This baked basmati rice is a gentle, hands-off method that delivers perfectly fluffy, evenly cooked grains every time. Instead of simmering on the stovetop, the rice absorbs hot steam in a covered, oven-safe dish, allowing each kernel to cook through without clumping or sticking. This technique yields a steady, predictable result—ideal for layering into casseroles, pairing with curries, or serving as a fragrant side.
This oven-baked method is actually an adaptation of a classic technique from Madhur Jaffrey, the beloved authority on Indian home cooking. In her recipes, she often highlights how gentle heat and steam bring out the best in basmati rice, letting each grain stay long and separate while soaking up subtle aromas. With this method, all you need is an oven-safe dish, a little hot water, and some foil or a lid. As the rice gently steams, your kitchen fills with that nutty, fragrant aroma basmati is known for. The grains turn out light, fluffy, and perfectly separate—without you having to hover over the stove. Baked basmati rice an easy, no-fuss way to make rice for family dinners, meal prep, or just to have a cozy, fragrant side ready to go.
Basmati Rice
Basmati rice is a long-grain variety prized for its delicate, fluffy texture and its unmistakable nutty, almost popcorn-like aroma. The name “basmati” actually means fragrant in Hindi. Originally grown in the foothills of the Himalayas, it’s a staple in Indian, Pakistani, and Middle Eastern cooking, where it’s often paired with curries, stews, or layered into dishes like biryani. Unlike shorter-grain rices that turn creamy or sticky, basmati cooks up with long, slender grains that stay beautifully separate. A quick rinse before cooking helps preserve that light, airy quality.
Cooking Notes for Baked Basmati Rice
- Rinse first: Always rinse the basmati until the water runs clear—this washes away excess starch and keeps the grains from clumping.
- Hot water helps: Soaking the rice in hot water before baking jumpstarts the cooking process and ensures fluffy results.
- Keep it covered: A tight foil seal or fitted lid locks in steam, which is key for evenly cooked rice.
- Hands off: Resist the urge to stir while baking—just fluff it gently with a fork at the end.
Serving Notes
- Everyday side: Pair it with curries, roasted veggies, or baked tofu for an easy weeknight dinner.
- Dressed up: Stir in fresh herbs like cilantro, mint, or parsley just before serving for a bright, fresh lift.
- Special touch: Top with a drizzle of olive oil or a sprinkle of toasted nuts for extra richness and crunch.
- Meal prep hero: Make a big batch and use it as the base for grain bowls, stir-fries, or quick lunches throughout the week.
Baked Basmati Rice
Course: DinnerDifficulty: Easy4
servings35
minutes25
minutesIngredients
1 cup basmati rice
2 cups vegetable broth
Directions
- Rinse the rice several times until the water runs clear.
- Soak the rice for at least 30 in hot water. Rinse a few more times with water.
- Preheat the oven to 400 F.
- Add the rice to an oven-safe glass dish with a lid. Add the broth. Cover with foil and place the lid.
- Cook for 25 minutes. Remove from the oven and allow to sit an additional 10 minutes BEFORE removing the lid.
- Remove the lid and fluff the rice. Allow to cool slightly.
