How to Cook Rice in the Oven

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.

How to Cook Rice in the Oven

Votes: 14 Rating: 4.29 You: Rate this recipe!

Print Recipe

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.

• CourseSide dish
• CuisineChinese

Prep Time

5 minutes

Cook Time

25 minutes

Prep Time 5 minutes

Cook Time 25 minutes

How to Cook Rice in the Oven Votes: 14 Rating: 4.29 You: Rate this recipe! Print Recipe 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. CourseSide dish CuisineChinese Prep Time 5 minutes Cook Time 25 minutes Prep Time 5 minutes Cook Time 25 minutes

Ingredients

• 1 cup long grain rice
• 1 3/4 cup water
• 1 tablespoon butter
• 1 teaspoon kosher salt

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375°F conventional or 350°F convection
2. 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.
3. Add 1 cup white long grain rice.
4. Mix well and cover tightly with a piece of foil.
5. 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.
6. 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