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?
Not Dabbling In Normal 
I’ve always made rice in a pressure cooker (not in a rice cooker though), and it seems to work in terms of saving space as I use it for other things like beans, stews, etc. But now you have me intrigued. Does the rice come out more like a casserole rice from cooking in the pan, or is it still more like the rice in a rice cooker? I do have to make a new batch of rice this week, so….
Funny, I just broke down and bought a rice cooker. I can cook anything but rice. I was making it on the stovetop, but it was quite inconsistent and frequently chewy. I’ll have to try the baking method.
I used to have rice cooker, but it died many years ago (as did my microwave). I cook rice on top of the stove and have great success. I’ll have to give this method a try, I like baking things sometimes as it warms the house nicely.
We use a stainless steel (not non stick) rice cooker. It has been going strong for 4 years now.
I used to cook rice on the stovetop with good results but last Christmas hubby bought me a rice cooker and oh how I love that machine! I use it almost daily and the absolute ease of knowing I can toss in ingredients that takes just a few seconds and that takes care of a significant portion of dinner … priceless. (I have young boys who’s witching hour is the same as the “make dinner hour” for me so it’s a huge help!)
I just make it on the stove. I usually buy the quick rice, but recently I bought the kind that takes 30 minutes. Just simmer nicely during that time and it’ll be fine.
I often cook mine like you describe with beef broth and add diced onions on the top. A real hit in this house.
I always cook my rice (brown, sometimes instant, sometimes regular 45 min.) in a stainless steel pot with a glass lid. I usually add a little olive oil, no salt. We’re not picky about how it turns out, but unless I have to keep supper waiting, the results are fairly consistent. The instant brown rice is not nearly as good as the other, but sometimes “quick” is necessary.
I’ve used a pressure cooker for 37 years, since a friend showed me her method. It works best, I think, for at least 3 cups of dry (brown) rice, so I save leftovers. Before microwaves, I’d reheat rice in a cast iron skillet with some water. Now that there are just two of us most of the time, I make packets of meal-size amounts to put in the freezer.
Just the plain old-fashioned stovetop way: 2 1/2 cups water:1 cup rice. Bring to a boil, put the lid on, and turn the heat down as low as I can get it (gas flame). No peeking, and set the timer: 20 minutes for white rice, 45 for brown. Remove from heat after timer rings, and leave covered until the rest of dinner is ready. Fluff with a fork, and serve.
I’m another stovetop cooker. I’ve never used a rice cooker. My mother had one that someone gave her but never used it. I’ve never had trouble with the stovetop method, it’s easy to let it simmer while I cook the rest of the meal.
I have always heard raves about rice cookers, but stovetop has always worked fine for me, and another appliance is the last thing I need. (Except a pressure canner! I need a pressure canner!) I have also heard good things about the baking method, and even Papa Alton recommends it, so it must be all right.
Until last week I usually cooked in the rice cooker. The ease of just throwing everything in and walking away pretty hard to beat but like you mine died. I don’t want to replace it ether so I will give baking a go, thanks for the recipe.
Kind Regards
Belinda
I use the old-fashioned stovetop method and I’ve never had a problem with it. Seems easiest to me, particularly since we don’t have room for a rice cooker.
Thanks for the recipe! I tried it yesterday and it was very nice. It is a nice method for the winter!
I think it depends on how you cook your rice. Your method reminds me of my Grandmothers rice pudding, wish I didn’t have to watch my waist line now! I think you cook rice until it is soft rather than having ‘nutty’ texture. I cook white long grain rice in boiling water for 6 minutes, I usually rinse the some starch out in cold water before cooking and in boiling water after cooking.
Best wishes Sylvia
I have a slowcooker which has a rice program, since I have it I can’t imagine how I did it before 😉
I have not even looked at white rice in years…thank you for pointing out the amazing properties of brown!!!
Hey wanted to also let you and your readers know that there is a wonderful wine and food even going on. Show off how you pair great recipes (like this one) with great wines….
Anywho…
If anyone’s interested…
Best!
Kevin