Baked Rice Recipe | How to make Baked Rice Recipe

Baked Rice Recipe

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.

 This stick of butter rice recipe is super easy and turns out fluffy and flavorful every time.  The French onion soup adds a sweet depth of flavor along with the butter that is so rich and makes the rice so moist and soft.  It is both filling and delicious!

This will be a family favorite rice that you will find yourself making with everything!  It is so versatile and even picky eaters will go crazy over it!  Just toss 4 simple ingredients together, cover it with foil, set it in the oven, and you are done!  This is a must-try rice recipe that is SO good!

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!

Ingredients:

• 180 gm boiled basmati rice

• 10 ml light soya sauce

• 20 gm spring onions

• 25 gm cubed eggplant/ brinjal

• 25 gm peas

• 2 gm turmeric

• 25 gm butter

• 140 ml water

• 1 teaspoon chili garlic paste

• 20 ml vegetable oil

• 10 gm salt

• 10 gm chopped garlic

• 30 gm cubed potato

• 10 gm curry powder

• 2 gm chili powder

• 50 gm coconut milk powder

• 1/2 cup refined oil

For Garnishing:

• 2 tablespoon fried onion (barista)

Recipe:

• Step 1 Fry the boiled rice

  Heat the wok evenly and grease it with a little oil. When the oil is hot enough, add boiled rice, salt and light soy sauce in it, and stir fry vigorously. Remove and set aside in a bowl.

• Step 2 Start preparing the sauce for rice

  Put a pan over medium flame, and sauté garlic in butter. Next, add in the curry powder, salt, chili, and turmeric powder. Stir well. Mix the coconut milk powder in water and add to the pan, stirring vigorously ensuring no lumps are remaining.

• Step 3 Deep fry potato and eggplant

  Meanwhile, put another pan and heat enough oil to fry the potato and eggplant. When the oil is hot enough, deep fry the potato and eggplant in it until tender or golden brown in color.

• Step 4 Make the final sauce

  For the final sauce, add the fried eggplant and potato in the coconut milk powder gravy and add a little chili garlic paste along with green peas. Mix everything well and let it simmer until the sauce thickens.

• Step 5 Bake the rice at 180 degrees C

  Once the sauce thickens, pour it on top of fried rice evenly. Pour this sauce on top of fried rice evenly. Bake this rice under salamander at 180 ̊c till the rice gets golden brown in color. Serve with some fried onion on top and enjoy.