Make perfect rice every time with this easy and proven recipe to cook rice in the oven. Fluffy rice in 30 minutes is just so easy. This is one of those things that just works and fits in very nicely in making a complete meal.
We have a local cooking school Artisan that we enjoy frequently. We learn things, learn 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 normal 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.
I did not grow up eating rice. It just was not one of the common food in my Iowa household. I like minute rice well enough, so it has not been much of a problem, but real rice had bugged me.
My Rating
A solid 4 for a solid method.
Tips on How to Cook Rice in the Oven
The method from the cooking school had plastic wrap on the pan in the oven then covered by foil. This was to get an airtight seal.
I’m not a fan of the idea of having plastic wrap heated to that temp next to my food. Too many unknowns about hydrocarbons. Plus I don’t see it as necessary. You get a good enough seal with foil.
Next, some of the online directions suggest rinsing the rice until clear. They usually admit it not needed but may make the rice less sticky. Umm… OK but not bothering.
Boiling the water. It just another step to me that is not needed. Use the hottest water you have, and you may need a few more minutes.
If you have your hot water turned way down for safety, put 2 cups water in the microwave for a minute. There may be a safety issue here so don’t overdo it. Check this LINK about superheated water and burns.
The package instructions on the rice will say 1 cup rice to 2 cups of water. Here we cut that back some to about 1 3/4 cup. I feel the 2 cups is a little high for stove top and that has been one of my issues with stove top. Just too much water to absorb.
Brown rice. I have not done this, but the online sources and the cooking school suggests 1 hour as the right cooking time.
Preheat oven to 375°F conventional or 350°F convection
Add 1 tablespoon of butter, 1 teaspoon of Kosher salt to 1 3/4 cup boiling or near boiling water in an oven-safe pan. Mix well. Add 1 cup white long grain rice.
Tightly cover with a piece of 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.
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How to Cook Rice in the Oven
Ingredients
- 1 cup long grain rice
- 1 3/4 cup water
- 1 tablespoon butter
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375°F conventional or 350°F convection
- Add 1 tablespoon of butter, one teaspoon of Kosher salt to 1 3/4 cup boiling or near boiling water in an oven safe pan. Mix well.
- Add 1 cup white long grain rice.
- Mix well and cover tightly with a piece of 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.
Recipe Notes
Tips:
- Use the hottest water you can easily get. You may heat water in a microwave but be careful.
- Seal with foil tightly.
- If the dish you use also has a top, put that on top of the foil. But do not do this with only the top.
- Access 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.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 23, 2014
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Hannah
May 20, 2019 at 4:17 pmUh…rinsing the rice makes it *more* sticky. It’s the classic first step to making sticky rice for asian cuisine like riceballs. Not sure who mixed that up lol. Thanks for the recipe! Gonna be trying it in a toaster oven since our normal oven is out of commission during kitchen renovation.
Nancy
February 25, 2019 at 5:48 pmThere’s a very tasty baked chicken and rice casserole recipe on the Campbell’s (Soup) site. No precooking and prep time is about 5 minutes with 1 your cook time. My family has been enjoying it for years.
Kate
January 3, 2019 at 1:34 pmHi! I would like to bake a quantity to freeze in servings for two. If I use a 13×9 glass pan, how many cups of uncooked rice can it accommodate? Thank you!!
DrDan
January 3, 2019 at 2:08 pmHi Kate,
Welcome to the blog.
The cooking dish here is 9 inch diameter. It could have been bigger or smaller and still worked fine. That is why I didn’t specify size. But since you are cooking for freezing, you want a larger amount. Your 13X9 pan has about twice as much surface area, so depending on the depth of the pan, you should be good increasing by 50-100%. You can use the serving adjustment in the recipe card are to get the exact measurements for the rice etc.
