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Old 05-19-2012, 10:18 AM   #1
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Preparing Rice In Oven?

Have you ever prepared rice in your oven. I have people coming to dinner and am having butter chicken served with basmati rice. I'd love to be able to stick the rice in the oven and forget about it, but have never done it before. If you know how, please give me time and oven temp, if you can. We'll be having a cucumber and garbanzo bean salad with it, some naan and grilled pineapple with ice cream for dessert.

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Old 05-19-2012, 10:26 AM   #2
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Hm... Never did it. I would worry the dry heat would dry it out but maybe if its tightly covered. I have heated up rice in the oven with extra water sprinkled on top for moistness but never cooked it in the oven.

Let me know how it comes out! I cook rice a lot and would like to know if this method works
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Old 05-19-2012, 11:02 AM   #3
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My Mum used to cook rice in the oven using a lidded pyrex dish.I cant remember much other than she used chicken stock,patna rice and a knob of butter.
I also seem to recall it varied quite a lot if you did not watch it.
The first rice cooker I bought was in Walmart Kendal drive Miami, rice cookers are one of the best kitchen gadgets invented
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Old 05-19-2012, 11:34 AM   #4
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I have never done it in the oven. If I don't want to worry about the rice when I have guests, I make it ahead and put it in the microwave when I need it.
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Old 05-19-2012, 11:38 AM   #5
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Rice, liquid and seasonings in a covered dish. Bake in the oven 'til done. I've done it a few times for a specific recipe but don't recall the details of time and temp.

Frankly, experimenting with a new cooking process for the first time when you're entertaining guests is probably not the best decision.
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Old 05-19-2012, 11:47 AM   #6
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I think i'd prepare the rice then re-heat in the oven. That way it's done and you can relax knowing it's the way you like it. Andy's pelaf recipe is wonderful and tastes great it would re-heat in the oven and be a hit.
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Old 05-19-2012, 11:53 AM   #7
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I've done rice in the oven before but only as part of a dish (chicken and rice). One thing you need to be aware of is the rice will be mushier than when done on the stove and not fluffy like on the stove top. So I would do like the others said. Make it ahead of time and just reheat it to serve.
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Old 05-19-2012, 11:59 AM   #8
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Cooking Rice in the Oven

Quote:
Originally Posted by lyndalou View Post
Have you ever prepared rice in your oven. I have people coming to dinner and am having butter chicken served with basmati rice. I'd love to be able to stick the rice in the oven and forget about it, but have never done it before. If you know how, please give me time and oven temp, if you can. We'll be having a cucumber and garbanzo bean salad with it, some naan and grilled pineapple with ice cream for dessert.
I rarely cook plain rice in an oven because it is so easy to cook plain rice on the stovetop. I do however cook Indian biryani and pulao's in the oven. Here's how I would cook the rice. I am assuming you want to start with 2 cups of raw basmati rice.

Rinse 2.5 cups (yes, little more than you need) of rice with cold water until the water runs clear. Leave the rice soaking in cold water for about 20 minutes. This step is important or the rice will not cook.

Drain the rice and add to a dutch oven. Add 2.5 cups of hot tap water. Add salt to taste.

Seal the dutch oven with two sheets of foil and then with the dutch oven lid.

Place in a 375 degree oven for 60 minutes. Check and see if the rice is cooked at this point. If its not, re-seal and continue to bake for an additional 30 minutes.

Remove from oven. Add a tablespoon of butter and salt (if needed). Fluff with a fork. Remove to a platter or bowl and serve.

If you used a non-stick dutch oven, you can flip the rice onto a plate or tray so that the rice resembles a golden brown cake. The brown, crispy rice on the outside is considered to be a delicacy in some cuisines.
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Old 05-19-2012, 12:03 PM   #9
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At work, for caterings, I have always done rice in the oven. I buy the large box of rice at Sam's club. It's a par-bleached, white rice. I use a full shallow pan & do 1 part rice to 2 parts water, adda little butter, cover & bake 30-45 mn. until all the water is dissolved. Turns out great every time. Hope this helps.
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Old 05-19-2012, 12:13 PM   #10
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I haven't done it, but there are many, many recipes floating around. Some use the standard 2:1 liquid to rice ratio. Some use more liquid, like 2-1/4 c to 1 c rice. I suspect that gives them some leeway on time, allowing it to sit a while. Temperatures run from 325F to 375F, and times vary around 45 minutes. It's most popular with people needing large quantities of rice. You have to start by boiling the liquid to pour over the rice before it goes in the oven. So it hardly seems worthwhile for a normal quantity.

Cooked rice can be held for a time, but it suffers some and again isn't worth it unless you have to. And pilaf holds much better than plain rice. I'd honestly just make it on the range top, timing it to finish before they arrive, and use a little extra liquid so I could let it steam over the lowest of low flames or let the pot keep warm in the oven while you greet and meet and prepare for eating.

If I had this problem, I think I would approach it with a slow cooker subing for a rice cooker, pouring boiling water over the rice and turning the cooker to low to hold the rice.
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