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We have a business where we sell Jambalya and Gumbo. Both the rice for the gumbo and the jambalya when heated is kept in buffet size chafing dishes. Both rices end up gummy and dry. What is another way to keep the rice hot/160 degrees?


First, don't try to hold more than 2 hours, cook in batches. Second, consider switching to converted (such as Uncle Ben's) rice, it holds better. Third, consider investing in a restaurant size rice steamer, such as used in Chinese restaurants.
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