This article was last updated on September 22nd, 2020
Ever wondered if you can cook rice in a Dutch oven? Well, you can and I am going to show you how to cook rice to perfection every time in a cast-iron Dutch oven. Follow my recipe below and you will serve up the best fluffy rice every time.
How to Cook Dutch Oven Rice? The answer to cooking rice in a Dutch oven is 2 cups of rice, 4 cups of water, 1 teaspoon of butter. Bring to the boil cover with the lid. Reduce to lowest heat for 15 minutes. Then remove from heat place on an unheated surface for a further 15 minutes. Remove lid stir till fluffy – rice to perfection.
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How to Cook Rice in a Cast Iron Dutch Oven
These days there are so many gadgets and appliances to prepare food and to cook with that we tend to underutilize pots and pans we already have at our disposal.
We are told that this appliance will prepare this or that perfectly every time as well as save us time and money.
If we get back to basics and learn how to use the old fashioned appliances we already have life would be a lot simpler.
Why Is Rice so Difficult to Prepare on a Cook Top
There are a number of reasons why rice does not always turn out light and fluffy and not too moist or stuck to the bottom of the pot.
If the water to rice ratio is not measured out correctly.
Rapid boiling at high a temperature with the lid off does not allow the rice to become tender.
Simmering too long with the lid off the pot will make the rice stick to the bottom of the pot and possibly burn.
Simmering with the lid on and not allowing time for the moisture or condensation in the lid to steam off and you will be presented with gluggy sticky rice.
Electric rice cookers have a steam release valve that turns on at the end of the cooking process to release this excess steam and allow the rice to become fluffy.
The good news is I am about to teach you how to release this steam using your cast iron Dutch oven to cook rice.
Why Is a Cast Iron Dutch Oven Perfect for Cooking Rice
The heavy base of a Dutch oven allows the heat to diffuse through the base more evenly. Using a very thin based pot that gets hot on the bottom will make the rice stick to it.
Dutch ovens retain the heat and moisture inside so during the cooking process there is plenty of moisture to allow the rice to become soft and fluffy without sticking, drying out, or being undercooked.
The Secret to Perfect Rice Every Time
The lid also has spikes from which the condensation drips back into the oven. So along with the fact that you do not remove the lid or stir the rice during the whole process.
The rice absorbs all the moisture and condensation from the self-basting action on the inside of the Dutch oven lid without continuing to boil overheat or simmering to make the rice cook.
Perfect Fluffy Dutch Oven Rice Every Time
In this video, you will see my fluffy cooked Basmati rice in my Dutch oven.
How to Cook Rice in a Cast Iron Dutch Oven
Choosing Your Cast Iron Rice Cooker
Pardon the pun but you do not want one that is too large or too small but just right.
Right means that there needs to be adequate room for the rice, water, boiling process (don’t want it to boil over the sides), and the steam. When all ingredients are in the pot it should be filled to just over halfway up the side of the pot.
Want or need some help choosing a Dutch oven I have an article here with great tips on what to look for in a Dutch oven.
Top Tip – The perfect amount of rice to prepare in one batch is a minimum of 2 cups. The amount will feed 4 people as an accompaniment or side dish. Remember that any leftovers can be refrigerated and reheated or eaten cold the next day.
Ingredients
- 2 cups of long-grain white rice, short-grain white rice, basmati rice, or jasmine rice
- 4 cups of water
- 1 teaspoon of butter
Directions
- Place 2 cups of white rice into the Dutch oven
- Cover with 4 cups of water and add a teaspoon of butter
- The butter stops the rice grains from sticking to other rice grains
- Bring the oven to the boil
- Place the lid on the Dutch oven and set the timer for 15 minutes
- Turn off the heat
- Remove from the burner it was cooked on to a cold burner
- Do not remove the lid or stir the rice
- Set timer for 15 minutes
- When the timer goes off your rice will be ready
- Stir and fluff up the rice and it is ready
Notes
Correct rice and liquid measurements as well as using your kitchen timer will provide you with fluffy rice every time.
If you like the flavor of butter in your rice and want to add a teaspoon of butter while fluffing up you can. But it is not needed.
An added benefit of preparing rice in your Dutch oven is that it stays hot to warm for a long time thanks to the heat properties in the cast-iron.
My favorite rice to use is Basmati see the one I use here. I buy in bulk and have it delivered because it is cheap and I do not have to carry it from the market to the car to the house.
Directions for Preparing Brown Rice
- Carry out steps as outlined above 1 through 11 at step 5
- After the water starts boiling set the timer for 20-25 minutes
- Then at step 9 another 20-25 minutes after removing from the hot burner
Check out the brown rice I use here.
How to Cook Rice in a Cast Iron Dutch Oven
This is by far the easiest rice I have ever made. It truly does turn out dry and fluffy every time.
Stick to the instructions and the measurements and you too will have great rice.
Ingredients
- 2 cups of long-grain white rice, short-grain white rice, basmati rice or jasmine rice
- 4 cups of water
- 1 teaspoon of butter
Instructions
- Place 2 cups of white rice into the Dutch oven
- Cover with 4 cups of water and add a teaspoon of butter
- The butter stops the rice grains from sticking to other rice grains
- Bring the oven to the boil
- Place the lid on the Dutch oven and set the timer for 15 minutes
- Turn off the heat
- Remove from the burner it was cooked on to a cold burner
- Do not remove the lid or stir the rice
- Set timer for 15 minutes
- When the timer goes off your rice will be ready
- Stir and fluff up the rice and it is ready
Notes
If you like the flavor of butter in your rice and want to add a teaspoon of butter while fluffing up you can. But it is not needed.
Correct rice and liquid measurements as well as using your kitchen timer will provide you with fluffy rice every time.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 143
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
Frequently Asked Questions
Cooking Rice in a Le Creuset Dutch Oven
The process for cooking rice in a Dutch oven is the same regardless of the brand of oven you own. If you have a Le Creuset Dutch oven you are one of the lucky ones and you will love serving this hot fluffy rice straight from the oven.
Update!!!
Can you cook rice in Le Creuset?
Yes, you can! Le Creuset has released a rice cooker – specifically designed for preparing rice. This rice cooker prepares smaller amounts than I have outlined above.
Check out the new Le Creuset rice pot here.
Check out my favorite Dutch oven the signature Le Creuset Enameled 5.5-Quart Dutch Oven in my article here.
To Finish – How to Cook Rice in a Cast Iron Dutch Oven
Fluffy cooked rice every time. What more could we ask for? So pull out your little workhorse cast iron Dutch oven and give the above rice preparation technique a go. I guarantee you will not be disappointed.
If you do not have a cast-iron Dutch oven you should check out this purpose-built Japanese cast iron oven made specifically for preparing the perfect rice. Just go to Amazon here to see the reviews and the price for yourself.
Any chance I have convinced you to throw away an unused and wanted cooking appliance (electric rice cooker) that is taking up precious storage or countertop space in your kitchen?
You will be convinced once you prepare your rice the way I have outlined above. I seriously prepared another batch this morning for dinner tonight just to make sure!!!
At Ovenspot I am committed to bringing you quick and easy recipe ideas, using fresh ingredients, that are prepared “all-in-one-pot”.
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