Perfect Italian Oven-Baked Rice (Fluffy Every Time—No Fail!)
Looking for an easy side dish that never fails? This Italian oven rice delivers perfect texture and flavor every time—just stir, bake, and enjoy!
Servings: 6 servings
Calories: 226kcal
Equipment
Ingredients
- 1½ cups long-grain white rice such as Jasmine or Basmati, rinsed
- Fresh water for rinsing rice
- 3 cups chicken or vegetable broth preferably Italian-style stock or light broth
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder or 2 cloves fresh minced garlic
- ½ teaspoon Italian seasoning
Optional finish
- 2 tablespoons freshly grated Parmesan
- Chopped parsley or basil
- Freshly ground black pepper
Instructions
Preparing the rice:
- Place the rice in a bowl. Cover with plenty of water
- Use your hand to stir or gently rub the grains together in a circular motion.
- Pour out the cloudy water. Using a sieve can help, or use your hand to catch the grains. Repeat adding fresh water, swirling, and draining 3-4 times until the water is clear or nearly clear.
- For the final rinse, drain well before cooking.
Preparing the baked rice:
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Add rice, broth, olive oil, salt, garlic, and Italian seasoning to the dish. Stir gently to combine.
- Cover dish tightly with heavy foil to trap steam.
- Bake for 35–38 minutes, until the liquid is absorbed and the rice is tender.
- Let rest, covered, for 5 minutes, then fluff gently with a fork.
Before serving:
- Finish with Parmesan, another squeeze of lemon, and fresh herbs if desired.
Nutrition
Calories: 226kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 855mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 1mg