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Home > Recipes > Side Dishes > Easy Oven Baked Rice


EASY OVEN BAKED RICE

by HollyOct 14, 2019 • Updated Jul 13, 2020
86 Comments
4.96 from 134 votes
Jump to RecipePinLeave a commentSave to Favorites

This post may contain affiliate links. Please read our disclosure policy.

Baked Rice is a foolproof method for getting fluffy, tender grains that have
just the right texture. Combine rice, water, and butter and let it bake in the
oven instead of on the stovetop.

One of the reasons oven-baked rice turns out fabulous is that the heat is
distributed more evenly throughout the cooking cycle. It’s also perfect to pop
in the oven alongside Oven Baked Chicken Breasts, marinated pork tenderloin, or
with Chicken Cordon Bleu!




TIPS FOR MAKING BAKED RICE

To get the best white rice in the oven, follow these tips for recipe success:


 * Follow the ratios in the recipe below (and not the ratios on the package)
 * Adding butter helps keep the grains from sticking.
 * Boil the water before adding to the rice.
 * Cover the baking dish tightly with foil to seal in the steam.
 * Allow the rice to rest for 5-10 minutes after removing it from the oven
   before fluffing with a fork.


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You can easily make baked brown rice too, it will take a bit longer to cook.




WHAT RICE IS BEST BAKED?

Any kind of rice can be baked. Just be aware that cooking times can vary
greatly. Basmati rice is one of the most quick-cooking varieties. Brown rice, on
the other hand, takes more than twice as long as conventional white rice.



This recipe uses regular long grain white rice. If you’re changing the type of
rice, you will need to adjust the cook time.






WHAT TO SERVE WITH BAKED RICE

Baked rice is the perfect starchy side dish that pairs well with saucy recipes
like Salisbury steak or Crock Pot pork chops with mushroom gravy. It’s an easy
way to pre-make rice for fried rice too, or for General Tso’s Chicken!

Leftover rice will keep in the fridge for up to four days or in the freezer for
up to four months.


HOW TO REHEAT RICE

To reheat rice in the oven or toaster oven, gently break up any lumps and
moisten slightly with a small splash of water. Cover tightly and bake at 300°F
for about 20 minutes.




EASY WAYS TO COOK RICE

 * Brown Rice – made in the oven or stove
 * Easy Rice Pilaf – filled with veggies!
 * Cilantro Lime Rice – deliciously zesty freshness!
 * Dirty Rice – southern comfort food staple
 * Garlic Butter Rice – full of flavor!



4.96 from 134 votes↑ Click stars to rate now!
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EASY OVEN BAKED RICE

A practically foolproof method for getting fluffy, tender grains that have just
the right texture.
SaveSaved! Pin Review Print
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4
Author Holly Nilsson


INGREDIENTS  
1X2X3X

   
 * ▢ 1 cup long grain white rice
 * ▢ 1 ¾ cups boiling water
 * ▢ 2 tablespoons butter
 * ▢ 1 teaspoon salt
   


INSTRUCTIONS 

 * Preheat oven to 375°F.
 * Pour all ingredients into a 2 qt baking dish and stir. Cover tightly.
 * Bake until the water is absorbed, 22 - 27 minutes.
 * Rest 5 minutes. Fluff with a fork and serve.


NOTES

This can be doubled in a 9x13 pan.
4.96 from 134 votes


NUTRITION INFORMATION

Calories: 219 | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 4g |
Cholesterol: 15mg | Sodium: 639mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g |
Vitamin A: 175IU | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking
methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self
appointed foodie. Her greatest passion is creating in the kitchen and making
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COMMENTS

 1.  Cathy says:
     February 14, 2023 at 7:25 am
     
     Perfect rice. It turned out as good or better than my rice cooker. To make
     sure casserole lid fit tight, I covered dish first with aluminum foil (tip
     from another rice recipe).
     
     Reply
     
     
 2.  Christi says:
     January 13, 2023 at 11:38 am
     
     This came out absolutely perfect. I CANNOT make rice on the stove for some
     reason. It’s either too wet or dry and crunchy. I’ve tried different ratios
     of water to rice, different pots, everything. This was so easy and
     effortless. I love that I can just pop it into the oven and come back
     later. This will be my go-to rice recipe.
     
     Reply
     
 3.  Britt says:
     January 3, 2023 at 2:19 pm
     
     It works! Delicious and incredible thank you so much!
     
