If you love the crispy edges of rice, this oven baked rice recipe is for you. Made with long-grain basmati rice, onion, and chicken or duck fat, this simple baked rice develops a golden, crispy top and edges, while the rice underneath stays fluffy and tender.
Table of contents
Why You'll Love This Oven Baked Rice
- Crispy golden edges are the best part, at least to me!
- Fluffy rice in the center means everyone gets some crispy and some fluffy rice
- No rice cooker required
- Easy to make for a crowd
- Great with roast beef, chicken, pork and more
The Story Behind My Mom's Baked Rice
This isn't ordinary baked rice. It's the rice my mother made for our family for generations, usually alongside a roast. As the roast cooked above the rice, its flavorful drippings would fall into the pan, making an already delicious side dish even better.
Today I make this oven baked rice with basmati rice, but the method remains the same: rice, onion, flavorful fat and liquid go into a baking dish, and the oven does the work. The result is an easy rice side dish with crispy edges that everyone fights over.
Mom's roast always came with rice and this simple side dish often stole the spotlight away from from the main course.
Made with basmati rice, this rice recipe is the best rice I know of.
It was made by my Grandma Fanny, then my mom, and now me.
Mom always made it with roast as the main dish, but a roast chicken would be great alongside this rice side dish also.
She baked her roast directly on the oven rack so the drippings from the meat landed directly on the rice.
When the rice was ready to serve she'd stir the drippings right in.
It's hard to imagine anything that tastes better and this crispy rice is still one of my favorite side-dishes to this day.
This is a family favorite and something we asked for on any occasion.
The intoxicating aroma filled our home and had us racing to the dinner table!
Ingredients For Oven Baked Rice
Basmati Rice has a light, fluffy texture and the grains separate easily after baking. Jasmine rice is also a great substitute. Basmati rice or jasmine rice are a long grain rice which make them the perfect rice for this rice dish.
Short grain rice often clumps together which is not what you want in this savory side dish.
All that being said I know my mom never used basmati rice when we were kids.
I am sure she only had access to the basic varieties.
Diced onion adds flavor and texture and has always been part of this baked rice recipe.
Duck fat, chicken fat, or Crisco are three choices to add fat to this recipe. The fat makes the rice crispy and adds flavor. If using Crisco be sure to sprinkle on some dry chicken bouillion granules to make up for the missing flavor of the duck or chicken fat.
Lately I have been buying duck fat from Amazon, and always have it on hand in my refrigerator.
That being said, my mom used to blob dollops of Crisco on her rice when she didn't have chicken fat available.
In that case she also sprinkled dry chicken soup granules over the top of the rice!
Water is important to this recipe but chicken broth adds extra flavor. Use it if you want.
Dry French onion soup was something my mom often sprinkled over the top to add extra flavor. I find if I use the above there is plenty of flavor but if you love onions, French onion soup is great!
More Questions About Oven Baked Rice
Yes. This recipe uses uncooked long-grain rice, liquid and fat baked directly in a metal or glass 13 x 9" pan. The oven cooks the rice while also creating the crispy golden edges that make this recipe so special.
Long-grain rice works best because the grains tend to remain separate. Basmati is my favorite for this recipe because it produces fluffy, distinct grains. Jasmine rice can also be used.
Not for this recipe. The rice is baked uncovered, which is part of what allows the top and edges to become crispy and golden.
If the rice is still firm, it may need more liquid or additional baking time. Oven temperatures and the amount of rice being prepared can affect cooking time. If the rice is drying out before it is tender, add a little more water or chicken stock.
Use a well-greased baking dish and don't stir the rice during the later portion of baking. The rice around the edges and on top will become golden and crisp as it cooks.
Yes, although the recipe has traditionally been made with chicken fat, duck fat or shortening. Butter can be used as an alternative, though it will give the rice a different flavor.
Absolutely. Chicken broth adds more savory flavor to the rice and works particularly well when serving the rice with chicken, pork or beef.
