How to Make Easy Baked White Rice | Julia at Home
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- Опубліковано 2 сер 2024
- Julia shows us how to make the easiest white rice in the oven.
Get the recipe for Easy Baked White Rice: cooks.io/3sTR83s
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As a single person I make a pan using the following recipe:
Preheat oven to 350 degrees
In a baking dish/pan combine:
1 cup rice (rinse and drain rice well), 1 1/2 cups water and a Dash of salt. Sometimes I add a teaspoon or so of olive oil. Bake 30-50 minutes and let rest for a few minutes after taking out of the oven. Perfect everytime! Makes enough for 4 meals (or 2 fresh and freeze the rest). I don't add anything else except may substitute chicken broth for the water (eliminate the salt because most broth has salt!)
I cook once a month for a soup kitchen so large scale recipes are of use to me. I usually scale for 25-30 servings or ¼ of our usual number of guests. So here’s how to scale this recipe:
Use 1.5:1 water to rice to scale.
Rice roughly triples in volume when cooked. So if you want 30 cups cooked, start with 10 cups dry and add 15 cups water using this recipe/method. (You’d use 20 cups water stove top or 10 cups Instant Pot but you’d have to cook in batches.) The difference in amount of water is due to evaporation during cooking, depending on cooking method.
A 9x13” pan (such as she used) is 3.75 qt or 15 cups. Hers was filled to 80% of capacity (12 cups or 3 qt) for safety.
Don’t fill a pan all the way to the top because of skin burn risk while moving pan-leave slosh and boil over space of about 20% of pan capacity for this recipe. Some recipes will need more boil over space.
Wait so despite the rice roughly tripling in volume the only reason to have more than a 1:1 ratio is because of evaporation? So if there is zero evaporation like in a pressure cooker does that mean you can do 1:1?
@@potapotapotapotapotapota yes I think that’s what he meant. If you notice he says start with 10 cups dry rice. If using instant pot, which has pressure cooker and rice cooker settings, use 10 cups liquid. That’s 1:1. At least that’s the way I read it.
I’ll be cooking for a large crowd, this is my first time. If I use 6 cups of rice how much water do I use?
What a great idea for large batches of rice! I never thought about doing it this way. Thanks
Great idea . To get the fluff and have lovely cooked single grains too, I would add either warm butter or oil to the pan, mix the rice with oil to coat the grains and then cook as you did! Will take you to another level.
You could add some coconut cream too to get white coconut rice
I have the original Corning Ware casserole dishes that can go on your stove burner. It’s great to bring water to a boil, then add the salt and rice, put on a layer of foil and the cover. Most of the time I skip the foil and it cooks fine. Then put it in the oven. This is the only way I cook rice since I read it in Cooks Illustrated magazine. The Corning Ware can go right to the table.
I can attest that this method for cooking rice works beautifully. My mom would boil one part water and one part chicken broth before pouring it over white rice in a Pyrex casserole dish she covered in foil or, if we were having company, a lidded stoneware dish. I think she dropped a tablespoon of butter on the rice before adding the liquid. The rice would bake for an hour next to a cut up fryer covered in pea pods, pineapple chunks and water chestnuts. She found the recipe for "Polynesian Chicken" in the local paper in the late 60s or early 70s, and it was a family favorite for decades. The rice was always perfect.
What a great method, thank you ATK (and Julia) for sharing this.
I am eager to try this out! Julia is such a natural in the kitchen. Wish she'd start her own UA-cam series on the side
I'm so happy to see you making chili and rice. I am a native Texan and I love rice with my chili. This is so foreign to my fellow native Texans.
Texan here and I don’t think I’ve heard of that either but it seems like it would make perfect sense.
I grew up in Northern California and always ate rice and chili from my biological mom who was Mexican/Filipina. She made that dish until she passed away at 82.
I'm from Cleveland, Ohio born and raised and their is no other way to each chili 😉👊🏾
Thanks for sharing. Sounds so easy. Will be trying this
I’m trying this for sure! Thanks!
Thanks Julia. I was looking an easy way to bake my rice, and being a hopeless man in kitchen which I am, your kitchen vlog did the magic for me. Hope my baked rice with help of your vlog turns out good! Thanks!!
It is a great idea. We always use rice cookers too. I have a 5 cup for everyday use and a 10 cup for crowds. For bigger crowds somebody has a 30 cup rice cooker we can borrow. My mother's family used to cook rice the old fashioned way with a rice pot that has a rounded bottom and wings that fit over the hole in a 55 gallon drum that is fueled by wood. My grandparents made rice that way for large gatherings. I think those pots are antiques now. I haven't seen any of them around in awhile.
