Can you bake rice in the oven?

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.

What is the best rice for oven baked rice?

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.

Do you have to cover rice when baking it in the oven?

Not for this recipe. The rice is baked uncovered, which is part of what allows the top and edges to become crispy and golden.

Why is my baked rice still crunchy?

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.

How do you get crispy rice edges?

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.

Can I use butter instead of chicken or duck fat?

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.

Can I use chicken broth instead of water?

Absolutely. Chicken broth adds more savory flavor to the rice and works particularly well when serving the rice with chicken, pork or beef.

Can I make baked rice ahead of time?

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.

How do you store leftover baked rice?

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.

How much rice does this recipe make?

Two cups of uncooked rice makes approximately 6 to 8 servings, depending on how the rice is served.

Oven Baked Rice with Crispy Edges

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

Units Scale

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)

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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!