I’ve found that the easiest way to get that effect of ‘restaurant rice’ that can be neatly scooped is to boil it long and slowly with just a little water. If you have a big family, you may consider a pressure cooker,
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Best rice I ever had was in a Cuban restaurant. They would only tell me that they cooked it in the oven.
Second best rice is what I cooked in a pressure cooker.
Oven Baked Rice! Veeeery Interesting!
I’ll have to conduct a few ‘experiments’.
I’m a P poor cook but I do like and make rice. I would like to try it made in the oven, anyone have any idea where I can get info on making it in the oven? thanks
Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
Yeah...its real good...