- Dish type
- Side dish
This is my favourite way to cook rice! Can be easily doubled to feed a crowd.
81 people made this
- 200g jasmine rice
- 540ml water
- 60g butter
- 1 teaspoon salt
- 1 teaspoon white vinegar
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 160 C. Grease a baking or casserole dish.
- Pour rice into the prepared baking dish.
- Stir water, butter, salt and vinegar together in a saucepan; bring to the boil. Pour the water mixture over the rice; stir.
- Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.
Reviews & ratingsAverage global rating:(59)
Reviews in English (50)
Thanks for the awesome technique for making rice! I love rice, especially Jasmine and Basmati, but can never get it just right on the stove, and don't always feel like getting the rice cooker out. This is perfect! Just dump everything in, and that's it! Instead of doing the water mixture on the stove, I just put it all in my baking dish (minus the rice) and stuck it in the microwave til everything was melted and mixed together. I then dumped the rice in and stuck it in the oven. That saved having to wash a pot. After 25 minutes of baking, I gave it all a stir and noticed that the rice on the bottom was a bit soggy, so I mixed it up so that rice was on the top and stuck it back in the oven to dry out a bit. I ended up cooking it for about 27-28 minutes and it was perfect and fluffy. The only thing I might change next time is to use less butter, maybe half the amount, but otherwise this is a keeper!-02 Sep 2013
I've made this recipe several times as written and it is yummy. Today I made a few changes. I wanted to double the recipe and add a new flavor. I used coconut oil in place of the butter. I also added chopped colorful mini peppers and green onions. I set the oven on 350, assembled as directed, added the peppers and onions and covered the baking dish. I baked for 30 minutes, removed cover and baked for 15 minutes more. I stirred about halfway through the last 15 minutes. After removing the dish from the oven I let it stand for about 20 minutes before stirring. The coconut flavor is faint but a nice addition. For a great baked brown rice recipe try Alton Browns.-10 Jul 2014
This of course tastes great, I just like to cut the butter back a bit. I also substitute lemon juice for vinegar if I don't have it, and that tastes great, too! Mine usually takes longer to cook because I double the recipe. Probably almost an hour. I have cooked it on 350 and 375 before with no changes to the texture. Just watch it, and stir occasionally.-20 May 2014
Arroz al horno (baked rice)
Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.
- 1 small onion (about 1/2 to 3/4 cup finely chopped)
- 4 1/2 to 5 cups chicken stock (unsalted or low sodium)
- 2 cups long grain rice (uncooked)
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh spinach (coarsely chopped, about packed 4 cups)
- 3 tablespoons chopped fresh herbs (e.g., dill, basil, thyme, chives, etc.)
- 1 cup shredded fresh Parmesan cheese (about 4 ounces, or 2/3 cup grated)
- Kosher salt (to taste)
- 3 tablespoons olive oil
How to make Baked Mexican Rice Recipe
To begin making the Baked Mexican Rice, we will firstly prepare the rice. Heat the oil in a wide pan on medium heat and saute the onions till they turn soft and translucent. This will take about a minute or so.
Once done add the ginger garlic paste and saute again for another minute. Next, add the chili flakes, boiled rajma and cooked vegetables and saute for 2 minutes.
After 2 minutes add rice with salt and pepper and mix thoroughly.
The next step is to make the topping.
Heat oil in a wide pan on medium heat and saute the onion for 2 minutes till soft and translucent.
Once done add garlic and saute again for a few seconds. Next add the tomatoes, chilli flakes, oregano sugar, salt and pepper and cook until the tomatoes are soft.
Blend in a mixer and do not strain. Mix it with the tomato ketchup.
Next, to assemble the rice and the topping, spread the hot rice in a greased baking dish.
Cover with the tomato gravy and sprinkle grated cheese boiled corn kernels, capsicum on top. Garnish with tomatoes and olives.
Bake the Mexican Rice dish in an oven at 150 degree Celsius for about 7-8 minutes. After 7-8 minutes, take the dish out and it is ready to be served.
Serve Baked Mexican Rice with Indian Style Fajitas and Spinach Enchilada for a weekend night party with your friends and family.
How to Make Oven Baked Chicken and Rice:
- Boil your chicken broth (Chicken Stock or Water is fine).
- Add your chicken thighs skin side up.
- Season with salt, pepper, oregano and basil.
- Bake covered for 30 minutes.
