Onion Baked Rice
Inspired by techniques from America's Test Kitchen.
Rinsed rice is toasted with softened onion in butter, then finished in the oven in chicken stock instead of on the hob, where the even heat all but guarantees tender, separate grains. A short covered rest at the end lets the last bit of moisture settle before fluffing.
Always check the labels of the products you use.
Method
- 1
Rinse the rice. Put a shelf in the middle of the oven and heat it to 180 °C (160 °C fan). Place the rice in a fine sieve set over a large bowl and rinse under running water until the water runs clear, about 1 minute. Drain well.
- 2
Cook the onion and toast the rice. Melt the butter in a large casserole over medium heat. Add the onion and cook until lightly browned, about 6 minutes. Stir in the rice and cook, stirring frequently, until the edges of the grains turn translucent, about 2 minutes. Add the stock and the fine salt and bring to the boil.
- 3
Bake. Cover and bake until the liquid is absorbed and the rice is tender, about 15 minutes.
- 4
Rest and fluff. Let the rice stand, covered, for 10 minutes. Fluff with a fork, season with more salt to taste, and serve.
Storage
Cool quickly, refrigerate within 1 hour and eat within 24 hours. Reheat only once, covered, until piping hot (74 °C).
EU nutrition claims
- Low sugars: 0.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 169 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- fine sieve
- large bowl
- ovenproof casserole with a lid
- fork
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 337 kcal |
| Protein | 8.5 g |
| Carbohydrate | 59.2 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 7.1 g |
| of which saturates | 4 g |
| Fibre | 1.2 g |
| Salt | 0.86 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
