Maybe you’re awesome and you can cook rice on the stovetop without it boiling over and/or sticking to the bottom of the pot and/or turning out wet since it didn’t absorb all the water, but for some reason this is a skill that escapes me. Or at least, it escaped me five years ago when I learned the oven method, and I have never looked back. After maybe five minutes of prep, the rice goes in the oven and you don’t have to think about it again until you pull it out, perfectly and beautifully cooked every.single.time.
So: Preheat the oven. Measure and start boiling the water. Dump the rice into a baking dish.
Sprinkle with salt (stirring with your teaspoon is optional).
Carefully pour on boiling water.
Cover tightly with two pieces of foil (don’t be stingy like I always am – you deserve that extra inch of foil and you’ll be glad you have it). Put it in the oven and forget about it for an hour!
The hardest part is remembering – once the foil is on – that you just put a bunch of boiling water in there, and you shouldn’t slosh it around willy-nilly on the way to the oven!
I’m sure some of you are already doing this, or can handle the stovetop method, but this was life-changing for me! And later this week, I’ll show you my very favorite way to use this lovely, perfect brown rice!