Recipes for "baked rice"

Preheat the oven to 325 degrees F (165 degrees C). Gather all ingredients. Grease a 2 1/2-quart baking dish.

Pour rice into the prepared baking dish.

Stir water, butter, salt, and vinegar together in a saucepan over medium heat.

Bring to a rolling boil, then pour over rice; stir to combine.

Bake in the preheated oven until water is absorbed and rice is tender, 20 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.

Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

Gather all ingredients.

Place rice in a 3-quart saucepan and add water; bring to a boil. Reduce heat and simmer for 25 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Mix eggs, milk, sugar, vanilla extract, and salt together in a large bowl until combined.

Stir in cooked rice and raisins. Transfer into a 10x6x2 inch baking dish.

Bake uncovered in the preheated oven for 30 minutes; stir pudding and sprinkle with nutmeg. Continue to bake until a knife inserted into the center comes out clean, about 30 minutes more.

Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Beat ½ cup sugar and egg yolks together in a bowl. Beat in cornstarch and salt; continue beating. Gradually beat in milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.

Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally, about 1 hour, 30 minutes. Add more water to the larger baking pan as necessary to maintain the level.

Meanwhile, beat egg whites in a glass or ceramic bowl until soft peaks form. Gradually beat in ¼ cup sugar; continue beating until meringue forms stiff peaks. Remove pudding from the oven, leaving it in the larger baking pan. Top pudding with meringue, swirling with a spoon to create soft peaks.

Increase the oven temperature to 400 degrees F (200 degrees C).

Bake in the preheated oven until meringue is golden, 8 to 10 minutes. Serve warm.

Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.

Spread long-grain rice into prepared casserole dish.

Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.

Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

Gather the ingredients.

Heat olive oil in a skillet over medium heat. Add ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.

Meanwhile, place rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.

Preheat the oven to 400 degrees F (200 degrees C). Remove bay leaves from sauce, and mix in the half-cooked rice. Stir in basil, mint, eggs, and mozzarella cheese; season with salt and pepper.

Transfer to a greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until rice is tender and liquid has been absorbed, about 40 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.

Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.

Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).

Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir until rice completely coated. Stir in bell pepper, green onions, and chopped onion; season with sazón seasoning, cumin, coriander, garlic powder, and salt.

Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Microwave until simmering, about 2 minutes. Pour over rice; stir briefly. Tightly cover the baking dish with heavy-duty aluminum foil.

Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover; fluff rice with a fork. Stir in cilantro; squeeze lime juice over top.

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.

Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Rinse the rice until the water runs clear and drain it thoroughly through a fine-mesh sieve. Transfer it into a medium pot along with 2 cups of cold water and the kombu, if using. Cover the pot and let the rice soak for 20 to 30 minutes.

Don’t wipe off the white powder on the kombu—it’s full of umami (aka flavor)!

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Place the covered pot over medium-high heat and let it come to a boil. As it starts boiling, reduce the heat to low and let it simmer for 20 minutes. Remove the pot from the heat but keep the lid on. Let it sit for 5 minutes—the rice will continue to steam.

Simply Recipes / Irvin Lin

Place the vinegar, sugar, and salt in a small liquid measuring cup. Place the cup in the microwave and cook for 30 seconds. Whisk until the sugar and salt dissolve. The vinegar should not be hot or boil. You can also do this on the stovetop in a small pot.

Simply Recipes / Irvin Lin

Remove the kombu from the rice and discard it. Scoop the rice into a large bowl. If there is any browned or hardened rice on the bottom of the pot, don’t scrape it into the bowl. It’s delicious to eat but should not be added to the sushi rice.

Drizzle some of the seasoned vinegar over the hot rice and use a rice paddle, a wooden spoon, or spatula to “slice” into the rice at a 45-degree angle, creating slots the vinegar can drizzle down into the rice. Continue to do this, using about half of the seasoned vinegar.

Then, fold the rice over gently, without packing it down. You are trying to evenly moisten the rice with the vinegar and cool it at the same time. It’ll start to pick up a nice sheen.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

At this point, taste the rice. If you’d like it more seasoned, add more vinegar. I prefer mine lightly seasoned, so I use half to two-thirds of the mixture. Some folks prefer a more aggressively seasoned rice and use the entire amount. You can store any leftover seasoned vinegar in the refrigerator for up to a month for the next time you make sushi rice.

Continue to fold the rice gently to cool it. Then, cover it with a damp cloth and let it cool to room temperature. You can use the rice while it is still warm or at room temperature.

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Simply Recipes / Irvin Lin

Preheat oven to 425 degrees F (220 degrees C).

In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.

Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.