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13 February 2012 @ 08:55 pm
Baked Rice  

Makes: 8-10 servings

This recipe comes from the commercial kitchen where I work. It’s been scaled down of course. As I rarely need to cook rice for 60 at home. *smile*

Lil’man loves rice so I make this recipe ever other OAWC session. It works equally well on brown, jasmine and long grain rice, although times may vary a bit. And yes, the rice comes out perfect every time and re-warms beautifully. Best of all? No gluey boil-over to clean off the stove-top. Horrah!  

FLEX NOTE: To “pretty up” your rice click here for five flavorful tips.

2 c rice
5 c H2O

9”x13” Oven-safe Pan
Measuring Cups & Spoons
Electric Kettle


  • Pre heat oven to 350 degrees.
  • Fill kettle and set water to boil.
  • Pour rice into pan.
  • Measure boiling water into pan, mix with spoon so that there are no clumps and cover tightly with foil.
  • Place pan in oven and bake for 45 minutes to an hour or until the rice is soft and all the moisture is absorbed.
  • Cool and refrigerate in a large lidded plastic container.
  • Portion, freeze or reheat as needed.
  • Enjoy.

Frugally yours-