Oven-baked rice is the easiest and best way to skip burnt pans and mushy results. You just mix, seal, and cook—no watching the pot. Baked rice is on the table in under 30 minutes.
Simple and reliable, cooking rice in the oven will be your new go-to method—no rice cooker needed.
⏱️ Quick Answer: How Long to Cook Rice in the Oven
Bake rice tightly sealed at 375°F (or 350°F convection).
• Long-grain white rice: 25 minutes
• Brown rice: About 1 hour
Jump To (scroll for more)
- 😊 TL;DR (Recipe Summary)
- 🧂 Ingredients You’ll Need
- 👨🍳 Quick Overview: How to Cook Rice in the Oven
- 🍚 Oven-Baked Rice Ratio & How Long to Cook
- 😊 Tips for Success
- 🍚 What About Brown or Other Rice Varieties?
- 🤔 Troubleshooting Oven-Baked Rice
- ↕️ Adjusting the Recipe Size and Pan Sizes
- 🍽️ What to Serve with Baked Rice
- ❄️ Storage and Reheating
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by 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."
😊 TL;DR (Recipe Summary)
What it is: A simple, reliable way to cook long-grain white rice in the oven—hands-off and consistent every time.
Why you’ll love it: No burnt pans, no mush, and no babysitting. Just mix, seal, bake—no rice cooker needed.
How to make it: Combine rice with boiling water, butter, and salt; cover tightly; bake at 375°F for 25 minutes; fluff immediately.
Jump to the Recipe Card or keep reading for tips, variations, and troubleshooting.
🧂 Ingredients You’ll Need
Just four ingredients and no special tools.
- Long-grain white rice – Basic pantry rice works best here. Other rice varieties are discussed below.
- Butter – Adds flavor and helps prevent sticking. You can skip it or use olive oil.
- Salt – Kosher, table, or other salt.
- Boiling water – Starting hot gives you even, reliable cooking in the oven.
✅ Pro Tip: No rinsing required for most white rice. But if yours is extra starchy or dusty, a quick rinse in a strainer won't hurt.
👨🍳 Quick Overview: How to Cook Rice in the Oven
1. Combine everything: Add the rice, butter, salt, and boiling water to your baking dish.
2. Cover tightly: Seal the dish with foil so the steam stays inside.
3. Bake and fluff: Bake until the rice is tender, then fluff immediately to keep the grains separate and stop the cooking.
✅ Pro Tip: If you're unsure, gently lift some rice with a fork before calling it done. If there's liquid left or it feels undercooked, give it a few more minutes.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🍚 Oven-Baked Rice Ratio & How Long to Cook
Ratio: Use 1 cup long-grain white rice to 1¾ cups boiling water.
How long to cook rice in the oven:
- Long-grain white rice: Bake 25 minutes at 375°F (or 350°F convection)
- Brown rice: Bake about 1 hour
A tight foil seal is essential for even cooking and tender rice.is the key to consistent results.
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😊 Tips for Success
- Use the right pan: A 2-quart casserole, 6×9-inch baking dish, or 8–9-inch round pan will all give the rice the right depth for even cooking.
- Preheat the oven: A fully heated oven helps the water return to a simmer quickly and cook the rice evenly.
- Seal tightly: Press foil firmly around the edges so steam stays trapped. A tight-fitting lid works too.
- Fluff right away: Fluff immediately to release steam, stop the cooking, and keep the grains separate.
- Choose the correct rice: This method is designed for long-grain white rice. Other varieties are covered below.
🍚 What About Brown or Other Rice Varieties?
- Brown rice: Needs more time and more water. Use 1 cup rice to 2 cups boiling water and bake for about 1 hour, until tender.
- Basmati or jasmine: Cook the same way as standard long-grain white rice — same ratio and timing.
- Not recommended: Short-grain, converted/parboiled, or instant/minute rice. They require different methods.
🤔 Troubleshooting Oven-Baked Rice
- Crunchy rice:
Usually from too little water, a loose foil seal, or baking time that’s a few minutes short. Add a splash of hot water, reseal tightly, and bake a little longer. - Mushy rice:
Caused by too much water or not fluffing immediately. Fluff right away to release steam and stop the cooking.
↕️ Adjusting the Recipe Size and Pan Sizes
- Standard batch: This recipe uses 1 cup of uncooked long-grain white rice, which makes about 3 cups cooked and fits well in a 2-quart casserole, 6×9-inch dish, or 8–9-inch round pan.
