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Oven baked rice pilaf question

post #1 of 9
12/2/07 at 4:57am
Thread Starter 
I've been looking at recipes for oven baked rice pilaf and have a quick question.

Some of the recipes call for more water then I'd use on the stove top- 3c water to 1c rice. Normally I'd do 2 to 1. Which is correct?
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post #2 of 9
12/2/07 at 5:26am
Covered? I think if you covered it your water should not evaporate.
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post #3 of 9
12/2/07 at 5:27am
Thread Starter 
Yes, covered in a hotel pan.
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post #4 of 9
12/2/07 at 6:10am
Yeah I think cover it nice and tight. 3:1 seems a lot.
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post #5 of 9
12/2/07 at 6:27am
Thread Starter 
Thank you, kuan!
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post #6 of 9
12/2/07 at 7:34am
It depends on what kind of rice you are using. Converted rice only needs about 1.5 to 1 water to rice. 2 to 1 at most. If you are using a whole grain rice with the germ and bran still on it like Wehani you could conceivably go to 2.5 to 1 and cook it longer.
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post #7 of 9
12/2/07 at 8:39am
Thread Starter 
Plain old long grain and orzo. I'll keep that in mind, though. Thanks.
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post #8 of 9
12/2/07 at 10:37am
Remember that orzo is not a grain, but a pasta and requires different water amounts and cooking times than rice.
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post #9 of 9
12/16/07 at 2:07pm
One and a half for all pilaf two for rissotto
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