How to cook rice in the oven (and keep your ...

If you've ever found yourself running stove burner (or pots for cooking), you can enable on your stove to cook rice in the oven.

Fried rice is almost the same as the normal rice and rice or brown rice are cooked using this technique. The furnace itself rice cook cooked, so you do not end up with burnt rice put on the bottom of the pot.

You can cook rice in the oven with only one pot, as long as the boat is safe for oven and hob (including the cover). A Dutch oven is a good choice. But you can also use a deep dish or casserole with lid. And even if you do not have a lid, you can cover the bowl firmly with paper and should work well.

Cooking rice in the oven

1. Preheat oven to 375 ° F.


2. Start with a cup of uncooked rice. This will be for four servings of rice regularly enough. To make a double batch, just double all here (but not the cooking time) stated amounts sufficient.


3. Rice thoroughly in cold water until the water is clear. Absolutely not necessary to rinse the rice, but this removes excess starch that can make sticky rice. The disadvantage is that rice rinsing removes some of the nutrients, the rice is added. The choice is yours. Note that it is not necessary to rinse the rice.


4. Bring the liquid to a boil on the stove. Cook 1 3.2 cups of fluid for white rice. For brown rice, have 1 ¾ cups. Add ½ tablespoon of butter in the liquid and 1 teaspoon kosher salt. If you cook with broth instead of plain water, you can use less salt (or none). It all depends on how your actions is salty.


5. Once the liquid is boiling, add the rice, cover and heat the oven. Or if you are a baking pan, combine the water and rice in the bowl with a lid or a sheet of paper, and transfer to the oven.


6. Bake 25 minutes for white rice, about an hour for brown rice. The rice should be tender but not mushy and all the liquid should be absorbed. If that's not enough, you can cook for 2-4 minutes.


7. When the rice is cooked, fluff with a fork to allow steam to escape. This is an important step, because the accumulated steam will continue to cook the rice and cook.