Baked Rice Pilaf

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This baked rice recipe is the perfect side dish for a dinner party. It can be combined with almost anything and it is quickly cooked in the oven in 20 minutes. You can enjoy your guests’ company while the delicious dinner is cooking.

When to make baked rice

Rice is a very versatile ingredient, it can be made in many different ways and it goes with everything, vegetables, meat or seafood. It is a perfect option for dinner parties especially if you have celiac guests.

Everyone love risotto but it has to be stirred while cooking, so it is not practical for dinner parties as you don’t want to be in the kitchen while your guests have arrived.

I have seen and heard so many non-stirring risotto options, instant pot, pressure pan, but it just doesn’t work for me: too similar to boiled rice.

As an alternative, I prefer to serve this baked rice recipe, it is made with the same risotto rice and uses a similar principle. It can be the side dish of almost any main dish.

Why baked rice is a great side dish

The rice is first toasted in butter with onion. Once the grains are nicely toasted and sealed, it is cooked in the oven at very high temperature immersed in stock.

Because the grans are sealed, the rice doesn’t absorb all the stock immediately so the grains will remain nicely firm.

If you want to make it creamier, mantecato, you can add some parmesan at the end.

How to make the baked rice

1. Stir fry the onion with the butter at very low heat, the onion should not burn.
2. Once the onion becomes translucent, add the rice and increase the heat.
3. The rice has to toast in the butter so that the grains are sealed.
4. Place it into a covered Pyrex or ceramic dish and add the warm stock
5. Cook it covered in a hot oven at 430 F – 220 C for 20 minutes.

What to serve with baked rice

As I mentioned before, this baked rice can be served with almost anything. If you serve it with a main dish that has a nice sauce, the rice will give a nice texture without overpowering it with flavour.

For example, it will go very well with the orange sauce of the Magret de Canard a l’Orange , or with the Italian chicken with peppers or the creamy chicken marsala.

Also a good companion to lamb ragu, fish pie or baked swordfish and for a vegan meal, it is perfect with the baked ratatouille.

When I made this video I served it with Daube Provencal.

Tips to make the best-baked rice

• Use only the best quality Carnaroli rice, I recommend Riso Gallo the older Italian rice producers
• Toast the rice in butter until it becomes slightly brownish
• Use the exact quantities of rice vs stock, oven’s time and temperature, it will be perfect each time

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📋Baked Rice Pilaf

It is the perfect side dish to substitute risotto at a dinner party. Suitable for gluten free and vegetarian diets.

Prep Time 10 minutes

Cook Time 20 minutes

⏲️Total Time 30 minutes

Servings: 4 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 1 1/2 cup Carnaroli rice Riso Gallo
• 2 cup homemade stock
• 1/3 cup butter
• 1 onion diced
• 1/3 cup freshly grated Parmesan

Equipment

• Measuring mugs
• Glass Casserole Dish with lid 3 quart
• Shallow Dutch Oven, 2.75 quart

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Instructions

• Stir fry the onion with the butter at very low heat, the onion should not burn.
• Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
• Place it into a covered Pyrex or ceramic dish and add stock
• Cook it covered in a hot oven at 430 F – 220 C for 20 minutes.
• When ready add the Parmesan, the rest of the butter and stir

Video

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Notes

• Use only the best quality Carnaroli rice, I recommend Riso Gallo the older Italian rice producers
• Toast the rice in butter until it becomes slightly brownish
• Use the exact quantities of rice vs stock, oven’s time and temperature, it will be perfect each time

Nutrition

Calories: 494kcal | Carbohydrates: 66g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 435mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 2.3mg | Calcium: 107mg | Iron: 3.6mg

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