EASY Baked Rice – Perfect Every Time!
Okay.. confession time. Up until about a few years ago, I could not make rice to save my life. Actually. It’s apparently “so-easy” to make but every SINGLE time I made it on the stove top, it either didn’t cook, even after over an hour of cooking, or it would be uncooked on top but burnt on the bottom. Eventually, I stumbled on this pin on pinterest that said “Bake your rice- perfect everytime!” and I was instantly intrigued. Basically, you mix up the rice with boiling water, spices, and a type of fat. I usually use either coconut oil, organic butter or grass-fed butter for that. Then, cover it tightly with tin foil (shiny side facing in) and bake it for just under an hour. Putting together rice mix in under 10 minutes and popping it into the oven for an hour while you can get other tasks completed? Sounds like my ideal way to cook it!
Over the past few years, it hasn’t failed me. Each time it turns out soft, flavorful, and cooked. There have been a few times when I double the recipe and I need to pop it back in the oven for a bit longer but still, so easy! Here is a basic recipe with instructions below. I have also put together a few different spice mixes you can try out. Enjoy <3
Easy Perfect Baked Rice (basic recipe)
1 cup brown rice (or rice of choice- thicker, longer rice might take longer to cook*)
2.5 cups boiling water (make sure you boil it- this is key!)
1 tbsp fat of choice (some options: grass-fed butter, org butter, coconut oil)
1/2 – 1 tsp salt. You can adjust this according to your taste preference
Directions: Preheat oven to 375 degrees and then boil your water in a kettle while that is preheating. Next, grab a 8 inch square glass baking dish (I’ve used different sizes but try to be around this size) and oil it up a bit. Pour in dry rice and add the scoop of oil or butter. Pour in boiled water and stir up. Add in your salt and stir up. Grab 2 good sized pieces of tin foil and place on top of the glass dish, shiny side facing in the baking dish. Wrap on top very tightly so that when it steams, it cannot escape. I like to curl in the sides so its secure. Transfer baking dish to the oven and center it. Bake for 45 mins- 1 hour. I usually check at the 45/50 minute mark by lifting up the corner and sticking a fork in it to check if it’s done. If not, i’ll put on an oven mitt and curl the tin foil back down to let it bake a bit longer. Honestly, it may take less or more time depending on your oven strength, type of rice, ect. Once you take it out, leave the foil on for a few extra minutes so many it more tender.
A few extra recipes …
Coconut Ginger Rice
1 cup rice of choice (note: long grain, black & red rice take longer to bake)
1 cup boiled water
1.5 cup coconut cream – heated up
1/2 – 1 tsp sea salt (or to taste)
1 tsp grated ginger
1 tbsp coconut oil
A generous amount of freshly ground pepper
Directions: Follow the instructions for the above recipe, it’s works the same!
Herb & Garlic
1 cup rice of choice
2.5 cups of boiled broth of choice – I use chicken or Veggie. You can also use bone broth to increase the nutritional profile.
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & Pepper to taste
Directions: Follow the instructions for the above recipe, it’s works the same!
Let me know how it turns out!
Marcy xo
