Oven baked rice is the easy foolproof way to cook perfect fluffy rice every time. Only 30 minutes and no sticky rice stuck in the bottom of your pan.
Introduction
Are you rice impaired? Do you look at the fancy rice cooker and think you should just give up and buy one. Put that thought on hold, all you need it a baking dish and your oven. How's it that for simple? Great rice that is perfect every time in your home oven.
We have a local cooking school Artisan that we enjoy frequently. We learn new 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 cooked 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 our Iowa household. I like minute rice well enough, so it has not been much of a problem, but real rice had bugged me.
My Rating
A solid 4 for a solid method.
How to Bake Rice
The method is very simple. Just combine rice with boiling water, some butter, and salt. Seal tightly and let the rice steam cook. That is all there is to it.
Long grain white rice is best for this recipe. It is the most common available and cheap. In addition basmati rice, or jasmine rice will cook about the same. Do not use short gain, converted, or minute rice.
Yes, but it will need more water and time. 1 cup of brown rice will need 2 cups of water long with the same amounts of salt and butter. The cooking time will be 1 hour.
No. Some of the online directions suggest rinsing the rice until clear. They usually admit it not needed but may make the rice less sticky. But it was not suggested at my 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.
This is an "if it fits, it cooks" thing. I usually use a 2-quart baking dish.
Follow the recipe. The package instructions on the rice will say 1 cup rice to 2 cups of water. Here we cut back the water to 1 ¾ cup to be sure 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 not needed.
If the baking dish has a glass lid, it will not fit tight enough to keep the steam contained.
FAQs
Absolutely, the water needs to be boiling. Also, add the butter and the salt to the boiling water before mixing them into the rice. It will help distribute them evenly.
No. It will add some flavor and will help prevent the sticking of the grains of rice.
Absolutely. It will add some flavor, both beef and chicken broth work well. You can add other herbs and spices if you wish.
The rice is done when it is tender. If using standard white rice, it will be 25 to 30 minutes. So check at 25 minutes for tender. Jasmine rice may be a bit faster.
Brown rice about 60 minutes but check about 5 minutes early.
I suggest fluffing the rice within a few minutes. By waiting, the rice may overcook with the trapped steam.
Yes. Just keep the ratios correct and you can cook
Serving and Storage
The baking time matches many recipes. I suggest How to Bake Chicken Breasts in a Convection Oven or Pan Seared Oven Roasted Pork Tenderloin.
Sealed airtight in the refrigerator for 3-4 days. Reheat in the oven or a microwave.
Yes, 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.
📖Rice Recipes
Cheesy Chicken, Broccoli and Rice Casserole
🖼️Step-by-Step Photo Instructions
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 aluminum 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.
📖Recipe
How to Cook Rice in the Oven
Ingredients
- 1 cup long grain rice
- 1 ¾ cup water - Boiling
- 1 tablespoon butter
- 1 teaspoon kosher salt
Instructions
- 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 aluminum 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.
My Private Notes
Recipe Notes
Pro Tips:
- 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.
- 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 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 destroys 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.
Nutrition Estimate
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Originally Published February 23, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Peter
I like your attention to cooks. In particular, I like your "cook mode". My cellphone screen blanks after a minute or two and resetting means another reset after cooking.
The "mode" does it all.
Thanks.
Tina
Baked rice just never works for me. Tight seal with foil, temp is right, but it always takes WAY more than 30 minutes. :(
Dan Mikesell AKA DrDan
Hi Tina,
Welcome to the blog.
A couple of comments, be sure to use white long grain rice and preheat. See the discussion about other types. Brown rice is covered in the discussion. It requires an hour and more water.
Also, you might want to check the oven temperature with an oven thermometer, especially if you have some baking/roasting issues.
Hope that helps.
Dan
Pamela Bartlett
Your recipes are almost always right on. Here, though, I'm making the argument for rice prepared in the microwave. Fool proof! No butter required, and the rice comes out perfect every time, fluffy and delicious.
