Braised rice yields a texture and chew similar to rice cookers and pot-in-pot pressure cooked rice. While more work, braised rice does not scorch or burn, minimizing waste.

Ingredients

• 2 cups Jasmine or basmati rice, washed and drained
• 3 tbsp peanut oil
• 1-2 tbsp salt
• 3 bay leaves
• 2½ cups water, approximately

Directions

Preheat oven to 235°F.

Rinse rice under cold water in a fine sieve until water runs clear. Set aside to drain.

In an oven-safe, lidded pot, heat 3 tbsp peanut oil until shimmering. Add drained rice and toss in hot oil until coated. Saute rice u til aromatic, and rice grains look like little ice cubes. Top up with water until rice is covered to a depth of the first index finger joint above the rice. Season with salt, and stir to combine. Add bay leaves and raise to a simmer. Cover tightly and transfer to oven.

Cook rice, covered, 30-35 minutes at 235°F. Remove rice from oven, discard bay leaves, fluff and let stand uncovered for 5-10 minutes until slightly cooled and sticky.

Serve stew over rice, garnished with green onion or chive.