Summary

Ingredients

• 200 ml basmati rice
• 400 ml water
• 1 pinch salt

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Instructions

1. I was always annoyed when I turned on the oven for a meal and also needed the rice cooker. I always thought this was a waste of energy and then I also have to clean the rice cooker, there must be another way - that`s right:
2. Measure the rice in a glass etc. You need twice the volume of water that you have in rice. I take a mustard jar, it has exactly 200 ml and it fits generously for 2 people.
3. Pour rice into an oven-proof pan that is large enough. I take such a round glass lock jar with 1 liter content and that works out just fine. Wash rice in this form repeatedly and drain until the water runs clear. Let the water drain well and add the measured water and salt. The rice needs to be covered. I place it on the bottom rail in the oven on the baking tray and the casserole dish with the main course in it on the rice bowl. Usually this is a casserole with meat and sauce like chicken in paprika cream, which cooks at 175 ° C for 45 minutes.
4. I put the rice open in the oven to preheat, prepare the main course and then place it on top of the rice. After 45 minutes everything is ready.
5. Info: if you take hot water for the rice, it goes much faster, but then the times no longer match. I always use cold water and the rice is always cooked. A few minutes don`t matter.
6. The nice thing about the method is: you straighten the rice, put it in the oven and preheat it. Fill a baking dish with unroasted meat with spices and sauce and place it on top of the rice. Then you set the table in a relaxed manner, make the salad, have time, and after three quarters of an hour you simply take all of the food out of the oven and carry it on the table. If there is any rice left over, click the can shut and put it in the refrigerator until you are ready to use it.