If you’re looking for a hearty, flavorful, and easy side dish that pairs well with almost any meal, this baked rice recipe is a must-try. Unlike stovetop versions that require constant attention, baked rice delivers consistent, fluffy grains every time with minimal effort. Perfect for busy weeknights or casual gatherings, it’s a dish that turns simple ingredients into something truly satisfying.
Baked Rice Recipe
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes45
minutes250
kcalBaked Rice Recipe
Ingredients
1 cup long grain white rice (uncooked)
2 cups chicken broth (or vegetable broth)
1 tablespoon butter or olive oil
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 small onion, finely chopped
1 garlic clove
Fresh herbs
Directions
- Preheat your oven to 375°F (190°C).
- Lightly grease a medium-sized baking dish (about 8×8 inches) with butter or cooking spray.
- Add the uncooked rice, chicken broth, butter or olive oil, salt, pepper, and optional chopped onion and garlic into the dish. Stir to combine.
- Cover the dish tightly with aluminum foil or a lid. Bake in the preheated oven for 40–45 minutes, or until the rice is tender and the liquid is fully absorbed.
- Remove from the oven and let it sit, covered, for 5 minutes. Then fluff the rice with a fork. Garnish with fresh herbs.
Recipe Video
Serving Suggestions
Baked rice is incredibly versatile and can be served with a wide variety of main dishes. Try pairing it with:
- Grilled or roasted meats like chicken, beef, or pork
- Vegetarian mains such as stuffed peppers or roasted vegetables
- Stews and curries, where the rice absorbs the flavorful sauce
- Mexican or Asian-inspired dishes by tweaking the seasonings in the rice (add cumin and lime for a Latin flair or soy and ginger for an Asian twist)
For a complete meal, consider topping the baked rice with sautéed mushrooms, chopped herbs, or a drizzle of infused oil.
Saving Suggestions
Baked rice stores well and is great for meal prep. Here are a few tips:
- Refrigerate: Store in an airtight container for up to 4-5 days.
- Freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months. Reheat in the microwave or stovetop with a splash of water to revive the texture.
- Repurpose: Use leftovers to make fried rice, rice bowls, or add to soups and casseroles.
FAQs
Q: What type of rice works best for baked rice?
A: Long-grain white rice like jasmine or basmati works beautifully. Brown rice can also be used but will require more liquid and a longer baking time.
Q: Can I add vegetables or protein to baked rice?
A: Absolutely! Add chopped vegetables, beans, or precooked proteins like chicken or sausage before baking to make it a one-dish meal.
Q: Why is my baked rice too dry or too wet?
A: The key is the rice-to-liquid ratio. For white rice, use 2 cups of liquid for every cup of rice. Cover tightly with foil to trap steam.
Q: Do I need to rinse the rice before baking?
A: Yes, rinsing removes excess starch and helps prevent the rice from becoming gummy.
Q: Can I make this recipe in advance?
A: Yes! Bake the rice ahead of time and reheat it with a bit of water or broth in the oven or microwave.
