12 responses to “Back to Basics: Baked White Rice”

  1. Amy

    Hi Debbie! Two questions for you from a die-hard rice lover …

    First, does this taste different than rice that is simmered on the stove?

    Second, is the ration of cooked to uncooked rice in this recipe different than if you make it on the stove? 6 cups cooked to 2 cups uncooked seems amazing! But then again, I never measure my cooked rice, so who knows what my yield has been …

    Wondering if I should become a baked rice convert myself …


  2. debbie koenig

    Hi Amy! Two good questions…

    1. To me, it's fluffier. It's not the flavor that's different, it's the texture.

    2. As for the yield, I was shocked at how much rice I got as well! Until WW I wasn't in the habit of measuring. But it turns out that, in most cases, 1 cup of uncooked long-grained rice yields 3 cups cooked.

  3. jeanneeatsworld

    Great method! I will have to try it sometime.

    Will you still post the Korean beef recipe? I am obsessing over Korean food lately…

  4. debbie koenig

    Jeanne, it's for the cookbook so I can't post it here. But I'll send it to you if you like.

  5. Sarah

    Can you use this method with brown rice?

  6. debbie koenig

    Sure thing, Sara. You'll just have to adjust the amount of water (brown rice needs more like a 3:1 ratio) and the cooking time. It'll prob be 45 minutes. Here's a recipe for baked brown rice pilaf I posted a few years ago: http://wordstoeatby.blogspot.com/2005/03/nobodys-perfect-but-this-baked-brown.html

  7. DailyChef

    Very interesting! I've always just used a rice cooker myself, so will give this a try.

  8. Amy

    Thanks! I'm going to have to try it next time … mmm, rice. Oh carbs, I love you so. (Also drooling over the Korean BBQ recipe you mention, but I can wait for the book …)

  9. marthaandme

    Terrific! Will it work with brown rice?

  10. debbie koenig

    Martha: See my comment a couple spots above yours–it's got brown rice instrux 🙂

  11. D

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