Rice for a crowd

[BeechOak]

Can anyone tell me the best way to cook rice for a crowd and keep it warm afterwards (so I’m not cooking while my guests arrive)?
I tried it in a slow cooker … followed online instructions in terms of water amount and setting of high for 2.5 hours… and it was mush within an hour!
Should it be done on the low setting?

Rinse the rice quite a few times to release the starch, add double the water to rice in a pan ... you could add a stock cube or leave that out if you are serving Indian style food and add fried onions instead ... boil on a medium setting ( rolling boil) ... you shouldn't need to drain .. then cover two layers of foil .. will be fine for a good while ...

Persian style always gets my vote - basmati rinsed & simmered for 4.5 mins then drained through cold water. Grease proof paper scrunched up into the same pan with olive oil, butter & salt flakes in the bottom & rice back in pan. I put the heat med high for 2-3 mins then low for an hour or 2.

Could you cook it, immediately rinse in cold water and fridge it then reheat it when you need?

Alternatively, invest in a rice cooker!

Or boil as normal rinse and drain and then keep warm in the slow cooker?

I would get a rice cooker. Inexpensive and that's exactly the job they're designed to do - cook rice in bulk and keep it warm.

Many thanks all for the tips.
Rice cooker would be great but I don’t think I’ve space for another appliance!

Uncle Ben's?

It's really dangerous to keep rice warm for too long

Try baking it. This Ottolengi recipe is lush

You don't have to add all the stuff:

https://thehappyfoodie.co.uk/recipes/yotam-ottolenghis-baked-mint-rice-with-olive-and-pomegranate-salsa/

That looks amazing, thank you! Will definitely try that out, looks special.