Baked rice is a foolproof method for getting fluffy, tender grains. Combine rice, water, and butter, and let it bake in the oven instead of on the stovetop for perfect rice every time.
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3 Easy Ingredients
- Rice: For this recipe, we use regular long-grain white rice. While any kind of rice can be baked, cooking times will vary significantly.
- Butter: Adding butter helps to add richness to the dish and keep the grains from sticking.
- Salt: Adding salt helps to enhance the flavor. Replace it with garlic salt for a flavor boost!
How to Reheat Rice
Leftover rice will keep in the fridge for up to four days or in the freezer for up to four months. 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.
What to Serve With Baked Rice
Did you enjoy this Oven Baked Rice? Leave a comment and rating below.
Equipment
Ingredients
- 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Hol(l)y smokes! {See what I did there?! ;)} PERFECT RICE— FINALLY!! I doubled this recipe in a 9×13 pan as suggested and baked for 25-27 minutes and it was by far the best rice to ever come out of my kitchen. I was thrilled because I used your recipe for my Mardi Gras gumbo this year and while the rice is not the main dish, it has to be perfect in order to truly compliment the gumbo. It was a total home run. Quick question, have you ever tried tripling the recipe in that same 9×13 dish? If not, I may have to test that out for next year because I almost ran out of rice this year—it was that good! Thank you Holly for this absolutely perfect, foolproof recipe. I am bowing down and forever grateful!
Yay!! So glad you loved it. I haven’t tried tripling it, if you don’t have time to test it out you could also do two smaller pans.
How many cups of cooked rice is the end result?
This recipe makes about 3 cups of cooked rice.
AWESOME. Don’t need to say anything else. Well maybe PERFECT.
Hi Holly, I’m marinating some chicken breasts and i think they’re about 6 oz each. I want to double your rice recipe and bake it with the chicken in a 9”x13” pan. Can you tell me my best time and temp? And also whether to still cover the pan with foil? Thanks
I haven’t tried doubling this in a 9×13 so I can’t say for sure on time. It would still need to be covered as the steam cooks the rice. Let us know how it goes!
This is the best way of making rice. I often put some chicken legs or leg pieces into a pot with water, bring to a boil ,skim, add diced onion, celery and carrot then simmer till partly done( you can add some tomato paste). Remove chicken and measure out rice and chicken broth,add salt and butter and stir and add to baking pan. Nestle chicken pieces in, spoon a bit of liquid over and bake uncovered. Sorry, I don’t mean to change your recipe, it’s great and works every time, this is just a variation of baked rice.
Your version sounds delicious Peggy, thanks for sharing!
Oh so easy. Great way to make ahead and freeze in smaller portions for two people.
I love to bake. And cook. But have a couple of Achilles heals.
One: hard-boiled eggs. The other: perfectly cooked rice, without a rice-cooker.
This recipe = perfection! 100% of the time
Funny how sometimes the things that seem simple can be so tricky! So glad you’ve loved it as much as we do!
This recipe is THE BEST! I cook and bake…A LOT. I can perfect the most challenging recipes. But sometimes the simplest one evade me. One…boiled eggs; the other…rice. This…recipe…is…the…bomb…100%
My husband is not a rice fan, but loved this recipe. It was delicious! It will now be part of my regular rotation.
Good timing and temperature, but don’t forget to wash your rice beforehand.
Thank you for making me ” the best rice chef” as per my family. I never really got down the art of making rice well, but now, It’s Perfection! Fluffy, buttery and delicious!
When doubling the recipe is the cooking time change as well or stays the same.
The cooking time should stay the same if using a 9×13 pan Sully.
I LOVE rice even more than potatoes. I have cooked it on the stove top (electric and gas), I have cooked it in my rice cooker. All taste good but nothing has compared to the texture of the rice cooked in the oven. So simple, FLUFFY, moist and tasty. Have never had it fail to turn out great and I have even added some sauteed onions and peppers and cooked in chicken broth. Today it is again, just as the recipe calls for to go with spiced up pinto beans. YUM and thanks.
So happy to hear that Miriam! You can never go wrong with a classic like this recipe :)
I have boiled rice for years and it has come our gummy and somewhat tasteless for years. I recently tried this recipe with rice prepared in the oven and it was great. I like the subtle buttery flavor. Thank you!
So glad you enjoyed this recipe Debbie!
Loved this recipe – rice came out fluffy and no wet or dry spots like when you do it on the stove.
I love cooking rice in the oven, rather than stove top or microwave. My husband brought home a 5 kg bag of rice during the shortages, and my question to you is, which is the best way to cook short grain rice in the ove, as opposed to long grain.
Thank you
Marylin, I’ve only tried the long grain rice in the oven. I think the short grain rice would work, but the texture will be more creamy and sticky. Let us know if you try it!
I was going to serve this with a lemon garlic pork tenderloin but needed to cook the rice and tenderloin at different temps for different time periods. Took a chance to combine them in a small Dutch oven (rice doubled and started with boiling water per recipe, tenderloin placed in center) and then baked at 350* for 40 minutes. The rice was perfect and the tenderloin was the perfect temp inside at 155*. Not only did it help flavor the rice, but the pork ended up being juicy. If I had baked the pork uncovered as was suggested by its recipe directions, I’m afraid it would’ve been dry as they so often get (even though they brown). I will be using this technique for both from now on since I usually serve them together. Thank you for the inspiration and now the use of only one cooking dish for the meal!
This is my new favorite way to make rice. It doesn’t need stirring. It doesn’t stick to the pan. It doesn’t get gluey. I used some homemade broth instead of the water.
My 8 year old son has complained for the past year when I have served rice for dinner. He would stubbornly refuse to eat any rice. Last night I put four rice grains inside his first taco. He ate it and went back for seconds. Again I put four grains of rice in the taco. He ate it and went back for thirds, but this time he made his own taco. He willingly put rice in it! I think it is too early to press my luck by serving rice at every meal, but I like knowing he will eat it again.
THAT was delicious rice!
I doubled the recipe and put it in an oven cooking bag (no mess).
You are right, that is the best way to cook rice.
Can’t wait to continue my experiments with this method.
Using bouillons and Goya seasonings
Perfect every time!! Thanks!