Baking rice might be the easiest way to make it, ever. Throw all your ingredients into an oven dish, pour hot stock on top, cover and pop into the oven. Loaded with gorgeous aromatics, fragrant spices and cheese, this fluffy rice is a wonderful, comforting dish that stands on its own, but also makes a fabulous side. Drizzle with chili oil and nutty dukkah to serve
I know it seems like hyperbole to say this rice is life-changing, but honestly? IT IS. Baking rice is nothing new, but it’s certainly new to me. And it is TRULY wonderful.
A bit like risotto, this lovely rice is super fragrant, fluffy and utterly moreish. This recipe is heavily inspired by the always wonderful Ottolenghi, and a baked rice recipe from his latest book Comfort.
This might seem like a strange combination of flavors, but you’ll just have to trust me on this, because it totally works. I’ve found with a lot of baked rice recipes, the topping is just that – a topping. I wanted this one to have the lovely loaded bits all the way through the rice, which is why we mix everything through – including the cheese – before pouring the stock on top. The cheddar and parmesan melt into the rice, providing a gorgeous deep flavor, while the feta stays in little creamy chunks.
Ingredients
- Rice. Use long-grain rice, like basmati here.
- Scallions (spring onions). I LOVE using scallions here – but you could use onion, or more chives if you like.
- Cheese. We’re using a mix of creamy feta, sharp cheddar and parmesan. You could play around here, but try to keep the cheese strong flavored. Gruyere, Gouda or even blue cheese would work well.
- Spices. You’ll need ground cumin, ground turmeric and a little salt.
How to make it
Add your rice, scallions, chives and seasoning to an oven dish, then scatter the cheeses all over. Give the pan and mix and a little shake to evenly disperse the ingredients through the rice. Cover with the hot stock and melted butter, cover with foil and pop into the oven.
Drizzle the baked rice with chilli oil, then scatter with more scallions, cilantro (or more chives, basil, parsley or mint) then finish with a sprinkling of nutty dukkah, and crispy shallots if you like.
Got a question?
This honestly is great as a meal by itself, but it’s wonderful served alongside grilled miso chicken, honey harissa chicken, juicy herb roast chicken, miso maple salmon, whole roasted miso cauliflower, lamb koftas or zucchini meatballs. Or, turn any leftovers into this lovely satay crispy rice salad.
You can mix the rice with the seasoning and cheese in the dish up until adding the hot stock, and set it aside until you’re ready to bake. It’ll be fine for an hour or so on the counter, but any longer, pop it in the fridge.
Watch how to make it
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Life Changing Loaded Baked Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Baking rice might be the easiest way to make it, ever. Throw all your ingredients into an oven dish, pour hot stock on top, cover and pop into the oven. Loaded with gorgeous aromatics, fragrant spices and cheese, this fluffy rice is a wonderful, comforting dish that stands on its own, but also makes a fabulous side. Drizzle with chili oil and nutty dukkah to serve
Ingredients
- 1.5 cups of long-grain rice (like basmati)
- 2.5 cups hot chicken or vegetable stock
- 2 tablespoons butter, melted
- 3 scallions, chopped
- A handful of chives, chopped
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 100g feta, crumbled
- 100g cheddar, grated
- 50g parmesan, grated
- 2 tablespoons chilli oil
- 2 tablespoons dukkah
- A handful of basil leaves, chopped
Instructions
- Prepare the rice. Heat your oven to 430F/220C fan. Add 1.5 cups of rice, the white parts of the scallions, most of the chives (keep some aside to scatter on top to serve), the crushed garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric and 1/2 teaspoon of salt to an oven dish (approximately 12″/30cm x 8″/20cm). Give everything a mix so the seasoning is evenly distributed throughout the rice.
- Add the cheese and stock. Scatter the cheese all over the rice, then again, give it a mix through and a little shake so that it’s evenly dispersed and dotted throughout the rice. Pour the hot stock and melted butter into the dish, then seal tightly with aluminum foil. PRO TIP: Your stock must be hot when you add it to the rice – if it’s cold, your rice will need A LOT longer to cook in the oven. You can either bring your stock to a boil on the stove-top before adding it to the rice, or add boiling water to a stock cube.
- Bake the rice. Transfer to the oven and bake for 30 minutes. After this time, remove the dish from the oven but leave the foil on top for a further 10 minutes, to let the rice finish cooking.
- Garnish and serve. Remove the foil, then drizzle the chili oil on top of the rice. Scatter the remaining scallions, chives and the basil leaves on top, then sprinkle over the dukkah and serve.
Notes
PREP AHEAD: You can prepare the rice in the dish up until adding the hot stock and set it aside until you’re ready to bake it – it’ll be fine for an hour on the counter, but any longer, pop it in the fridge.
STORAGE INSTRUCTIONS: Any leftovers can be stored in the fridge for up to 3 days and reheated in the microwave until piping hot, or on the stovetop. Or, you could use any leftovers to make this lovely satay crispy rice salad.
SERVING SUGGESTIONS: This honestly is great as a meal by itself, but it’s wonderful served alongside grilled miso chicken, honey harissa chicken, juicy herb roast chicken, miso maple salmon, whole roasted miso cauliflower, lamb koftas or zucchini meatballs.
- Prep Time: 15
- Cook Time: 30
- Category: sides
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 200g
Could you add egg to the stock to make it more of a fried rice?
I haven’t tried it but I can’t see it not working! Definitely worth a go x
Made this tonight as a side and paired with fish. Oh my … Absolutely gorgeous. The whole family loved it. I forgot to add the butter and it still turned out fantastic. This is my new favourite rice dish.
Ahhhh I’m so happy you loved it Laura!! It’s my fave too – I can’t stop making it hahaha xx
The combination of flavors and textures with the crispy top and cheesy goodness is mouthwatering. It seems like the perfect side dish for any meal or even as a main on its own. I’m definitely going to try this out soon.
This recipe has quickly become my go-to side dish to take to dinner parties. It’s a crowd favorite, even winning over those picky eaters who don’t eat feta cheese. I like to use Israeli feta from Trader Joe’s-it’s milder and creamier than Greek feta.
This is amazing to hear Carolina!! Love it when something can win over those picky eaters, I agree 🙂 Love the Israeli feta suggestion too, I’ll have to try it xx Kate
I made this yesterday. Followed the recipe to the letter but when I got to the 200 mls of stock,I used 400 mls as the 200mls just didn’t look enough.
When removed from the oven it was all absorbed, rice cooked and it was tasty but dry. I even made the nutty dukkah.
As a side with chicken or salmon really wouldn’t have helped with the dryness.
I have frozen the rest.
Hi Susan! I’m a little confused as to where you’re getting the 200ml number for the stock? In the recipe it states 2.5 cups which (you’re right) is more than 200ml. I’ve double checked the recipe and quantities and can’t see that 200ml number anywhere, but I’m sorry it didn’t work out well for you. With the correct amount of stock, the rice definitely shouldn’t be dry x Kate
I noticed in the description above the recipe it says to use basil, but the recipe does not include basil. Is it supposed to be in there? If so, how much?
Thanks for flagging this Kayla – the basil is for scattering over the rice after baking – I’ve amended the recipe and added that instruction in xx Kate