to serve. This quantity yields approximately a half hotel tray portion suitable for 12–16 servings as a side, depending on portion size.