Asian baked rice is my new favorite side dish for teriyaki chicken, sheet pan chicken stir fry, grilled chicken, bacon salmon, and more.
If you have never tried baked rice you need to. It is so easy to make and comes out perfect every time. I love changing it up by using different seasonings and different liquid.
I kept this one simple with chicken broth, soy sauce, garlic, and ginger.
Baked Asian Rice
- 2 cups uncooked long grain white rice
- 4 cups chicken broth
- 3 tablespoons soy sauce – I use gluten free soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 clove mince garlic
- Preheat oven to 400 degrees.
- Sprinkle rice in bottom of greased 9×13 pan.
- In a microwave safe bowl heat chicken broth. Or use a pan on the stove top to heat it. Add soy sauce, rice vinegar, honey, ginger, and garlic to broth.
- Pour broth mixture over rice and cover with foil.
- Bake for 32-35 minutes or until rice is tender.
- Serve as a side dish, with stir fry, or with other Asian type food.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
Lynn, this sounds so yummy! I’m curious if you’ve ever made it in a rice cooker?
I haven’t made this exact recipe in the rice cooker, but I have others like it. I don’t think I have ever used a recipe with honey in it in the rice cooker, but I don’t see why it wouldn’t work. I think you could easily use the same basic recipe and flavors you would just have to adjust the liquid to rice ratio for your rice cooker. If you try it I would love to know how it turns out. I hope that helps.
Just looking at the ingredients, I can imagine that this rice is going to smell like it was cooked in adobo sauce! YUMMY!!
Can brown rice be used?
I haven’t tried it, but I think if you adjusted the liquid and the cooking time it would work fine.