Dan
Lynn Harris
October 29, 2018 at 2:37 pmI had this at a neighbor’s house years ago, and I couldn’t believe it when she took this PERFECT rice out of the oven in a 13 x 9 glass pan. It was meant to feed a crowd, and I think she made it with chicken stock ( probably Swanson’s canned broth). It was delicious ! Has anyone tried to make it with converted rice ( like Uncle Ben’s or similar product ) ? I am hopeless with rice. Thanks to all for the help ! : )
DrDan
October 29, 2018 at 7:14 pmHi Lynn,
Welcome to the blog.
I’m rice and pancake impaired, so this is my rice solution.
First, the chicken broth. Yep, I do chicken broth may be a bit more than I do water. It adds some nice taste.
The converted rice is another question. Converted rice is somewhat between white rice (this recipe) and brown rice. My friends at cooking school say that brown rice takes about 1 hour here instead of 25 minutes.
Converted rice is brown rice that was soaked and parboiled before husking. It takes longer to cook and more liquid than white rice. So you can experiment with it but not an exact answer. It will take longer and more fluid.
Dan
Nancy Pacheco
November 3, 2018 at 8:27 pmI cook rice in the oven with canned beef broth. Delicious with any beef entree!
Reanne
August 21, 2018 at 9:29 pmTried this with Saffron rice that is seasoned in the pack already, so I skipped the salt. It was VERY good…turned out so nice. Sure will use this method again.
Linda Schacht
April 13, 2018 at 11:59 amI melted the butter in the pan in the microwave, then stirred in the rice to coat it well, then added the water and salt. I read somewhere that made it better. I have to admit it was delicious with all the rice nicely separated and tender. I also used long grain basmati brown rice and it did require an hour to cook. I also use a clear pan so I can see when the water is absorbed without pulling off the foil to check. When I looked into the oven during the cooking process, I could see the water racing up the sides of the pan. (Ok, I’ll admit it, I’m easily amused. It was kinda fun to watch.) When I couldn’t see that action anymore, the water was absorbed and the rice was done.
Connollygreen
October 9, 2017 at 11:16 pmWhat I like to do is a substitute water for chicken noodle soup. No need to songs no need to butter and it is basically the same. I heat up the soup and add an extra little dash of water. It is fabulous and easy. You can Partially brown chicken and put it in with the rice if you wish but I prefer to have it separate. Enjoy
Valerie
September 30, 2017 at 5:01 amThank YOU! Easy simple. I couldn’t remember if I ever baked it before but l though I did, thank you for reminding me 🍁
Teresa
August 21, 2017 at 4:28 pmMaking it now. Used 1/2 butter, 1 cup rice, 2 cup boiling water, salt . in 350 degree oven for 33 min
Iain Bailey
August 9, 2017 at 12:58 amThrow in a couple of cardamon pods and a couple of dashes of Turmeric to jazz the rice up. Just remember to pick out the pods when you take off the foil.
DrDan
August 10, 2017 at 10:58 pmHi Iain,
Sounds like a great idea. I will give it a try.
Thanks of the note.
Dan
Pam
February 25, 2014 at 4:22 pmI know what you mean, I didn’t grow up eating rice either, but love it now. I will be trying this soon, thanks!
DrDan
February 25, 2014 at 10:56 pmThanks for the note. If I could convince myself it was healthier then I would eat more but I’m not convinced yet.
DrDan
For the readers, check out Pam at Pam’s Midwest Kitchen Korner
Julie kemp
August 27, 2018 at 12:22 pmCan anyone please tell me how to cook chicken and rice in the oven in a one dish meal. Chicken takes longer than rice, and higher heat. How do you make it work out? Jkemp at rccassociates dot com
DrDan
August 27, 2018 at 1:02 pmHi Julie,
First you may notice I modified your email so scrapers don’t get it. Your spam would go way up.
You are right to notice that the chicken and rice cooking times are too much of a mis-match to cheat your way out if it.
I have a casserole with chicken and rice. I cook some chicken for about 5 minutes with onion on a stove top then add liquid and rice. Cover and into the oven. It also has broccoli, some cheese and topping but it would be easily modified to make it what you want. It took a lot of trial and error to get it right.
https://www.101cookingfortwo.com/cheese-chicken-broccoli-and-rice-casserole/
Dan