Kitchen planning / Community topic
The guest list is growing. How do you plan the rice?
A family dinner turns into a gathering. What assumptions go into your shopping list?
To get the conversation started…
The quantity planner starts with the dry-rice portion you choose, multiplies it by the guest count and adds one planning buffer. For example, six guests at 90 g with a 10% buffer gives 594 g dry rice. This is checked arithmetic, not a tested serving recommendation. Appetite, sides and the recipe still matter.
Your turn
What guest count, portion assumption and buffer would you start with? Keep shopping weights separate from cooked yield.
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