Baked Rice (Arroz al Horno)
Traditional in Valencia, baked rice is delicious with pork or chicken.
Recipe by Cooking Light July 2005
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08/19/2014
Made this as written, but omitted the saffron. Came out delicious! Will definitely be making it again soon.
11/17/2011
The rice turned out well. Following the recipe, though, I thought it was a little bland. So, it's a good start but needs isometric modifications.
04/26/2011
SImple and delicious. I had never made baked rice and will probably never make risotto the traditional way again! I can't wait to add more ingredients-I'm optimistic by butternut squash risotto will be appearing on the table way more often because of this new method!
01/18/2010
This is a great side dish. I followed the recipe exactly and it came out great. Everyone loved it and it is super easy. Will definitely make again.
12/31/2009
We loved this rice. I followed the recipe (except omitted the saffron) and had no problem with the cooking time -- the rice came out perfectly. I took the suggestion of another reviewer and added some shredded manchego cheese along with the parsley and thyme -- the flavor was fanastic! I served this with other Spanish Nights recipes; the pork loin, the asparagus salad and the orange yogurt cake. It was a fanastice meal.
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