Buttery Baked Rice
Rice the way our grandmothers made it. Steamed (baked) in the oven as you make the rest of your meal. It is the perfect side dish for fish, chicken, pork, beef, stir-fried vegetables etc. This is how my husband's grandmother often made rice. The texture is slightly different, and I think better than regularly steamed rice.
Equipment
- Medium sized pot with fitted lid
- 9x13 baking dish
- Medium-large skillet
- wire mesh strainer
- Aluminum Foil
Ingredients
Soaking Solution
- 4 tsp salt
- 4 cups water
Baking Prep
- 2 cups long grain rice (we use Basmati)
- ½ cup butter (1 stick)
- 2 tsp minced garlic 2 cloves
- 1 tsp kosher salt
- 3½ cups chicken broth
Instructions
- Boil 4 cups of water with 4 teaspoons of salt. Rinse 2 cups of long grain rice.
- Bring the water to a boil and let boil for a minute or two. Remove the pot from the heat, turn the heat off. Stir in the rice. Place a fitted lid on the pot and let it sit and soak for 30 minutes.
- While the rice is soaking (near the end of the 30 minutes) melt the butter with minced garlic in a large skillet.
- Preheat the oven to 325 ℉.
- Rince the soaked rice in a mesh strainer and then add rice to the melted butter. Stir and lightly toast over medium heat for a couple minutes.
- Use a rubber spatula to scrape the rice into a 9x13 baking dish. Pour the chicken broth over the rice in the baking dish. Cover the top with aluminum foil, pinching down around the edges to close it tight.
- Carefully move to oven and gently slide it in. Bake for about 1 hour and 20 minutes or 80 minutes. Remove foil and bake for another 10-15 minutes.
- Use a spoon to scoop through the center. If there is still liquid in the bottom place back in the oven for 5 minutes increments until the rice is dry. Fluff with a fork and garnish with parsley if you wish.
Notes
The above recipe is doubled from the original. Grandma baked it in a 1-quart dish.
Measurements were -
- 2 tsps. salt and 2 cups of water.
- 1 cup long grain rice
- 1/3 cup butter
- 1 tsp garlic
- 1 tsp salt
- 1 3/4 cups chicken broth