Servings: 50 (36 cups cooked rice – ¾ cup each)
(NOTE: 12 cups uncooked rice = 36 cups cooked rice)
Preheat oven to 375° F.
Bake 40-45 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 6 minutes.
Once fluffed, if the aluminum foil cover is loosely placed over the rice, it will easily stay warm for up to 30 minutes.
Use 350°F if cooking in a convection oven).