Foolproof Baked Rice
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Appears in Cook's Country April/May 2011
The oven is more dependable than the stovetop for cooking rice. But the method isn’t perfect—at least it wasn’t until we worked out the details.
WHY THIS RECIPE WORKS
When we used tried to use our usual stovetop ratios for the Foolproof Baked Rice, we found that the grains were a bit too crunchy. Adding a little extra liquid improved the texture. Swapping flavorless water for chicken broth contributed sa...
