Boiled and Baked Long-Grain Rice

1. Wash the Rice

Begin by washing 1 cup of basmati or another long-grain rice. Place the rice in a bowl and cover it with water. Swirl the grains with your fingers, then drain the water using a strainer. Repeat this process until the water runs clear, which helps remove excess starch and prevents clumping during cooking.

2. Soak the Rice

After washing, soak the rice in fresh water for about 20 minutes. This step allows the grains to absorb some water, which aids in achieving a uniform texture once cooked.

3. Boil Water

While the rice is soaking, bring 1 quart of salted water to a boil in a heavy-bottomed pot. The salted water not only flavors the rice but also helps prevent it from sticking.

4. Cook the Rice

Drain the soaked rice and add it to the boiling water. Cook the rice for 6 to 7 minutes, stirring occasionally. The goal is for the rice to reach an al dente texture, where the grains are slightly firm at the center. This ensures the rice won’t be overcooked after baking.

5. Drain the Rice

Once the rice is cooked to the desired texture, promptly drain it using a strainer. This step stops the cooking process and prevents the rice from becoming mushy.

6. Prepare and Add the Butter Mixture

In a small pan, melt 2 tablespoons of butter with 1½ tablespoons of milk or water until just combined. Pour this mixture evenly over the drained rice, ensuring each grain is lightly coated. This step adds richness and flavor to the rice.

7. Cover the Pot

Transfer the rice back to the pot and cover it tightly with foil or a lid. The tight seal is essential for trapping steam and heat, which continues to cook the rice gently in the next step.

8. Bake the Rice

Preheat your oven to 350°F. Place the covered pot with the rice in the oven and bake for 15 minutes. Baking allows for even heat distribution, finishing the cooking process and drying out the rice for that perfect fluffy texture. After baking, your rice should be dry and fluffy, with each grain separate and perfectly cooked.