How to Cook Rice in the Oven

Make Perfectly Cooked Rice in the Oven – Oven Baked Rice is Easy and Convenient

In the event that you’ve at any point ended up running out of burners on your cooktop (or pots to cook with), you can free up space on your stovetop by cooking rice in the oven.

Rice cooked in the oven cooks equally, so you won’t wind up with consumed rice adhered to the base of your pot. You can cook darker rice or white rice using this method.

A Dutch oven is a decent decision. In any case, you can likewise utilize a shallow baking dish or skillet with a cover, as long as both pot and top are alright for both stovetop and oven.

On the off chance that you don’t have a pot with a top, you can utilize a baking dish secured firmly with thwart and it should work fine and dandy.

Speaking of cookware, a straightforward pot like this one is ideal for this since you can tell initially how much fluid is left in the pot. Removing the cover discharges steam, and in the event that it turns out the rice isn’t done yet, it will take that any longer to bring it move down to temperature. In case you’re fortunate (i.e. you have a decent oven light and a perfect oven window), you can check it without opening the oven entryway.

Cooking Rice in the Oven

Preheat your oven to 375°F.

Begin with one measure of uncooked rice. This will be sufficient for four standard servings of rice. To make a twofold cluster, simply twofold every one of the amounts given here (yet not the cooking times).

Rinse the rice with frosty water until the point when the water is clear. You don’t completely need to rinse the rice, yet doing so expels overabundance starch that can influence the rice to turn out sticky. The other side is that rinsing the rice washes away a portion of the supplements that are added to the white rice. The decision is yours. Note that you don’t have to rinse dark colored rice.

Bring your fluid to a bubble on the stovetop. For white rice, bubble 1 2/3 measures of fluid. For darker rice, you’ll require 1¾ containers. Add ½ Tbsp of spread to the fluid and also 1 tsp of Kosher salt. In case you’re cooking with stock instead of plain water, you might need to utilize less salt (or none by any stretch of the imagination), depending on how salty your stock is.

Once your fluid bubbles, include the rice, cover firmly and exchange it to the oven. Or, on the other hand in case you’re using a different baking dish, combine the water and rice in the dish and cover it either with a top or a bit of thwart and exchange it to the oven.

Prepare 25 minutes for white rice, or around a hour for dark colored rice. The rice ought to be delicate yet not soft, and all the fluid ought to be consumed. On the off chance that it’s not done what’s needed you can heat it for another 2 to 4 minutes.

At the point when the rice is cooked, lighten it with a fork to give the steam a chance to out. This is an imperative stride on the grounds that the developed steam will continue cooking the rice and make it overcook.

For a minor departure from this procedure, look at the pilaf strategy, which involves sautéeing the uncooked rice before adding the fluid and afterward transferring it to the oven.