Can’t-Miss Rice

By Kim Severson

Can’t-Miss Rice
Total Time
35 minutes
Rating
5(862)
Comments
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Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.

Featured in: Fluffy. Tasty. Tricky.

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Ingredients

Yield:2 cups
  • 1cup long-grain white rice
  • 1tablespoon unsalted butter
  • 1teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

201 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 122 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Rinse rice well under cold water.

  2. Step 2

    In a large ovenproof saucepan, heat butter over medium heat until foaming. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty. Add 2 cups of water and the salt.

  3. Step 3

    Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.

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Ratings

5 out of 5
862 user ratings
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Comments

John

In my opinion, the secret is not to crowd the rice. If you make it in a pot with a small base, or even a rice cooker, the rice at the bottom gets overcooked and gloppy but the rice at the top is undercooked. I make mine in a high-sided 14" fry pan. Having a thin layer of rice across a wide base ensures that it all cooks evenly. This can be done on the stove top or in the oven, just make sure to cover the pan tightly.

lucysky

You can use this method for brown rice as well. I do, but I turn the oven to 375 and cook for about 60 minutes.

Kathryn B. Mark

It really helps to layer several sheets of paper toweling between the skillet and the lid before placing in the oven. It keeps the condensation from dripping on the rice and makes for a fluffier rice.

LisaO

Are there any modifications I should make if I use brown rice? Loved the method with white rice!

Pat Delahanty

I followed the recipe and it worked perfectly. I read a bunch of comments describing other methods. I’ll stick to this.

Ollabelle

Why not add the 2 cups of rice to the ingredient list?

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