Cookware and methods for large quantities of rice On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. 


For the Basmati, my options are to either cook the rice 4 cups at a time (re-season, clean the pots, etc) or use my large soup / gravy pot to do the rice. 
For the Risotto, I'm not really sure if cooking that much risotto is even possible simultaneously.


My question in a nutshell is how much water and salt should I put in?

Now I know that water and seasoning depends on humidity, weather condition, type of rice, where was it harvested from, was it drained ? washed ? drained and washed? soaked?, the moon and earth cycles, night and day, and that the amount of water decreases significantly as the amount of rice increases. I'm looking for a ballpark figure (+/- 1 cup)

EDIT

I'm sorry to be a pain in the rear; however, there is definitely a difference between cooking 2 cups of rice and 20 cups of rice. I ended up resorting to making my spice mix ahead of time and cooked the rice 4 cups at a time with about (5-6 cups of water for each batch). 

I'll keep researching this and see what I can come up with
I would definitely not do the risotto, very hard to get and hold the right texture in those kinds of quantities. The basmati rice will work fine in a large pot. Cook it by the absorption method (bring to a boil with 1 3/4 cups of water per cup of rice, reduce to a simmer, cook covered, without stirring, until all of the water is absorbed).