Simple Baked Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 5, 2012
Tasty family pleaser. I prefer a little more spice, but husband and very picky rice hating daughter asked for seconds :) We had this as a lighter alternative to fried rice with chicken teriyaki skewers. Can easily be adapted to suit any taste (I always stay true to recipes as written the first time around)and has a much better chicken flavor than when boiled in broth.
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Photo by MrsFisher0729
Reviewed: Sep. 28, 2012
I made this using medium grain rice and it was absolutely perfect. Flavor is great. I omitted the celery and carrots since I didn't have any in the fridge and it was a perfect side to lemon chicken.
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Photo by MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA
Reviewed: Dec. 5, 2012
Really good recipe. I made it in quantity for a charity. One hint: for whatever reason, we are never told to wash rice first in the US. Every culture that eats rice as a staple washes it first in cool water until the water runs clear. It makes a huge difference in the finished product.
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Photo by Rikkor

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Reviewed: Mar. 31, 2014
I halfed it for 2 people and skipped the celery. I used some preshredded carrots and it is worth making again.
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Photo by brandywinefalls

Cooking Level: Expert

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Photo by Molly
Reviewed: Aug. 16, 2014
My guys really liked this super simple baked rice. I liked the ease of the recipe. You could add whatever vegetables your family enjoys to this dish.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Jan. 18, 2013
This was okay. I used a 2-quart casserole, leaving it covered the entire time, and the rice was a little dry for our taste. This is a nice basic dish; next time I'll use a smaller casserole and add a tiny bit more fluid and adjust the flavors a bit, depending on what else I am serving. A nice way to use the oven for a side dish if you're already baking.
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Photo by Elle

Cooking Level: Expert

Living In: Hays, Kansas, USA
Reviewed: Sep. 6, 2012
I appreciated that I was able to utilize the other half of the oven while I baked chicken but this was just "alright". The only change I made, by necessity, was to use brown rice, because that's all I had in the pantry, but I don't think that white rice would have made this dish any better. I found this bland. Not awful--I might very well make it again to go with an exceptionally flavorful main course to avoid a clash--but it didn't stand out either.
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