How to Make Perfect Rice Every Time in the Oven
My friend Marie shares how to make perfect every time rice in the oven that is fluffy and perfectly flavorful.
How to make perfect rice without a rice maker.
I have (and love) my aroma rice maker, but not everyone has one. For those of you who want to make rice just as perfect, but in a traditional saucepan similar to this one, this recipe is for you. Note: your saucepan must have a lid.
My friend Marie shared this recipe with me.
My friend Marie Marino is the best cook; all of her recipes are outstanding. She shared this recipe with me, and she said it is perfect every single time (if made per recipe). The collage below are photos that Marie sent to me from her phone; they are the steps to making this rice.
Use basmati rice for this recipe.
Marie recommends using only basmati rice for this recipe. There are many varieties of rice, but this particular grain is the one to use with this. The long basmati grains turn out perfectly. They don’t stick together; they somehow stay separate. Basmati is the grain of rice used to make this Taziki’s Cafe basmati rice (it is the actual recipe). It is delicious and loaded with flavor.
Two key steps in making this rice perfect.
Marie says to make sure you do 2 things to the letter to ensure that this rice cooks to perfection. See them below.
- Use exactly 15 ounces of broth. (any broth will work~canned, homemade, or water with bouillon added). If you don’t have a cup with a 15 oz mark, just pour 16 oz (2 cups) of broth and remove 2 TB (one oz).
- Leave in oven exactly 16 minutes. Once you remove, you can let it sit 10 minutes or so. You can also remove lid and fluff it before letting it sit.
Watch a short video of me making this rice.
Please let me hear how this turns out if you make it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Perfect Rice Every Time in the Oven
- 2 TB butter
- 1 cup uncooked basmati rice *note
- 15 oz chicken broth *note
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 chopped onion or 1-2 TB chopped shallot (optional)
- Preheat oven to 425 degrees F.
- In saucepan (must have lid) melt butter.
- Saute onion or shallot if using.
- Add rice; sauté 3-4 minutes.
- Add broth, salt & pepper.
- Bring to a boil; cover pan with lid.
- Put in oven for 16 minutes EXACTLY.
- Remove from oven. It can sit fo 10-15 minutes with lid on.
- Fluff with fork before serving.
* basmati is the rice Marie uses and recommends results not tested with any other type
** use exactly 15 oz of chicken broth; if can has more, pour it off
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 77Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 514mgCarbohydrates 9gFiber 0gSugar 1gProtein 1g
Hi Cheryl! I have not doubled this and am not sure what to advise. Some things can be doubled; others don’t turn out as well. Sorry I can’t be more help!!
I want to double the recipe- should I still only cook it for 16 minutes?
Hi Lora, I am not sure that would work; I’ve never tried it. You might find a budget friendly saucepan that is oven safe. That’s my suggestion!!!
This rice method looks so delicious! I wonder if I could make it in a cast iron skillet, then cover it with foil when it goes in the over?! It’s the only oven safe pan I have that you can also use on the cook top!
Hi Beth! I’ll ask Marie if she has ever made a brown rice version:-)
I would LOVE to know how to make brown jasmine rice in the oven.