Easy Baked Rice Pilaf (Fluffy, Flavorful & Foolproof)

 
Baked rice pilaf is a simple, flavorful side dish made with long‑grain rice, broth, and aromatics that bake together in the oven until light, fluffy, and perfectly seasoned. This method creates rice that cooks to perfection with no fuss or muss, making it an easy and reliable option for weeknight meals or special occasions. 

The recipe uses basic pantry ingredients and pairs well with fish, chicken, red meats, or vegetables. If you’re looking for a no‑fuss rice dish that delivers great texture and comforting flavor, this baked rice pilaf makes for a delicious choice. Low fat, high fiber, this recipe makes for a winning side dish all will enjoy!

 

I love easy dishes to make like this delicious rice pilaf. Not only does it go together quickly and easily, but it is also very low in fat. I think you will find that low in fat doesn't equate to low in flavor as this is an incredibly delicious dish.

Healthy, economical, colorful and flavor-filled this is a dish that everyone will love. With a simple cooking method the end result is a delicious rice pilaf that is perfectly cooked and loaded with flavor, texture, color, fiber and goodness!

You don't have to use carrots if you don't like them.  I have grated broccoli stems to use before, or used frozen sliced green beans, frozen peas and corn, whatever you like! I think you will find that it is very adaptable! 

On this day we enjoyed it with some fish sticks and a mix of vegetables on the side. Delicious!

 

INGREDIENTS NEEDED

TO MAKE

BAKED RICE PILAF

There is nothing complicated about this dish. Simply use the best ingredients you can afford to use and you can't go wrong! 

• 1 3/4 cups (420ml) boiling water
• 2 large carrots, peeled and grated (about 1 cup) (I use the large holes of a box grater.)
• 2 stalks celery, washed, trimmed and chopped (about 1 cup) (I like to remove the strings also if I can)
• 3/4 cup (160g) uncooked long grain rice (I use Ben's Converted.)
• 3 TBS minced fresh flat leaf parsley (You can use 1 1/2 TBS freeze dried parsley flakes.)
• 2 TBS finely chopped onion (You don't want huge chunks.)
• 2 TBS butter, melted (I use salted butter.)
• 1 chicken stock pot or 1 TBS instant chicken bouillon granules (I used 1 TBS of Better than Bullion Chicken Stock concentrate.)

 

HOW TO MAKE BAKED RICE PILAF

The hardest part is the grating of the carrot and chopping of the onion and celery!  I kid you not! See my handy tops below for rice perfection. After you have that done, you just stir everything together and pour it into a baking dish. Cover it tightly with foil and bang it into the oven.  It basically cooks itself.  You do have to give it a stir halfway through the cooking, but that's not a problem!

1. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready an 8 inch square baking dish. Butter it lightly.
2. Combine all of the ingredients and pour into the dish.
3. Cover tightly with foil and bake for 25 minutes. Remove from the oven and give it a good stir.
4. Recover and bake for a further 20 to 25 minutes, or until the rice is tender and all of the liquid has been absorbed. let stand for a few minutes prior to serving. Serve hot.

A dish that basically cooks itself. You can't get much easier than that! 

 

HOW TO STORE

AND REHEAT BAKED RICE PILAF

Store any leftover baked Rice Pilaf in an airtight container in the refrigerator for up to 4 days, no longer.  Cool the cooked rice quickly and then seal when cold to help prevent excessive moisture from forming.  To freeze, cool the rice in the refrigerator.  Transfer to a freezer safe-bag or container, date, label and freeze. It will keep for up to two months.  

TO REHEAT:

Stovetop - Add a splash of water and reheat in a skillet over medium low heat, stirring occasionally until heated through.

Microwave -Place the rice in a microwave-safe bowl, sprinkle a little water over it, and cover with a damp paper towel. Heat in 30-second intervals, stirring in between, until hot.

Oven - Place the rice into an oven proof dish, add a little bit of water or broth. Cover tightly with a piece of aluminum foil. Bake at 300*F/150*C for 10 to 15 minutes until heated through. 

 

TIPS FOR PERFECT RICE EVERY TIME

You're not alone if you struggle with making your rice come out perfectly when you cook it. This baked rice pilaf is pretty simple and easy to make, but here are some tips that can help to make your rice fluffy every single time! 

• Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. In all transparency, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice. 
• The water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I honestly find this to be too much water, which leads to your rice coming out mushy. I tend to use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy. 
• If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor. 
• Try not to stir rice while it’s cooking. Stirring will release more starch and can make the rice gummy. You also want to avoid lifting the lid off while it’s cooking. Lifting the lid will release the steam and cause some of the necessary liquid to evaporate. 
• When cooking on top of the stove try to use a heavy-bottomed pan or pot. This helps distribute heat evenly and reduces the risk of burning or sticking.

 

 

A FEW OTHER

RICE DISHES TO ENJOY

ON THE SIDE

Rice is a very versatile and wonderful ingredient to have in the store cupboard. Here are a few other side dishes that use rice  that I enjoy cooking and eating!!

BAKED MUSHROOM RICE - A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms, and baked to delicious perfection! No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . .  the juices running down and mingling with the stock and rice beneath it as it cooks. 

EASY SPANISH RICE - A small batch recipe that makes two to three servings. Easy to make. A bit spicy, a lot tasty. Rich and tomatoey. This really is one of my favorite side dishes. It goes very well with just about any kind of grilled, fried or roasted meats, fish or poultry. A simple, family friendly and economical side dish.

 

  

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Yield: 4 servings

Author: Marie Rayner

Baked Rice Pilaf

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

A healthy baked rice dish that is simple to make and goes very well with fish, poultry and most meats.

Ingredients

• 1 3/4 cups (420ml) boiling water
• 2 large carrots, peeled and grated (about 1 cup)
• 2 stalks celery, washed, trimmed and chopped (about 1 cup)
• 3/4 cup (160g) uncooked long grain rice
• 3 TBS minced fresh flat leaf parsley
• 2 TBS finely chopped onion
• 2 TBS butter, melted
• 1 chicken stock pot or 1 TBS instant chicken bouillon granules

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready an 8 inch square baking dish. Butter it lightly.
2. Combine all of the ingredients and pour into the dish.
3. Cover tightly with foil and bake for 25 minutes. Remove from the oven and give it a good stir.
4. Recover and bake for a further 20 to 25 minutes, or until the rice is tender and all of the liquid has been absorbed. let stand for a few minutes prior to serving. Serve hot.

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