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Started By
Message
Cooking rice in the oven?
Posted on 9/3/25 at 5:20 pm
Posted on 9/3/25 at 5:20 pm
SIAP. I did a search but nothing came up.
Buddy of mine that belongs to a motorcycle club swears the absolutely best way to cook rice for a large group is to do it in the oven. He couldn't remember the recipe but promised to get it for me.
Anyone here done the rice in the oven cook method?
Buddy of mine that belongs to a motorcycle club swears the absolutely best way to cook rice for a large group is to do it in the oven. He couldn't remember the recipe but promised to get it for me.
Anyone here done the rice in the oven cook method?
5
Posted on 9/3/25 at 5:29 pm to duckblind56
Use the same amount of rice and water you normally would. Preheat the oven to about 350F. Boil and pour the pre-measured water over the rice and stir. Cover tightly and put into the oven for about 30 minutes.
Posted on 9/3/25 at 6:29 pm to Btrtigerfan
Thanks. Will be interesting to compare their "how much/how to" to this.
Posted on 9/3/25 at 7:07 pm to duckblind56
Not plain rice but a small pot of Jambalaya all the time. 350 for about an hour. The larger the volume the more you will need to cut back on the 2:1 ratio.
Posted on 9/3/25 at 8:49 pm to duckblind56
Worked for a chef chef from Nola at a fine dining establishment in college. He made rice pilaf/rice dishes in the oven. Same liquid/rice ratio, but brought it to a simmer and then stuck it in the oven with a lid. I usually do it that way, still.
Posted on 9/3/25 at 8:54 pm to duckblind56
Paul Prudhomme’s Basic Cooked Rice (baked)
Makes excellent rice.
Makes excellent rice.
This post was edited on 9/3/25 at 8:58 pm
Posted on 9/3/25 at 9:59 pm to duckblind56
This is what he sent over and swears it comes out perfect every time.
50 Servings
• Large disposable aluminum baking pan
• 8 cups of rice
• 11 ¾ cups of water
• Salt to taste
• Cover tightly with foil
• Bake at 375F for 1 ½ hours
30 Servings
• Disposable aluminum baking pan
• 6 cups of rice
• 8 ¾ cups water
• Salt to taste
• Cover tightly with foil
• Bake at 375F for 1 ½ hours
50 Servings
• Large disposable aluminum baking pan
• 8 cups of rice
• 11 ¾ cups of water
• Salt to taste
• Cover tightly with foil
• Bake at 375F for 1 ½ hours
30 Servings
• Disposable aluminum baking pan
• 6 cups of rice
• 8 ¾ cups water
• Salt to taste
• Cover tightly with foil
• Bake at 375F for 1 ½ hours
Posted on 9/3/25 at 10:01 pm to OTIS2
I will try this one for "flavored" rice. TFS
BASIC COOKED RICE
2 cups uncooked rice
2 1/2 cups chicken stock*
1 1/2 tablespoons very finely chopped onion
1 1/2 tablespoons very finely chopped celery
1 1/2 tablespoons very finely chopped green bell pepper**
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
Pinch ground white pepper
Pinch ground cayenne pepper
Pinch ground black pepper
In a (5 x 9 x 2 1/2-inch) loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil.
Bake at 350 degrees F until rice is tender, about 1 hour and 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.
To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.
*Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish.
**If you make this ahead of time and store it, omit the bell peppers - they tend to sour quickly.
Makes 4 servings
Source: Chef Paul Prudhomme's Louisiana Kitchen
BASIC COOKED RICE
2 cups uncooked rice
2 1/2 cups chicken stock*
1 1/2 tablespoons very finely chopped onion
1 1/2 tablespoons very finely chopped celery
1 1/2 tablespoons very finely chopped green bell pepper**
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
Pinch ground white pepper
Pinch ground cayenne pepper
Pinch ground black pepper
In a (5 x 9 x 2 1/2-inch) loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil.
Bake at 350 degrees F until rice is tender, about 1 hour and 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.
To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.
*Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish.
**If you make this ahead of time and store it, omit the bell peppers - they tend to sour quickly.
Makes 4 servings
Source: Chef Paul Prudhomme's Louisiana Kitchen
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