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!

closeup of baked rice in a casserole dish with a fork

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.

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

overhead of rice in a casserole dish ready for baking

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.

overhead of baked rice

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

closeup of baked rice in a casserole dish with a fork
4.96 from 248 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.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4
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  • 1 cup long grain white rice
  • 1 ¾ cups boiling water*
  • 2 tablespoons butter
  • 1 teaspoon salt


  • 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.


This can be doubled in a 9x13 pan.
*Reduce the water to 1½ cups if cooking Jasmine rice.
4.96 from 248 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
closeup of baked rice in a casserole dish with writing
baked rice in a casserole dish with writing
baked rice after baking and beforecloseup of baked rice in a casserole dish with writing



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 248 votes (175 ratings without comment)

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Recipe Rating


  1. I’ve actually had this recipe for years, long before I saw it online, It is perfect every single time, no burnt bottom!5 stars

  2. A five star recipe indeed. This is my go-to recipe for white rice. always comes out perfect!! make sure to let the rice steam with the foil still on when it’s done. Don’t skip that step!5 stars

  3. I wish I had found this recipe sooner!! Super easy, doesn’t have to be watched, comes out great. This is how I make my rice now – even having it with dinner tonight!5 stars

  4. Today I tried this recipe and the rice turned out moist, fluffy, light, soft, and delicious!!! I added sunflower seed oil instead of butter. thank you for the recipe!5 stars

  5. I tried this recipe and the rice turned out moist, fluffy, light, soft, and delicious!!! I added sunflower seed oil instead of butter. thank you for the recipe!5 stars

  6. I typically love all of your recipes. this one did not work for me. I followed all instructions and had to turn up the oven to 400 after 22 minutes, add 10 minutes, then add more liquid and time. ended up taking an hour. also, I have an oven thermometer which reqd the appropriate time at every stage of cooking.1 star

    1. I’m sorry this didn’t work for you Leslie, I can’t say for sure why as I’ve never had the same problem.

  7. Fast, easy, fluffy rice baked to perfection! Thank you so much, this recipe and approach to baking rice will be a go to for me.5 stars

  8. I would like to triple this recipe using Jasmine rice. It is still OK to use a 9×13 pan and any guess how long to cook it for?
    Thanks for any guidance!

    1. I am not sure if a 9×13 will be large enough if tripling this recipe, Jenny. I have also never tried tripling so I can not say for sure how long it would need to cook. Other readers have with great success, maybe they can offer some guidance on cook times!

    2. I love this recipe! I always triple it and freeze the extra rice for meal prep.

      A 9×13 glass dish covered with foil has worked perfectly for me. I do cook it a little longer- usually about 30 min. I’m at a high altitude so it might be a couple minutes longer at sea level.

      Thanks!5 stars

  9. I was feeling lazy tonight and didn’t want to deal with making cooktop rice. This came out PERFECTLY!! I needed to cook it for 27 minutes, the top end of the range but since it was all hands off time, it didn’t matter. I will definitely use this as my standard recipe for making rice. Super easy with a perfect result5 stars

  10. Girl let me tell you something I never subscribe to blogs but when i made this rice recipe by goodness i had to make an account to tell you you are THAT woman. Thank you for this Rice recipe and G-d bless from my family to yours.5 stars

    1. That is so sweet of you, Anora! I am so happy you enjoyed this recipe, we can’t wait to send you all the new yummy things we are making!

  11. I will NEVER make rice again any other way! I make a double batch and freeze them for when I am having food with rice. Perfect! Mine always needs to bake longer than the recip says, but who cares! I even have my daughter making rice this way too! Thank you!!!5 stars

  12. Perfect rice every time. I use Uncle Ben’s. If I want something more flavorful for a base, I use chicken broth instead of water and add a mirepoix when it goes in the oven. Thanks for the great recipe!5 stars

  13. I searched for an easy, and fool-proof, rice recipe. Have doubled the recipe with excellent results. Each time the rice has turned out tender and non-sticky. This recipe lightly seasons the rice to serve as is; or to add as an ingredient to another recipe. Fairly new at discovering this site. Have tried air fryer pork. So glad to have found this excellent site!5 stars

    1. Thank you so much for the kind words Patty, I am so glad you are enjoying the recipes!

  14. Just made this and it’s very good – and easy :) I added some frozen peas and frozen spinach to it. As well, I substituted vegetable broth for the water.5 stars

  15. I am the queen of chicken and rice now! I have been trying for years to find the perfect ratio to rice! I finally got it! Thank you so much!