There are definitely recipes out there for baked risotto so as a broad technique, yes — although I wouldn’t use this exact method, I would search for a baked risotto recipe. :)
I always microwave rice. Tip it into an ovenproof bowl and cover by about 2cm with boiling water.Microwave on high for about 14 mins. Comes out perfectly fluffy.
Would it work for risotto, I wonder…….
There are definitely recipes out there for baked risotto so as a broad technique, yes — although I wouldn’t use this exact method, I would search for a baked risotto recipe. :)
I don’t want to cause Italians to have a seizure
I read a method by Nigel Slater years ago which I still swear by:
I measure the quantity of rice in a measuring jug and add double the amount of water.
Bring to the boil, turn down to lowest heat and clamp the lid on.
Cook for 11 minutes, turn the heat off and let it rest for a further minute, and that’s it.
I like to add a bay leaf, a few peppercorns and a little butter sometimes.
I’m going to try it!! Love the idea of adding the bay leaf.
I always microwave rice. Tip it into an ovenproof bowl and cover by about 2cm with boiling water.Microwave on high for about 14 mins. Comes out perfectly fluffy.
Another brilliant way to do it! I just like the flavour you get from toasting the rice in the butter :)
Made rice since can’t remember - never backed rice - hm sorry rice pudding yes.
Will give this a go - can’t go wrong having made the tomato sauce - was a hit
Ah I’m so glad the tomato sauce was a hit! Let me know how baking rice goes for you!
Great to see another intriguing take on rice. You might like my angle: https://open.substack.com/pub/queenofmarkets/p/rice?utm_source=share&utm_medium=android&r=8ocn9
Great info . Ta !!!
Most welcome!
Does the water go in cold, or hot? Thank you
It goes in cold!
Thank you
Totally with you. Great post (I also find cooking with broth, like making a pilaff or something to be more foolproof) x
That makes so much sense!
Love this ❤️
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Love this Alexina - fascinating as well as really useful
Ahh thank you so much Mark!