oven rice

we eat so much rice here at casa de jess. last year, i bought the pampered chef rice cooker and i really like it. you can also cook potatoes in it for mashing and supposedly you can make a frosted cake in it IN your microwave, too. i haven't tried that yet, but maybe i will. of course i'll post that recipe here if i do it.

but today let's talk about rice. i love the stuff. i grew up eating just plain old long grain rice. in my early twenties, i liked uncle ben's parboiled rice. the only kind of rice i buy now is jasmine rice. it's just the best and it's easily found at your grocery store. it smells wonderful, kind of like buttered popcorn, when it's cooking and it has a fabulous texture.

i have an authentic rice cooker from japan, too. my uncle used to live there and he sent it to me a long time ago. i love using it, but i hate cleaning it. today, i tried a recipe for oven rice - and it turned out phenomenal. it might be my new fave way to cook rice!

oven rice

*1/2 c. butter
*1/2 c. dried chopped onion
* 2 c. jasmine rice (you can really use any kind...)
*6 c. water
*6 tsp. bouillion (chicken or beef)

first of all...i used chicken broth for most of the water and no bouillion because i didn't have any. my rice turned out fine. just make it work.

preheat the oven to 325. in a large skillet, melt the butter. brown the rice and the onion in the butter. put the rice into a 9x13 pan, add water and bouillion. cover with foil and bake for 1 hour.

how hard is that? and mine turned out perfectly, 60 mins on the dot. totally tasty.