Gebackener Weißreis” (baked white rice) is a wonderful way to prepare a side dish that’s often overlooked. Baking rice in the oven results in fluffy, evenly cooked grains with minimal fuss, and it frees up stovetop space. It’s a fantastic alternative to the traditional stovetop method.

Gebackener Weißreis: Das einfache Rezept für perfekt gekochten Reis aus dem Ofen

This method is nearly foolproof and results in tender, separate grains of rice every time. It’s especially handy when you’re preparing a larger meal and want a hands-off approach to your rice.

Prep time: 5 minutes Bake time: 20-25 minutes Yields: 4-6 servings

Ingredients

• 240 g (1 cup) long-grain white rice (e.g., Basmati or Jasmine)
• 360 ml (1 ½ cups) boiling water or hot vegetable/chicken broth
• ½ teaspoon salt (or to taste, adjust if using salted broth)
• 1 tablespoon unsalted butter (or olive oil)

Instructions

1. 1. Preheat Oven and Prepare Dish Preheat your oven to 190°C (375°F). Choose an oven-safe dish with a tight-fitting lid. A 1.5-liter (1.5-quart) baking dish or a Dutch oven works perfectly.
2. 2. Rinse Rice (Optional but Recommended) Place the rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch, which helps prevent the rice from clumping and results in fluffier grains. Let it drain well.
3. 3. Combine Ingredients Add the rinsed rice, boiling water/hot broth, salt, and butter (or olive oil) to your oven-safe dish. Stir gently to combine everything.
4. 4. Bake Cover the dish tightly with its lid or with aluminum foil. Bake in the preheated oven for 20-25 minutes. Do NOT lift the lid during baking, as the steam is crucial for cooking the rice evenly.
5. 5. Rest and Fluff Once the baking time is up, remove the dish from the oven. Leave it covered and let it rest for another 5-10 minutes. This allows any remaining moisture to be absorbed and the rice to steam further, resulting in perfectly fluffy grains. After resting, remove the lid and gently fluff the rice with a fork.
6. 6. Serve Serve your perfectly baked white rice immediately as a side dish to your favorite curries, stews, meats, or vegetables.

Tips for Success:

• Ratio is Key: The 1:1.5 ratio of rice to liquid (by volume) is generally ideal for baked white rice.
• Boiling Liquid: Using boiling water or hot broth helps kickstart the cooking process immediately, ensuring consistent results.
• Don’t Peek! Resist the temptation to lift the lid during baking or resting. The trapped steam is essential for cooking the rice thoroughly.
• Dish Size: Ensure your dish isn’t too large, or the liquid might evaporate too quickly. A dish where the rice layer is about 2-3 cm (about 1 inch) deep is ideal.