Apricot and Pistachio Baked Rice

1. 1

   Preheat oven to 350F.

2. 2

   Wash rice in 6 changes of cold water in a large bowl until water is almost clear.

3. 3

   Drain in a large sieve.

4. 4

   Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm).

5. 5

   Drain in sieve.

6. 6

   Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat.

7. 7

   Stir in remaining ingredients.

8. 8

   Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.