Baked Tasty Rice was my grandma's specialty and always a favorite of anyone who tried it. It's so easy - and really is amazingly tasty - that it may become your family's favorite, too.
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Update: see new Instant Pot directions below for making this with brown rice in less time!
My grandma's baked Tasty Rice is our family's ultimate comfort food. Grandma was the first to acknowledge that she wasn't a cook- she told me she cooked what she had to in order to have food on the table. In fact, she was 4'11" and only weighed about 100 pounds because she said she ate only because she knew she had to, not because she enjoyed it.
Yeah, I didn't understand what she was talking about, either.
But there were a few recipes that we all loved of hers. A chicken and rice casserole and her many wonderful Christmas cookies come to mind, but mostly everyone loved Tasty Rice. My extended family all requested it for most family gatherings and I'm sure all of us made her write the recipe down so we could make it, too.
And wherever we took it, people always seemed to love it as much as we did. It was just our secret how incredibly easy it was and how it turned out perfect every time.
Baked Tasty Rice
My cooking has changed over the years to whole food and I no longer buy soups in cans that the original recipe called for, so I have adapted the recipe to work with bullion and broth. It's still as "tasty" and is so simple you won't believe it. If you have a meat dish that needs to bake, put this rice in right next to it and all you have to think of is a salad. #dinnerdone
Note: some have asked for the original recipe, so here it is: a cube of bullion + 1 can of Campbell’s Beef Bullion Soup + 1 can of water, using the directions in the recipe below. I simply add a bit more bullion and use 2 c. of water, so there's not too much difference and I've heard that the Beef Bullion Soup is not easy to find anymore.
So, how easy is this? After placing the butter, marjoram, bullion and rice in a bowl, pour the liquid ingredients over them and do not stir (grandma underlined this on the recipe she gave me) - just cover and place it in the oven.
See why we all wanted the recipe?
Shop this recipe:
- organic Better Than Bullion Chicken Base or Beef Base
- organic rice
- 2-qt. baking dish with lid
When you take it out of the oven, you give it a quick stir to distribute the ingredients and serve.
Mmm...it's kind of creamy and kind of not (I know, it's hard to explain) and when it hits your mouth it's hard not to eat too much. Yeah...good luck with that.
Update: Want to Make Tasty Rice with Brown Rice in an Instant Pot?
You can make this recipe in an instant pot with brown rice! The texture will be different though - creamier like a risotto. It's not bad, just different. Although I prefer it cooked in the oven, this is a great option for busy weeknights or hot days when you don't want to heat up the house.
How to Make Tasty Rice with Brown Rice in an Instant Pot:
Add all the ingredients to the IP liner.
Choose Manual and adjust to 28 minutes.
Do a quick release and enjoy your brown tasty rice in little more than 1/2 hour instead of one and a half hours.
Baked Tasty Rice Recipe
- 1 tablespoon organic bullion the original recipe always used beef, but chicken works well, too
- 3 tablespoons butter cut into three pieces
- 1/2 teaspoon marjoram
- 1 cup long grain white rice *see notes for adapting to brown rice
- 2 cups chicken or beef broth or water, but broth gives more flavor
- Place the bullion, butter, marjoram, rice, and broth (or water) in a 2-qt. baking dish, preferably one with a cover. Do not stir or mix. (See Notes for Instant Pot directions.)
- Place in the oven, covered with lid or tin foil, at 350 degrees for one hour.
- Stir before serving.
- Add all the ingredients to the IP liner.
- Choose Manual and adjust to 28 minutes.
- Do a quick release, stir and enjoy your brown tasty rice in little more than 1/2 hour instead of one and a half hours.
- Note: I don't like the texture as well as the oven version, but it's an option for a quicker dish.
- Add all the ingredients to the IP liner.
- Choose Manual and adjust to 4-8 minutes (less for Jasmine, more for Basmati).
- Let release naturally for 10 minutes and then do a quick release. Stir and enjoy.
Other easy side dishes you may like:
Lemon-Garlic Grated Baked Carrots
Easy Corn Red Pepper and Onion Sauté
Note: this recipe, as you can imagine since it's our favorite, was one of the first recipes I published in 2009. It definitely deserved to be updated with all new photos, formatting, and printable recipe so you can share it with more easily with your friends - like most people do who try this. Enjoy!
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Is the rice texture different when baked? I do something similar, but I cook the rice in a pot and give it a quick stir to combine the melted butter (or ghee), bouillon, and water before letting it sit to cook. That only takes 20 minutes (ish).
