I posted on Mexican Rice before and I shared my disdain for cooking rice. Then I thought, I may as well share the method for making plain rice so that it’s available for easy reference! I really love this method. I mean, really. Have you tried it yet? I know, an hour to cook rice? For me, worth it! I think you could get your liquids boiling before placing in the oven to speed up the process, but that just means more steps and more dirty dishes. I avoid that at all costs.
Steamed White Rice (in the Oven)
2 cups Long-grain White Rice
3 1/2 cups Water
1 tsp Salt
1. Grease oven-safe casserole dish, 1.5 or 2 qt.
2. Put rice into fine mesh strainer and rinse under cold running water until water is clear. This removes starch and makes for fluffy rice. If you want sticky rice, skip this step.
3. Combine rice, water, and salt the casserole dish.
4. Cover with lid or tin foil.
5. Bake at 350° for 1 hour.