Yes. The rice can be baked ahead and reheated before serving. It will still taste delicious, although the edges will be crispiest when the rice is freshly baked. I often reheat leftovers in the microwave and the flavor is still good but the crispy edges disappear.
Store leftover rice in an airtight container in the refrigerator and reheat until hot. The leftovers may lose some of their crispness, but they remain flavorful.
Two cups of uncooked rice makes approximately 6 to 8 servings, depending on how the rice is served.
This rice is similar to Persian tahdig rice or scorched rice, as it produces crispy edges, a golden brown top and fluffy rice on the interior.
But Persion rice is made on the stove top and only becomes crispy on the bottom. And flipping makes it a bit more complicated than this easy oven baked rice.
Mom's is made in a baking dish in the oven and becomes crispy on the sides and also on the top.
No flipping the pot, just scoop the rice, being careful to show off the crispy edges on the top of the serving bowl.
Leftover rice can be stored in an airtight container, is great reheated, and though it may not be as crispy as fresh-baked, there is no loss of flavor.
You can make as many servings as you want, but two cups is enough for 6 to 8 people.
How To Cook Rice in The Oven
Cooking rice in the oven is surprisingly easy. Instead of watching a pot on the stovetop, the uncooked rice, liquid, onion and fat are added directly to a baking dish and baked until tender.
- Preheat oven to 450 degrees. Begin with a 13 x 9 pan that has been greased well.
- Sprinkle basmati rice evenly over the bottom of the pan.
- Top with 1 medium chopped onion and a bay leaf if you want.
- Pour 6 cups water or chicken broth over the top and dollop with 5 T of chicken fat, duck fat or Crisco.
- Bake rice for 15 minutes at 450 and then turn heat down to 325 and bake for an additional 1 hour and 40 minutes.
If you are baking the roast with this it may be finished before the rice, in which case remove the roast from the oven and tent with aluminum foil.
When making this delicious side dish, if you are making a larger portion of rice and it dries out too fast in the oven before being fully cooked, do not be afraid to stir in a little more water or chicken stock.
Cooking times will vary depending on the quantity of rice used.
How To Get Crispy Edges on Baked Rice
- Use a generously greased 13 × 9 pan.
- Spread the rice evenly.
- The fat contributes flavor and browning.
- Don't stir after the initial stirring.
- Scrape the crispy edges with a metal spatula when serving.
This is an easy side dish to make so forget plain white rice; this easy recipe becomes the star of the show.
What to Serve With Oven Baked Rice
Mom's boneless rib roast is what was always served with this rice.
But this simple Chicken Provencal would be another great option.
And chicken with dates and lemon goes with everything.
Love lamb? This tagine lamb would be awesome also!
And of course asparagus goes with everything!
This is the original post in her words, with her original recipe, which has been updated in this post.
No need for a tight fitting lid or a rice cooker, this foolproof method for crispy rice is our family's best kept secret.
For another rice dish with a completely different flavor profile, try this saffron jeweled rice.
Fried Rice is also a favorite here. I always keep the leftover rice from Chinese restaurants so I can make it!
Love Cajun food? Then you will love this jambalaya rice!
Honestly, one of the best baked rice side dishes I know of is my mom's oven baked rice. Actually, it's the only one I know of!
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Recipe
Oven Baked Rice with Crispy Edges
- Prep Time: 10 Minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 to 8 Servings 1x
- Category: Side dish
- Cuisine: American
Description
This easy oven baked rice recipe makes fluffy basmati rice with crispy, golden edges. Made with onion and chicken or duck fat, this family recipe has been passed down for three generations and is the perfect side dish for roast beef, chicken, pork and more.
Ingredients
2 c long grained Basmati Rice
1 medium diced onion
5 T Duck Fat, Chicken Fat or Crisco
6 c water or chicken stock
1 envelope Lipton's onion soup mix (optional)
Instructions
Preheat oven to 450 degrees.
