Oven Rice

This recipe is for parboiled rice (not minute rice).
Preheat oven to 400°Fahrenheit.
In a lasagna pan or roasting pan put 2 cups water for every 1 cup rice (example: 8 cups water : 4 cups rice).
We do not have a proper time formula but we do know that - 8 cups water : 4 cups rice - takes 65 minutes in the oven.
Take out of oven when done and stir once then let sit for 5 minutes then serve.
The example used here makes about 25 - 30 servings.
Rice does freeze well but let the rice cool in the refridgerator for about an hour or two then put one or two servings per freezer bag. Flatten freezer bag then put in freezer. To thaw the rice, either put in refridgerator overnight or take the rice out of the freezer bag and put on a plate and defrost in the microwave for 3.5 minutes using the defrost setting (1000 watt microwave).

You can subsitute water with any other type of liquid like tomatoe juice, soup, chicken or beef broth. I now use one can of 1.36L tomatoe juice and one can of 680ml tomatoe sauce and it comes out great.


Same as above but subsitute water with one 1.36L can of tomatoe juice, one can of 680ml tomatoe sauce (if can/jar is slightly bigger don't worry about it and use it), and spices.
Do you want to cook ground meat without to much effort while cooking the rice then;
make a tinfoil rack on a cookie sheet,
put the ground meat on the rack,
put the cookie sheet on the bottom shelf in the oven and put the roasting pan two shelves up.
cook the meat for the same length of time as the rice (65 minutes at 400°Fahrenheit).
Once done in oven turn down oven to 150°Fahrenheit then add cooked meat and whatever else you want to add (peas, corn, diced potatoes, etc.) to the roasting pan.
(This last step is not necessary but makes it taste better - seems to combine or enhance the flavor). Heat in oven for 1.5 hours or more at 150°Fahrenheit.

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