Rice Cost Per Person (main course base)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Basmati Rice (uncooked) | kg | — | ||
| Butter + Spices | kg | — | ||
| Vegetable / Chicken Stock | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Plan 60–80g uncooked rice per person as a side, 90–110g as a main base.
- Cooking ratio: 1:2 (rice:water) for basmati, 1:1.25 for sushi rice, 1:3 for risotto.
- Rice triples in weight when cooked — 70g raw = ~210g cooked per portion.
- For 100+ guests, use a steam jacket or rice cooker — pot-cooking burns at scale.
Frequently Asked Questions
Side dish: 60–80g uncooked (180–240g cooked). Main course base (curry, biryani): 90–110g uncooked (270–330g cooked).
100 × 80g = 8 kg uncooked rice. Add 5% waste = 8.4 kg. Cook in 4-kg batches in industrial steamers for consistency.
Basmati for fragrant menus, jasmine for Asian, arborio for Italian, long-grain for everyday Western. Avoid risotto at buffets — it congeals when held.