Fewer steps = greater chance of failure?!

Burnt Rice

I don't know about you, but the simplicity that is making rice has challenged my skills for years. 

Either it's burnt, or too al dente or mushy or just weird.  I could NEVER get the perfect rice, even with loads of patience and reading every how to article on the web.  I've done everything short of buying a rice maker that sings to you -- these exist and are AMAZING (I just have a tiny horribly designed kitchen)! 

Mushy Rice

Then stepped in my good pal Ellen with her fool proof way to make rice so that every single time it comes out chewy, fluffy in perfect.

You take it off the gal-darn stove top and pop that stinker into the oven.  That's right rice making as you know it has forever changed for the better friends.

To make this perfect "set it and forget it" rice - all you do is put the rice in a baking dish with a 1:2 ratio rice:water - toss in some flavoring should you choose (dehydrated peppers anyone, anyone?!?) cover with foil and pop in a 350°F oven for about an hour.  Volia - rice perfect each and every time.

Perfect Oven Baked Rice with Zucchini - Tales of a Spoon