Recipe by SCLadyA
"My favorite way to prepare rice! Can be easily doubled but use a larger baking dish."
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jasmine rice (such as Mahatma®)
2 1/4 cups
Thanks for the awesome technique for making rice! I love rice, especially Jasmine and Basmati, but can never get it just right on the stove, and don't always feel like getting the rice cooker out. This is perfect! Just dump everything in, and that's it! Instead of doing the water mixture on the stove, I just put it all in my baking dish (minus the rice) and stuck it in the microwave til everything was melted and mixed together. I then dumped the rice in and stuck it in the oven. That saved having to wash a pot. After 25 minutes of baking, I gave it all a stir and noticed that the rice on the bottom was a bit soggy, so I mixed it up so that rice was on the top and stuck it back in the oven to dry out a bit. I ended up cooking it for about 27-28 minutes and it was perfect and fluffy. The only thing I might change next time is to use less butter, maybe half the amount, but otherwise this is a keeper!
I've made this several times with brown rice. The ONLY way to cook brown rice. I pack it in 3 c. containers for the freezer after we have the first batch for supper - only 2 of us for supper.
I've made this recipe several times as written and it is yummy. Today I made a few changes. I wanted to double the recipe and add a new flavor. I used coconut oil in place of the butter. I also added chopped colorful mini peppers and green onions. I set the oven on 350, assembled as directed, added the peppers and onions and covered the baking dish. I baked for 30 minutes, removed cover and baked for 15 minutes more. I stirred about halfway through the last 15 minutes. After removing the dish from the oven I let it stand for about 20 minutes before stirring. The coconut flavor is faint but a nice addition. For a great baked brown rice recipe try Alton Browns.
This of course tastes great, I just like to cut the butter back a bit. I also substitute lemon juice for vinegar if I don't have it, and that tastes great, too! Mine usually takes longer to cook because I double the recipe. Probably almost an hour. I have cooked it on 350 and 375 before with no changes to the texture. Just watch it, and stir occasionally.
I have been making Jasmine rice this way for a few years know.
My family absolutely loves this dish. I will continue making for my family this way!!! I double it cause it goes so fast!!!!
Got kinda dry. Will bake covered in the future. Rates delicious anyway!
Finally, I can walk away without bubbly rice mess to come back to! I threw everything in the pan except for the water, then measured the water and tossed the dish in the oven. It was a make-ahead for tomorrow night's fried rice.
I made it exactly the way the recipe was written. It was delicious with a great buttery taste.
Has anyone tried to double this recipe, or used brown rice instead of white?
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Baked Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 104
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