Baked Long-Grain White Rice
For a rice side dish that steers clear of the stovetop and is simple to make, let the oven come to the rescue.
Why This Recipe Works
From our many experiences with the pilaf method, we knew that finding the right ratio of rice to water for our baked long-grain white rice recipe would be crucial. Only after extensive testing did we settle on a ratio that produced rice that was evenly cooked, not wet or mushy. In pinning down the baking method for our baked white rice recipe, we also discovered that bringing the cooking liquid to a boil before stirring in the rice—another rice pilaf trick—improved the texture of the rice. Doing so resulted in perfectly cooked grains of rice from the edges to the very center of the dish.
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