Real Food Kosher

It's time for kosher to get real.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
  • Passover
  • Contact

Oven Baked Rice

July 25, 2011 By Lisa Rose 16 Comments

I may receive a commission if you purchase through links in this post.
Facebook0
Twitter0
Google+0
LinkedIn0
Pinterest0

Oven Baked Rice

No more rice cookers or constant surveillance over the stove top. No more dry, mushy, or burned rice. For perfectly cooked, easiest brown or white rice, baking the grains in the oven is my go-to method.

Since discovering this technique in a Cook’s Illustrated cookbook I barely make rice another way. You simply combine boiling water and rice in an covered container, place in a preheated oven, and walk away for an hour (less for white rice). Roast some chicken or fish and vegetables at the same time, and you’ve got dinner covered.

Oven Baked Rice
I prefer to use fish or chicken stock in place of water to increase the nutrition and digestibility of the grains. Follow the same instructions for both brown and white rice, but note the different rice to liquid ratios. To double the recipe, use a larger baking dish, but baking times remain the same.

Brown Rice

1 1/2 cups brown rice (long, medium, or short grain)
2 1/3 cups boiling fish or chicken stock, or water
1 tablespoon olive oil or butter
1/2 teaspoon sea salt

White Rice

2 cups white rice
3 1/2 cups boiling fish or chicken stock, or water
2 tablespoons olive oil or butter
2 teaspoons sea salt

1. Preheat oven to 375F.
2. Spread rice in an oven safe container; an 8 inch square glass baking dish, an oven safe stockpot, or dutch oven all work.
3. Stir in boiling stock or water, oil, and salt. Cover baking dish tightly with foil or lid if using a pot.
4. Bake until rice is tender, about one hour for brown rice, about 35 minutes for white rice.
5. Remove rice from oven, fluff lightly with a fork. If not serving right away, cover the dish with a clean kitchen towel.

Note: If you soak your rice before cooking, measure the amount of water you are soaking the rice with. Soak. Before baking, strain the soaking water into a measuring cup to calculate how much water was absorbed by the rice. Subtract this amount from the liquid amount called for in the recipe. You will only need to do this once if your soaking times are consistent.

Variations:

One of my favorite flavor variations on plain rice is to add 3/4 teaspoons of cumin seeds and one cinnamon stick to all the ingredients before cooking (adapted from a Gourmet Magazine recipe, Cinnamon-Spiced Rice).

Try frying one onion in the oil or butter until softened and combine with the rice and remaining ingredients.

Add 1/2 cup of finely chopped fresh herbs, grated lemon zest, and freshly ground black pepper to the cooked rice.

If you are looking for a grain-free rice alternative don’t miss this recipe for Cauliflower “Rice”.

How do you like to flavor your rice?

More from my site

  • Grain Free Hamantaschen RoundupGrain Free Hamantaschen Roundup
  • Roasted Carrots and OrangeRoasted Carrots and Orange
  • Anchovy Dip or Dressing – Just 3 Ingredients!Anchovy Dip or Dressing – Just 3 Ingredients!
  • Oven Roasted Yuca FriesOven Roasted Yuca Fries
  • Oven Roasted Turkey BreastOven Roasted Turkey Breast
  • Cinnamon Apple MuffinsCinnamon Apple Muffins

Filed Under: Recipes, Side Dish Tagged With: gluten-free

Thrive MarketThrive Market
"PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog." I only endorse products that align with the ideals of Real Food Kosher and that I believe would be of value to my readers.
Read my Privacy Policy here.

Comments

  1. Deb says

    July 26, 2011 at 1:26 pm

    I love rice!!! But I love it even more since I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is just so much better. You wouldn’t think pink salt could do that, but it does! Thanks for sharing!

    Reply
    • Lisa says

      July 27, 2011 at 1:16 pm

      I’ve been buying Himalayan salt at Whole Foods, but will have to try out that source. I would love to get a Himalayan Salt cooking slab, I read about them in Bitterman’s salt book. Have you tried them?

