Can't-Miss Rice
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.
Course: Side Dish
Keyword: rice
Servings: 4 people
Cost: minimal
- 1 cup long-grain white rice
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Heat oven to 350 degrees. Rinse rice well under cold water.
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.
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.