Mama Living Abroad

Simple Baked Rice

Rice in a white bowl with a spoon inside
Rice in a white bowl with a spoon inside

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

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 Israeli Recipes You’ll Love

Whole Roasted Cauliflower

Smashed Brussels Sprouts

Israeli Couscous – Ptitim 

Kasha Varnishkes

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Rice in a white bowl with a spoon inside

Simple 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!
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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


  • 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


  • 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.


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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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