Baked rice has really revolutionized my cooking. Is that too bold of a statement?
We are a rice loving family. From creamy rice
I used to cook rice at least two times a week. This might not sound like a lot, but you have to factor in that we eat leftovers multiple times per week. It can really add up.
In our defense, we use multiple types of rice in our store cupboards. We never have less than three at any given time.
Our staples are White medium grain (Karolina rice), Parboiled, and Basmati. Other varieties that we use include brown, wild, and Arborio.
I always found making rice on the stovetop fairly straight forward.
Plain rice? Boil water, add rice, stir occasionally and drain once cooked.
Pilaf rice? 2 parts water of broth, 1 part rice simmer until rice is tender.
And then I had a kid…
Not a baby. A cheeky little bundle of cuddles and smiles.
A person who wants to see everything! How you measure rice and water? How do you turn on the stove? Is it hot? How hot? Why use this pot? What does the water look like when it boils? Do you add salt? Why? How much?
Can I do it? Mum???
I’ll do it. I’ll do it!!!
But as much as I want to teach independence and cooking skills, as any mother knows, it’s not always a good idea. Sometimes you are just plain tired. Others your child is not up for the task. But, how can you refuse without causing a tornado of feelings? What could be the politically correct way to find the middle ground?
Baked rice. That’s how.
I turn on the oven and place a casserole dish on the counter.
Measuring cups come next.
Then the ingredients. We measure and pour everything in our casserole in a safe way and once we are done I put it in the oven.
Set the timer and we both go on our merry way.
We can do puzzles, build with legos, paint or draw and really enjoy it.
The timer will tell us when time is up.
I will be happy that I said: ’Yes, let’s cook together” and my kid will be proud that he made dinner.
And probably lunch for tomorrow too…
- 1.5 parts White Basmati Rice
- 3 parts Water or vegetable broth
- Salt and Pepper
- Place all ingredients In a 3 lt (3 quart) casserole dish.
- Pre-heat oven at 210C (410F). Bake for 20 - 30 min. All ovens are different so check you rice for done ness after the 20 min mark. If there is no liquid but the rice tastes raw add half a part (cup) and continue baking. Check every 5-7 min. Keep in mind that the rice will still cook for a few minutes after removing it from the oven.
- Take the dish out of the oven and using a fork fluff the rice. Let it stand for 5-10 min and serve.
Want to remember this? Pin this Baked Rice to your favorite Pinterest Board!