I've only ever done it on top of the stove but I know some cooks do it in the ovenI've seen lots of people bring whole pans of yellow rice and chicken to pot luck dinners and it was good stuffWhat I'm wondering is do you follow the package directions the same as for stove top, or do you need any less/more water? Would the time be the same? And how hot should the oven be?
Ditto to Angelstar's answer, also unless your pan that you have the rice in has a top, you need to cover the pan with aluminum foil so the stock doesn't evaporate quicker than the rice cooks, unless you just have ALOT of stock you want to get rid ofAlso, not only does stock evaporate slower cause its thicker, but it adds TONS of flavor to the riceMake sure you stir the rice every few minutes so it cooks evenlyAs for the time difference, just keep an eye on itStove top rice takes 20 minso i would guess, depending on how much you are cooking, oven rice should take at least that longkrystan krystan
YesThe recycling and refuse go to the same pickup center and I pass it almost every time I go into townIt is no big deal to place things in different containers.
