Name: Toaster-Oven Foolproof Baked White Rice
Total time: 45 min
Ingredients: 1¾ cups boiling water; 1 cup long-grain white rice , rinsed; 1 teaspoon extra-virgin olive oil; ¼ teaspoon table salt

Why This Recipe Works

When we tried to use our usual stovetop ratio of liquid to rice for this easy baked rice, we found that the grains were a bit too crunchy. Adding a little extra liquid was necessary for the high heat of the toaster and greatly improved the texture— producing distinct, clump-free, fluffy grains. At the end of baking we simply fluffed the rice with a fork, sealed the dish with aluminum foil, and let it sit on the counter to finish cooking for 10 minutes.

Before You Begin

You can substitute jasmine rice for the conventional long-grain white rice; do not use basmati. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. This recipe can be easily doubled using a 13 by 9-inch baking pan, but increase the water to only 2¾ cups.

Instructions

Adjust toaster oven rack to middle position and heat oven to 450 degrees. Combine all ingredients in 8-inch square baking dish or pan. Cover dish tightly with aluminum foil and bake until liquid is absorbed and rice is tender, 20 to 30 minutes, rotating dish halfway through baking.

Remove dish from oven, uncover, and fluff rice with fork, scraping up any rice that has stuck to bottom. Re-cover dish with foil and let rice sit for 10 minutes. Season with salt and pepper to taste. Serve.