Oven Baked Rice
This oven baked rice recipe is a foolproof method that guarantees fluffy, perfectly cooked rice every single time. No sticky pots, burnt bottoms, and no stress. This hands free method lets your oven do all the work while you focus on everything else.
I love cooking, but I really hate washing sticky pots and pans. And cooking rice in a pot leaves a bug mess. I know I can use a rice cooker, and I actually have one (it’s bulky), but mine is old and doesn’t work as well as it used to.
Not to mention, you are limited on space when you need to make a large batch. I used this method when I cooked at church (120 people) and it came out perfectly every time and I didn’t have to wash any sticky pots. That’s why baking it in the oven is the way to go!
Just combine the rice, liquid, and seasonings in a baking dish, cover, and let the oven do all the work. You don’t have to watch the pot, freak out when you forget to set the time, and no sticky pot you need to soak. The rice comes out fluffy with perfectly separated grains every time.
Plus, you can easily add vegetables and seasonings right into the baking dish. Once you start baking your rice, you’ll never go back to the stovetop!
Use this method and the leftovers will be perfect for making fried rice, bulking up your soup, as the base for a casserole, or make rice pudding for dessert.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- White rice – Uncooked long grain rice is best. Do not use minute rice or wild rice. This method is similar for brown rice the cooking is very different.
- Butter – I always use unsalted butter but you can substitute olive oil too.
- Water – Use boiling hot water or substitute chicken or vegetable broth.
- Baking dish – You will need an oven safe baking dish with a tight fitting lid to seal in the water. I use a Dutch oven but a 9×13 casserole dish will work too. Just cover with foil tightly.
Best Rice To Use
This method will work for every kind of rice, just the cooking time and amount of liquid will vary.
I love this method for white rice the best and I always use Uncle Ben’s converted rice. If you have a favorite, use that one. Just check the cooking times.
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How To Make Rice In The Oven
- Preheat the oven to 350F. Place the rice and butter in your baking dish.
- Bring the water or broth to a boil in a separate pot or bowl.
- Carefully pour the boiling water into the pot and stir to break up any clumps.
- Cover tightly and bake for 20-25 minutes. Remove from the oven and let sit for 5 minutes. Uncover and fluff with a fork.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Store any leftovers in the fridge for up to 5 days. Cover tightly with plastic wrap or place in a food storage container.
Reheat the rice in the microwave or the oven. If you made a large batch for meal prepping, I suggest using the oven.
Place the rice in an oven safe dish, add 1/4 cup water for every 2 cups of rice you’re reheating, stir and cover tightly. Bake for 10-15 minutes at 350F, fluff, and enjoy.
Serving Suggestions
Serve the rice with pork chops, salisbury steak, or a rotisserie chicken for an easy dinner.
And even though it’s typically served as a side dish, it can work as a main dish like in a rice casserole.
If I’m making rice I will usually make a large batch and then use the leftovers to make an easy fried rice
Variations
- For each cup of rice, add 4-5 ounces of vegetables. Frozen or canned will work. Just be sure to drain and rinse them first. My favorite ones are green peas or pigeon peas.
- Use chicken stock, chicken broth, or vegetable broth for extra flavor.
- Stir in your favorite spices like Italian seasoning, Cajun seasoning, or a sprinkle of onion soup mix to the broth for extra flavor.
- Make a cilantro lime rice, pesto rice, or a Mexican rice by switching up the spices.
- Finish the rice with a teaspoon or two of lemon zest to brighten it up.
Frequently Asked Questions
Yes, you do. The lid keeps the water from evaporating and seals it in so it can be absorbed by the rice. If you don’t have a tight fitting lid, cover it with aluminum foil and be sure to pinch the edges tightly around the dish. Be very careful when removing the foil after baking because the steam can burn you. Always open it pointing away from you.
It takes roughly 30 minutes but it can vary depending on how much rice you’re making at one time.
There are a few reasons why your rice didn’t cook all the way through.
1. You need to increase the cooking time. If there is still liquid in the pan and the rice is hard, increase the cooking time in 5 minute increments and continue checking until done.
2. Not enough liquid. If the rice is hard and there is no liquid left in the pan, you need to add more. Be sure it’s boiling water and add 1/2 at a time.
3. The oven temperature is too high and the water evaporated before the rice absorbed it. Turn the oven temperature down to 325F and add more liquid. Continue cooking and check after 5 minutes.
Recipe Tips & Tricks
- Prep for success – Preheat the oven, don’t rinse the rice (Uncle Ben’s converted rice works great), use boiling water so cooking starts immediately.
- No clumps – Whisk or stir the rice after adding boiling water to separate the rice grains. Fluff finished rice with a fork, not a spoon, to avoid smashing it.
- White rice only – This method works specifically for long grain white rice. Brown, sushi, Jasmine, or Basmati require different amounts of liquid and cooking times.
- Seal it tight – Cover the dish tightly to trap steam (add foil under loose lids).
- Perfect size – Most pans won’t cook more than two cups of rice. That makes 4-6 servings. Use a bigger pot for more portions. Large amounts will require an hour cook time.
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This stress free, fool proof method of baking rice in the oven will be your new favorite cooking technique!
Oven Baked Rice Recipe
Ingredients
- 2 cups long grain white rice I prefer Uncle Ben’s
- 3 1/2 cups boiling water
- 2 tablespoons butter
- 1 teaspoon salt
Instructions
- Preheat oven to 350F.
- Place uncooked rice and butter in an oven proof baking dish with a tight fitting lid.
- Bring water/broth to a boil in a separate dish.
- Gently pour boiling water over rice.
- Stir to make sure the rice is evenly coated in the water and all the clumps are broken up.
- Cover tightly with lid (Add a layer of foil if needed).
- Bake for 20 minutes or until light and fluffy. Enjoy!
Notes
- Prep for success – Preheat the oven, don’t rinse the rice (Uncle Ben’s converted rice works great), use boiling water so cooking starts immediately.
- No clumps – Whisk or stir the rice after adding boiling water to separate the rice grains. Fluff finished rice with a fork, not a spoon, to avoid smashing it.
- White rice only – This method works specifically for long grain white rice. Brown, sushi, Jasmine, or Basmati require different amounts of liquid and cooking times.
- Seal it tight – Cover the dish tightly to trap steam (add foil under loose lids).
- Perfect size – Most pans won’t cook more than two cups of rice. That makes 4-6 servings. Use a bigger pot for more portions. Large amounts will require an hour cook time.
Nutrition
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