RICE: Baked, not boiled!

Did you ever try mixing different rice varieties together and then try to boil the mixture? Doesn't always turn out so great because some rice needs longer to cook than others! The "baking" method solves the problem. I use a mixture of wild and brown rice (whole grain goodness) and arborio rice (adds a wonderful silky and creamy texture). It always turns out terrific and is the perfect complement to any seafood dish.

Dec 17, 2014

A variation of a recipe I found in Cooks Illustrated.

Baked Rice!
  • 1 cup brown rice.
  • 1/2 cup wild rice
  • 1/2 cup arborio rice
  • 3 cups of low sodium chicken or beef broth
  • 2 1/2 tsp butter or oil
  • 1/2 tsp salt
  • parsely



Preheat oven to 375 degrees. I use a 12-14 inch pyrex baking dish; however, any oven-proof casserole or baking dish will work fine. Spread and mix the rice into the baking dish (its OK to vary the types/ratios of rice variety...just as long as the total amount is 2 cups!). Add salt and parsely to taste (or any other herb that you prefer). Heat the liquid over the stove in a separate pan till its hot (not boiling) and then pour it over the rice mixture...add the butter or oil. Cover...if your dish doesn't have a top, use 2 layers of tin foil (or 1 layer of heavy duty tin foil) and cover tightly!
Bake for 70 minutes. Remove from oven and let sit on counter for 20-30 minutes covered. At this point it is ready to serve. I freeze excess by placing about 1 cup of the cooked rice in a freezer baggy, squeeze the air out then freeze. Reheat in microwave by transferring frozen rice to a microwave-safe dish, add a tbsp of water, cover or seal with saran wrap and microwave for several minutes. Its just as good the 2nd time around.

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