Weeknight Baked Rice with Shallot
Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience.
Ingredients
1 cup long-grain white rice
1 tablespoon unsalted butter
1 teaspoon salt
2 cups chicken stock
1/2 minced shallot
Instructions
Heat oven to 350 degrees. Rinse rice well under cold water.
In a large ovenproof saucepan, heat butter over medium heat until foaming. Add minced shallot. Let saute for a few minutes until soft. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty.
Add 2 cups of chicken stock and the salt.
Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.
