Community Pick
Perfect Rice Everytime
photo by Boomette
- Ready In:
- 31mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 1⁄2 cup minced shallots or 1/2 cup onion
- 2 tablespoons butter
- 1 cup uncooked rice (long grain white, basmati or jasmine)
- 1 (15 ounce) can chicken broth or (15 ounce) can chicken stock
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Preheat oven to 400 degrees.
- Use a saute pan with straight sides with a tight fitting lid.
- Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 - 4 minutes.
- Add chicken broth, salt and pepper.
- Bring to a boil, cover and put into oven for 16 minutes.
- Remove from oven and let sit covered for 10 minutes.
- Remove lid, fluff with a fork and serve.
- Note recipe can be doubled.
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Reviews
-
Great rice recipe! I only made two small changes to the recipe. First, I used about a tablespoon of dried onion flakes instead of the minced onion (because of the picky kids and I thought they would be harder to see). Second, I used beef broth instead of the chicken because I was serving the rice with beef. The rice turned out perfect, just as Mean had said. I didn't have an oven-safe saucepan with lid, so I pre-heated the oven with a corningware dish, and made the rice on the stove with the saucepan. Then, I transfered the rice to the corningware dish when going into the oven. It worked fine, but I'm now in search of new oven-safe cookware! Thanks for a great recipe Mean Chef!
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Feel bad I haven't reviewed since I've used this recipe about 10 times. It really is perfect every time and also very forgiving - last time I didn't have any shallots or green onions, so I just sauteed the rice in the butter and went on from there - it turned out perfect. I have doubled and even tripled the recipe too
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Thanks Mean Chef. I liked that I was able to cook the rice and my meat in the oven at the same time. Your recipe made well cooked, tasty rice. I will use this as my 'standard' rice recipe from now on. The recipe made enough for 4 portions - next time I'll double it and freeze the extra quantities. I chopped an onion finely in the food processor, cooked it in 25g butter and used 2 cups of stock. I omitted the salt(the stock was salty enough) and added only 1/4 tsp of pepper and would reduce the pepper further next time. Because my frypan has a vent in the lid, I covered the pan with foil, then added the lid, before putting it in the oven at 200C. Thanks for posting this.
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Tweaks
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Great rice recipe! I only made two small changes to the recipe. First, I used about a tablespoon of dried onion flakes instead of the minced onion (because of the picky kids and I thought they would be harder to see). Second, I used beef broth instead of the chicken because I was serving the rice with beef. The rice turned out perfect, just as Mean had said. I didn't have an oven-safe saucepan with lid, so I pre-heated the oven with a corningware dish, and made the rice on the stove with the saucepan. Then, I transfered the rice to the corningware dish when going into the oven. It worked fine, but I'm now in search of new oven-safe cookware! Thanks for a great recipe Mean Chef!
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.