There are a few things that I have a hard time making. One, is brownies from a mix. The second, is rice. This foolproof method for cooking rice might save me from under-cooking rice ever again. There are very few things worse than taking a big bite of rice and having it crunch. Not good at all. This method starts by sauteing shallots and toasting the rice on the stove. Add some chicken stock or water and let it come to a boil, then into the oven it goes. This method makes the rice so flavorful. Sometimes I add some fresh parsley or thyme to fancy it up. Even fancier, sprinkle with some toasted, sliced almonds. When I am feeling sick, a bowl full of rice is just so comforting. I sometimes pour some hot chicken broth over it and make a little soup. And sometimes, I eat a bowl with a glob of butter on top with some salt and pepper. I made this to go with my Tilapia Puxa Vida and it was the perfect side dish.
1 1/2 cups rice
2 Tablespoons butter
1 small chopped onion or shallot
2 3/4 cups chicken broth
salt
Rinse the rice very well under cold water. Rinse until the water is completely clear, about 2 minutes.
In a small Dutch oven, (if you do not have a Dutch oven, start this is in a pot and transfer to an ovenproof pan and cover with tin foil) melt the butter and add the chopped shallot.
Cook the shallot until soft, about 5 minutes. Add the rice and cook another 2 minutes.
Add the chicken broth and about a half teaspoon of salt. Bring to a boil.
Cover the pot with a lid.
Put the Dutch oven into a preheated 350 degree oven. Bake for 15 minutes.
Let the rice stand for 10 minutes.
Fluff with a fork. Perfectly cooked, fluffy rice.
Ingredients
- 1 1/2 cups rice
- 2 Tablespoons butter
- 1 small chopped onion or shallot
- 2 3/4 cups chicken broth
- salt
Instructions
- Rinse the rice very well under cold water. Rinse until the water is completely clear, about 2 minutes.
- In a small Dutch oven, (if you do not have a Dutch oven, start this is in a pot and transfer to an ovenproof pan and cover with tin foil) melt the butter and add the chopped shallot.
- Cook the shallot until soft, about 5 minutes. Add the rice and cook another 2 minutes.
- Add the chicken broth and about a half teaspoon of salt. Bring to a boil.
- Cover the pot with a lid.
- Put the Dutch oven into a preheated 350 degree oven. Bake for 15 minutes.
- Let the rice stand for 10 minutes.
- Fluff with a fork. Perfectly cooked, fluffy rice.
I am Bree. I love to cook. Even more than I love to take pictures.
I have to try it this way. Thanks I am often not happy with how my rice comes out either
it is worth a shot, right?
I have to attempt to make it this way!
please do!
Mmmmm, looks good! When I got married, I was the queen of fancy dishes, but could not do a basic roasted chicken or a pot of rice. My husband taught me the secret to a perfect pot of rice:
Saute some onions, throw in the rice for a minute or two, then add the water (always make sure it’s a ratio of 1:2 for rice:water), bring to a boil, simmer for 12 minutes, let sit for 5 minutes, fluff. It always comes out amazing!
Yes it does, thank you Aliza!
You are so right, rice can be tricky. Thanks for a delicious sounding, simple recipe!
you are very welcome!
Thanks for posting the rice recipe. I picked up all the ingredients for the fish yesterday. My family will be eating it for dinner!
Yeah Staci!!
This sounds great (as does that fish!). I am married to a Chinese man. He gets to fix rice when it’s time to serve that as he does it without measuring, no timers, nothing. I’m like you – I need a little assistance.
It is an art. I love watching Japanese chefs make rice too.
Yummy! I tried a baked rice once but it did not work out. I like your method better, though I can make rice other ways. I have a rice cooker I bought second hand but the rice often sticks no matter what I do. Question, would you use different amounts of water depending on the type of rice used?
I don’t think so. I would check the package of rice to make sure though. Rice cooking is all about proportions.
I have to try this! I love using the oven instead of the stove- also, the color of your Dutch oven is beautiful!
thank you Sarah!
that sounds similar to quite a few risotto recipes i have, but I had never thought of doing it with essentially just the rice…. I will have to try this one I think, partially because my rice cooker makes one hell of a mess and the rice always sticks!
once again thank you for being an inspriation in doing things differently! Many of your recipes and techniques have made it into my regular routine and recipe mix!
You are welcome Foxy, now I am going to have to try a baked risotto. Why didn’t I think of that?
For some inexplicable reason, I, too, cannot handle making a pot of rice. I’ve been relying on my rice cooker for close to 15 years now. Quite excited to give this recipe a shot.
I just do not want another appliance. I used to have one, and just like having less kitchen gadgets. So baked rice it is.
I thought you needed a special after-market handle to put a Le Cruset (sp?) into the oven. No? Or did you switch the handles and I’m not seeing it in the photos?
Nope, I think that it is oven safe to 375-400 degrees. I bake mine all the time. And this one is Martha Stewart from Macys.
I am so glad to find someone else that is brownie challenged! Try as I might, I just can’t make them – either a brick or a gooey mess. Thanks for the great recipes!
LOL!! I can make most things from scratch, but a brownie mix gets me more often than not.
Made it tonight-worked perfectly! Finally an easier and tastier way to make rice turn out and not another appliance! Thank you Thank you Thank you!!!
You are welcome Brandy!
i cannot even tell you how much i want that yellow dutch oven
It was dirt cheap! I got it right after Christmas on sale at Macy’s. It is Martha Stewart.
Wow! I have never made a perfect batch of rice before. Usually I end up with a sticky mess and have even thrown a pan away rather than try to scrape the burned rice off the bottom. This turned out great. Thank you for the recipe!
You and me both! Glad that it worked for you.
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Can you do this with brown rice, too? Would the proportions have to be adjusted a bit? I love the idea of making rice this way but we are trying to stick with brown rice. Thanks, love your blog!
Yes, and yes. But I am not sure exactly how. If I had to guess, I would say a little more liquid and a little more time.
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