@recipetineats: Don’t try to cook 4+ cups of rice on the stove using the absorption method, you’ll end up with a mushy layer at the bottom of the pot. Bake it. So easy, totally hands off, works every time. Do 2 pans at the same time for big big batch! - N x ❤️ PS rice to water ratio for oven is 1:1.5 for 2 cups rice then drops to 1:1 for 4+ cups rice (in CUPS not weight/L, 1c basmati = 190g, 1c water =250g) BIG BATCH FLUFFY BAKED BASMATI RICE (Also works for long grain, see notes) Use a 23 x 33 x 6 cm metal pan (13 x 9”) 4 cups basmati rice (750g), not washed* (serves 12 - 14) 4 cups (1 litre) boiling water OR: 6 cups / 1.2kg basmati rice, not washed* (serves 15 - 18) 6 cups / 1.5L boiling water 1. Preheat oven to 200C/390F (180C fan) 2. Put rice and boiling water in pan. Spread rice out evenly (work quickly), cover tightly with foil. 3. Bake 35 minutes for 4 cups rice, 45 min for 6 cups. Remove from oven, rest 10 minutes - do not remove the foil! 4. Fluff gently, serve. * rice rinsing not necessary for fluffy rice or cleaning if you buy in packets where rice is cleaned before packaging (I’m in Australia) BUT if you buy rice from sacks off the street it is best to wash, do not soak, drain well then reduce boiling water by 1/3 cup to account for water logged in rice (2T for 2 cups rice). Notes - Can also use long grain rice. Recipe is different for jasmine, brown and sushi rice. - For 2 cups of rice, use a 20cm/8” square pan with 3 cups boiling water, 35 min same temp. - Frozen rice is a life staple. Cool, freeze, microwave from frozen (sprinkle with bit of water if needed to make it a bit steamy if it seems a bit dry). #recipetineats #howtocookrice

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Thursday 19 June 2025 06:29:37 GMT