We prefer to finish this recipe in the oven so we don't have to babysit it; it can easily burn on the bottom if the heat is even a little too high. However, you can successfully cook it - start to finish - on the stovetop. To cook on the stovetop, simmer over medium heat until most of the liquid has evaporated. Then cover and reduce the heat to low, and cook for 15-20 minutes, or until rice is tender. Check occasionally to make sure that it isn't cooking too quickly.