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Place rice in a bowl and, using fingers to agitate rice, rinse under cold running water. Pour off water as it becomes opaque, and continue rinsing until water is no longer cloudy, 3 or 4 times; drain.

Add onion, carrots, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour and cook, stirring constantly, 30 seconds.

Add the rice and cook until al dente, 5–6 minutes. Drain the rice thoroughly. In a medium bowl, combine 1 cup of the cooked rice with the yogurt, oil, and 2 tablespoons of saffron water. Mix well.

In a medium saucepan, combine the rinsed rice with coconut milk, salt and 1½ cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes, until cooked through.

Based on Brunson’s chicken bog recipe, 7,200 plates required more than 800 pounds of sausage, more than 450 pounds of yellow rice and more than 1,300 pounds of both chicken and white rice.