In a 13 x 9 pan or casserole dish that has been well greased, sprinkle in 2 cups of uncooked long grain rice.
Dollop with the fat of your choice and sprinkle with the diced onion. If you are using the Lipton's onion soup mix, now is the time to sprinkle it on.
Add the 6 cups of water or chicken stock. Place in preheated 450 degree oven. After 15 minutes, stir the rice so it is well coated in the fat.
Now turn the oven temperature down to 325 and bake for approximately 1 hour and 40 minutes or until the rice is crisp and golden on the top and edges. Do not stir during baking.
Remove from oven and using a metal spatula, scrape the crispy edges from the sides of the pan. Scoop the interior of the pan into a bowl and place the crispy pieces on top.
Enjoy!
Notes
Read the story behind the recipe. My Grandma Fanny often made this for her big Sunday lunch-or so I'm told!
Laurie says
Unsure as to when it goes in the oven. Do you let it sit on the counter for 15 minutes then, add to 325* oven? Or do you put it in 450* oven for 15 minutes and then turn down to 325* for the additional time?
Abbe says
Hi Laurie, I updated this post just for you! Thanks for pointing this out. Start at 450 for 15 minutes in oven then turn down to 325 for the remainder of the baking.
Kerry says
If you only used 1 cup of rice instead of 2, would you than just halve the water and other ingredients?
Abbe says
YEs, but I would probably use an 8" pan.
Deb says
I'm assuming the T means Tablespoon. Seems like a lot of Duck Fat. I'm making this tonight and hoping it turns out okay.
Abbe says
Yes, T means tablespoon. If you want crispy flavorful rice use all the fat. Enjoy!
Susan says
I so want to try this recipe too! You mentioned that it's delicious if the roasting meat juices drip right onto the rice. How do you do that? Thank you!
Abbe says
Susan, place the roast on a rack directly on the oven rack. The reason you place the roast on a rack and not directly on the oven rack is so it is easier to move. Now place two racks with one directly on top of the other. I use the middle rack and the one right below it for the rice. Place the roast on the middle rack over the rice and cook. If the rice cooks faster than the roast feel free to add more liquid and let the rice cook longer. Or make more rice with more liquid! The roast's juices with drip onto the rice and when stirred into the rice after baking make the rice extra scrumptious!
Eleanor says
This rice was delicious, LOVED it! I served it with a sirloin pork roast cooked in veggies. I did not have any duck or chicken fat (I will look for it), so I used Crisco. I did opt to add the onion soup mix and I used chicken broth; sooooo tasty! The crispy edges were the bomb too; my daughter and I pigged out! Thank you for a most scrumptious rice dish, it’s a keeper and I cannot wait to make it again! Perhaps with a rib roast next time!
Abbe says
Mom will be so happy! the crispy edges are my fave, too! So glad you enjoyed!
Eleanor says
I have made this rice many times and, everytime I make it, it gets devoured! I follow your recipe, using shortening and onion soup and it comes out perfect every time! I’m making it today as a side dish to Buffalo wings, asparagus and corn on the cob! I can’t wait to eat the rice again! Just the best!! Thank you again!
Abbe says
Thanks so much Eleanor. We love it too! Mom will be so happy to hear how everyone loves her mom's rice!
Healthy World Cuisine says
Duck fat for sure! Love those crispy edges on the rice, It's our favorite part for sure.
Katie says
Sounds wonderful! Definitely going to try rice this way. I assume you did not mean to list the water/chicken stock twice? I do not like using Crisco and don't usually have chicken or duck fat around. Could I use a good quality butter instead?
Abbe says
Thanks for letting me know this Katie! Will go correct now. As for using butter? I have never tried it but I don't see why not. Perhaps even a flavored butter would be great. Let me know how it turns out!
Lea Ann says
I love this idea. Sounds delish and will make soon.