     Reply
     
 4.  Jeanna says:
     December 26, 2022 at 2:27 pm
     
     I always cook my rice this way now; thanks for the great tip! I use coconut
     oil in place of the butter because I love the way it makes the rice taste
     and smell (plus I have a huge jar of coconut oil from Costco to use up).
     
     Reply
     
 5.  Theshyone says:
     November 3, 2022 at 8:37 pm
     
     how long can you keep the left overs?
     
     Reply
     1. Spend With Pennies AO says:
        November 4, 2022 at 8:20 am
        
        Leftovers are good for 3-4 days. Enjoy Theshyone!
        
        Reply
        
     
     
 6.  sharon s says:
     October 27, 2022 at 5:27 am
     
     I love cooking rice this way, I saute a little onion to add to it also.
     Also have diced up tomatoes to add Put it in the oven and forget about it.
     
     Reply
     
 7.  Inez says:
     October 15, 2022 at 12:46 pm
     
     This baked rice recipe has changed my life. It’s perfect every time. The
     cilantro lime rice also amazing. There is a Spanish yellow rice with pigeon
     peas recipe that I have tried to make the old fashioned way and never comes
     out right. Would you be willing to make it your way then post the recipe?
     
     Reply
     1. Spend With Pennies AO says:
        October 17, 2022 at 10:08 am
        
        I am so glad you enjoyed this rice recipe Inez! I have not tried pigeon
        peas, but I think that sounds delicious!
        
        Reply
        
     
 8.  Joy Rogers says:
     September 14, 2022 at 10:55 pm
     
     How would I make this for 80 people??
     
     Reply
     1. Holly Nilsson says:
        September 18, 2022 at 8:38 am
        
        I haven’t scaled this recipe to serve 80 people so I can’t say for sure
        how it would work out.
        
        Reply
        
     2. Alain says:
        January 31, 2023 at 7:31 am
        
        Funny you should ask! I have been doing this for a couple of months now,
        and again tomorrow (first time with Jasmine, wish me luck!)
        
        You need huge pans! And DO NOT overcrowd the pans either. I split 18
        cups of rice into two hotel pans, seal with foil, and cover with metal
        lid. Then I pray the foil doesn’t rip as I slide the super heavy pans in
        the oven. The hardest part is measuring the boiling water (you can
        imagine the size of pot needed).
        
        Remember to rinse the rice well before starting to remove excess starch.
        That will help immensely in not making a rice loaf!
        
        Good luck!
        
        Reply
        
     
 9.  Kerry says:
     August 17, 2022 at 8:50 pm
     
     Do you have to rinse the rice before cooking?
     
     Reply
     1. Holly Nilsson says:
        August 24, 2022 at 7:20 am
        
        I do not rinse the rice before cooking.
        
        Reply
        
     
 10. Patricia Baughman says:
     July 13, 2022 at 10:42 pm
     
     I always bake rice in the oven.‘ I make it in a stainless steel pot instead
     of a casserole dish. I use a medium sized pot which has metal handle and
     the lid also stainless steel. No plastic in the
     oven.
     
     Reply
     
 11. Lisa says:
     June 26, 2022 at 11:58 am
     
     I followed the directions and my rice came out perfect.
     
     Reply
     
 12. Maria says:
     June 20, 2022 at 11:28 am
     
     Rice is one of the very few things I couldn’t cook without screwing it up.
     It was always either too mushy or burnt. Not anymore! You’re recipe is
     perfect! Thank you!
     
     Now, to find a fail proof biscuit recipe.
     
     Reply
     1. Spend With Pennies SN says:
        June 21, 2022 at 9:40 am
        
        So happy to hear that, Maria!
        
        Reply
        
     
 13. Ashlee Moore says:
     May 15, 2022 at 3:38 pm
     
     Fantastic recipe. Made this a few times in different portions, and is
     fantastic. I also start in a scoop of chicken bouillon to give extra flavor
     as well. It’s a very versatile recipe that can easily except other flavors
     as well!
     
     Reply
     
 14. Nick says:
     April 23, 2022 at 9:20 pm
     
     Ive doubled, tripled and quadrupled this recipe. Ive used long, medium and
     jasmine rice. Cooked with canned beans, corn and olives(all drained) and it
     always comes out great. Its dummy proof. Thank u! I used to struggle with
     rice, now i never have a problem.
     
     Reply
     

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