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.
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 ¾ 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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Originally Published February 23, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.