The Foolproof Way to Make Fluffy, Tender, Perfectly Cooked Rice Every Time
Rice in pot with wooden paddle
Despite the fact that I've been a food editor for decades, I'm not great at making rice. It's either too wet or too dry or scorched on the bottom (raise your hand if you're also a sometimes-distracted cook). For a long time I delegated the job to my husband, who makes great rice, but one day I stumbled upon a recipe by the the British cookbook author Yotam Ottolenghi.
It was in his Ottolenghi Simple cookbook and it immediately caught my eye. In the photo was a pan of what looked like perfectly cooked rice topped with olives, pomegranate seeds and mint. As I read through the recipe I realized the rice was baked in the oven, which was a method I hadn't tried. At my core I'm a baker, so I was instantly into the idea. After trying the recipe and turning out a pan of perfectly cooked rice, I knew it was the method for me. Here's how to do it at home.
Related: 75 Ridiculously Easy Rice Recipes
Why You Should Bake Your Rice
I love the baked rice method because it's easy, hands-off and works every single time. The gentle heat of the oven cooks the rice perfectly—it comes out tender and fluffy with every grain intact, which is something I can never guarantee when I make it on the stovetop. You can make a pan of plain rice or you can add herbs and other seasonings that bake along with it for an easy side dish. Ottolenghi's recipe has you add some fresh mint to the rice and then top it with the olive and pomegranate salsa when it's fresh out of the oven, which makes for an impressive side dish.
Related: 42 Super Simple Rice Bowl Recipes
How to Bake Rice
You can adjust this recipe to fit the amount of rice you're making, but Ottolenghi's original calls for 2 cups of rice (he uses basmati) mixed with 3 1/2 cups of water, plus 4 tablespoons of butter. Cover the rice and bake at 350° until the water is absorbed, which should take 30 to 35 minutes. Fluff the rice with a fork and admire your great work! If you want to gild the lily, stir in some fresh or dried herbs.
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