Baked Rice

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • tablespoons butter
  • 2 tablespoons minced onion
  • ¼ teaspoon minced garlic
  • 1 cup long-grain rice
  • cups Chicken Stock
  • 2 sprigs parsley
  • 1 sprig fresh thyme, or ¼ teaspoon dried
  • ½ bay leaf
  • teaspoon cayenne pepper, or Tabasco sauce to taste


  • Preheat the oven to 400 degrees.
  • Melt 1 tablespoon butter in a heavy saucepan and cook the onion and garlic, stirring with a wooden spoon, until the onion is translucent. Add the rice and stir briefly over low heat, until all the grains are coated with butter.
  • Stir in the stock, making sure that there are no lumps in the rice. Add the parsley, thyme, bay leaf, and cayenne or Tabasco. Cover with a tight-fitting lid and place in the oven.
  • Bake the rice exactly 17 minutes. Remove the cover and discard the parsley and thyme sprigs. Using a two-pronged fork, stir in the remaining butter. If the rice is not to be served immediately, keep covered in a warm place.