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.

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

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

Whole Roasted Cauliflower

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

Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!

Print Pin Rate

Course: Side Dish

Cuisine: Israeli

Keyword: baked rice

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes 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.