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.
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.
Other Rice Recipes
Preheat oven to 375°F conventional or 350°F convection
Add butter and Kosher salt to boiling or near-boiling water in an oven-safe pan. Mix well. Add 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
- 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 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.
- 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.
Nutrition is generally 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.
Originally Published February 23, 2014