PSA: My rice cooker died so I tried the oven method from a guy in Austin

Last week my $15 thrift store rice cooker finally gave out in the middle of cooking a batch. I was stuck with a half-cooked mess and remembered a dude at a farmer's market in Austin talking about baking rice in the oven. Tried it with a covered dish at 375 for 25 minutes and it came out fluffy and perfect - has anyone else ditched their rice cooker for the oven method?

2 comments

2 Comments

caleb_gibson4d ago

Yeah so I actually switched to the oven method like two years ago and never looked back. I use a 9x13 glass dish with a lid, 350 degrees for exactly 22 minutes, comes out perfect every single time. No more burnt bottom layer or that weird sticky sludge you get with a cheap cooker. Plus you can throw in some garlic or a bay leaf and it actually infuses the rice.

jakewilliams4d ago

Right? I had the same experience. Burnt rice is the WORST, especially when you're trying to feed kids who will absolutely notice. The oven really is a game changer, it's so much more forgiving.