Oven Baked Rice

 

This recipe was made using a 6-quart cast iron enamel Dutch oven from Target. 

Ingredients:

• 5 cups (2 pounds) of your favorite rice (not instant or parboiled).
• 10 cups of water (note for Kyle: 5 bottles of water).
• 2 tsp salt.
• 2 tsp black pepper.
• 1 stick of butter. 

Directions:

1. pour the dry rice into a sieve and rinse it under the tap until all of the loose starch rinses off. 
2. Then add it to the Dutch oven with all remaining ingredients and cook on the stove top over medium-high heat (6) until steaming and butter is melted. Cover.
3. Then transfer to an oven that has been preheated to 400 degrees Fahrenheit, and bake for 1 hour. 
4. Carefully open the oven door, as a lot of steam will escape and might burn you.
5. Remove Dutch oven from oven. 
6. Carefully lift the lid, as more steam will escape. 
7. Immediately transfer rice to a 4-quart glass storage container with lid. 
8. Allow to cool completely, about 1 hour. 
9. Then transfer to the fridge until ready to eat. 
10. It can also be portioned into 1.5 cup servings (serves 2) and stored in a quart-sized freezer bag (flattened), and frozen for up to 6 months. 

Note: This goes so well with Tangy Oat Pepper Sauce. I eat this every week.