Aromatic Baked Rice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Spread long-grain rice into prepared casserole dish.
• Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
• Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

Steps:

• In a fine-mesh strainer, rinse the rice thoroughly but gently. Soak in a generous amount of water for about an hour then rinse again, strain and reserve. Bring a large pot of generously salted water to a boil.
• Meanwhile, in a medium skillet, fry the shallots in the oil until golden and crisp. Drain shallots and reserve on a paper towel, saving the delicious flavored oil for another dish.
• Melt the butter in a small saucepan over medium heat, add the spices and gently fry until they are very aromatic, about 3 minutes. Add the milk to the spice pot and set aside.
• Preheat oven to 375 degrees. Generously butter a deep clay or ceramic baking dish (a soufflé dish works well) and have a piece of heavy-duty foil ready. Cook the rice in the boiling water, stirring gently once or twice, until the grains are just cooked but still offer a little resistance to the tooth (think al dente pasta), about 6 minutes. Strain and immediately scoop into the prepared baking dish. Pour over the spice butter mixture, top with the crisp shallots and cover with the foil. Bake for 18 minutes. Remove from oven and let rest covered for at least 20 minutes before gently fluffing to serve.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add shallots and stir 3 minutes. Add rice and next 5 ingredients; stir 2 minutes. Add broth and lime leaves and bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Discard cinnamon stick and lime leaves. Transfer rice to bowl.

Steps:

• Wash the rice in several changes of cold water until the water runs clear. Cover the rice with cold water and allow to soak for 30 minutes. Drain the rice and put in a rice cooker with the specified quantity of water.
• Add the salt, turmeric, cloves, green cardamoms, cinnamon and bay leaves and stir once.
• Turn on the rice cooker and cook as per the manufacturers instructions ensuring that the cooker is in the 'warm' mode for at least 10 minutes after cooking is complete.
• Add the butter and stir very gently until mixed.

Steps:

• Grease a 9 x 13 baking pan with the olive oil.
• Pour in rice then cover with dry chicken stock.
• Pour water on top.
• Add onion and corn and stir.
• Place butter chunks in various spots around the dish.
• Cover with aluminum foil and bake at 350.
• Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.