Aga Oven Rice

Aga Oven Rice

It is so ridiculously easy to cook rice in an Aga that I thought I’d tell you how I do it, in case you haven’t discovered this method. It’s the absorption method; nothing new there, you might say, but doing it in the Aga simmering oven takes simplicity to a whole new level. I discovered it in the original Mary Berry “The Aga Book” (now out of print) which came with my brand new Aga twelve years ago. I still use this book a great deal but some of the recipes are somewhat dated and I suspect that nowadays new owners get her updated “The Complete Aga Cookbook”, which also includes the rice instructions.

Once you have learnt how to cook rice this way, you will not look back. I always use basmati and my favourite brand is Tilda but this method is for any long grain rice.

For 4 servings

  • 225g/8oz white basmati rice
  • 350ml/12 fl oz water

or

  • 225/8oz brown basmati rice
  • 420ml/14 fl oz water

 

  • Wash the rice by rinsing it in a few changes of water until the water runs clear
  • Tip the rice into a saucepan with the water and 1 tsp salt
  • Bring to the boil on the boiling plate
  • Give it a single stir, put the lid on and place in the simmering oven for about 20 minutes (for white) and 40-45 minutes (for brown) until the liquid is absorbed and the rice is tender, but in both cases it will not come to any harm if left in the simmering oven for twice as long
  • Fork through the rice before serving

 

 

The Complete Aga Cookbook

 

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I believe it’s still the case that when you take delivery of a brand new Aga, you also receive (for free!) a copy of “The Aga Book” written centuries ago (only joking) by the now, thanks to the Great British Bake-Off, incredibly famous Mary Berry.  My own copy of this book is still in regular use.  In addition to recipes, it explains how the Aga works and there are lots of helpful tips about cooking in an Aga.  I could not have done without this book in the early days.

I don’t think Mary would mind me saying that the recipes are a little old-fashioned now because this must be partly why she, her assistant, Lucy Young, and Aga have published a new, updated book.  There’s still a section on how to get the most out of your Aga but now it includes all the new models which have been introduced in recent years.  Some of the original recipes are there (all good basics) but also plenty of more modern ones, like Nasi Goreng and various pasta dishes.  Can you believe the original book has NO pasta in it?

My boys gave me this book for Christmas and on Saturday I made a scrumptious shepherd’s pie from it.  The lamb was cooked with a little port and redcurrant jelly and the mash topping was a mixture of potato and celeriac.  (Note to self: if you make it again, add some garlic to the mash.)