Monday, February 20, 2006

Baked Rice Pilaf

Yes, you heard right! Rice in the oven. Once you try it, you'll be as surprised as I was that it really works... and better than the stove-top. The oven cooks the rice as well as any rice-cooker (I have one of those, too... and the oven is so much easier). It never burns the bottom of the pan, and it makes the most lovely, fluffy (not sticky) rice you've ever seen. I can't take credit for inventing this recipe, but I'm sure glad someone else posted on the internet for me to find!

Baked Rice Pilaf
From Linda Larsen

"Rice pilaf that is baked in the oven makes it super easy."

1 Tbsp. olive oil
1 cup uncooked long grain white rice (*parboiled rice makes better pilaf)
2 cups heated chicken stock or broth (*or 1 can plus a small amount of water)


Preheat your oven to 375 degrees. Heat the oil over medium high heat in an ovenproof saucepan. Add the rice, stir to coat with the oil and heat the rice until it sizzles a bit. Add the hot chicken stock, bring to a boil, cover and place in the oven. Bake until all the moisture is absorbed, about 20 minutes. Remove from the oven, toss with a fork and serve. Makes six 1/2 cup servings. (*if you have some excess water, set it on the stove (COLD STOVE - NOT ON) and stir. It will be boiling rapidly, and will evaporate quickly if you leave it alone with an open lid. Cool before refrigerating so it won't get too sticky!)

*my notes

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