Simpler-than-Pilaf Baked Rice

This basic, valuable technique is a combination of pilaf and paella but simpler than either, especially if you omit the spices and go with just salt and pepper.

2 tablespoons butter or 1 tablespoon neutral oil, like grapeseed or corn

One 3-inch cinnamon stick

2 cloves

1 teaspoon cumin seeds or 5 white cardamom pods (optional)

11/2 cups long-grain rice, preferably basmati

Salt and freshly ground black pepper

• Heat the oven to 350 F. Put half the butter or all of the oil in an ovenproof pot with a lid over medium heat. When the butter is melted or the oil is hot, add the spices and cook for about a minute. Add the rice and some salt and pepper and cook, stirring, for about a minute.
• Add 21/2 cups water, bring to a boil, cover, put in the oven, and bake for 10 minutes. Remove the rice from the oven, but do not uncover; let it rest in a warm place for another 10 minutes. Remove the cinnamon and cloves (the cardamom pods are good to eat); taste and adjust the seasoning if necessary, stir in the remaining butter if you’re using it, and serve immediately.
  Simpler Baked Rice with Tomato.
  • Omit the cinnamon, cloves, and cumin. To the hot oil in Step 1, add 1 medium to large chopped tomato or about 3/4 cup drained canned tomato, 1/4 teaspoon cayenne (or to taste), and, if you have it, a large pinch of saffron threads. Reduce the water to 1 cup and stir in 1/4 cup roughly chopped parsley or fresh basil at the end of the resting time.
  Simpler Baked Brown Rice.
  • The main recipe and the preceding variation can be made with brown rice: Increase the liquid to 3 cups, the baking time to 30 minutes, and the resting time to 15 minutes.
• MAKES: 4 servings
• TIME: 30 minutes