Baked Basmati Rice Recipes

PLAIN BASMATI RICE

Steps:

• Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
• Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

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.

INDIAN BAKED RICE

Steps:

• Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
• Preheat oven to 325°F.
• Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
• Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

BAKED BASMATI RICE

Steps:

• Grease a 9 x 13 baking pan with the olive oil.
• Pour in rice then cover with dry chicken stock.
• Pour water on top.
• Add onion and corn and stir.
• Place butter chunks in various spots around the dish.
• Cover with aluminum foil and bake at 350.
• Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.