Lauren
Thank you SO MUCH for this recipe, I have never ever been able to make rice that wasn't burnt, crunchy and/or stuck to the pan. This was easy, fluffy and absolutely delicious.
gigi
I only use brown rice. If you are cooking it longer, would you add more water?
Dan Mikesell AKA DrDan
Hi Gigi,
Decrease the recommended water on the package by about 20%. That should be good for most versions of brown rice.
Dan
Jo
I am thrilled that this recipe works so well. The moistness and fluffiness of the rice was perfect after 25 minutes. I don't believe I've ever made perfect rice before. I always have my electric kettle filled, so it couldn't have been easier to make this rice.
Hannah
Uh...rinsing the rice makes it *more* sticky. It's the classic first step to making sticky rice for asian cuisine like riceballs. Not sure who mixed that up lol. Thanks for the recipe! Gonna be trying it in a toaster oven since our normal oven is out of commission during kitchen renovation.
Nancy
There's a very tasty baked chicken and rice casserole recipe on the Campbell's (Soup) site. No precooking and prep time is about 5 minutes with 1 your cook time. My family has been enjoying it for years.
Kate
Hi! I would like to bake a quantity to freeze in servings for two. If I use a 13x9 glass pan, how many cups of uncooked rice can it accommodate? Thank you!!
DrDan
Hi Kate,
Welcome to the blog.
The cooking dish here is 9 inch diameter. It could have been bigger or smaller and still worked fine. That is why I didn't specify size. But since you are cooking for freezing, you want a larger amount. Your 13X9 pan has about twice as much surface area, so depending on the depth of the pan, you should be good increasing by 50-100%. You can use the serving adjustment in the recipe card are to get the exact measurements for the rice etc.
Dan
Lynn Harris
I had this at a neighbor's house years ago, and I couldn't believe it when she took this PERFECT rice out of the oven in a 13 x 9 glass pan. It was meant to feed a crowd, and I think she made it with chicken stock ( probably Swanson's canned broth). It was delicious ! Has anyone tried to make it with converted rice ( like Uncle Ben's or similar product ) ? I am hopeless with rice. Thanks to all for the help ! : )
DrDan
Hi Lynn,
Welcome to the blog.
I'm rice and pancake impaired, so this is my rice solution.
First, the chicken broth. Yep, I do chicken broth may be a bit more than I do water. It adds some nice taste.
The converted rice is another question. Converted rice is somewhat between white rice (this recipe) and brown rice. My friends at cooking school say that brown rice takes about 1 hour here instead of 25 minutes.
Converted rice is brown rice that was soaked and parboiled before husking. It takes longer to cook and more liquid than white rice. So you can experiment with it but not an exact answer. It will take longer and more fluid.
Dan
Nancy Pacheco
I cook rice in the oven with canned beef broth. Delicious with any beef entree!
Reanne
Tried this with Saffron rice that is seasoned in the pack already, so I skipped the salt. It was VERY good...turned out so nice. Sure will use this method again.
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.
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
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 🍁
Teresa
Making it now. Used 1/2 butter, 1 cup rice, 2 cup boiling water, salt . in 350 degree oven for 33 min
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
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
Julie kemp
Can anyone please tell me how to cook chicken and rice in the oven in a one dish meal. Chicken takes longer than rice, and higher heat. How do you make it work out? Jkemp at rccassociates dot com
DrDan
Hi Julie,
First you may notice I modified your email so scrapers don't get it. Your spam would go way up.
You are right to notice that the chicken and rice cooking times are too much of a mis-match to cheat your way out if it.
I have a casserole with chicken and rice. I cook some chicken for about 5 minutes with onion on a stove top then add liquid and rice. Cover and into the oven. It also has broccoli, some cheese and topping but it would be easily modified to make it what you want. It took a lot of trial and error to get it right.
https://www.101cookingfortwo.com/cheese-chicken-broccoli-and-rice-casserole/
Dan