I recently discovered baked rice. I’ve been a traditionalist as far as rice goes. All my life I’ve been steaming my rice or frying the leftovers. Steaming definitely makes a fluffy rice. Through the years, I’ve graduated from making rice the way I was taught as a kid (from my Asian father) with just rice and water to adding flavor, with chicken stock, butter, salt, pepper, and other flavors.
But baked rice opens up a whole new world for me. Just throw the rice, cooking liquid, and whatever flavors you enjoy into a baking dish, cover with foil, place in the oven and forget-about-it. Simple AND delicious!
So the other day, I was making a tilapia parmesan (I know…fish and dairy…) and I decided to make a baked saffron brown rice to serve beside it. I could have done a baked saffron – regular white jasmine rice, but I had some brown rice and I decided to go for it. It turned out delicious and the color was pretty amazing (thanks to the saffron).
In a glass baking dish, add brown rice, water, salt, saffron and butter.
Cover with aluminum foil.
Bake at 375 degrees for 50 minutes, until liquid has evaporated and rice is tender.
Fluff with a fork. Serve and enjoy.
2 cups brown rice
2 cups water
1 teaspoon salt
3-4 Tablespoons unsalted butter (or use salted butter, but omit the salt)
1 large pinch of saffron threads
Place all ingredients in a glass baking dish. Cover with aluminum foil. Bake at 375 degrees for 50 minutes or until water has evaporated and rice is tender. Fluff with a fork. Serve and enjoy!