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 make a complete meal.
I did not grow up eating rice. It just was not one of the common food in my Iowa household. I would do package rice and minute rice but really stove top 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 like minute rice well enough so it has not been much of a problem but real rice had bugged me.
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.
Rating
A solid 4 for a solid method.
Notes: First the method from the cooking school had plastic wrap on the pan in the oven then covered by foil. 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. Um… again I didn’t bother. It just seems to be another step to me. Use the hottest water you have and you may need a few for minutes. I have a hot water dispenser on the sink that is close to boiling and it was fine. 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 Tbsp of butter, 1 tsp 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.
- 1 cup long grain rice
- 1 3/4 cup water
- 1 tablespoon butter
- 1 teaspoon kosher salt
- Preheat oven to 375°F conventional or 350°F convection
- Add 1 Tbsp of butter, one tsp 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.
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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. Rating is done by clicking on the stars above.
Updated
June 23, 2016
Pam
I know what you mean, I didn’t grow up eating rice either, but love it now. I will be trying this soon, thanks!
DrDan
Thanks 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
Iain Bailey
Throw 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
Hi Iain,
Sounds like a great idea. I will give it a try.
Thanks of the note.
Dan
Teresa
Making it now. Used 1/2 butter, 1 cup rice, 2 cup boiling water, salt . in 350 degree oven for 33 min
Valerie
Thank YOU! Easy simple. I couldn’t remember if I ever baked it before but l though I did, thank you for reminding me 🍁
Connollygreen
What 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
Linda Schacht
I 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.