This easy recipe for Baked Rice is the perfect hands-off method for preparing this dinnertime staple. Why watch a pot when you can assemble, bake, fluff, and serve?
If you want perfectly cooked rice without the hassle, try this recipe today!
Hot cooked rice is the perfect side dish. It's simple, delicious, and SO versatile. Whether it's stir-fry, meatballs, or a cozy batch of homemade chili, chances are it will taste even more delicious spooned over some fluffy white rice.
This Baked Rice method is the easiest way to make perfect rice without any special appliances (like a rice cooker or Instant Pot). It has a surprisingly short cook time, and can easily be customized for extra flavor by adding chicken stock, soy sauce, lemon zest, or your favorite seasonings.
But if you're like me and you just love a batch of hot buttered rice, you'll want to eat this by the spoonful - no extras needed!
Why You'll Love It:
- So much easier. If you find cooking rice on the stove top a bit daunting, you'll love this oven-baked rice. No pot-watching required!
- Fluffy rice every time. I've tested this recipe dozens of times, and as long as I've been using the boiling water method I haven't had a single batch that wasn't perfectly cooked.
- A staple side dish. Having a good rice recipe in your back pocket is essential for the home cook. So many family favorites are served with rice, and this version is so easy to make.
- No rice cooker needed. No special appliances? No problem! Everyone has a baking dish, and everyone can make this recipe – no extras required.
You Will Need:
- Rice: Make sure to use a good quality uncooked rice that is long grain (typically labeled as such). Basmati and jasmine rice will work for this recipe, although parboiled or minute rice will not.
- Water: You will need 2 cups of boiling water for every 1 cup of uncooked rice. I tested several methods for adding the water cold, but the best results always came from pre-boiling the water. It's worth the extra step (I use my kettle)!
- Butter: I recommend that you add 2 tablespoons of butter for added flavor and improved texture. If desired, you can swap butter for olive oil (or avocado oil) instead.
- Salt: For every 1 cup of rice, use about 1 teaspoon of fine salt. This enhances the flavor of the rice, and it tastes delicious when eaten plain (especially if you use butter).
Recommended Equipment
- Medium baking dish (10.5 x 7.5" or 9 x 9") (or 9 x 13" for a double batch)
- Aluminum foil (or a casserole dish or Dutch oven with a tight-fitting lid)
What kind of rice should I use?
- Long grain white rice
- Basmati rice
- Jasmine rice
Which types of rice should I avoid?
I'm certain most of the following types could be baked using a similar method, but the times and liquid amount will vary wildly, so I don't recommend using them with this recipe.
- Brown rice
- Minute rice
- Parboiled rice
- Wild rice
- Short-grain rice (like sushi or Arborio)
- Medium-grain rice
How to Cook Rice in the Oven
- Add 1 cup of rice to a lightly greased medium baking dish. Add 1 teaspoon of salt and stir well to combine.
- Bring a pot (or kettle) of water to a boil, and measure out 2 cups. Pour the boiling water into the baking dish and stir.
- Cut 2 tablespoons of butter into 4 pieces and evenly distribute them through the baking dish.
- Cover the casserole dish tightly with aluminum foil (2 layers) or a tight-fitting lid.
- Bake in a 400ºF (204ºC) oven for 26-28 minutes, or until all of the liquid is absorbed.
- Remove the foil, then allow the rice to rest for a full 10 minutes. Fluff the rice with a fork, serve, and enjoy!
Storing Leftovers
Quickly transfer any leftovers to an airtight container (or tightly wrap the baking dish) and refrigerate for up to 3 days. Discard if there are any signs of spoilage.
Reheating Leftover Rice
Reheat portions of rice (as needed) in the microwave until steamy and hot (look for a minimum internal temperature of 165ºF or 74ºC). Many food safety experts say that leftover rice should only be reheated once, so only reheat as much as you will eat in one sitting.
Read more: Storing Cooked Rice - UofC Agriculture and Natural Resources
Can cooked rice be frozen?
Yes, cooked rice can be frozen! I recommend first cooling it in the refrigerator, then transferring to freezer bags. Label and freeze for up to 2 months. Reheat from frozen.
Top Tip: One of the best ways to use leftover rice is homemade chicken fried rice. Cold day-old rice is the secret ingredient!
Expert Tips
- Cover tightly. Whether you wrap your baking dish tightly with foil or use a Dutch oven with a tight lid, it's important to keep the rice covered during baking. This traps the steam/liquid in the baking dish, preventing it from evaporating too quickly.
- Boiling water only. Boiling the water may seem like an unnecessary extra step, but I have tested this recipe many times, and boiled water is the only way to go. I recommend using an electric kettle if you have one - it's easy peasy!
- Add chicken broth. If you want even more flavorful rice, swap out the 2 cups of boiling water for different clear liquids such as chicken broth, beef broth, wine, etc. (just be sure to bring them to a boil first).
Recipe FAQs
Yes! If you prefer to use olive oil in place of butter when preparing rice, feel free to swap it out using a 1-to-1 ratio.
Yes! Dutch ovens have a tight-fitting lid, making them a great option for oven-baked rice. Instead of covering it with foil, add the lid before baking and remove it once the cooking time is up.
Yes! This recipe has been tested with all of the above options, and the most consistent results come from using boiling water. This most closely mimics the traditional stove-top method, which reduces the overall cooking time, while preserving the texture.
More Rice Recipes
More Easy Side Dishes:
If you loved this recipe for Oven Baked Rice, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Baked Rice
Ingredients
- 1 cup long-grain rice not Instant
- 2 cups boiling water
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
- Preheat the oven to 400ºF (204ºC) and lightly grease a medium-sized baking dish (9x9” or 7.5 x 10”).
- Add the rice to the baking dish, then sprinkle with salt and pour in the boiling water. Stir well.
- Cut the butter into 4 pieces and distribute it evenly throughout the baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 26-28 minutes, then remove from the oven and check to see if all of the liquid has been absorbed. If not, return to the oven (uncovered) for an additional 2-5 minutes, or as much time as it takes for the rice to absorb the liquid.
- Once the rice is done, remove from the oven and allow to rest for 10 minutes. This will prevent your rice from becoming mushy.
- After 10 minutes, fluff the rice with a fork, then taste and adjust salt to your taste. Serve and enjoy!
Notes
Nutrition
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Dee Burrows
Finally found a good rice recipe.
Excuse my language but damn it’s good
Thank you. Dee
Dorothy Bigelow
Yay! So glad to hear you love it Dee!