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.
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.
Baked Rice Ingredients
- 1 1/2 cups rice
- 2 tablespoons butter
- 1 small chopped onion or shallot
- 2 3/4 cups chicken broth
- Salt
How to Make – The Steps
Step 1: Rinse the rice very well under cold water. Rinse until the water is completely clear, about 2 minutes.
Step 2: 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.
Step 3: Cook the shallot until soft, about 5 minutes. Add the rice and cook another 2 minutes.
Step 4: Add the chicken broth and about a half teaspoon of salt. Bring to a boil.
Step 5: Cover the pot with a lid.
Step 6: Put the Dutch oven into a preheated 350-degree oven. Bake for 15 minutes.
Step 7: Remove from the oven and let the rice stand, covered, for 10 minutes.
Step 8: Fluff with a fork. Perfectly cooked, fluffy rice.
Baked 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.
- Remove from the oven and let the rice stand, covered, for 10 minutes.
- Fluff with a fork. Perfectly cooked, fluffy rice.
Do you let rest 10 min. covered or uncovered?
Hi Kathy, it should be covered. We’ll update the recipe so it’s clearer for everyone in future. Thanks!