Homemade Mondays: Easy Oven Rice

Some of our Homemade Monday recipes have been a little fancy lately. This one is really simple and really basic, but this trick has saved me from scraping sad burned rice out of the bottom of my pans more times than I’d care to admit. This post could also be called “How to avoid buying yet another appliance that takes up space and only does one thing.”

Easy Oven Rice

Ingredients and supplies:

rice of your choice (also works with several other grains, like quinoa)

water or chicken, vegetable, or other stock

salt (optional)

glass or ceramic casserole dish with a well-fitting glass or ceramic lid

The Method:

Mix one part rice to two parts water (or stock) in the casserole dish. Add salt to taste, if you choose.

Cover and bake for an hour at 350 Degrees. If you oven has a “cook timer” on it, you can even set it to beep when it’s finished, like a rice cooker!

This will work passably well for most rice. I cook both white and brown rice for the same amount of time, although white rice would probably be done a little quicker than an hour.

If you’re interested in doing more research, Alton Brown was the first person I ever saw cook rice in the oven. His recipe is pretty similar but mine is easier and doesn’t use butter. 😉

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