Baked rice (for Hardy)

I’ve been experimenting with baked rice recently, with fairly successful results! (at least, successful enough to continue experimenting) Hardy asked for a recipe, and here’s the basic one I’m starting with for my experiments.


  • 1 part rice (I’ve done ariboro, white long-grain, a mix… ends up about the same starting amount.)*
  • 1 scant tablespoon-ish olive oil
  • 3 parts stock (or whatever you have left in the box, finish with water)
  • .5 part other beverage (white wine, rose wine, beer, vermouth, or juice)
  • herbs
  • pepper


  • Turn oven on to 350
  • Combine rice and oil in oven-proof dish, stir to coat.
  • Add everything else, stir again
  • Bake 30 minutes, check to see if it’s done (probably won’t be.) Keep adding 10-15 minutes, checking each time to see if water’s been absorbed.
  • [optional] when rice is close to done, turn oven and timer off, leave rice dish in, go put kid to bed (takes 10-120 minutes)

It’s tasty, and a pretty good alternative to plain boiled rice. Looking forward to more experimenting (and turning it into a full dish)!

*My starting amount has been 2/3-1 cup total of rice, and I’ve been cooking in a glass bread pan. I’ve also had success in a glass pie pan, adding a little more liquid to accommodate for increase in surface area.


4 thoughts on “Baked rice (for Hardy)

  1. Two questions: So no lid is needed? Does exposed surface area seem to make a difference in baking time?

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