Is there a way to make rice in the oven? I've only made it on the stove... If so is it good and how can you make it? Or just any rice recipes that are different.
2006-09-14 12:28:55 · 9 answers · asked by Ari 2 in Food & Drink ➔ Cooking & Recipes
We always make the rice in the oven.
Use the exact ratio of rice to water 2 to 1
Place in a pan and cover with tin foil at 350
Let cook aproximately 30 minutes check and either remove from oven or put back in for another 15 minutes.
For flavored rice you can use any broth in place of the water or add instant soup mix to the liquid.
2006-09-14 14:11:41 · answer #1 · answered by mommymanic 4 · 0⤊ 0⤋
Flavored Rice
From: kcook
This recipe is one of those classic side dishes that you can utilize for lunch or dinner several times during the week.
It was originally prepared with and onion soup mix as listed below, but it is just as good prepared with vegetable broth, or just about any other water-base soup you can imagine.
You control the caloric content of this recipe depending upon which soup mix you utilize to prepare it.
Naturally low is fat and calories, this rice side dish will be come a standard in your recipe files.
Serves 4
1 cup Regular Long-Grain Rice
1 cup Fresh Mushrooms; Thinly Sliced
1/4 cup Water
1 tsp. Lemon Juice
1 Tbs. Margarine
2 cups Boiling Water
1 1/2 oz. Envelope Onion Soup Mix
Pre-heat oven to 400-F degrees.
Spread rice in a large, shallow baking pan and place in the oven. Bake, stirring once or twice, until the rice is a dark golden brown, approximately 5-minutes.
Remove rice from oven and reduce oven temperature setting to 350-F degrees.
In a small saucepan heat mushrooms, 1/4 cup water and lemon juice to simmering.
Continue to simmer, uncovered for approximately 3-minutes, stirring the contents often.
Drain, and set aside.
Combine rice, mushrooms, butter, boiling water and soup mix in a 1 1/2-quart covered casserole dish.
Stir together with a fork.
Cover tightly and bake for 30-minutes.
Stir lightly with a fork to fluff and continue baking uncovered, until liquid is absorbed but the rice is still moist, about 15-minutes more.
Serve warm.
2006-09-14 12:37:13 · answer #2 · answered by WendyD1999 5 · 1⤊ 0⤋
Yes.
Melt some butter in a pan. Add your rice and stir it around to coat all the rice particles. Add water and salt. Proportions according to the package directions. Cover with a lid, in the oven at 350 F for 45 minutes. Rice pilaf.
2006-09-16 18:30:12 · answer #3 · answered by Tavita 5 · 1⤊ 0⤋
The only rice recipe that I know of in the oven is this one.
Take one cup instant rice and mix with one can of cream of mushroom or celery soup. Add cubbed chicken (raw is fine) and cook at 350 for about an hour. It is delicious!
2006-09-14 12:31:42 · answer #4 · answered by Dorothy 5 · 1⤊ 0⤋
Check out the tnstructions at 'Good eats' It's a show on the food network. food network . com or food network . ca
His main point during that show was NO PEAKING. It'll ruin the rice and the process.
2006-09-14 12:38:50 · answer #5 · answered by as_myself 3 · 1⤊ 0⤋
Try looking for rice casserole (with cheese and broccoli).
2006-09-14 12:37:32 · answer #6 · answered by Просто Я 3 · 1⤊ 0⤋
Just use the rice cooker...
2006-09-14 16:24:33 · answer #7 · answered by nurfarizah1979 4 · 0⤊ 1⤋
Go to www.allrecipes.com
2006-09-14 12:32:02 · answer #8 · answered by cupcake 3 · 1⤊ 0⤋
boil it
2006-09-14 12:36:31 · answer #9 · answered by Anonymous · 0⤊ 1⤋