Easy Baked Rice
Yield 6 cups cooked rice
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Description
This Simple Baked Rice is super easy to make and goes perfectly with any meal! Kosher, Pareve
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.
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