Loving the at home series! That was so nice and personal. She’s a really good cook, I can tell! Does not skimp on flavor. You’re so right Julia! Salt and lime go long way. Thank you 🙏🏼
I just recently started doing my rice in my pressure cooker, that was a game changer!
Great to know! And really like the addition of lime
Love it !!!!!! Great idea!!!!
Totally awesome and cool.
Thanks for the information Julia
I always do rice in the oven. I use our Steam n Hot water for it, perfect every time for me. My mom saw it somewhere years ago. 🌺
I love this!
*You are always so awesome. Always a great watch!* 😎👍
WOW! What a fantastic idea!
Very cool.
Due to my health & mobility, your recipe (scaled down) offers me a better option for meals with rice.
Very cool.
Thanks
Love this.
I wish I could convey in words, what a relief it is to hear one of you folks at America's Test Kitchen, admit that you struggle to make good rice on the stove top. The only way I have found to do it is to use the peel off method, where the rice is 3 fully cooked in hot fat before the liquid is added. My father-in-law recently taught me the pasta method for cooking rice, where the rice is cooking about four times the volume of water as compared with rice for about 15 minutes before it is drained through Lee and returned to the same pot to stand, covered, for another 5 or 10 minutes. This method seems to make the rice a little more wet than I think it should be, but at least the grains are perfectly cooked through all the way, and nothing is burned. The result is almost the same in the instant pot, except the rice always comes out a little gluey especially if it is left to stand for any length of time after cooking. I Know Dan did one of his little videos on Rice a while back, but his methods just don't work for me. The oven bake method is so far, the most successful, except that I have not rinsed the rice prior to cooking it in the oven, but perhaps I should. The problem is that where I live, where the high temperatures are well above 100° for the entire summer, turning on the oven just to make rice is kind of a pain. The idea is to keep the heat out of the house as much as possible, not to create it indoors. So I still have not yet found the ideal way to cook perfectly fluffy white rice as of yet. But I am going to try this message, but I'll rinse my rice first to see if that helps The Finnish rice turn out better.
I adore you, Julia.
OMG this will help with meal prepping! Thanks so much for this!
im so glad i just thought of this idea of making my food from the oven instead of stove top especially for the summer. its much healther and more convienient.
My new way of cooking rice!!! For sure!!!
❤❤❤ Love the baked rice 🍚 method 😋 indeed
I used to cook at an Indian restaurant. We used a giant stock pot (giant pot, the burner was an 18" cooking ring). But it scales down to any pan you use. Boil the rice like pasta, when the rice is done, drain the water. Perfect rice every time. 😎
😊 Yup ! This is how my mother and grandma make it in the south....as well as myself!! You are absolutely correct! Perfect every time. 😊
Rice is a staple in my home we have it nearly every day lol thanks for the video I love cooks country
Thanks Julia for sharing, this is an easy, fantastic, no fail recipe for cooking large batches of perfectly cooked rice, which I used some for dinner tonight and froze the rest in batches 😉👍
Nice tip Julia !!!
What a great idea! We eat lots of rice as well!!
The lighting and video quality of this video were really good.
Awesome I'm definitely gonna try this for my Daughter's graduation dinner next week 😋
Good to know for large batches. I have a Le Creuset Rice Pot, best little analog rice cooker ever! Equal parts water and rinsed rice, add salt to taste, bring to a boil and place the inner and outer lids on, reduce heat to lowest setting for 10 min, then remove from stove and leave lids on for another 10 minutes. Never soggy, or burnt, always perfect rice. Only drawback is 2 cups of uncooked rice at a time. Your method is good for large gatherings.
I think I need to try this in my Camp Dutch Oven, while cooking in the woods. Looks simple enough.
Excellent!! Can you do the same with brown rice? How long would you need to bake it in the oven? I imagine longer just like on the stove top.
Why am I learning this today!!?? So easy.
I’m so excited to try baked rice to serve with my tiki masala!!! I’m going to try adding a little saffron in a couple of spots to see if I can get the look of rice I want…
I have been making rice this way a while. I do smaller batches in micro oven or air fryer,. I find 350 - 400 works fine depending on how big rush
i'm in.
Set the timer in the oven and don't need to bother again til done.
A little learning curve depending on amounts and time.
