- MAKES: 4 servings
- TIME: 30 minutes
This basic, valuable technique is a combination of pilaf and paella but simpler than either, especially if you omit the spices and go with just salt and pepper. See "15 Ingredients to Stir Into Rice Pilaf or Simpler-than-Pilaf Baked Rice" (page 461) for ideas too.
- 2 tablespoons butter or 1 tablespoon neutral oil, like grapeseed or corn
- One 3-inch cinnamon stick
- 2 cloves
- 1 teaspoon cumin seeds or 5 white cardamom pods (optional)
- 11/2 cups long-grain rice, preferably basmati
- Salt and freshly ground black pepper
Heat the oven to 350F. Put half the butter or all of the oil in an ovenproof pot with a lid over medium heat. When the butter is melted or the oil is hot, add the spices and cook for about 1 minute. Add the rice and some salt and pepper and cook, stirring, for about a minute.
Add 21/2 cups water, bring to a boil, cover, put in the oven, and bake for 10 minutes. Remove the rice from the oven, but do not uncover; let it rest in a warm place for another 10 minutes. Remove the cinnamon and cloves (the cardamom pods are good to eat); taste and adjust the seasoning if necessary, stir in the remaining butter if you're using it, and serve immediately.
Simpler Baked Rice with Tomato. Omit the cinnamon, cloves, and cumin. To the hot oil in Step 1, add 1 medium to large chopped tomato or about 3/4 cup drained canned tomato, 1/4 teaspoon cayenne (or to taste), and, if you have it, a large pinch of saffron threads. Reduce the water to 1 cup and stir in 1/4 cup roughly chopped parsley or fresh basil at the end of the resting time.
Simpler Baked Brown Rice. The main recipe and the pre- ceding variation can be made with brown rice: Increase the liquid to 3 cups, the baking time to 30 minutes, and the resting time to 15 minutes