My mom called me the other night for a recipe
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They were having a dinner party and she wanted my baked rice recipe to pair with some authentic Louisiana gumbo.
I can’t remember where I first learned to bake rice. Probably from a magazine at the doctor’s office. But it’s practically fool-proof and super simple.
Preheat the oven to 425°. Spray a 9×13-inch baking dish with nonstick cooking spray. Sprinkle 2 cups of uncooked rice. I usually use Jasmine but I have tried other variations. Sometimes I combine white and brown rice. Brown rice needs a bit more cooking time.
If you want to flavor your rice, sprinkle the desired seasoning on top, about 2 tablespoons. I used a homemade cajun seasoning blend.
Pour 4 cups boiling water over the rice. For extra flavor, you can use any kind of broth (vegetable, beef, chicken). When I make Spanish rice, I use 8 ounces tomato sauce and 3 cups water mixed together.
Immediately seal with aluminum foil, sealing the edges tightly.
Baked for 20 minutes in a 425° oven. Fluff the rice and adjust seasonings. This picture is pre-fluffed. The kids ate it before I could take a final picture.
Yield: Approximately 6 cups of cooked rice
- 2 cups uncooked white rice
- 2+ tablespoons seasoning
- 4 cups boiling water (can use vegetable, beef, or chicken broth for added flavor)
- Optional: 2 tablespoons chopped fresh parsley
- Preheat the oven to 425°.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Place the rice in the pan in an even layer.
- Sprinkle desired seasonings over top (about 2 tablespoons)
- Pour the boiling water into the pan.
- Cover immediately and seal the edges tightly.
- Bake the rice for 20 minutes.
- Fluff the rice with a fork, tossing it with fresh parsley
- Adjust seasonings and serve. If desired, top with fresh chopped parsley.