Steamed White Rice (in the Oven)
- 2 cups Long-grain White Rice
- 3 1/2 cups Water
- 1 tsp Salt
Grease oven-safe casserole dish, 1.5 or 2 qt.
Put rice into fine mesh strainer and rinse under cold running water until water is clear. This removes starch and makes for fluffy rice. If you want sticky rice, skip this step.
Combine rice, water, and salt the casserole dish.
Cover with lid or tin foil.
Bake at 350° for 1 hour.
Fluff with fork.