No
stir, no nothing, and you get perfect fluffy rice every time.
2 cups
converted (parboiled) rice
2½ cups
water
1 tbl
olive oil
The rice MUST be converted (parboiled) for this
recipe to work.
Put everything in a Pyrex® glass meatloaf pan, stir
once or twice, cover tightly with aluminum foil. Put
in a 350° oven for 1 hour and 15 minutes. Take it
out. Pull the aluminum foil off. Fluff
with a fork. That’s it!
Here's another way that is a little more trouble, but
the rice cooks in 30 minutes instead of and hour and
15 minutes. It works just as well, but you have
to heat the water before you add it to the rice.
Add the water to a small pot and and heat it to
boiling. While the water heats, add the rice and
olive oil to a Pyrex®
glass meatloaf pan. When the water
boils, pour it over the rice and olive
oil, stir once or twice, cover
tightly with aluminum
foil. Put in a 350° oven
for 30 minutes.
