Learn How to Cook Rice in the Oven with this easy, foolproof recipe for perfect, tender, fluffy rice cooked with steam in only 30 minutes.
Get tender baked rice every time. Just combine rice with boiling water, butter, and salt. Seal tightly and let the rice steam cook in the oven.
This easy-baked rice recipe is perfect every time in your home oven—no rice cooker is needed, and no rice is sticking to the bottom of the pan.
This recipe is easy to combine with other baked recipes. The baking time matches Baked Chicken Breasts, Pan Seared Oven Roasted Pork Tenderloin, and many other main dishes. Or serve with Chinese recipes, like General Tso Chicken, Honey Glazed Grilled Chicken, and Cashew Chicken.
- Long-grain white rice
👨🍳How to Cook Rice in the Oven
- Add rice, butter, salt, and boiling water to a baking dish—a 2-quart casserole but a 6X9 inch or an 8 to 9 inch round baking dish.
- 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.
⏲️How long does rice take to cook in the oven
About 25 minutes will generally get perfectly cooked rice. The thickness of the ingredients in the pan will affect time, as will the hydration status of the rice. The rice is done when all the water is absorbed, and the rice is tender.
🍚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.
👨🍳How to cook brown rice in the oven
Brown rice will need more water and time. One cup of brown rice will need 2 cups of boiling water, 1 tablespoon of butter, and 1 teaspoon of kosher salt. The cooking time will be about 1 hour.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a small casserole, and a double recipe will fit in a 9X13 casserole cooking time.
- Cooking time will be about the same but will be affected by thickness.
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 of rice to 2 cups of water. Here we cut back the water to 1 ¾ cups 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.
It will add some flavor; beef and chicken broth will work well. You can add other herbs and spices if you wish.
❄️Storage of leftovers
If sealed airtight, you can store cooked rice in the refrigerator 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.
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Step-by-Step Photo Instructions
Preheat oven to 375°F conventional or 350°F convection. Add butter and Kosher salt to boiling water in an oven-safe pan—stir well, then mix in white long-grain rice. Use a 2-quart casserole dish, a 6X9 inch baking dish, or an 8 to 9 inch round baking pan.
Tightly cover with a piece of aluminum foil. Bake for 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 water in an oven-safe pan—stir well, then mix in white long-grain rice. Use a 2-quart casserole dish, a 6X9 inch baking dish, or an 8 to 9 inch round baking pan.
- Tightly cover with a piece of aluminum foil. Bake for 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.
Your Own 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 the water is clear. But mostly not needed.
- Seal with foil tightly.
- Use the amount of water stated in the recipe—not the amount indicated 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 affects 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.