Go Back
–+ servings
Simpler-Than-Pilaf Baked Rice – vegetarian recipe
Stav Kogan

Simpler-Than-Pilaf Baked Rice

A go-to, hands-off method for achieving flawlessly fluffy, separate grains of rice every single time. This baked rice is infused with incredible aromatic flavors from whole spices, reminiscent of a classic pilaf but with a fraction of the effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (28 g / 0.99 oz) butter or 1 tbsp neutral oil (grapeseed, corn)
  • 1 3-inch cinnamon stick
  • 2 whole cloves
  • 5 white or green cardamom pods
  • 1 cup (200 g / 7.1 oz) long-grain white basmati rice
  • 1 ½ cups / 355ml (12 fl oz) water
  • Salt and freshly ground black pepper to taste
  • & Variations
  • For extra fluffy rice with distinct grains, rinse the basmati rice in cool water until the water runs clear before toasting it in the pan.
  • A heavy-bottomed, ovenproof pot with a tight-fitting lid (like a Dutch oven) is essential. A tight seal traps the steam, which is what cooks the rice.
  • No peeking! The 10-minute resting period is non-negotiable. Lifting the lid releases the steam and will result in undercooked, uneven rice.
  • Go for Brown Rice: To use brown basmati rice, increase the water to 2 cups (480 ml), the baking time to 30 minutes, and the resting time to 15 minutes.
  • Curry-Infused Rice: Add a teaspoon of curry powder or garam masala and a pinch of saffron (if you have it) along with the other spices for a simple, fragrant pilaf.

Method
 

  1. Preheat & Toast Spices: Preheat your oven to 350°F / 175°C.
  2. In an ovenproof pan with a tight-fitting lid, melt 1 tablespoon (15 ml / 0.5 fl oz) of butter (or all of the oil) over medium heat.
  3. Add the cinnamon stick, cloves, and cardamom pods. Toast for about 1 minute until fragrant.
  4. Toast the Rice: Add the basmati rice to the pan, season with salt and pepper, and stir continuously for 1 minute to coat the grains in the spiced fat.
  5. Boil & Bake: Pour in 1 ½ cups of water and bring the mixture to a rolling boil.
  6. Oven Time: Immediately cover the pan with the lid, transfer it to the preheated oven, and bake for 10 minutes.
  7. Rest & Fluff: Remove the pan from the oven but DO NOT lift the lid.
  8. Let the rice rest, covered, in a warm spot for at least 10 minutes. This step is crucial for perfectly cooked grains.
  9. Finish & Serve: After resting, remove the lid.
  10. Discard the cinnamon stick and cloves. Fluff the rice gently with a fork, stir in the remaining tablespoon of butter if using, and adjust seasoning if needed.
  11. Serve immediately.

Nutrition

Calories: 280kcalCarbohydrates: 48gProtein: 5gFat: 6g

Tried this recipe?

Let us know how it was!