Originally published on November 19, 2014
A lot of people have trouble cooking rice. My husband used to be one of them, until he nearly gave up cooking altogether and just let me take over. But the problems he had are the same that many people encounter when they try to cook a seemingly simple batch of rice. It burns onto the bottom of the pan, it’s underdone and crunchy, or overdone to the point where it’s mushy. A couple of years ago my mom told me how to cook rice in the oven and it’s been my go-to ever since on those days when I want to clear the stove-top for something else. It’s foolproof and perfect every single time.
Ingredients:
1 cup white rice
1 3/4 cups water
1 tablespoon butter
1 teaspoon salt
Directions:
1.) Preheat the oven to 375 degrees Fahrenheit and bring a full kettle of water up to a boil.
2.) While the water is boiling, place the rice in a casserole dish with the butter and the salt. When the water has boiled, measure out 1 3/4 cups and pour directly over the rice. Cover tightly with a lid or aluminum foil and place in the oven.
3.) Place in the oven and cook until all the liquid has been absorbed and the rice is light and fluffy, about 25 minutes.
4.) Remove from the oven and and fluff the rice with a fork. This “fluffing” step is important any time you cook rice, using any technique. It not only helps loosen the grains from each other, it also allows any trapped steam to escape, so that it will not over-cook the rice.
5.) Serve and enjoy!