Oven-Boiled Rice

Before I learned to cook my rice in the oven, I would regularly burn it on the stovetop.

There's really not too much to this method. Put your rice and water in a tightly-covered oven-safe casserole dish and bake it at 350°F (177C). Because you're using the oven, the heat will be less directional and your rice won't burn on the bottom. Using a pyrex or ceramic casserole helps there, too.

I usually start my rice on the stovetop to get it nice and aromatic (and mix in any veggies or spices I'm adding) while the oven is preheating with the water-filled casserole. If I'm just making quick plain rice, I'll use the rice-cooker.