You will find that the rice is nice and fluffy. I prefer it a bit sticky and without any ‘al dente’ element whatsoever. However if you prefer it that way you can always reduce the initial cooking time.
The reason why I always cook rice this way is that it is fairly foolproof. Even if you overcook the rice initially, the long baking in the oven will dry it out a bit. Or if it is undercooked, the steam in the dish will finish it off.
You also don’t have the problem of measuring out the water and then checking after it has been cooking for the prescribed time to make sure it is all absorbed but not burnt underneath!
The downside is that it does take longer, but I don’t find that a problem. If you are really pushed for time you can cut the cooking time down to 30 mins and just give it about 20 mins baking in the oven, but it is better with a bit longer.
Its a very flexible and (I have found anyway) safe way to cook rice.
Variation: Brown Rice
You can use the method above for brown rice – just boil it for a bit longer at the start – about 15 – 20 minutes is usually enough. I often add some wild rice to make it a bit more interesting.