Oven Cooked Rice
User Reviews
5
Oven Cooked Rice
Description
The Oven Cooked Rice recipe involves mixing boiling water, butter, and sea salt in a baking dish, then stirring in rice. The dish is covered tightly with foil to trap steam and baked at 180°C (350°F) for 25 minutes. This slow, even heat combined with steam cooks the rice thoroughly while preserving some firmness, preventing a mushy texture. After baking, fluffing the rice with a fork separates the grains and releases trapped steam.
This method is convenient as it requires little attention once in the oven. The rice can be served as a side dish with a variety of meals or used as a base for dishes requiring cooked rice. The texture is consistent and can be adjusted slightly by cooking time or water amount to preference.
It is important not to lift the foil during cooking to keep steam sealed inside. Use boiling water to help melt the butter smoothly into the mixture, and be careful removing the foil as hot steam escapes. Adjusting butter and salt amounts can be done for taste. Fluffing the rice after cooking is essential to prevent clumping and overcooking.
Ingredients
- 190 g rice
- 440 ml water boiling
- 1 pinch salt sea salt
- 1 tablespoon butter
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Put 440 ml Boiling water, 1 tablespoon Butter and 1 pinch Sea salt in an oven proof baking dish and stir until the butter has melted.
- Add 190 g Rice and stir well.
- Tightly cover with foil and put in the oven for 25 minutes or until the rice is cooked and all the liquid has been absorbed. The rice should not be mushy, but have a little bite to it.
- Fluff the rice with a fork and serve.
Notes
- Use boiling water and stir in butter and salt before adding rice to help butter melt evenly.
- Seal the baking dish tightly with foil to trap steam for proper rice cooking.
- Do not remove or lift foil during baking to maintain steam and ensure even cooking.
- Fluff rice with a fork immediately after baking to separate grains and release steam.
- Be cautious removing foil after baking to avoid steam burns.
- Ignore package rice ratios and follow this recipe's water and rice measurements for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 189kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 43mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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