Published:
Nov 4th 2024
by 
Last updated: Dec 22nd 2024
Get ready to elevate your side dish game with this delicious Baked Rice! Loaded with nutritious veggies like zucchini and celery, and seasoned with aromatic turmeric for a burst of golden flavor, this recipe transforms simple rice into a mouthwatering dish. It's the perfect complement to your favorite mains, like air fryer cod or instant pot BBQ chicken breast, and ideal for busy weeknights when you need a fuss-free, tasty option.
This Baked Rice recipe is a crowd-pleaser, easy to make, and bursting with flavor. It requires minimal hands-on time, is packed with healthy ingredients, and comes out perfectly cooked every time. Plus, the addition of vibrant turmeric not only enhances the dish’s color but also provides a unique and comforting taste.
- Rinse the Rice: Rinsing the rice thoroughly removes excess starch, ensuring it cooks up fluffy and not sticky.
- Use Boiling Broth: Adding hot broth speeds up the cooking process and prevents uneven cooking in the oven.
- Cover Tightly with Foil: This keeps the steam inside, allowing the rice to cook evenly and remain moist.
Baked Rice pairs wonderfully with grilled fish, roasted vegetables, or barbecued chicken. For a vegetarian meal, serve it alongside a hearty salad or with a side of fried chickpeas.
- Zucchini: Swap for bell peppers or mushrooms for a different veggie profile.
- Vegetable Broth: Use chicken broth if you’re not making a vegetarian version.
- Parmesan Cheese: Replace with nutritional yeast for a dairy-free option.
- Rice Variations: You can use brown rice, but adjust the cooking time as it takes longer to cook.
Store any leftover baked rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water to keep the rice moist. This dish also freezes well for up to 2 months.
- Olive Oil: Adds a subtle richness and helps to sauté the vegetables.
- White Onion: Provides a sweet and savory base flavor for the rice.
- Celery: Adds a crunchy texture and fresh flavor.
- Zucchini: A nutrient-rich vegetable that softens beautifully when baked.
- Garlic: Enhances the dish with a fragrant, robust aroma.
- Turmeric: Adds an earthy, warm flavor and a vibrant golden hue.
- White Rice: The main ingredient, absorbing all the flavors of the broth.
- Low-Sodium Vegetable Broth: Keeps the rice moist and infuses it with a rich, savory taste.
- Kosher Salt & Black Pepper: Essential seasonings to bring out the flavors.
- Parmesan Cheese: Melts on top for a savory, cheesy finish.
- Fresh Parsley: A pop of color and freshness to balance the flavors.
Can we cook rice in oven?
Yes, you can make rice in the oven. The rice will be just as tender and flavorful as if it were cooked on the stove.
Do you cover rice when cooking in oven?
Yes, you have to cover the rice with foil when you are cooking it in the oven. Covering the rice before placing it in the oven prevents the water from evaporating too quickly, allowing it to absorb the water and become tender.
Why do people bake rice?
It's an easy way to prepare rice. Additionally, since it's cooked in the oven, heat flows more evenly, preventing the rice from scorching on the bottom.
How many calories are in 100g of baked rice?
There are 129 calories in each 100-gram serving of baked rice.
Can I use brown rice instead of white rice?
Yes, but remember that brown rice takes longer to cook. You may need to add more liquid and extend the baking time.
Do I have to use turmeric?
No, but it adds a unique flavor and a beautiful golden color. You can omit it or use saffron for a similar effect.
Can I make this dish ahead of time?
Absolutely! Prepare and bake it a day ahead, then reheat it in the oven before serving.
How to Make Baked Rice
Start by preheating your oven to 375°F. Heat olive oil in a large skillet over medium-high heat and sauté the diced onion, celery, and zucchini for a few minutes until softened. Add the minced garlic and turmeric, cooking until fragrant. Stir in the rice, coating it with the flavors, and then transfer everything into a large baking dish. Pour in the hot vegetable broth, season with salt and pepper, and cover tightly with foil. Bake for about 30–40 minutes or until the rice is tender. Once done, fluff the rice with a fork, sprinkle Parmesan cheese and parsley on top, and serve warm.
Time & Serves
Ingredients
2 tablespoons Olive Oil
1/2 small White Onion, diced small
1 medium stalk of Celery, diced small
1 medium Zucchini, diced
3 cloves Garlic, minced
1 teaspoon ground Turmeric
1 cup White Rice
1 3/4 cups boiling low-sodium Vegetable broth
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1/4 cup shredded Parmesan Cheese
3 tablespoons fresh chopped Parsley
Instructions
Preheat the oven to 375 °F.
Place the olive oil in a large skillet and set it over medium-high heat.
Add the white onion, celery, and zucchini and cook them for 3 minutes until they start to soften.
Add the garlic and turmeric, stir to combine, and cook it for 1 minute until fragrant.
Add the rice, stir to combine, then turn off the heat and pour it into a large baking dish.
Add the vegetable broth, salt, and black pepper and stir to combine. Cover the rice tightly with foil and bake it for 30–40 minutes until the rice grains are tender.
Remove the rice from the oven, then remove the foil. Fluff it with a fork, then sprinkle the Parmesan cheese and parsley on top.
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