Rice Pilaf for 300?!?

I quoted a dinner for 300 and they have asked if I could do rice pilaf as one of the sides. I am not a huge fan of rice pilaf, especially having to make it for 300 people.

Do any of you knowledgeable brethren have a good rice pilaf recipe that can be scaled to 300 servings? Any tips or tricks would be greatly appreciated as well.

I have a little 10 cup Zojirushi for home use. That's not going to cut it.

We ended up sub-contracting out the rice to a local Mediterranean restaurant. They gave us a pretty good deal and the rice was fantastic. It cost us more than it would had we made it ourselves, but I think in the end it was worth it. Perfectly cooked rice, no stress and no need to buy or rent additional equipment.