Easy Baked Rice

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.

Ingredients Overview

*The full recipe is in the recipe card below!

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

How to Store and Reheat Rice?

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.

More Recipes You’ll Love

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Ptitim (Israeli Couscous)

Healthy Chicken Meatballs

Easy Baked Rice

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

Kosher, Pareve

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Course: Side Dish

Cuisine: Israeli

Keyword: baked rice

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Servings: 6 cups cooked rice

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 (840 ml) 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.