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
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.
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Easy Baked Rice
Description
Equipment
- 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.
Love it!
thank you
Turned out great! I added one teaspoon of paprika
Great idea!
so easy
Never had baked rice before and it turned out great!
yay!
so good
thank you
Turned out great! added garlic powder
Can I make it with brown rice?
yes but you are going to need more water
boom!
Love it