Baked rice with chicken and mushrooms


This weekend I tried this Baked Rice with Chicken and Mushroom recipe from New York Times Cooking.

This tastes amazing, but instead of being nice and fluffy, it’s rather gloopy.

Since the recipe calls for 4.5 cups of liquid for 2 cups of rice and most recipes I’m finding use a 1:1.5 or 1:1.75 ratio of rice to liquid for Basmati rice, I think this is the most likely cause of gloopiness.

I made two minor changes to the ingredients. Instead of the handful of king oyster mushrooms in the rice, I used sliced crimini mushrooms, which I added while sauteing the onions. And to brown the king oyster mushrooms I used a lactose-free butter.

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