Simply cook rice in the oven

Ingredients for 2 servings:

• 200 ml basmati rice
• 400 ml water
• 1 pinch of salt

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 48 minutes

no effort, just put it in the oven

I was always annoyed when I turned on the oven to cook a dish and then needed the rice cooker as well. I always thought it was a waste of energy and I then had to clean the rice cooker too, there must be another way – true: Measure the rice in a glass, etc. You need twice the volume of water as you have rice. I use a mustard jar, which holds exactly 200 ml and is generously large enough for two people. Pour the rice into an ovenproof dish that is large enough. I use a round glass jar with a 1 liter capacity and that works just fine. Wash and drain the rice in this dish repeatedly until the water runs clear. Drain the water thoroughly and add the measured water and salt. The rice must be covered. I place it on the baking sheet on the bottom rack of the oven and place the casserole dish with the main course directly on top of the rice bowl. This is usually a casserole with meat and sauce, such as chicken in paprika cream, which cooks at 175 °C for 45 minutes. I put the rice uncovered in the oven to preheat, prepare the main course, and then place it on top of the rice. After 45 minutes, everything is ready. Note: if you use hot water for the rice, it goes much faster, but then the times no longer match. I always use cold water, and the rice is always cooked. A few minutes doesn’t matter. The nice thing about this method is: you prepare the rice, put it in the oven, and preheat it. Fill a casserole dish with uncooked meat, seasonings, and sauce, and place it on top of the rice. Then you relax and set the table, make the salad, have some time, and after 45 minutes you simply take the whole meal out of the oven and serve it. If you have any leftover rice, you snap the lid off the container and put it in the fridge until you’re ready to use it.