Cooking Rice In The Oven Instead Of The Stovetop

Dated: 11/16/2014

Views: 924

Cooking Rice in the Oven

Over the years, I've cooked rice just about any way that you can think of, including, in a pot on the stovetop, using a rice cooker appliance and even in the oven. Yes, you read that right, in the oven. Sometimes, you may run out of burners on your stovetop or pots to cook in. Whatever the case, I think that once you've tried the oven method, you'll stick with it for the convenience and how well it turns out.

Oven-baked rice tastes just the same as regular rice cooked by other methods, and you can cook your favorite rice, be it brown or white rice, Cajun popcorn rice (my favorite is Stancils), jasmine or any other using this method. Rice cooked in the oven cooks evenly since the heat source surrounds the cooking vessel as opposed to only being concentrated underneath, so you won't end up with burnt rice stuck to the bottom of your pot.
You can cook rice in the oven using just a single pot, as long as it's safe for the stovetop and the oven (including the lid). A Dutch oven is what I prefer to use. Alternately, you can use a  shallow Pyrex baking dish or even a deep metal pan. If you don't have an oven safe lid then you can always opt to use aluminium foil to cover your vessel.
Okay, let's get down to business and I'll provide directions on how to do it properly...
  1. Preheat your oven to 375°F.
  2. Start with 1 cup of uncooked rice. This will be enough for four regular servings. If you have a larger crowd, then just double the recipe but not the cooking times.
  3. My grandmother always rinsed her rice with cold water until the water was clear. In doing so, it removes some of the starch that can make the rice come out sticky. Keep in mind that rinsing the rice will wash away some of the nutrients. The choice is yours. I don't rinse mine. On a side note, you don't ever need to rinse brown rice.
  4. Bring your water to a boil on the stovetop. For white rice, boil 1 2/3 cups of water. For brown rice, use 1¾ cups. Add ½ Tbsp of butter to the water as well as 1 tsp of Kosher salt. If you're cooking with stock as opposed to plain water, you might want to skip the salt as most stock is salted.
  5. Once your water boils, add the rice, cover and transfer it to your oven. If you're using a separate container for the oven, combine the water and rice in the container and cover it with a lid or aluminium foil, then transfer it to your oven.
  6. Bake 25-30 minutes for white rice, or about an hour for brown rice. The rice should be tender but not mushy, and all the water should be absorbed. If it's not done enough you can bake it for another few minutes.
  7. When the rice is fully cooked, fluff it with a fork to let the steam out in order to stop the cooking process.

Time to enjoy!
I hope that this technique is helpful and makes cooking a little easier for you. If you like it, feel free to share with friends and family!
Happy Eating...
Scott

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