SERVES 4
TOTAL TIME: 45 minutes
For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Our favorite brand of long-grain white rice is Lundberg Organic. See the photo that follows the recipe.
|
2¾ |
cups boiling water |
|
1⅓ |
cups long-grain white rice, rinsed |
|
1 |
tablespoon olive oil |
|
Salt and pepper |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine boiling water, rice, oil, and ½ teaspoon salt in 8-inch square baking dish. Cover dish tightly with double layer of aluminum foil. Bake rice until tender and no water remains, about 20 minutes.
2. 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 stand for 10 minutes. Season with salt and pepper to taste and serve.
VARIATIONS
HANDS-OFF BAKED SAFFRON RICE
Add pinch saffron threads to rice before baking.
HANDS-OFF BAKED COCONUT RICE
Reduce amount of boiling water to 2 cups. Microwave ¾ cup coconut milk and ⅛ teaspoon ground cardamom in covered bowl until hot, about 2 minutes. Stir hot coconut milk into rice before baking. Fold in 1 tablespoon minced fresh cilantro before serving.
HANDS-OFF BAKED CURRIED RICE
Add 1 teaspoon curry powder to rice before baking. Fold ¼ cup raisins into rice after fluffing with fork in step 2.