Rice, stock, cheese, oven. You do nothing for an hour and it comes out golden.
About 70 minutes from starting to sitting down, and it is straightforward. A good part of that is unattended, so you can get on with something else once it is going.
Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.
Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.
A green salad and bread. Nothing else needed. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.