Oven-Baked White Rice

[Granny Smith]

Oven-Baked White Rice

1 tablespoon olive oil or melted butter
1 cup long-grain white rice
2 cups boiling water
1/2 t. salt, or to taste
black pepper, optional

Preheat oven to 350°F.

Place rice in 1 quart casserole. Stir in olive oil or melted butter. Add salt and pepper, if you're using it. Stir in boiling water.

Cover and bake until the rice is tender and the water is absorbed, about 20 to 25 minutes. Careful not to overbake or rice will be mushy.

Let stand, covered, for 5 minutes before serving.

Serves 4

variations:

Add any of the following vegetables, alone or in any combination you like.

1/2 cup chopped onion, sauteed until soft
1/4 cup chopped bell pepper, sauteed until soft
1/2 cup sliced celery, sauteed until soft
minced garlic (does not need to be cooked first)
chopped spinach leaves (no need to pre-cook)

Replace water with chicken, beef, or vegetable stock.

[meemo]

I didnt know you could bake rice in the oven. This will be good to use when I'm cooking meat. I learned from a smart cook to double/triple up dishes in the oven to save energy.

[Granny Smith]

I didn't know you could, either, until I saw Alton Brown make brown rice that way. Then, yesterday, I tried it with white rice. I had to make a few changes, but it worked fine.

Everytime I light my oven for one dish, I try to put something extra in it - sometimes a whole lot of extras. When I cook something big, like a roast or turkey, I put a whole parade of other dishes in the oven. Sure saves on gas or electricity.

[meemo]

Hehe you are the smart cook I was referring to. I do it as much as I can now and you are right it saves energy and time.

[steve]

I have been making rice in the oven for 25 years. I use a clear dish, put 1/2-3/4" of Uncle Ben's, fill with chicken broth twice as high as the rice. So if you have 1/2" of rice then add water till its 1" high. Toss in some butter & cover. Bake 45 min at 350 or till broth is gone. I add my onions & peppers fresh & not saute'd right after the rice comes out of the oven. Tried it both ways & like it better that way.

[Granny Smith]

I just learned something. I thought Uncle Ben's was instant rice, so I googled it. Turns out they make several kinds. Did you know there is such a thing as whole grain white rice? I never heard of it, but Uncle Ben's has it.

www.unclebens.com/Product/Index

Steve, what does adding the veggies at the end do? Does it keep the flavor from cooking out of them?

[Valerie]

Sure am glad I saw this thread this evening. I was baking fish and biscuits anyway, so I threw the rice in too. And whooped up a batch of muffins while that was all baking, and threw those in while we ate the other.

I didn't put all those veggies and all, for you-know-who's sake. It was so nice to have rice and not have it boil over on my stovetop and make me wanna cuss!

[steve]

May 10, 2011 18:50:50 GMT -5 Granny Smith said:

Steve, what does adding the veggies at the end do? Does it keep the flavor from cooking out of them?

Exactly Gayle. If you make it like I described just do an experiment. Take half the rice & put it another bowl or just cook 2 separate pans. Put saute'd in one & fresh in the other. I think it adds a nice sweetness to the flavor. I like to use red & green bell pepper & red onion. The heat of the rice will cook it just a little bit all on its own.

I made that rice for the last wedding I cooked for. People went back for seconds & thirds. It also goes great with the teriyaki recipe I posted which was the main course of Kabobs. The rice & teriyaki are a match made in heaven Thats how I finished the spanish rice I posted. Doing rice in the oven frees me up a lil bit to concentrate on what else I am serving & its really hard to screw up.

[Granny Smith]

I'll try it, but I have to wait until bell peppers come down in price or I buy another one. They're so expensive, $1.59 each, and they don't even look good - small, pale, and some are wrinkly, so I've been buying one at a time and trying to make it stretch for at least 3 meals. I managed to make the last one stretch for 4 and I still have a little left.

[steve]

I hear ya Gayle. I just about threw up when I had to pay 2.69 for one red pepper when I made those fajitas for that dinner party a few weeks ago. Hrmmm....that reminds me of another post I need to make!

[Sheila]

Baked Spanish Rice

12 servings

2 cups long-grain rice
1/4 cup vegetable shortening
1/4 cup onion diced
1 clove of garlic
1 tablespoon cumin seed
1/2 cup tomato diced
1 bell pepper diced
1 jalepeno (if desired)or1/2 tsp of Cayenne
1 tablespoon granulated chicken base
1/2 teaspoon salt (more to taste)
3 cups water
can use chicken broth instead of water and omit the chicken base.

Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat.
Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to brown.
Add onion and garlic and sauté 2 minutes or until onion softens. Add cumin, tomato,and peppers
chicken base, salt and water and stir well to dissolve chicken base. Bring to a boil.
Pour into a 2-quart casserole dish, cover tightly and bake 1 hour.


To make my easy Arroz con Pollo (chicken & rice)I add 1 1/2 pounds of cooked chicken we prefer dark meat.Chicken breat could also be used is desired.