Baked Rice

Warning: This just might change your life.

Rice. A food staple the world over. Something so simple, yet so elusive. Why is it so hard to get it right? Look no further. I've finally discovered a fool-proof way to cook perfect, moist, fluffy rice. And it's actually quicker than the stove-top method. Seriously people, why am I just discovering this?

Baked Rice Method (for long-grain white rice): Preheat oven to 375. Just like stove-top rice you use a 2:1 water to rice ratio. Start by heating a bit of butter or olive oil in a sauce pan. Add rice (not water) and cook until fragrant and a little glassy looking, just beginning to toast. Add water and bring to a boil (which will happen quickly because the rice and pan are already so hot. Season it at this point. After it comes to a boil, cover, and put it in the preheated over for exactly 13 minutes. After 13 minutes, take it out and let it rest, covered, for 5 minutes. Uncover, fluff with a fork (because it will be fluffy), and serve!

No comments: