Foolproof Baked Rice
By America's Test KitchenPublished on July 14, 2011
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1 ½ cups long-grain white rice 2 tablespoons unsalted butter 1 small onion, chopped fine2 ¾ cups low-sodium chicken broth Salt
Before You Begin
Lundberg Organic Long-Grain White Rice is our favorite brand.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.
- Melt butter in Dutch oven over medium heat. Add onion and cook until lightly browned, about 6 minutes. Stir in rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add broth and 1/2 teaspoon salt and bring to boil.
- Cover and bake until liquid is absorbed and rice is tender, about 15 minutes. Let stand 10 minutes. Fluff with fork and season with salt. Serve.
Time
50 minutesYield
Serves 4 to 6Ingredients
1 ½ cups long-grain white rice
2 tablespoons unsalted butter
1 small onion, chopped fine
2 ¾ cups low-sodium chicken broth
Salt
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain white rice
2 tablespoons unsalted butter
1 small onion, chopped fine
2 ¾ cups low-sodium chicken broth
Salt
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain white rice
2 tablespoons unsalted butter
1 small onion, chopped fine
2 ¾ cups low-sodium chicken broth
Salt
Test Kitchen Techniques
Why This Recipe Works
When we used tried to use our usual stovetop ratios for the Foolproof Baked Rice, we found that the grains were a bit too crunchy. Adding a little extra liquid improved the texture. Swapping flavorless water for chicken broth contributed savory, meaty taste to the rice, while sautéing a little chopped onion in melted butter before toasting the rice added extra flavor.
Before You Begin
Lundberg Organic Long-Grain White Rice is our favorite brand.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.
- Melt butter in Dutch oven over medium heat. Add onion and cook until lightly browned, about 6 minutes. Stir in rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add broth and 1/2 teaspoon salt and bring to boil.
- Cover and bake until liquid is absorbed and rice is tender, about 15 minutes. Let stand 10 minutes. Fluff with fork and season with salt. Serve.
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