Oven baked rice is the easy, foolproof way to cook perfect fluffy rice every time. Only 30 minutes and no sticky rice stuck in the bottom of your pan.
Are you rice impaired? Do you look at the fancy rice cooker and think you should just give up and buy one. Put that thought on hold. All you need is a baking dish and your oven.
The method is very simple. Just combine rice with boiling water, some butter, and salt. Seal tightly and let the rice steam cook in the oven. Great rice that is perfect every time in your home oven.
We have a local cooking school, Artisan, that we enjoy. We learn new things, what we are doing wrong and new tricks.
Well, this one goes under new tricks from a stir-fry chef. Even the head chef had not heard of this one. You can bake your rice, and it is almost fool-proof.
Stovetop cooked rice just has not worked well for me. I think I'm ADHD and just touch things too much... or I'm dumb... or I need a rice cooker. It just has not worked well for me.
A solid 4 for a reliable method.
🍚What Rice to Use?
Long grain white rice is best for this recipe. It is the most commonly available type of rice and is cheap. Other varieties like basmati rice or jasmine rice will cook about the same. Do not use short gain, converted, or minute rice.
Brown rice will need more water and time. One cup of brown rice will need two cups of water and identical amounts of salt and butter. The cooking time will be 1 hour.
👨🍳How to Bake Rice in the Oven
- Preheat the oven.
- Add rice, butter, salt, and boiling water to a baking dish—2 quart is good but if it fits, it will work.
- Seal tight with foil. Bake until rice is tender and fluid absorbed—25 to 30 minutes.
- Uncover to vent steam, then fluff the rice to release trapped steam and stop further cooking.
No. Some of the online directions suggest rinsing the rice until clear. They usually admit it is unnecessary but may make the rice less sticky.
Some rice seems to have some powder on it. It is never a problem if you rinse the rice under running water. Put it in a large strainer and rinse for a minute or two until the water is clear. But mostly not needed.
Follow the recipe. The package instructions on the rice will say 1 cup rice to 2 cups of water. Here we cut back the water to 1 ¾ cup to ensure the fluid is absorbed.
Adding the "suggested" 2 cups will probably get you too mushy and sticky.
Just tight foil will do. Some people will add a layer of plastic wrap under the aluminum foil, but it is unnecessary.
If the baking dish has a glass lid, it will not fit tight enough to contain the steam, so the foil is still needed.
No. It will add some flavor and help prevent the sticking of rice grains.
Absolutely—it will add some flavor; both beef and chicken broth work well. You can add other herbs and spices if you wish.
In the refrigerator, if sealed airtight, you can store cooked rice for 3-4 days.
You can freeze rice, but I'm not a fan of the change in texture that can happen. If you do this, freeze in small amounts in an airtight container for up to 2 months—thaw in the refrigerator before reheating.
Reheat in the oven or microwave.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375°F conventional or 350°F convection.
Add butter and Kosher salt to boiling in an oven-safe pan—mix well. Add white long grain rice.
Tightly cover with a piece of aluminum foil. Bake 25 minutes until the rice is tender but not mushy, and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.
Fluff it with a fork to let the steam out, and serve. If you don't fluff, the rice may continue to cook and become mushy.
How to Cook Rice in the Oven
- 1 cup long grain rice
- 1 ¾ cup water - Boiling
- 1 tablespoon butter
- 1 teaspoon kosher salt
- Preheat oven to 375°F conventional or 350°F convection.
- Add butter and Kosher salt to boiling in an oven-safe pan—mix well. Add white long grain rice.
- Tightly cover with a piece of aluminum foil. Bake 25 minutes until the rice is tender but not mushy, and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.
- Fluff it with a fork to let the steam out and serve. If you don't fluff, the rice may continue to cook and become mushy.
My Private Notes
- Use boiling water.
- Some rice seems to have some powder on it. It is never a problem if you rinse the rice under running water. Just put it in a large strainer and rinse for a minute or two until water is clear. But mostly not needed.
- Seal with foil tightly.
- Use the amount of water stated in the recipe. Not the amount stated on the bag.
- Check if the rice is done at the end of the recommended cooking time. Add a few more minutes if needed.
- Fluff at the end of cooking, or it will continue to cook.
- Brown rice takes longer—about 1 hour and 2 cups of water.
- Don't skip the butter, it helps stop the sticking. Also, don't skip the salt. Rice without any salt is not good.
- Leftover rice can be refrigerated for 3-4 days. I'm not a fan of freezing cooked rice; you can if you want but I think it destroys the texture.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published February 23, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.