Rice Cooked In Oven Recipes

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OVEN BAKED RICE

My favorite way to prepare rice! Can be easily doubled but use a larger baking dish.

Provided by SCLadyA

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5



Oven Baked Rice image

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.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 38.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 667.1 mg

1 cup jasmine rice (such as Mahatma®)
2 ¼ cups water
¼ cup butter
1 teaspoon salt
1 teaspoon white vinegar

OVEN BAKED WHITE RICE, PERFECT EVERY TIME!

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Provided by - Carla -

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Oven Baked White Rice, Perfect Every Time! image

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.

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste

MUSHROOM OVEN RICE

When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9



Mushroom Oven Rice image

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.

Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup uncooked long grain rice
1/4 cup butter, cubed
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

BAKED "FRIED" RICE

If you don't have cold leftover rice around, this easy oven method will produce something very similar to the classic fried rice, with the perfect texture every time. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 6

Number Of Ingredients 13



Baked

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.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 56.9 g, Cholesterol 14.2 mg, Fat 9.9 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 1351.1 mg, Sugar 3 g

2 cups long-grain white rice
2 tablespoons canola oil
1 tablespoon sesame oil, or to taste
3 cloves garlic, crushed
½ cup sliced green onions
½ cup diced red bell peppers
½ cup diced carrots
½ cup green peas
1 cup diced ham
1 pinch salt to taste
3 cups chicken broth
3 tablespoons soy sauce
2 teaspoons chile paste

BAKED RICE

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.

Provided by Sam Sifton

Categories     side dish

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 8



Baked Rice image

Steps:

  • Heat oven to 425. Put the oil into a sauté pan set over medium heat. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Add the sprigs of curry leaves, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
  • Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
  • Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 8 grams

1/3 cup extra-virgin olive oil
2 heads garlic, cloves peeled
12-14 medium-size shallots, peeled and quartered lengthwise
Zest of 1 lemon
2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves
2 cups basmati rice
2 teaspoons kosher salt, or to taste
1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes

OVEN BAKED RICE

Make and share this Oven Baked Rice recipe from Food.com.

Provided by iglowforyou

Categories     Long Grain Rice

Time 47m

Yield 2-4 serving(s)

Number Of Ingredients 4



Oven Baked Rice image

Steps:

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

Nutrition Facts : Calories 354.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 5, Sodium 22.1, Carbohydrate 74, Fiber 1.2, Sugar 0.1, Protein 6.6

1 3/4 cups boiling water
1 cup long grain white rice
1 teaspoon butter or 1 teaspoon margarine
salt

OVEN RICE

Provided by Molly O'Neill

Categories     weekday, casseroles, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8



Oven Rice image

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.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 475 milligrams, Sugar 1 gram, TransFat 0 grams

2 tablespoons unsalted butter
1 small onion, peeled and chopped
2 stalks celery with leaves, diced
2 tablespoons parsley, chopped
1 1/2 cups white rice, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cups homemade or low-sodium canned chicken stock

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