Baking rice is actually Spanish in origin wile steaming it is Chinese. This rice bakes while you prep the rest of the meal, no fuss.
Oven Rice
This is another recipe that I have been making for so long, I have no idea where it came from. Really nice with barbequed chicken or pork; or just about anything. It is a favourite of B and K!
Ingredients
- 1 cup (177 gr) Uncle Ben’s Converted long grain white rice (37 CHO/47gr). 139.12 CHO
- 2 cups chicken stock 0 CHO
- ½ cup (55 gr) celery 1 CHO
- ¼ cup (30 gr) diced red onion 2.5 CHO
- 2 TBSP butter 0 CHO
- ½ tsp. salt 0 CHO
TOTAL CHO 142.62 CHO
- TOTAL WEIGHT 670 GRAMS
- 142.62 CHO DIVIDED BY 670 GRAMS= .212 CHO/GRAM
- 1 TBSP = 15 GRAMS (.212 CHO x 15 GRAMS) 3.18 CHO/TBSP
- ¼ CUP = 4 TBSP (3.18 CHO x 4) 12.72 CHO/1/4 CUP
- 1/3 CUP = 5.33 TBSP (3.18 CHO x 5.33) 16.94 CHO/1/3 CUP
Instructions
- Pre heat oven to 350.
Melt butter in saucepan and sauté onion and celery for about 5 minutes, without browning the onion.
Add stock, turn up heat and bring to a simmer.
Place rice and salt in oven proof casserole dish (with a tight fitting lid). Pour hot stock over top of the rice. Stir, cover and place in oven.
Bake for 20 - 25 minutes, no need to stir once in the oven. Let rest 5 minutes and serve. Rice is cooked when you see small holes on the top of the rice.
