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