Oven Toasted Rice Recipes

OVEN BAKED RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
• Pour rice into the prepared baking dish.
• Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
• Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

BAKED RICE

Steps:

• In a greased 12-oz. baking dish, combine broth, rice, parsley, salt and pepper. Cover and bake at 350° for 30-35 minutes or until rice is tender. Sprinkle with cheese; bake 4 minutes longer or until cheese is melted.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Steps:

• Heat oven to 350 degrees.
• In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
• Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
• Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
• Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

MUSHROOM OVEN RICE

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

ROASTED CAULIFLOWER "RICE"

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
• Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
• Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
• Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
• Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
• Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat.
• Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
• Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
• Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

OVEN TOASTED RICE

Steps:

• Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
• Carefully pour in heated stock and wine, stir through.
• Cover & cook in the oven for 25 minutes.
• Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
• Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.

DUTCH OVEN TOASTED BALSMATI RICE WITH OATS AND WILD RICE

Steps:

• Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.

GROUND TOASTED RICE

Steps:

• Select a skillet in which the rice fits in a thin layer. Put the rice in the pan, place over medium-low heat, and toast the rice, shaking the pan occasionally. The grains will first turn opaque and then golden. When the rice starts to show color, monitor the skillet closely, shaking it more frequently so that each grain toasts evenly. The grains will give off a fragrant nuttiness and shrink a bit, and the small holes at the end of each grain will be dark and visible. In general, it takes about 15 minutes to toast rice properly. When the grains are golden and/or golden brown, they are ready. Remove from the heat and let cool.
• When the grains are cool enough to handle, grind the rice in 1-tablespoon batches in a clean, dry electric coffee grinder. Pulse each batch about 8 times to achieve the texture of fine cornmeal. Do not grind to a fine powder. Put the ground rice through a coarse-mesh sieve, return the bits that didn't go through the sieve to the grinder, and add the next batch of whole toasted grains. Repeat, passing each batch through the sieve and returning any bits to the grinder. At the end, there will be some bits that will have to be discarded. You can save time by preparing the ground toasted rice several hours in advance and keeping it at room temperature covered with plastic wrap.