Arroz no Forno (Baked Rice)

Simple. Easy. Flavorful. While you can make this in any baking dish, there are Portuguese dishes specifically made for baked rice. In Portuguese markets, I most often see this type of stoneware made from glazed terra cotta. What I haven’t seen in the US is the unglazed, black clay from Vila Real, which is located in Northern Portugal. I was lucky enough to carry one home from my last visit. I think the unglazed stoneware’s texture and dark color gives the rice a unique flavor and texture.


Mother-in-law’s Authentic Arroz no Forno

  • 1/2 small onion, finely diced
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 cup rice
  • 2 cups water
  • sprig or two of parsley
In a skillet, saute the onion, salt, and olive oil until translucent and just beginning to develop some color. Add water and bring to a boil. Add rice to baking dish and pour over the hot liquid. Bake at 350F for an hour. This recipe can be easily doubled, tripled, or until it can feed a Portuguese soccer team.
Daughter-in-law’s Lazy Arroz no Forno
  • 1 cup rice
  • 2 cups boiling water
  • 1 tsp salt
  • 1 tsp olive oil
  • dash of garlic and/or onion powder (optional)
  • sprig or two or parsley (optional)

Throw it all together and bake at 350F for 1 hour.


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