Can’t-Miss Rice

5.0(899)

Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.

by Kim Severson

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Side Dish

Servings

2 cups

Total time

35 min

Calories / serving

201 kcal

Ingredients (3)

serves

1 cup long-grain white ricewhite-rice
1 tablespoon unsalted butterbutter
1 teaspoon saltsalt

Instructions (3 steps)

01Heat oven to 350 degrees. Rinse rice well under cold water.
02In a large ovenproof saucepan, heat butter over medium heat until foaming. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty. Add 2 cups of water and the salt.
03Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.