I prefer to use an oven-browning method for rice making:

Chef Frank's Oven Roasted Rice

Servings: 2
Author: Chef Frank Schuchman


  • 1 cup dry rice
  • 2 TBS vegetable oil
  • 2 3/4 cups beef stock
  • Any raw vegetables you like


  • In 350 oven and an oven proof, deep dish, casserole dish, baking pan, etc, I add dry rice and place it uncovered into the oven.
  • Every 15 minutes I’ll give the dry rice a stir
  • The rice will begin to brown, after about 30 minutes (checking & stirring 3x ). Then I stir in vegetable oil and beef stock, and any raw chopped veggies you like. (be careful of the steam when you add the stock)
  • My favorite veggie combo: celery, carrots, onions, garlic and bell peppers.
  • Small cut fresh carrots, frozen petite green peas and fresh garlic are a nice combo too.
  • Cover very tightly with foil and put back in the oven.
  • Do Not open for 20 minutes.
  • Uncover and make sure all of the liquid has been absorbed. Turn the oven off, then wait another 10 minutes.
  • Uncover, and it’s Done!
  • Fluff up with a fork and you’re ready to go.
  • The longer you let the rice get brown, the more of a nice “nutty” taste you’ll get.


Optional: You can add granulated garlic and dry oregano with the beef stock.