My rice cooker finally died…
As I am determined to spend as little as possible this year, and I like the extra shelf space that the cooker took up, so I have reverted to my previous method of cooking rice…baking.
After my first batch I wondered why I had ever quit doing it this way. It is easy and the rice turns out perfect every time.
Pre-heat oven to 375F
In large glass baking dish put 3 Cups of Brown Rice…substitute up to 1/2 Cup for Wild Rice if you like. Set aside
In a pot on the stove mix 5 Cups of stock and 1 Tbsp of butter (opt.).
If you do not have stock mix 5 Cups of Water and 2 tsp of some kind of salt or salty seasoning mix I use Spike.
Add any seasoning you like, I put in some Italian Seasoning today. I have used garlic and onion powder, oregano, cumin, pepper…anything spice you like.
Bring this all to a boil.
Pour it over the rice in the baking dish
Cover tightly with foil
Bake for 1 hour.
Remove, fluff, and …eat!
The only disadvantage of this method is the pan is harder to clean than my non-stick rice cooker bowl was. But since we are trying to avoid using non-stick coatings the little extra clean up is worth the trade.
I’m sure you could do this in a covered casserole dish (I don’t have one large enough) and you could eliminate the foil.
So how do you cook your rice?