Basic Simmered Rice (Oven)

Use this recipe as a technique template for preparing perfect rice any time. It is seasoned sparingly with salt to make it as versatile as possible but feel free to flavor it as needed. Cooking rice in an oven frees-up burners and requires less attention than cooking rice on top of the stove.

• 1 qt. long grain rice
• 3 tbsp. vegetable oil
• 2 qt. boiling water or stock
• 2 tsp. salt
• white pepper, as needed

Preheat oven to 350°F. Combine rice, oil, water or stock, salt, and pepper, if desired in a half steam table pan. Cover tightly with with foil and bake until rice is tender and liquid is absorbed, about 30 minutes. Rest for 5 minutes and fluff with a fork before serving.


Serving size = 3/4 to 1 cup