This little trick has saved me from countless hours of scrubbing scorched pots while freeing up stove-top space at the same time. When you’re cooking for 60-120 people with only six electric burners and aluminum pots that are deeper than they are wide, learning to cook rice in the oven has really come in handy. I love any trick that lets me “set it and forget it,” allowing me to focus on the more important aspects of a meal.
Yields: 6 servings
2 cups rice (white or brown)
4 cups water
1 tsp salt
1 Tbsp olive oil
- Preheat oven to 400 degrees F (or 350 F for a convection oven)
- Add all ingredients to a 9x13 Pyrex or nonstick baking pan and stir together. Try to distribute the rice evenly in the pan.
- Wrap the pan tightly with plastic wrap *See tip below*
- Cover tightly with aluminum foil.
- Bake in oven for 25 minutes for white rice, 50 minutes for brown rice
- Remove pan from oven and let sit for 5 minutes.
- Carefully uncover, fluff with fork, and enjoy!
- Most brand-name plastic wraps sold in grocery stores now are BPA free, but there is still controversy surrounding this issue. If you want to be 100% safe, you can omit the plastic wrap all together. Just be sure to wrap the aluminum foil VERY tightly around the pan to create a steam pocket.
- Depending on whether your oven runs hot or cold, you may need to adjust the baking time by a few minutes either way.
- You can test to see if the rice is done without removing the foil. Just gently shake the pan side to side. If the rice doesn't move and the weight is equal throughout the pan, it's done.