Fill-in-the-Blank Friday: Nice Baked Rice

My husband was born in Charleston, South Carolina. That's all you need to know to know why this man is such a rice lover. You would think, then, that I would make rice on the regular. Well, wifey doesn't make rice as much as her man would like, partly because it's time consuming to me; partly because I know we have to lay off the white rice; and partly because I get bored with making it--there's no culinary challenge there for me.



Fortunately, I learned a new way to make rice in the oven last week at school that just may get me over my rice resistance. Baking rice in the oven doesn't require nearly as much tending as rice on the stovetop does. And when you add some spices to it, the aroma that wafts through your kitchen as its baking is, well, just wonderful:) The only catch: it takes about 50 minutes or so to cook. But you can pop it in the oven and work on the rest of the meal while the rice cooks.


Here's the recipe below--let me know what you think!



BAKED BROWN BASMATI RICE


Ingredients
1 cup brown basmati rice, washed and drained
1 teaspoon coconut oil
1 3/4 cups boiling water
Pinch of salt
1 cinnamon stick
2 whole cloves
2 cardamom pods


Instructions
Preheat oven to 375 degrees F. In a small baking dish, dry roast washed rice in oven until dry. Stir oil into rice and cook in the oven a few minutes more, stirring occasionally. Add water and spices to the rice; cover tightly with tin foil. Cook covered, about 50-60 minutes, or until all water is absorbed.