Bake rice in an electric roster
You can bake up to 6 pounds of dry rice in a standard electric roaster. For rice, roasters with side heating coils (Nesco, for example) do a better job with less risk of scorch than those with bottom coils (Hamilton Beach, Rival). Here is the conversion for an electric roaster:
Measure the dry rice. Assemble the related additions. Measure out your water, juice, broth.
Rinse or soak your rice as indicated, Basmati rice needs soaking (30 minutes) and old or brown rice also benefits from it. Drain well.
Meanwhile, preheat the electric roaster to 425 degrees Fahrenheit for at least 20 minutes. Add your rice to the roaster with water in appropriate ratios. Caution; short grain, converted, or pre-browned rice uses slightly less water than long grain raw. Follow the standard ratio of one part rice to 2 parts water if no directions are present. Add additional water if the rice is not completely covered with liquid- the liquid should cover by 1/2 to 1 inch.
Bring water/liquid and seasonings to a boil. Let rice boil, five minutes for white rice, 8 minutes for brown or other whole-grain rice. Uncover the roaster and stir the rice thoroughly. Re-cover the electric roaster and turn down the heat to 350 degrees Fahrenheit. Check on the rice after 30-35 minutes for white, 45 for brown. If not finished, cook five to ten minutes longer.
Cooking time in a full roaster increases by about 5 minutes per inch of depth above 2 inches to compensate for the quantity of the food.
It is simplest to cook any mixed veggies or peas you are add separately and stir them in at the end.
If rice is undercooked, add any needed boiling liquid, simmer five to ten more minutes, then shut off the heat and then also let the rice steam, still covered, for five to ten minutes.
If holding, turn to 160-180 and cover the surface of the rice with a clean, cotton dish towel to catch condensation
Fluff before serving.