- Bake uncovered for 25-30 minutes.
You can use chicken breasts in this rice casserole too, they may not be as moist as the chicken thighs, but if you do, keep the bone in and skin on. I would keep the cook time the same, as your rice needs to cook through and the chicken breasts will be thicker than your chicken thighs.
Can you use boneless chicken?
Yes, you can use boneless chicken in the recipe but if you do, use chicken thighs only. If you use boneless chicken I’d also recommend keeping the skin on if possible (I know most boneless chicken is sold skinless as well). If you only have boneless, skinless chicken thighs then just know the chicken will be done cooking before the rice so it won’t be as moist as it would be if you used the bone-in variety.
Can you use cooked rice?
No, the cook time for this recipe is calculated using standard long grain rice. This is uncooked rice. If you use cooked rice, instant rice or brown rice your timing will be off and this easy dinner will not taste as delicious as I am promising you it will.
If you want to bake these separately, you can of course bake chicken thighs alone (375 degrees for 30-35 minutes) and add Perfect Brown Rice (Baked Brown Rice) on the side. You can also add Easy Quinoa or Steamed Rice on the side too.
Can I add condensed soup?
You can certainly add a can of condensed soup to make this into a casserole recipe. If you do, the most popular option would be to add 2 cans of cream of mushroom soup (see Homemade Cream of Mushroom Soup Recipe), or 2 cans of cream of chicken soup (see Homemade Cream of Chicken Soup Recipe). I wouldn’t adjust the liquids, I’d just cook for 5-10 minutes longer when uncovered.
Baked Spanish Rice—a Hallmark of Valencia
The Valencians are so proud of the high-quality rice they grow that there is a Denomination of Origin for rice—a protected geographical indication that protects names of quality agricultural products. The rice-producing zone is around the “Parque Natural de la Albufera” in the province of Alicante, but other areas include Beniparrell, La Alcudia, Oliva, Pego, and Sagunto in Alicante. Paella is a famous rice dish from the region as well.
Valencia also has a number of dishes made of seafood and fowl, complete with sauces. All-i-fibre is a sauce made of a combination of garlic, oil, and paprika and is commonly served with eel. Pato a la Naranja is a duck with orange sauce, an original dish from this area. This recipe for Arroz al Horno, though, is a classic Valencia rice meal.
Baked Rice Recipe
- 2 cups white rice (Basmati is my favorite)
- 3 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh or 1 tablespoon dried parsley
1. Preheat oven to 400 degrees.
2. Place the rice in a 13 x 9 casserole dish.
3. Pour the broth and oil over the rice. Stir in the garlic powder, onion powder, salt, pepper, and parsley.
4. Stir well. Tightly cover the baking dish with aluminum foil and bake for 25 minutes.
5. Remove from the oven and fluff with a fork.
6. You can place the rice in portions for using in meals down in the week or you can add it directly to your favorite recipes. This recipe for baked rice freezes well.
Variations and Notes
- You can use canned peas or frozen peas, or even swap the peas for frozen mixed vegetables or corn if you wish.
- I tested this with white rice, brown rice will not work here as the ratio and time will be off.
- If you don’t have broth, you can use water and bouillon.
Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
Place rack in lower third of oven preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
How would you rate Crunchy Baked Saffron Rice with Barberries (*Tachin*)?
Just made this and our family thought it was delicious. Had 7 people over for dinner so doubled recipe and made it in 2 dishes. One recipe would have been enough but now we have leftovers! Served it with grilled fish but tonite leftovers will be used with a Persian inspired quince and lamb braise. Definitely use saffron for this dish. It was so easy to get a crust on the rice which isn't always so easy with the other methods of making Tachin. And it came out of the glass dishes super easy. Added the golden raisins along with barberries as Andy did in his video. And you really should watch the video for details of the technique (like grinding saffron in mortar and pestle and then adding the hot liquid to steep).
Does anyone have any suggestions for replacing the egg yolks to make it vegan?
Saffron has been linked to several other potential health benefits, such as improved heart disease risk, blood sugar levels, eyesight, and memory. However, more studies are needed to draw stronger conclusions. زعفرانیک
It was surprisingly easier than expected and the flavor was delicious. Would definitely make again, another sure fire recipe from Bonappetit.com
First time trying and attempting this dish! Made it for my family and they loved it as much as I loved making it. I did however double the amount to serve 8 instead of 4 and found that I didn’t really have to use 6 egg yolks to double 4 did the job really well! With some grilled chicken on the side, all the flavors combined nicely. Thanks for the recipe!!