I add Cashews and butter, sometimes put cashews and butter with salt and saute in oven for 10 mint, put rinsed rice on top afterwards and presto.
Bad thing is I seem to have several methods and they all work.
I also find day old rice does well re-heated... The butter is key for me, sometimes I add more the 2nd heat up,. again depends.
As I await much-needed back surgery I’m trying to find as many hands-off recipes as possible, and this one is going to the top of the list! 🙌🙌
You can even put a roast or something in the oven with the rice. Chicken should cook ok at that temp also. If you live with someone, teach them a few easy recipes. My husband was alive when I had back surgery. The neighbors were giving him recipes. Cracked me up. He did all the cooking. He was working, but he would fix my breakfast on a tray including an insulated pot of coffee, and pack my lunch. I told my daughter I didn’t open my lunch until time to eat because it gave me something to look forward to. She said don’t tell anyone that because it sounds so pathetic.
@@llgaines7892 that’s not pathetic, that’s smart!! What a great husband you had. ❤️
I hope your surgery was successful!
Great to have a recipe for baked white rice. if you prefer brown rice, check out Alton Brown's baked brown rice recipe. I've been using that for ages and the brown rice turns out wonderful. If I don't feel like turning the oven on just for brown rice, I'll use the Instant Pot in a 1.25:1 water to brown rice ratio for 22 minutes (manual, high pressure) with a natural release.
I am both fascinated and petrified. With all the methods to cook rice I have never thought people bake it.
Comes out great! Been using this technique for years because I am helpless when it comes to cooking rice on the stove!
What do I think? WOW!!! I’m not a big rice eater. However, seeing that fluffy pan of rice, WITH THE CLUMPS, WOW, my mouth is watering! I could probably eat the entire pan with butter on top!😂😂😂!
I love this suggestion for cooking rice! If you cut the recipe to a smaller amount, is the bake time the same? How does one calculate bake time?
😋 yum
Thanks for the tip!
On another note, Julia is looking good!
I sooo needed this. my rice is a hit or miss, mostly a miss. this will be my go-to method from now on. Thanks!
Great idea! Makes sense for big gatherings. Can this work for brown rice? Basmati rice! Your white rice to water ratio is 2:3. Any modifications needed for my two suggestions. Thanks from a Canadian fan. 🇨🇦
Interesting
Wow. Love this Baked Rice recipe! My history of cooking rice on the stove top is fair to poor. Thanks!
I will not be making 2 pots of rice in the future. Oven rice looks easy and perfect! Thanks
I learned something new.
Hi Julia, how cleaver, love this video. Question- I use medium grain white rice, do you think that the rice/water ratio would be the same? Also, I have a large pan with its own lid, I’m assuming that can use that and forget the foil? Thank you, love all of your videos. Carolyn
I would put one layer of aluminium to ensure a good seal and then cover with lid
@@ghaniyaal-yafei6244
Giod idea! What are your thoughts about medium grain rice like Chinese use?
@@carolynbarnes5095 I was hoping that you'd get answer regarding the ratio of water to rice when using medium grain rice. I was wondering about that, too, because that's what I have.
It's reassuring to know that I am not the only one who finds making rice on the stovetop challenging. 🙂
The rice also freezes well. Divide cooked rice into smaller freezer bags and take out what you need. I microwave with a little water and butter---tastes great!
😊
Do you spray the baking dish with nonstick spray?
You can dissolve some powdered both mix to the water; pork, beef, chicken, etc. and that'll give an incredible amount of flavor to the rice. 😊
👍
I just use my instant pot. Easy and perfect every time. Equal parts water to thoroughly rinsed rice. Pressure cook for 10 minutes and let it slow release. Do not use the rice button. Just normal pressure cook.
Me, too. I use the rice button cuz it's a 10 minute cook time. I let it naturally release for 10 minutes and it's perfect every time. I saute fresh grated ginger and fresh grated garlic in olive oil, add the rice, chicken broth, along with 1 teaspoon of salt per cup, and cook it. It's delicious! I use the leftovers to make fried rice the next day.
@@deanmar9002 i tried the rice button once and it was 12 minutes and the rice was overcooked. Maybe they made adjustments, but that's why I always manually set it for 10.
@@deanmar9002 we use two parts water to one part rice, but that’s preferable for Indian food, unless you’re making basmati.
The Instant Pot still limits your quantity tho..
@@trudygreer2491 I make a lot of rice in the Instant Pot; 4 cups of rinsed long grain white rice, 4 cups of chicken broth made with Better than Bullion, and 4 teaspoons of salt.