It's quite tasty. :p
You know, I don't know, as I've done the same thing, too, adding things to the rice as it cooks on the stove. It's not the same for some reason. But the other thing about this is the dump-place-in-oven-and forget part - that's SO nice when you've got other things to make for the meal. It's also why non-cooks like my uncle could make this his "signature" recipe that he took to potlucks - no boiling over, adjusting the stovetop, etc. 🙂
Lisa Anderson-harrell says
Can you make your grandma’s tasty rice recipe in a crockpot? If so, what adjustments may be needed?
Lisa Anderson-harrell says
Sorry, didn’t realize I had previously posted this question!
No worries - I need to get on that testing!
Lisa Anderson-harrell says
This is an amazing dish! I sometimes add ground beef, onions, and mushrooms. I’ve also baked pork chops with the rice. My question is, could it be cooked in the crockpot? Not sure how to make the proper adjustments.
Glad you like it, Lisa - you've done some creative things with it! I haven't tried it in a slow cooker, though I did try it in an Instant Pot and didn't like the texture. I'll have to try a slow cooker - if it works, I'll post it!
I started with 25 mins and that wasn’t quite enough so I resealed and gave it 5 more. It was just starting to stick to the bottom so next time I think 28 would do it. It will make it easier to make this on weeknights after work! I doubled it but think I could triple as my son just devours the leftovers! 🙂
Thank you, Jen - I'm going to try this, too!
Love this recipe! I’ve made it a couple of times now. I use brown rice so it takes an hour and a half. I thought I would try it in the Instant Pot to save some time and it worked out really well! It’s a little bit creamier than in the oven but the flavour and texture is there. Thanks!!
Oh, that's so good to know, Jen! How long did you cook it in the IP?
I know it wouldn't be the same but do you think it would be worth making with home made turkey broth instead of the bullion and water? I just know I have some broth that needs to be used up - I might just have to give it a shot. Either way, I'm excited to try out this recipe next week - all of my favorite meals and sides are from my grandma 🙂
Yes, I've actually done this with homemade broth when needed. Just be sure to add salt, as it of course adds flavor. 🙂
I made this today - you're right. It is so tasty and so easy. Thanks for posting it. Anna
You're welcome - I'm glad to spread the love. 🙂
wow! question here...was this a recipe during those times that were published in back of campbells products? Seems like the good ones of those days were the easy and tasty of that era. Though i am not of that era, yet, i have come acrossed them in old cooking recipes. Just wondering.
You know, it might have been, Sel. I actually don't know where my grandma got it. It was just a recipe card in her handwriting by the time I knew about it.
Made this tonight exactly as the recipe is written. Used my homemade bone broth and long grain brown rice. It was amazing! Can't believe how easy and delicious. My 7 and 3 year old gobbled it down along with your slow cooker chicken and steamed broccoli. Huge hit! My only regret was not making more to pack in lunches tomorrow. Thank you for the great recipes....I make so many of yours!
It makes me so happy to read this, Julie - not only that you like this special-place-in-my-heart family recipe, but that you are finding other recipes for your family's menus! My kids are in college now and the one dish they request the most when they're home is Tasty Rice. 🙂
I finally made this recipe and "how my goodness" I can't stop making it. My husband loves rice but it was just ok until I made this. I use homemade broth that I keep on hand in freezer and I can honestly say I have now made this recipe every week for 1 1/2 months. We r not tired of it and it makes great leftovers:) I use Braggs seasoning called "Sprinkle"which is a herbal one ( instead of bouillon) and wowza it's good rice! I have been spreading this recipe around to all my friends. Right now I have your grated carrot recipe in the oven...got to try all ur recipes since ur rice is soooo yummy! Blessings 🙂
I'm so glad to read this, Teresa!! It's one of our family standbys, obviously, but since I haven't updated the photo, it doesn't get the love I think it deserves. 🙂 I use my homemade broth now, too, and I love the idea of the Braggs seasoning, I'll have to try that!
What kind of rice to you use?
Original recipe: long grain white rice. I more often use short grain brown rice, which usually needs an hour to 1 hr and 15 min. Long grain brown also works at the longer time.
Please give us Grannie's original recipe (with canned soups). Thank You.
The original used a cube of bullion and 1 can of Campbell's Beef Bullion + 1 can of water. I simply add a bit more bullion and use 2 c. of water, so not too much difference. 😉
This sounds very good, I will have to try it. Seems a little similar to what I fix once in awhile. rice with chicken bullion, and cooked carrots. I love the three together.
I tried your recipe last night and it was delicious! This will be my go to recipe from now on. 🙂 I posted it on my blog if you'd like to check it out. Thanks for sharing!
Youthful One says
I figure when I try it, I'll use 2 cups of homemade broth from my freezer.= for the added flavor and nutrients.