I have a confession to make: I have not been very good about cooking rice. It either comes out watery, gummy or scorched. Those days are now over since I have found this recipe on the New York Times cooking site. I have made it many times and the rice comes out perfect every time.
Note: To get the lid on the pot to fit tightly, I take two lengths of aluminum foil, fold it a few times and wrap it around the lid of the pot before I put the cover on.
Yield: 2 cups
- 1 cup long-grain rice
- 1 tablespoons unsalted butter
- 2 cups of stock or water (see Where Can I Find Demi-Glace for what I generally use)
- 1 teaspoon of kosher salt
- Heat oven to 350 degrees.
- In a medium saucepan, heat butter over medium heat until foaming subsides.
- Rinse rice under cold water. Add rice to butter and stir until rice is coated with butter. Cook until rice begins to smell nutty but before rice begins to toast.
- Add 2 cups of stock or water and bring to a boil. Cover with a tight-fitting lid (see note above) and bake in oven for 17 minutes.
- Remove from oven and let stand for 10 minutes. Do not remove the lid!
- Fluff and serve.