- Half recipe: Use ½ cup rice to ⅞ cup boiling water. A loaf pan or other small baking dish works well.
- Double recipe: Use 2 cups rice to 3½ cups boiling water. A Dutch oven or large casserole is best. If the lid fits tightly, you can skip the foil.
- Cook time: Usually stays the same for half or double batches. Thicker layers may need a few extra minutes.
🍽️ What to Serve with Baked Rice
This oven-baked rice works with any saucy or skillet-style dish. Try it with General Tso Chicken, Honey-Glazed Grilled Chicken Breasts, and Cashew Chicken, or your favorite stir-fries and quick weeknight meals. It’s a simple base that fits almost anything.
❄️ Storage and Reheating
- Refrigerator:
Store cooked rice in an airtight container for 3–4 days. - Freezer:
Freeze in small portions for up to 2 months. Expect a slight texture change. - Reheat:
Add a splash of water and warm gently on the stove or microwave with a damp paper towel.
✅ Pro Tip: Break up cold rice clumps before reheating for best results.
❓ FAQs
Usually not. Long-grain white rice bakes just fine without rinsing. If it looks dusty or extra starchy, a quick rinse in a strainer won’t hurt.
Package directions assume stovetop cooking, where steam escapes. In the oven, steam is sealed in, so you only need 1¾ cups water for each cup of rice.
Use tight foil pressed firmly around the edges. That’s all you need to trap steam. A Dutch oven with a heavy, snug lid can skip the foil.
Butter adds flavor and helps prevent sticking. If you skip it, add a small drizzle of oil when fluffing to keep the grains separate.
Yes. Chicken or beef broth adds more flavor, and you can toss in herbs or spices for extra depth.
📖The Recipe Card
How to Cook Rice in the Oven (Perfect Every Time)
Video Slideshow
Ingredients
- 1 cup long grain rice
- 1 ¾ cup water - Boiling
- 1 tablespoon butter
- 1 teaspoon kosher salt
Step-by-Step Instructions
Prepare the rice to bake
- Preheat oven to 375°F conventional or 350°F convection.
- In an oven-safe pan, add butter and kosher salt to the boiling water. Stir well, then mix in the rice. Use a 2-quart casserole, a 6×9-inch dish, or an 8–9 inch round baking pan.
Bake
- Cover tightly with aluminum foil. Bake for 25 minutes, or until the water is absorbed and the rice is tender.✅ Pro Tip: If you're unsure, lift some rice with a fork. If there's liquid left or the grains still feel firm, bake for 2–4 more minutes.
Fluff and serve
- Fluff with a fork immediately to release steam and stop the cooking. Then serve.
Recipe Notes
Pro Tips:
- Use boiling water for even cooking
- Rinsing is optional. If your rice looks powdery, rinse it under running water in a strainer until the water runs clear.
- Seal the container tightly with foil to trap the steam.
- 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 right after baking to prevent overcooking.
- For brown rice, use 2 cups of water and bake for about 1 hour.
- Store leftovers in the fridge for 3–4 days. You *can* freeze rice, but the texture may change
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published February 23, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Stephanie says
DO NOT use this recipe if you are trying to make plain sticky rice for fried rice! I followed it to a T and even removed slightly more water I used 5 cups water and 3 cups of rice.
The rice was very broken down and wet not suitable for frying later. As a side dish for rice it would have probably been fine to eat, but definitely not fry-able!! Also for my family’s taste would have been too mushy even as a side dish. Therefore I gave it a 2 star - edible but definitely not ideal
Kelly says
I use this recipe for fried rice - BUT- I refrigerate my rice after cooking - and then use the COLD rice in my recipe - delicious 😋
Peter says
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 says
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 says
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 says
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 says
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 says
I only use brown rice. If you are cooking it longer, would you add more water?
Dan Mikesell AKA DrDan says
Hi Gigi,
Decrease the recommended water on the package by about 20%. That should be good for most versions of brown rice.
Dan
Jo says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
I cook rice in the oven with canned beef broth. Delicious with any beef entree!
Reanne says
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 says
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 says
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 says
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 says
Making it now. Used 1/2 butter, 1 cup rice, 2 cup boiling water, salt . in 350 degree oven for 33 min
Iain Bailey says
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 says
Hi Iain,
Sounds like a great idea. I will give it a try.
Thanks of the note.
Dan
Pam says
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 says
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 says
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 says
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