Oven Baked Rice Recipe
This Baked Rice method is completely foolproof! Fluffy, perfectly cooked rice every time with no sticky pots or burnt bottoms.
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Servings: 16
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
Serving: 1 | Calories: 97kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 160mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 44IU | Calcium: 9mg | Iron: 0.2mg
