Can’t-Miss Rice

In my opinion, the secret is not to crowd the rice. If you make it in a pot with a small base, or even a rice cooker, the rice at the bottom gets overcooked and gloppy but the rice at the top is undercooked. I make mine in a high-sided 14" fry pan. Having a thin layer of rice across a wide base ensures that it all cooks evenly. This can be done on the stove top or in the oven, just make sure to cover the pan tightly.

You can use this method for brown rice as well. I do, but I turn the oven to 375 and cook for about 60 minutes.

It really helps to layer several sheets of paper toweling between the skillet and the lid before placing in the oven. It keeps the condensation from dripping on the rice and makes for a fluffier rice.

I use basmati rice,and have been cooking it in the microwave for the past 8-10 years. After rinsing it, and adding 2-2.5 cups of water per cup of rice,I cook it uncovered on high power for 15 minutes,then cover it and cook for 2 more minutes. Perfect every time!

My family has followed a similar recipe that takes longer but is less hands-on. Place 1 cup rice in an oven-safe saucepan (we use a small Le Creuset), add 1 cup water, 1 cup beef broth, 1/2 stick butter, and a generous helping of garlic salt. Don't worry about melting butter... just throw it all in. Cover with tight-fitting lid and bake at 325 for 1 hour. Total hands-on time is less than 5 minutes. Makes a flavorful, buttery rice that's great with pork chops, steaks, chicken, etc.

I have been baking rice for many years. I melt butter in cast iron pot,saute onion add 2 cups rice coat well and brown some of the rice. add 4 cups chicken stock, cover ,cook in 375 oven 30 min uncover cook another 30 min perfect every time.

That's funny because I use the cheapest pot I've got and it turns out restaurant perfect every time. This idea that you have to spend $300 to make good anything is really disappointing.

Laura Calder has a Recipe for Rice that she's named "French Rice " . Simply Boil the rice like you would pasta and when done to your liking . Drain the rice and add to a medium to large salute pan that has medium to large sweet onion sliced very thin and gently sauteed in lots of Butter . You want the onion to be almost "melted" and just a tinge of tan. Mix the rice into the onion /butter mix and add a 1/2 cup to a full cup of Chopped fresh Parsley . People ask for seconds of rice.

Some people don’t have room for yet another convenience appliance. Or, cook that much rice or that often.

I've been making rice this way since I first saw the recipe. Last night, after browning the rice, I placed it into a large Corning ware casserole, covered it with matching lid, and put it into the convection/toaster oven.

I was interrupted and couldn't get back to check on it, for over an hour. Rice came out perfect.

Stir in a pinch of saffron before covering the pot. It gives the rice a delicious perfume and a golden hue.

I catch the water in a large pot and the take it outside to water my potted plants or lawn. Same with water used to rinse lettuce.

If you ever have to make rice for a crowd, the oven is the way to go. I have made up to 4 lb of rice in a large roasting pan this way, and it comes out perfectly. Heat the water to boiling before adding when making a large quantity, but just stir in the rice without any stove top time.

For most Thais and Vietnamese, we use Jasmine rice and it's simply a 1:1 ratio of water to rice (no salt, butter or oil; rinsed in water first) cooked on the stove top (on med-low heat for 25 minutes) or in a rice cooker. Once it's done cooking, shut off the heat, take a wooden spoon and gently redistribute the rice (keeps it from being gloppy on the bottom). Put back on the lid to let it rest for a few minutes before serving.

I'm not sure I see the point of oven-cooked rice, since perfect rice is just about the easiest thing in the world to cook on the stove top and doesn't heat up the kitchen like an oven does. For every 2 cups of salted water (with a pat of butter if you like) brought to a boil, add a mounded cup of rice (i.e., a little more than a cup). Stir once, bring it back to a boil, then cook at low heat with the lid on for 25 minutes. Perfect rice.