Make perfect rice every time with this easy and proven recipe to cook rice in the oven. Fluffy rice in 30 minutes is just so easy. This is one of those thing that just works and fits in very nicely in make a complete meal.
I did not grow up eating rice. It just was not one of the common food in my Iowa household. I would do package rice and minute rice but really stove top normal rice just has not worked well for me. I think I’m ADHD and just touch things too much… or I’m dumb… or I need a rice cooker. It just has not worked well for me. I like minute rice well enough so it has not been much of a problem but real rice had bugged me.
We have a local cooking school Artisan that we enjoy frequently. We learn things, learn what we are doing wrong and new tricks. Well this one goes under new tricks from a stir fry chef. Even the head chef had not heard of this one. You can bake your rice and it is almost fool-proof.
A solid 4 for a solid method.
Notes: First the method from the cooking school had plastic wrap on the pan in the oven then covered by foil. I’m not a fan of the idea of having plastic wrap heated to that temp next to my food. Too many unknowns about hydrocarbons. Plus I don’t see it as necessary. You get a good enough seal with foil. Next some of the online directions suggest rinsing the rice until clear. They usually admit it not needed but may make the rice less sticky. Umm… OK but not bothering.
Boiling the water. Um… again I didn’t bother. It just seems to be another step to me. Use the hottest water you have and you may need a few for minutes. I have a hot water dispenser on the sink that is close to boiling and it was fine. If you have your hot water turned way down for safety, put 2 cups water in the microwave for a minute. There may be a safety issue here so don’t overdo it. Check this LINK about superheated water and burns.
The package instructions on the rice will say 1 cup rice to 2 cups of water. Here we cut that back some to about 1 3/4 cup. I feel the 2 cups is a little high for stove top and that has been one of my issues with stove top. Just too much water to absorb.
Brown rice. I have not done this but online source and the cooking school suggests 1 hour as the right cooking time.
Preheat oven to 375°F conventional or 350°F convection
Add 1 Tbsp of butter, 1 tsp of Kosher salt to 1 3/4 cup boiling or near boiling water in an oven safe pan. Mix well. Add 1 cup white long grain rice.
Tightly cover with a piece of foil. Bake 25 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it’s not done bake for another 2 to 4 minutes. Fluff it with a fork to let the steam out and serve. If you don’t fluff, the rice may continue to cook and become mushy.
- 1 cup long grain rice
- 1¾ cup water
- 1 tbsp butter
- 1 tsp kosher salt
- Preheat oven to 375°F conventional or 350°F convection
- Add 1 Tbsp of butter, 1 tsp of Kosher salt to 1¾ cup boiling or near boiling water in an oven safe pan. Mix well.
- Add 1 cup white long grain rice.
- Mix well and cover tightly with a piece of foil.
- Bake 25 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done bake for another 2 to 4 minutes.
- Fluff it with a fork to let the steam out and serve. If you don't fluff, the rice may continue to cook and become mushy.
September 4 2014