Wonder if you could do this process for making quinoa or couscous?
What a cutie pie👌🏿😍
I've been making rice in the oven for years (especially when cooking at a scout camp for 90+ people). Always comes out perfect.
Thank you very very beautiful
I started to do the "pasta method" for rice. No need to measure anything. Just boil some water, dump in however much rice you want, boil for 8 minutes or so, drain and return to the pot for the risidual moisture to evaporate off. Easy peasy
I just made the same comment. I learned it while cooking at an Indian restaurant. Works perfectly every time. 😎
Wuth 8 step children and one hungry husband, i love making this ahead and freezing it so I never have to deal with this staple in our menus .
we have always done this in the restaurant.
Julia and I have the same color dutch oven- TWINSIES!!!
I've had waterless cookware for 40 years and I just bring the rice to a boil, turn the burner off (electric), put the lid on and it's perfect in 20 minutes.
Need to put in ~some~ ghee and allow the rice kernels to soak up the goodness - and have single kernels and still retain fluffiness.
What brand is the water pot? I would like to replace mine with a clear decanter.
Thank you thank you thank you!!! ❤ First person (and a chef no less!) that I've heard say that they're not a good stove-topper. I've been shamed for using my rice cooker, because I suck at cooking it in the stove top, and why should I even bother if I have an amazing rice cooker? But this might be a game changer. Thanks Julia!!
People shaming someone for using a rice cooker? Wow. It amazes me how some individuals can be so petty.
I think it’s weird when people don’t use a rice cooker to cook rice. Ignore all that noise, you’re doing it right and they’re working harder for at best the same results.
Fist bump to you for adding pepper. I do it too and everyone looks at me like I'm crazy but that stops once they try my rice.
❤️❤️❤️❤️❤️❤️❤️❤️❤️
does this recipe work just as well in a metal baking dish? I don't have any glass cookware
I'm gonna have to show this to my mom, next time she needs to make a large batch of fried rice
Love this idea! I'm wondering if it would work with a smaller amount an an 8x8?
oh yes, just maintain the proportion
Can I do this method with jasmine rice?
That is what I was just going to ask. :)
Where in (----) did you find that Pyrex gallon container glass cup !!!!
That is an 8 cup version and are readily available anywhere where Pyrex is sold. They can also be subed as batter bowls for pancakes if need be. I have an Ancher Hawking version that is 8 cups, don't like it as well as the pyrex as the numbers on the side are simply embossed into the glass and hard to read.
How about a baked rice recipe for short grain brown rice?
Three suggestions:
1. Cellophane oven bag will seal tighter than foil, save cleanup - and just shake it to fluff the rice.
2. I agree with others who have suggested dabs of butter, oil, tahini or coconut milk in the water. Probably would complement more dishes than lime.
3. Consider microwaving on a low/medium power setting that lets liquid slowly absorb. Keeps the kitchen cool.
Never thought to do rice in the oven
Im trying to understand the ratio if I wanted to make a smaller serving of rice. How much water would I use for 1 cup of dry rice? I’m terrible at making rice on the stove so I don’t even try anymore.
Could you state the quantities in grams? I've learned to do everything by weight in my kitchen to the general benefit of all!
I absolutely cannot make rice on the stove. Tried everyone's recipe. Never turns out right. Finally sold a kidney for that top of the line Japanese rice cooker and have never been happier. (It makes oatmeal and all sorts of things too.) I might give this a try just because.
31/2 c rice
1 tsp salt
5 1/4 c boiling water
Cover with 2 sheets foil
375 oven 45 minutes
How about Okonomiyaki? know its not a rice dish but good...
Do some grits, please ma’am
Wow thats awesome. Im terrible at cooking rice
3 and a half cups rice / 5 and a quarter cups water
I had no idea this way of cooking rice was even an option.
Was it 5.5 quarts or 5.5 cups of water per 3.5 cups of rice?
Never heard of lime in rice
I make stovetop rice really well and on an electric old-style stove to beat all. It comes out fantastic. Sheesh..the amount of salt you use is making my blood pressure go up LOL
My dad taught me how to make rice when I was about 10 yrs old, his way always gave perfect rice, he never measured and used his hand to measure the water in the pot...go figure! He did clean the rice very thoroughly. He came from the Philippines in the early 1920's and the food he created from his Homeland was amazing! Sad to say I can't eat rice due to the high carbs and really miss it. Thanks for sharing. Making General Tsao Tofu and mix veggies.