Simply Perfect Oven Rice

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If I had to pick a recipe that is on rotation in my house several times a week, all year round, it would be this Simply Perfect Oven Rice. Known to my family as “ReeRee Rice” (my nickname is “ReeRee”), it has the perfect ratio of butter, salt, and white pepper. It can be nestled under Indian Butter Chicken, White Chicken Chili or Beef Tips. It can be dropped into a soup instead of pasta. It can also hold its own, as is, served as a side with fish or veggies. It is simply perfect.

Trying to make “perfect” anything is a tall order, and rice in particular can be anything BUT perfect. It can be bland or too salty, mushy or too sticky. So frustrating when you make a main dish you plan to serve on top of rice and you see a blob of yuck in your pot. UGH! I know there are rice cookers out there, but do we really need another small appliance? I think not. An oven safe pot with a tight fitting lid will do just fine. As a disclaimer, this recipe is for Simply Perfect Oven “white” Rice. Brown, wild, or other varieties of rice could have different cook times.

TIPS: Follow the instructions exactly. That might seem odd, as in 15 ounces of chicken broth. But that is what you use. Not 16 ounces. Not a can or a box. Measure out 15 ounces. A heaping cup of rice. Make the cup be almost overflowing. And use basmati rice. Not short grain or brown or 5 minute rice. Cook exactly 16 minutes and take it out of the oven. It can sit out of the oven for a few minutes before you remove the lid, but don’t cook it in the oven over 16 minutes. I may sound bossy about this, BUT… If you want consistency, as in perfect rice, then take the time to measure and time it.

Simply Perfect Oven Rice

Marie Marino

So simple to make perfect rice every time! The key is to start on the stovetop and end in the oven.

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Course Side Dish

Cuisine American, Chinese, Indian, Japanese, Mediterranean, Mexican

Servings 4

Ingredients

  

• 2 Tbsp butter
• 1 heaping cup basmati rice
• 15 ounces chicken broth
• 1 tsp kosher salt
• 1/2 tsp white pepper

Instructions

 

• Preheat oven to 425° F
• Use an oven safe saute pan with high sides and a tight lid. Spray the inside with cooking spray. Melt butter in pan over medium heat. Add rice, salt and white pepper and saute for 3-4 minutes until rice begins to lightly brown
• Add broth and stir well. Place lid on pot and bring to a bowl. When boiling, remove from stove and put in oven for exactly 16 minutes. Set a timer!
• Remove from oven and let sit for 5 minutes or up to 10 minutes. Fluff with fork before serving. Enjoy!

Keyword easy, oven, perfect, rice