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Original poster

Baking rice in the oven - exam question

22 replies

Notinmyduty · 26/04/2019 18:07

Give two detailed advantages to this method?

Who cooks rice in the oven? This has got to cost more than stove top cooking...so please give me two advantages because I have never cooked rice in the oven - even pudding rice gets a boost by going stove top first otherwise it takes forever.

OP posts:

dementedpixie · 26/04/2019 18:10

Less likely to stick due to no direct heat?

BlackAmericanoNoSugar · 26/04/2019 18:10

I make risotto in the oven because it's easier than stirring it all the time, it always comes out better too.

I suppose an advantage would be that it's cost effective if you already have something else cooking in the oven. Some rice dishes need to be oven cooked, like biryani or clay-pot rice, otherwise the texture is wrong.

dementedpixie · 26/04/2019 18:12

Cooks more evenly due to more even spread of heat?

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moreismore · 26/04/2019 18:12

Less likely to over cook and end up with glue as you use less water and it cooks longer and slower. Less likely to have to scrape gloopy rice water off the cooker because you forget about it and it boiled over AGAIN!!

Original poster

Notinmyduty · 26/04/2019 18:13

I make risotto in the oven because it's easier than stirring it all the time, it always comes out better too. Can you hear all the Italians screaming!

OP posts:

ChardonnaysPrettySister · 26/04/2019 18:13

I do, and it's a completely different dish when cooked in the oven.

Of course I get it going on the hob first, and then it goes in.
It has a nice crust on top, especially when topped with some grated cheese.

junebirthdaygirl · 26/04/2019 18:14

You have more space on top for lots of pans if you are cooking different accompaniments.

You can go away and leave it if need to do ther things. No watching pots.

Original poster

Notinmyduty · 26/04/2019 18:16

How many people (apart from BlackAmericano) bake rice in the oven - it's a bonkers thing to do - turning a oven on when a stove would be perfectly adequate. For both methods you need to measure carefully and keep checking because all ovens do not cook at the same rate. So much more likely to burn yourself as well checking whether rice has cooked in the oven.

OP posts:

stucknoue · 26/04/2019 18:16

I make pilaff in the oven layered with meats and spices, it's just a very different dish and texture. Like potatoes cooked different ways.

Original poster

Notinmyduty · 26/04/2019 18:17

I cook a lot and I think this is such a stupid question, leaving space clear on stovetop might be an answer - but they want it detailed - how can you make that a detailed point?

OP posts:

Tanaqui · 26/04/2019 18:18

Rice pudding is 10000x nicer done in thr oven- much drier and better textured. Also good use of the oven if you are doing a stew or a roast.

Original poster

Notinmyduty · 26/04/2019 18:20

Just thought of a middle eastern rice cake from one of the Ottolenghi books - done in the oven, it's lovely, pretty even and very tasty. Might suggest dc has a look at that.

OP posts:

Seeline · 26/04/2019 18:21

Yes - pilafs are cooked in the oven. Lovely and fluffy, and you can get lots of flavour in.

Original poster

Notinmyduty · 26/04/2019 18:24

Rice pudding can be hastened along by cooking it on the stove and finishing in the oven, works very well for dauphinoise too.
My oven really doesn't like cooking things on two shelves - never works as well, cooking times are altered. But I think that rice pudding is what they are after - both the caramelised top and the economising of energy by cooking it in the same oven as the roast.

OP posts:

AuntieMaggie · 26/04/2019 18:24

I cook it in the oven - benefit is I don't have to watch it like on the stove and it's a lovely texture. If I'm reheating curry then I put that in the oven too and naan bread.

stillworkingitout · 26/04/2019 18:25

The Ottolenghi dish is probably a tah chin - a Persian rice dish layered with chicken and an egg/yogurt mixture and cooked in the oven. It’s really delicious. I also make an oven risotto, based loosely on a HFW recipe. I prefer that to stovetop risotto as I can ignore it if I get distracted my small children.

AuntieMaggie · 26/04/2019 18:25

Oh but I don't start it off on the hob - just cover the rice with boiling water, cover and stick in the oven.

Original poster

Notinmyduty · 26/04/2019 18:31

AuntieMaggie - I was suggesting starting off rice pudding on the stovetop - you know rice milk and sugar - it's cheaper and quicker than having an oven on for a couple of hours. But then if you have your oven on for a couple of hours anyway and you have a large oven then it's good economy.

OP posts:

BlackAmericanoNoSugar · 26/04/2019 18:32

I care nothing for screaming Italians, I don't feed noisy people anyway. They'd scream louder if they saw the mess that I make of the stovetop version of risotto.

Original poster

Notinmyduty · 26/04/2019 18:34

Why do people do normal rice in the oven and not the microwave? I honestly find rice very easy on the stove top - 9 mins tops - don't understand why that's hard.

OP posts:

Original poster

Notinmyduty · 26/04/2019 18:35

I used to make risotto and I didn't bother stirring it all the time and i threw in all the stock in a oner and it always came out just fine.

OP posts:

Redshoeblueshoe · 26/04/2019 18:38

I don't have a microwave
And I stick it in the oven with other stuff.
It's always perfect

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