Monday, September 16, 2013

Baking Yellow Rice

I have a confessions: I can't cook yellow rice to save my life. I use my rice cooker for brown and jasmine rice with no problem but it doesn't cook yellow rice for some reason. SO I try it on the stove..the bottom gets mushy while the top is still crunchy. I've tried about 5 times to cook it on the stove with no success. I LOVE yellow rice, so this is very frustrating to me. It's sort of a 'staple' in our house for a quick lunch..yellow rice with black eyed peas is a pretty regular occurrence around here. Yum!

A couple of weeks ago, I tried something new....baking the yellow rice. It was the magic trick that worked. Now we have perfect yellow rice all of the time.

You have to allow for more time in your planning when baking it, it takes about an hour. It's worth it!

All you need to do is preheat your oven to 350 and lightly spray your baking dish with Pam or whatever non-stick cooking spray you so desire. 

After that you measure out 1 part rice to 2 parts water. SOO...if you have 2 cups of rice, you need 4 cups of water. Or 1 cup of rice, 2 cups o water. The prepacked packs of rice aren't usually an even cup amount so a little bit of 'thinking' may be required...:) 

Combine it all in your baking dish and stir a bit to combine. I used the 10oz bag of Vigo and put it in a 9x9 square baking dish. Also my brownie pan...

Cover it with foil and make sure you press it down well around all of the edges. Bake it for 1 hour! That's it! Try it, so easy...and the rice comes out perfectly even and moist. 

Dig in!!

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