An impromptu curry dinner at a friend’s house was my first introduction to rice baked in this manner. While I’ve never had any problems getting my steamed rice to come out right, baking the rice gives it a wonderful, firm texture, and this is now a staple in our home.
I’ve adapted her recipe to match our preferences. Enjoy!
* 1 ½ cups jasmine rice
* 4 cups water
* 2 tablespoons cold pressed olive-oil (or butter if that’s what you prefer)
* 1 teaspoon real salt
1. No need to preheat the oven! Add rice to a 13×9-inch Pyrex pan. Pour in water, oil, and salt. Cover tightly with lid or foil. Bake at 375° for one hour.
2. Remove from the oven and fluff with a fork. Place in serving dish and cover with a clean, damp kitchen towel. Let it stand like this for at least 5 minutes before serving.