Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.
- 1 cup long-grain white rice
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
401 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 77 grams carbohydrates; 0 grams sugars; 6 grams protein; 15 milligrams cholesterol; 501 milligrams sodium
- Heat oven to 350 degrees. Rinse rice well under cold water.
- In a large ovenproof saucepan, heat butter over medium heat until foaming. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty. Add 2 cups of water and the salt.
- Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.