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Baked Rice

  • RECIPE MAKES: 4-6 serves
  • PREP TIME: 10 min
  • COOK TIME: 30 min

This take on the classic paella is ready, with minimal preparation required, and so it’s perfect for mid-week dining.  

Step 1

Pre-heat oven to 220°C.  Heat oil in a large saucepan over medium heat. Add onion, and capsicum, cook 3-4min; until softened.

step 2

Add garlic, and spices, cook further 1min; until fragrant. Add rice, stir to coat.  Add wine, and stock.

step 3

Bring to a simmer. Reduce heat to low. Cook 15min; until liquid absorbed.

step 4

Spoon into a baking dish.  Squeeze over lemon juice. Roast 10-15min; until top of rice just starting to crisp slightly.

step 5

Serve hot.





Try stirring through broccolini or corn, before spooning into baking dish, if you want to add some protein.


This dish also works well with a little low protein cheese stirred through.  There are so many varieties available; try feta or parmesan for a sharp, tangy flavour.


Wine does not have to be used if you prefer, simply replace the wine with extra gluten free vegetable stock.





Leftover baked rice stays fresh for 2-3 days, when stored in an airtight container, in the refrigerator.



  • 2 Tbsp extra virgin olive oil
  • 1 large onion, peeled, thinly sliced
  • 1 medium red capsicum, deseeded, chopped
  • 3 tsp crushed garlic
  • 2 tsp each smoked paprika, mixed spice
  • 500g low protein rice (Mevalia low protein rice)
  • 1 cup dry white wine
  • 1 litre gluten free vegetable stock
  • Juice of 1 lemon