Baked White Rice
User Reviews
5
Baked White Rice
Description
Baked White Rice features jasmine rice spread in a buttered baking dish and covered with hot salted water, then baked at a high temperature until the water is absorbed. This method results in fluffy, well-cooked rice without the need for constant stirring, allowing the delicate grains to cook evenly. The butter adds subtle richness, and the kosher salt seasons the rice throughout. Once baked and fluffed, the rice can rest covered to complete cooking if needed.
The texture combines softness with grain separation, avoiding a sticky clumpiness often found in stovetop cooking. This makes it ideal to serve alongside meats, vegetables, or as a foundation for dishes requiring plain white rice.
Cooked rice can be stored in airtight containers in the refrigerator for up to four days and reheated gently with moisture added to maintain softness. It can also be frozen for up to two months and reheated directly or thawed before warming.
Ingredients
- 700 g jasmine rice 3½ cups
- 2 teaspoons kosher salt
- 2 tablespoons butter or cooking oil
- 5 ¼ cups water hot
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C). Butter a 13x9-inch baking dish. Spread the rice evenly in the prepared dish.
- In a separate bowl, combine 5 ¼ cups of water with 2 teaspoons of salt, stirring until dissolved. Pour the salted water over the rice. Cover the baking dish tightly with a double layer of aluminum foil.
- Bake for 30 minutes or until the rice is tender and all the water has been absorbed.
- Remove the dish from the oven and uncover it. Fluff the rice with a fork, scraping up any rice stuck to the bottom.
- If the rice is still slightly undercooked, re-cover it with foil and let it rest for 5 to 10 more minutes. Serve warm.
Notes
- Store leftover cooked rice in an airtight container in the refrigerator and consume within 4 days.
- Reheat refrigerated rice using a splash of water to restore moisture, either in the microwave or on the stovetop.
- For freezing, cool rice completely, then transfer to a freezer-safe container or bag; freeze up to 2 months.
- Reheat frozen rice directly or thaw overnight in the refrigerator before reheating.
User Reviews
Overall Rating
5
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