We used to bake our rice for staff dinners where I used to work. Here's basically how it was done:
Start out the standard way by rinsing your rice at least 3 times in cold water. Melt some butter in a pot and sauté rice until butter is absorbed into it and it starts taking on some color. Taking on this color really brings out a wonderful flavor. We also added fresh sprigs on thyme to it and it was GREAT. You could also add fresh parsley, garlic, whatever flavors you want in your finished product. In a skillet sauté what you want in your rice i.e., peppers, onions, carrots, hamburger even, egg, garlic etc. Save the spring onions to top with at the end or if you want some cooked in the dish add them right before they go in the oven.
Pour rice into some sort of dish than can be covered. For one cup of rice use 2 cups liquid be it broth or water. You want to be able to place your fingers in the liquid and touch the top of the rice and have the water come up to your first knuckle joint of your middle finger. Dot with more butter or even olive oil. Cover tightly and cook at about 325 degrees for 40 - 50 minutes. You'll just need to test it.
When it's done just fluff and serve. I REALLY feel strongly about sautéing/browning the rice first. Don't forget to add your various flavoring ingredients when you pour into the casserole i.e., soy sauce, mushroom soy, dark soy, whatever it is that you like in your fried rice. A bit of oyster sauce is good too.
"Count yourself...you ain't so many" - quote from Buck's Daddy