Baked Rice

This easy recipe for Baked Rice is the easiest way to get perfect rice every time! No special appliances and no pot-watching required.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 28

Resting time 10

Total Time 43

Servings servings

Calories 219

Author Dorothy Bigelow

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

Storage: Immediately transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat the rice only in the portions needed for serving, as rice shouldn’t be reheated more than once.

Doubled or in a 9X13 baking dish: If you need more rice you can easily double the recipe and make it in a 9X13” baking dish instead. In testing, we did not find the larger amount required additional time in the oven.

What type of rice should I use? This recipe works with white long-grain rice, basmati, or jasmine rice. Do not use parboiled rice, minute rice, or brown rice.

Does the water NEED to be boiled first? Yes! I've tested this recipe many times, and the best way to bake rice is with boiling water (covered tightly). Do not skip this step!

Nutrition