Easy Baked Rice

If you haven’t tried baking your rice, you are in for a life-changing recipe. It is quick and easy to prep and bake to perfection in the oven.

This will be a family favorite rice that you will find yourself making with everything. It is fluffy and not mushy or soggy. Using staple pantry ingredients, you can enjoy restaurant-quality food at home.

Looking for more sides? Try my Whole Roasted Cauliflower, Smashed Brussels Sprouts, and Kasha Varnishkes (Kasha and Bowties).

Ingredients Overview

This is an excellent recipe to customize and make your own, with lots of options for add-ins. Here’s what I use in this baked rice recipe:

Rice: Basmati or Jasmin rice. 

Fresh herbs: A mix of fragrant fresh leafy herbs–parsley and cilantro. 

Seasoning: Salt, pepper, garlic powder, cinnamon, and turmeric. You can add your favorite seasonings to give the rice a unique flavor.

Water: Boiling water or substitute with broth if you prefer. 

Onions: Sautéed in a generous amount of fat. They have an earthy and sweet flavor.

Pro-Tips

Flavor Enhancers: Add flavor to your baked rice by using broth instead of water for cooking.

Cheese Lover’s Twist: If you love cheese, sprinkle grated cheese (cheddar, parmesan, or your favorite) on top of the rice before baking. It will create a delightful cheesy crust.

Cover Tightly: When transferring the rice to a baking dish, make sure to cover it tightly with foil or a lid. This helps the rice cook evenly and retain moisture.

Fluff with a Fork: Before serving, fluff the rice with a fork to separate the grains and make it light and airy.

FAQs

More Recipes You’ll Love

Whole Roasted Cauliflower

Ptitim (Israeli Couscous)

Healthy Chicken Meatballs

Israeli Carrot Salad

Easy Baked Rice

Author Rachel

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Yield 6 cups cooked rice

Print Pin Recipe

Description

This Simple Baked Rice is super easy to make and goes perfectly with any meal! 

Kosher, Pareve

Equipment

• Glass baking dish 11-inch x 7-inch
• Parchment paper
• Aluminum foil
• Skewers optional

Ingredients

• ▢ 2 small-medium onions chopped  
• ▢ 1/3 cup (80 ml) olive oil
• ▢ 1/2 cup parsley chopped  
• ▢ 1/2 cup cilantro chopped  
• ▢ 2 cups basmati rice
• ▢ 1 teaspoon turmeric
• ▢ 1/2 teaspoon cinnamon
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 3 ½ cups (840ml) boiling water or broth

Instructions

• Preheat the oven to 350°F/180°C. 
• In a medium-sized pan, heat 4 tablespoons of oil over medium-high heat. Add the chopped onions and cook for 6-10 minutes, stirring occasionally until golden brown.
• In the baking pan, mix rice, sautéed onions, chopped herbs, the rest of the oil, and all the seasoning.
• Pour in the boiling water (carefully!!) and give everything a good mix.
• Cover the baking dish tightly with parchment paper, then cover it with foil to seal.
• Use a paring knife or skewer to poke small holes in the foil and parchment paper.
• Bake until the water is absorbed for one hour.
• Adjust the oven temperature to 400°F/200°C.
• Remove the foil and parchment paper and bake for 15 minutes longer until it the nice and crispy.

Notes

• Store chilled leftover Oven Baked Rice in the refrigerator for up to 5 days or cool and freeze for up to 2 months.
• To reheat rice in the oven or toaster oven, gently break up any lumps and moisten slightly with a small splash of water. Cover tightly and bake at 300°F for about 20 minutes.

Tried this recipe? Tag@mamalivingabroad