Easy Baked Rice

This easy baked rice will become your new favorite method. Throw everything in a pot, cover, and bake. The results are perfectly cooked rice!

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 268

Author Timothy Pakron

Ingredients

2 cups white rice rinsed thoroughly (basmati, long grain, or jasmine)
2 ½ cups filtered or spring water
2-3 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon sea salt
½ teaspoon black pepper
2-4 fresh bay leaves or dried, optional

Instructions

Preheat the oven to 450 degrees F.*
Rinse the rice thoroughly using a fine mesh strainer. The water should run close to clear.
Combine all the ingredients in a pot with a snug fitting lid. (You can use double wrapped foil if you don't have a lid you can bake with.) Give a good stir and place the lid (or foil) on top.
Bake basmati for 25 minutes and long grain white/jasmine rice for 35 minutes. Depending on your oven, you might need to bake for an additional 5-10 minutes.
Remove from the oven and fluff the rice with a fork. Crack the lid on top of the rice and let sit for 10 minutes. Enjoy!

Notes

This dish bakes best alone in the oven.

*If you are cooking something else in your oven at 350 degrees F and you'd like to bake the rice along with it, you can! Long grain white rice will take 50 minutes at this temperature and white basmati rice will take 40 minutes.

If you are using brown rice (I have tested this with brown Texmati), it will take longer...closer to 60-70 minutes if baking at 350 degrees F.

This rice stores beautifully in the fridge. I always make a big batch so that during the week, I can make some fried rice with it using leftover veggies in the fridge and and ton of fresh herbs.

I LOVE using fresh curry leaves, in addition to fresh bay leaves. If you can find some, definitely try them with this recipe.

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