      Reply
  2. suzy says

    July 26, 2011 at 2:42 pm

    Thanks for this recipe. I unfortunately have a rice cooker with a teflon coating that seems to be wearing away. It makes me nervous to cook in it. Now I can avoid the rice cooker and it will only take a little bit longer. Can’t wait to try it.

    Reply
    • Lisa says

      July 27, 2011 at 1:18 pm

      Once I tried this method, I gave away my rice cooker.

      Reply
  3. Naomi says

    July 26, 2011 at 3:07 pm

    I love rice cooked in tomatoes or tomato juice. I’ll add whatever veggies I have around. Once I had some leftover broccoli stems and I chopped those and added. A little onion, garlic – good stuff!

    Reply
    • Lisa says

      July 27, 2011 at 1:19 pm

      Sounds delicious! I love rice cooked in tomatoes as well, but my family prefers it plain so I don’t experiment much with rice dishes.

      Reply
  4. Dina says

    September 9, 2011 at 2:22 pm

    you have converted me! this is the best,tastiest way to cook plain rice! more recipes please!!! I have some organic brown basmati in the oven as we speak to accompany our shabbos dinner

    Reply
    • lisa says

      September 9, 2011 at 2:41 pm

      Thanks for the feedback, Dina!
      I have a ton of recipes I want to share but haven’t had time with the kids home all summer. I hope to start posting more in the next few weeks.

      Reply
  5. Julie says

    September 20, 2011 at 1:49 pm

    Has any one tried this method at high altitudes?

    Reply
  6. Darlene says

    October 8, 2012 at 4:45 pm

    OMG! This is the best rice recipe EVER! I’ve made it 3 times and the rice comes out perfectly–thanks for posting and sharing!

    Reply
    • Lisa says

      October 9, 2012 at 8:38 pm

      So glad you enjoyed it!

      Reply
  7. Sandie says

    November 24, 2012 at 12:32 pm

    I kinda….made a thanksgiving leftovers recipe out of this…I used an 18 oz can of cheese sauce base and mixed it with one and a half cups of chicken stock, added some garlic, parsley, thyme, and black pepper, and baked it all together, rice with the leftover thanksgiving turkey and veggies. My kids tore into it like it was going out of style. Very good, and a great way to get rid of leftovers!

    Reply
  8. Sandra :) says

    March 22, 2015 at 9:33 am

    Easiest way ever to make non-sticky rice 🙂 I wanted to make rice pudding tonight for supper and needed some cooked rice – I Pinterested (new verb :D) oven baked rice and yours was the first one to come up. I threw it together in a minute or two and 40 minutes later I had perfect non-sticky rice – thank you! I’ll use this method too for rice pilaf and flavoured rice 🙂
    Sandra 🙂 recently posted..Monday Makers! #30 🙂

    Reply
  9. Gloria Diaz says

    July 10, 2018 at 2:03 am

    Thank you for your helpful feedback

    Reply
  10. JE says

    July 13, 2019 at 1:55 pm

    I found your recipe way back in 2014 and it has been my go to recipe for making rice ever since. I use my tea kettle to boil the water beforehand and it comes out perfectly every time. Thank you so much for sharing !!

    Reply

Trackbacks

  1. Oven-Baked Rice | Paleo Digest says:
    July 25, 2011 at 4:15 pm

    […] Paleo/Primal blogs and sites on the web!Oven-Baked Rice Real Food Digest / Posted on: July 25, 2011Real Food Digest – No more rice cookers or constant surveillance over the stove top. No more dry , mushy, or […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Free PDF when you Subscribe!

Passover Recipes eBook
SIGN UP FOR BLOG UPDATES!
I agree to have my personal information transfered to MailChimp ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
Thrive MarketThrive Market
Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
Click here to learn more.

Support the Blog, Shop on Amazon!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 · Real Food Kosher