Making 120 servings

Multiply all quantities by about 30, so:

1 gallon and 3 cups (150 fl oz) beef or chicken broth
22½ cups (180 fl oz) tomato juice
7½ lb onions
10 lbs rice
about 4 cups of water

Special equipment

three 12" x 20" x 4" steam pans, although you can get by with 2" deep pans
foil to cover

Special Instructions

Preheat the oven to 325°. Cheat by bringing the liquids to boil in the steam pans on your stovetop. Stir in the rice, and bring to boil again. Seal with foil very tightly, transfer to oven and bake for about 25 minutes or until the liquid is absorbed. Fluff 'n' serve.

For the benefit of the numerically dyslexic, that's 50 oz of broth, 60 oz of tomato juice, 2½ lb onions, 8 cups of rice, and a cup or so of water per steam pan.

Yes, for quantity cookery, you needn't be so particular about the broth. If you've got some extra chicken parts, use chicken broth. Or, boil leftover meats scraps and bones for a beef stock. Or use vegetable stock to appease the vegetarians.

Word from the now wise: Don't try to convert this to rangetop cookery. No matter how desperate you get. If oven space will be at a premium, make a day ahead and reheat. Even if you have to reheat it in batches in the microwave, don't try to make this much rice on the stove. Oy! What a disaster!