Kayelle
Chef Extraordinaire
Charlie, I'm thinking that Kay's friend probably gave her the scaled down amounts for the home cook, and that in the restaurant they make it in larger proportions to last throughout the day. When I made it, it was still just as good warmed up the next day.
You are right Cheryl, she made the rice for the restaurant in large daily batches. It was her home recipe for it that she shared with me.
You and I agree that chili relleno's must be made fresh to order in a restaurant though, and I always ask before I order.