Rice is a staple in our house, as it is in so many houses around the world. It is so much fluffier if it is cooked in the oven than if it is cooked on the hob. It is lighter and it's harder to over cook it so it turns into stodgy goop.
I used Thai sticky jasmine rice which is my favourite and tends to stick in a lump anyway but comes out much lighter and less starchy if it's baked. This recipe will work with all rice types but brown rice will take longer.
Serves; As many as you need!
Time; 3 mins prep, 20-30 mins cooking time.
I love cooking; I am constantly making things. I think that is probably what led me to make my ZenPlugs Moulded Earplugs. I wanted to mould my own ear plugs about 11 years ago now and the process worked so well I decided to develop it and the company has been going for over ten years now. We are very excited as we are about to launch the first universal moulded earpiece for earphones, stethoscopes and bluetooth headsets. You can see it here; https://zenplugs.com/zenplugs-molded-earphones
Pinch of salt
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Step 1: Measuring the Rice
Measure half a mugful of rice per person into the pan. I am cooking for four people so I used two mugfuls.
Step 2: Measuring the Water
Add half a mugful of boiling water per person, plus another half for the pan. For four people I used two and a half mugs of water. Add salt to taste.
Step 3: Putting It in the Oven
Preheat your oven to 180 degrees. Put the lid on and put it in the oven until the water is absorbed, usually about 20-30 minutes, depending on the oven. It's ready!
After you've done it once or twice you will know more accurately how long it takes. It's going to vary with your oven and pan type. If the oven is too hot the rice round the top dries out and sticks to the pan. Low is fine but it takes longer.
If you are in a hurry you can bring the pan to the boil on the hob before putting it in the oven but I find this tends to dry the rice out round the edge as well.
If you are finding the rice is drying out round the edge you can tip the pan so that the water in the bottom reaches the edge, then tip it round in a circular motion so the water soaks the dry rice round the edge.
I cooked mine in an AGA which is currently on a low heat. It took about 25 minutes. If your AGA is hot you could heat the pan in the top oven then transfer to the bottom oven to prevent drying out whilst it cooks.
Step 4: Serve!
Give the rice a good stir to loosen it before serving. Today I served it with my baked aubergine and salad. Recipe for the baked aubergine is in one of my previous Instructables, if you are interested!
This is an entry in the
Kitchen Skills Challenge