Oven Baked Rice

Oven Baked Rice produces fluffy, flavorful rice that does not stick. Once the raw rice is sauteed on the stove, the potential for glue-like rice is removed - you can make a large quantity this popular side dish using this simple method of cooking rice.

Ingredients:

1 1/2 cups uncooked rice (can be white, brown or a combination)
2-3 tbsp. oil or margarine
2 tsp. salt
1 tsp. parsley flakes
1/2 tsp. onion powder
3 1/2 cups boiling water (substitute chicken soup, if desired)
1 chicken bouillon cube or 1 tsp. chicken stock powder, if desired
Finely chopped vegetables, if desired

In a large skillet pan or Dutch oven, heat oil to medium high and add rice, stirring it until it has turned golden brown - be careful not to overcook or burn. Lower the heat if necessary. After approximately 5 minutes, the rice should be browned and well-coated with the oil. Stir in salt, parsley flakes and onion powder. Take skillet off burner.

Add boiling liquid plus bouillon cube or powder to the rice mixture. Pour rice into an oven casserole. Cover. Bake at 350 degrees for 25 minutes, checking for doneness after 20 minutes. Brown rice may need a few extra minutes.

When all of the liquid has disappeared, the rice is ready. Add desired quantities of finely chopped vegetables (peas, corn, carrots, onions, celery) to the cooked rice. No sticking! Just fluff with a fork and serve. This recipe makes 6-8 servings.

Note: You may choose to add a tablespoon or two of your favorite Asian cooking sauce to the boiling liquid for added flavor and color.

Please send your favorite recipe for baked rice and other rice recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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