Rice isn’t something you can just get a “re-do” if you mess it up. I recently didsome exploring into the perils of stove-top rice cooking(and how to fix them), but there’s a simple solutions that crushes most common problems: make rice in the oven.
Fearing dried-out kernels? Worried about boil-overs? Tired of cooking brown rice for what feels like hours and itstilltastes crunchy? Baked rice is the answer.
Best of all, you can add flavorings while it bakes. Most baked rice recipes call fora 1-to-2 rice-to-water ratio, just like you’d see on the stovetop, while others use a toasting method with less liquid, like inthis awesome sheet pan paellawe created a few weeks ago. Or play off aromatics like ginger, garlic, and garam masala, and you have the makings ofa complex Indian side dish. Or add a different set of flavorings fora Mexican twist.
Either way, the rice is cooking by a completely different kind of heat. Instead of a direct flame under the pot, baked rice gets heat from all directions.
While your oven preheats to 350°F, bring 2 cups of water and a cup of white rice to a boil in a small saucepan with a knob of butter and a pinch of teaspoon of salt. Or, for a nutty characteristic, try toasting the rice in oil before you boil. Then pour it all into a heatproof dish, making sure the layer is even. Cover the dish tightly with foil and bake about 20 minutes.
Though you'll be tempted to peel back the cover and watch the steam escape, let it rest for about 5—10 minutes. With a tight cover, the steam from the hot water works cooks the rice. Fluff it all with a fork, then serve.
