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.
Introduction and My Rating
You don't need that rice cooker and you don't need to stand on one foot and chant. You can now cook perfect rice at home in the oven.
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.
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. Ok, love the concept, but I had a few issues.
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. It is the doctor in me, and over the years, too many "safe" things have shown not to be safe.
Plus, I don't see it as necessary. You get a good enough seal with foil. And if the dish has a lid, add that on top of the foil.
Rinsing the Rice
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. Not suggested at the cooking school.
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 water is clear. But mostly not needed.
Amount of Water
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 2 cups are a little high for stovetop anyway, and that has been one of my issues with stovetop rice. Just too much water to absorb.
Adding the "suggested" 2 cups will probably get you too mushy and sticky.
Long grain white rice is suggested for this recipe. It is the most common available and cheap.
This can vary some but cook for about 1 hour.
Preheat oven to 375°F conventional or 350°F convection.
Add butter and Kosher salt to boiling 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 - Boiling
- 1 tablespoon butter
- 1 teaspoon kosher salt
- Preheat oven to 375°F conventional or 350°F convection oven.
- Add 1 tablespoon of butter, one teaspoon of Kosher salt to 1 3/4 cup boiling water in an oven safe pan. Mix well.
- Add 1 cup of white long-grain rice. Rinsing note: 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 water is clear. But mostly not needed.
- Mix well and cover tightly with a piece of foil. If the dish has a lid, add that on top of the 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 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 water is clear. But mostly not needed.
- 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.
- Use the amount of water stated in the recipe. Not the amount stated 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.
- 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 destroys the texture.
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.
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. Updated with expanded options, refreshed photos and a table of contents to help navigation.