Baked Basmati Rice
photo by Dannygirl
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 1⁄2 cups basmati rice
- 1 cup water
- 2 tablespoons butter
- 2 packets oxo instant chicken bouillon or 4 -6 tablespoons instant chicken stock
- 1⁄2 cup chopped onion (I use pre-chopped frozen)
- 1 cup frozen corn
directions
- Grease a 9 x 13 baking pan with the olive oil.
- Pour in rice then cover with dry chicken stock.
- Pour water on top.
- Add onion and corn and stir.
- Place butter chunks in various spots around the dish.
- Cover with aluminum foil and bake at 350.
- Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.
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Reviews
-
I could not believe how wonderful this recipe was. I always have trouble with basmati rice for some reason, but this turned out great. I did end up using 2 cups of rice. Also, instead of putting the butter on the rice in chunks, I melted several tablespoons of butter mixed with 2 tablespoons of minced garlic and then added it to the water. I added 2 Magi cubes (chicken bullion) to this liquid and heated it on the stove until the Magi cubes dissolved. I then poured the liquid over the rice. I also added one minced onion and several green cardamom pods for added flavor. I followed the advice of one reviewer and cooked the dish at 350, stirring and adding more liquid at 20 and 40 minutes. I then cooked the dish for an additional 15-20 minutes. It turned out wonderful. Everyone loved it. Thank you so much for sharing!
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Instead of water I used chicken broth. PLUS i added 6 tblespoons more of broth. I cooked it 50 minutes stirring after about 20. (Originally i put it in for 40 and it was not quite done yet). 50 minutes for me was perfect, not overcooked!! FINALLY I can make this rice! I tried to use other recipes and I constantly overcooked the rice. Thank you! (excuse me, but I have to go grab another bowl of it! yum!)
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Tweaks
-
Instead of water I used chicken broth. PLUS i added 6 tblespoons more of broth. I cooked it 50 minutes stirring after about 20. (Originally i put it in for 40 and it was not quite done yet). 50 minutes for me was perfect, not overcooked!! FINALLY I can make this rice! I tried to use other recipes and I constantly overcooked the rice. Thank you! (excuse me, but I have to go grab another bowl of it! yum!)
RECIPE SUBMITTED BY
Dannygirl
Canada