In Latin America rice is like pasta in Italy, we eat it everyday to accompany almost all our dishes, whether is meat, fish or chicken.
As a good South American I love rice too, I find easier to digest than pasta and very versatile. But sometimes cooking rice is not as easy as it looks, especially if you want fluffy loose rice.
So I’ve got a fool prove method of cooking rice in the oven for fluffy rice EVERY TIME!
If you’ve been following my blog you’ll that months ago I posted a How to Make Rice the Easy Way recipe. In there I show how to cook rice using the boiling method, which I still use every now and then.
But this new method is really another level, and it makes it so easy when you’re cooking rice for a large number of people.
Like in my case when I had to cook rice for 130 people in a catering job I recently did.
DIFFERENCE BETWEEN BOILING AND COOKING RICE IN THE OVEN METHOD
The main difference between the boiling and the oven method is that when boiling any seasoning you add to flavour the rice will disappear as soon as you drain the water.
With the oven method you can add any flavourings and they will stay as no draining is involved, marvellous!
The other difference is that when boiling you have to keep an eye on the rice otherwise it can over cook.
With the oven method you set the timer to the oven and forget about it!
The first time I cooked the rice this way I wasn’t sure if it was going to work, but not only did it work, the results are AMAZING! and the rice is so light.
I think the rice done with this recipe is super delicious, but if you want to take it to even another level you can add a little bit of gee after cooked and mix it well.
The gee will give it a creamy texture and flavour that no one will even suspect you added it, and it won’t be greasy or buttery.
For this recipe I used Basmati rice only because is my favourite, but you can use American rice too and the results will be the same.
PRINT THE RECIPE
- 1 cup of rice
- 1/4 green pepper
- 1/2 onion
- 1 tsp of salt
- 3 tbsp vegetable oil
- 4 garlic cloves
- 2 cups of water
- A pinch of yellow food colouring optional
In a baking tray add all the ingredients
Cover with a aluminium paper
Place in a pre-heated oven at 220 degrees C and bake for 45 minutes
I used Basmati rice but it will also work with American long grain rice. I used yellow food colouring just to make it a bit different, but this is an optional
This recipe is the basis for cooking rice every time. From this you can add any flavouring you like, such as: peas, vegetables or herbs.
I used yellow food colouring only to make it a bit different, but this is an optional. I used a colouring called “Carmencita” which is a Spanish brand used when making Paella.
WATCH HOW TO COOK RICE IN THE OVEN
HOW TO COOK RICE IN THE MICROWAVE
Another method I sometimes use to cook rice is microwave. Although this method is not like cooking rice in the oven, is definitely quicker.
For this I use a rice steamer, specifically designed for cooking rice in the microwave.
I can’t remember which brand is the one I have, but you can get a Sistema microwave rice steamer in any kitchen shop or even in the supermarket.
Tesco sells the Sistema Rice Steamer at £8.00, to check out CLICK HERE.
I have to say for quick soft rice this system is really good, but if you want light fluffy rice definitely oven cooking is the way forward hands down.
Anyway, whatever method you choose to cook your rice, using any of these two will give you delicious rice every time.
So, thank you for reading, and remember if you would like to see more video recipes like the one above, please subscribe to my YouTube channel by CLICKING HERE.