This is not so much of a recipe, as just another way to go about it…

Rice is a good staple. it takes about as much time to cook a little as alot. I will make 6-8 cups at a time, and use 1-2 cups that day/night, keep 1-2 in the fridge for a few days later and freeze the rest in 1-2 cup servings. If you have a big family separate into larger amounts.

I have yet to invest in a rice cooker, so I use a big dutch oven, a covered casserole will work too. (clear ones tend to cook a little hotter, so turn down the heat to 335 half way through.)

Preheat the oven to 350 degrees.

Melt 1 tablespoon “butter” per cup of rice I in the bottom of the pot over high heat. Add the rice and coat well. Add the liquid (twice as much liquid as rice) I almost always do half chicken stock and half water.  If I am doing brown rice I use 1/4 cup extra liquid.

Once you know how your dish will cook, you are set. So the first time you will have to check it a little, but not too much, it will just slow the time.

White rice – Bake covered in 350 oven for 40-50 minutes.

Brown rice – Bake covered in 350 oven for 1 – 1 1/2 hour.

'2 Responses to “Another way to make rice”'
  1. Jessica says:

    can you explain how you do that / Just mix and put in the oven?

  2. Discover Gluten Freedom says:

    yes, melt the butter, add the rice, let it get coated with the butter, then add the water and bake covered in the oven. different dishes and ovens vary a bit.

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