This looks so delicious, but I'm rationing eggs and dairy during the COVID 19 pandemic, so it'll probably be a while before I make it. Something to look forward to!
I followed the recipe exactly and found it to be too salty, but otherwise too bland. Next time I will reduce the salt and I think I will add chopped dates, chopped chicken, and maybe an additional spice. (Still trying to identify the best spice to add. Maybe sumac? zaɺtar? lemon zest? cumin?). Another option would be to reduce the amount of rice in the mixture.
I subbed dried cherries for the barberries and added toasted macadamia nuts. Really good! Next time, I will use cranberries b/c the cherries were black and I think cranberries would be prettier. I also may try to mix in the raisins, cranberries and nuts so that they are distributed throughout, and I'm going to try it with brown rice. The video was super helpful - watched it several times before attempting. And that Andy guy is fun to watch. thanks for a great recipe!
I used coconut cream mixed with lemon juice instead of yogurt (I know, I'm sorry but I really can't digest dairy) and it came out amazingly.
Very good recipe. Also, to the person who said "the saffron alone is $40." Really? 1 tsp of saffron threads is exactly .72 grams. 10 grams (14 servings) of Persian Saffron is $50. So, yes. it's an expensive spice however, it's under $4.00.
Wonderful, but even better with chicken. And how about with chicken with biryani flavorings? And the ultimate, with lamb biryani filling.
This is so delicious. The only reason I knocked off a star was because the amount of saffron would cost about $40 and that is just not reasonable. I use what comes in the package and that works. I would LOVE to use an entire teaspoon of saffron as it is my all time favorite spice but it is just too much money.
This was SO GOOD. It does call for a lot of saffron but it is an absolute requirement for the full experience of the dish. The flavor is complex and rich even though the only real seasoning besides salt is the saffron. I actually did not add the barberries, so for me it was just the saffron rice mixture. I split the rice mixture among a pie pan and 2 medium Pyrex containers, and it turned out great and allowed me get more of the delicious crust. Bake until you get the beautiful golden crust shown in the video I would not rely too much on the cooking time alone since ovens and baking dishes vary. Best eaten warm, but it's still delicious after a day or two.
Wow. SO Good. Thank you, Andy for making this dish so accessible / adaptable (I used golden raisins and CA dried apricots because I haven’t been to my fave Armenian grocery lately). This is such a perfect balance of sweet, salty, crunchy, umami (I had never really thought about it but saffron is soo ingrained as a special umami flavor in my brain). Thank you, thank you! Will make again and share with everyone!
This was time consuming the first time through. Bit came out great. I had all the ingredients before I started. You can cut back a bit on the saffron to 3/4 tsp. I added the barberry raisins on the top and pressing in before putting it in the oven. Andy throws them on after it’s cooked. Take care to not over cook the rice. The basmati long grain is fine. I cut back on the salt with no downside. I added three tsp of rose water but no real taste hit. Go to a Lebanese or Armenian market to find it. Bought the barberries on line. Sadaf brand for 3 Oz has enough for 1 cup. Before putting in the pan the rice was very soupy but that worked just fine. I have a convection oven but should have left it in for at least 65 minutes. 60 was just borderline but I would have preferred it even browner and crunchier on bottom. My wife LOVED it and we’ll make it for guests and parties now. The video was key.
Heat the oil in a heavy 12 inch skillet over moderately high heat. Add the sausage, and saute for 5 minutes or until browned. Transfer with a slotted spoon to a bowl.
Pour off all but 1 tablespoon of the fat from the skillet and discard.
Preheat the oven to 350 degrees F.
Add the onion to the skillet and saute stirring for 5 minutes. Add the red pepper, mushrooms and zucchini and saute, stirring occasionally, 5 minutes longer.
Stir in the rice tossing to coat. Add the stock, bring to a boil and stir in the Parmesan cheese, basil, pepper and sausage.
Transfer the mixture to a lightly oiled, 2 quart casserole. At this point the casserole can be cooled to room temperature and stored in the refrigerator, tightly covered, for up to 24 hours.
Bake covered for 25 minutes.
Uncover and bake 10 minutes longer or until almost all the liquid has been absorbed and the rice is tender and the top is slightly crusty.