Archive for October 11th, 2011

The Easiest Best Most Foolproof Rice

October 11, 2011

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Have you ever had one of those off-days where almost everything you make in the kitchen seems to go awry? I have been having some kitchen issues while cooking right before Yom Tov (picture hot soup spilled all over the place), and was afraid even my easy yellow rice would come out wrong. So, I tried a new rice cooking technique.

A while back, I saw a recipe for oven-baked rice and kind of dismissed the idea. How hard is it to make rice in the pot, I thought–why bother with a new method?

Then, I had a few rice disasters. After years of no problem making rice the usual way, suddenly I was finding my rice to be . . . . unpredictable. With all that was going awry in the kitchen, the last thing I wanted was unpredictable.

So, I gave the oven method a shot. It is supposed to guarantee perfect rice.

Guess what? It is super easy to do, and it really does result in perfect rice.

The original recipe calls for heating rice and oil in a heavy pot, adding water and salt, bringing the whole thing to a boil, covering the pot, and sticking it in the oven for 13 minutes. I wanted to cook the rice in a 9×13 pan that I could use to reheat the rice. So, I heated the rice and oil in the pan while boiling water in a pot. To make yellow rice, I added some turmeric, cumin, salt and pepper to the rice before adding the boiling water. Then I covered the pan tightly with foil and stuck it in the oven for the 13 minutes, let it sit for 5 minutes in a turned off oven, and then took a peek. Perfect yellow rice! Not overcooked, not mushy, not hard and underdone. Just perfect. And already in the pan I can use for reheating.