Oven Rice Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
• Pour rice into the prepared baking dish.
• Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling 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.

Steps:

• Preheat oven to 350°F.
• In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
• Add chopped onions and cook 3 to 5 minutes, stirring until softened.
• Add rice and stir until well coated.
• Add chicken or vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

Steps:

• Preheat oven to 350 degrees. Heat the butter in a medium pan over medium-high heat. Add the onion, celery and parsley and cook, stirring, until the onion is translucent, about 5 minutes.
• Spread the rice over the bottom of an 8-by-8-inch baking dish. Sprinkle with salt and pepper and spread the onion mixture on top. Put the stock in the same pan used to cook the onion and bring to a boil. Pour it over the rice.
• Cover the dish tightly with foil and bake in the bottom half of the oven for 40 to 45 minutes, until all the liquid is absorbed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Spread long-grain rice into prepared casserole dish.
• Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
• Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a large baking dish. Drizzle in canola and sesame oils; toss to coat rice completely. Add garlic, green onions, bell peppers, carrots, peas, and ham. Season with salt. Stir until well combined.
• Combine chicken broth, soy sauce, and chile paste in a pot over high heat. Stir and bring to a boil. Pour on top of the rice and stir briefly. Cover top tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Uncover; fluff rice with a fork. Taste and adjust seasoning.
• Increase oven temperature to 475 degrees F (245 degrees C). Return to the oven until rice is browned and crusted, about 10 minutes.

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

Steps:

• Thoroughly combine all ingredients in a covered casserole.
• Cover and bake 45 minutes at 350 degrees F.
• Remove cover and bake another 15 minutes.
• Fluff with a fork before serving.

Steps:

• Mix all ingredients together, and pour into a Pyrex baking pan.
• cover tightly and bake at 325 degrees for 1 hour, or until rice is done.
• Good with pork chops.

Steps:

• Mix all ingredients into a glass oven dish with a lid.
• bake at 375 F for 45 minutes.
• Tada!