Cook perfect, tender, fluffy rice every time with this easy oven-baked rice recipe. Combine rice, butter, and salt with boiling water, seal tight, and oven-bake. Make delicious rice for two or a crowd in 30 minutes!
🍚Ingredients
Long-grain white rice
Butter
Salt
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Featured Comment from Jo:
"5 stars. I am thrilled that this recipe works so well. The moistness and fluffiness of the rice was perfect after 25 minutes. I don't believe I've ever made perfect rice before."
Get tender oven-baked rice every time. Just combine rice with boiling water, butter, and salt. Seal tightly and let the rice steam cook in the oven.
This easy-baked rice recipe is perfect every time in your home oven—no rice cooker is needed, and no rice is sticking to the bottom of the pan.
👨🍳How to Cook Rice in the Oven—Step-by-Step Instructions
1. Preheat oven to 375°F conventional or 350°F convection. Use a 2-quart casserole dish, a 6X9 inch baking dish, or an 8 to 9-inch round baking pan.
2. Add butter and Kosher salt to boiling water in an oven-safe pan—stir well, then mix in white long-grain rice.
3. Tightly cover with a piece of aluminum foil. Bake for 25 minutes until the rice is tender but not mushy, and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.
4. Fluff it with a fork to let the steam out, and serve. If you don't fluff, the rice may continue to cook and become mushy.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long does rice take to cook in the oven
Uncooked rice will take about 25 minutes to cook perfectly cooked rice. The thickness of the ingredients in the pan will affect time, as will the hydration status of the rice. The rice is done when all the water is absorbed and the rice is tender.
🍚What rice to use?
Long-grain white rice is best for this recipe. It is the most commonly available type of rice and is cheap. Other varieties like basmati rice or jasmine rice will cook about the same. Do not use short gain, converted, or minute rice.
👨🍳How to cook brown rice in the oven
Baked brown rice needs more water and time than long-grain rice. One cup of brown rice will need 2 cups of boiling water, 1 tablespoon of butter, and 1 teaspoon of kosher salt.
The cooking time will be about 1 hour. Use the same endpoint for tender rice and all water absorbed.
Cook rice for two or a crowd.
This recipe uses 1 cup of uncooked rice to make about 3 cups of cooked rice—6 servings. You can easily cook smaller or larger amounts.
- Use the recipe card and adjust the number of servings to your desired amount.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Use a smaller or larger baking dish if needed. If you are cooking a large amount, a large Dutch oven works well, and you can skip the foil if the top is tight.
- Cooking time will be about the same but will be affected by thickness.
Other rice recipes
Check out other easy rice recipes, like Plain Fried Rice, Easy Mexican Rice, and Cheesy Chicken, Broccoli & Rice Casserole.
How to use baked rice
This recipe is easy to combine with other baked recipes. The baking time matches Convection Oven Chicken Breasts, Seared and Baked Pork Tenderloin, and many other main dishes. Or serve with Chinese recipes, like General Tso Chicken, Honey Glazed Grilled Chicken, and Cashew Chicken.
❄️Storage of leftovers
If sealed airtight, you can store cooked rice in the refrigerator for 3-4 days.
You can freeze rice, but I'm not a fan of the change in texture that can happen. If you do this, freeze in small amounts in an airtight container for up to 2 months—thaw in the refrigerator before reheating.
Reheat in the oven or microwave.
❓FAQs
No, but you can. Some rice seems to have some powder on it. It is never a problem if you rinse the rice under running water. Put it in a large strainer and rinse for a minute or two until the water is clear. But mostly, rinsing is not needed.
Follow the recipe. The package instructions on the rice will say 1 cup of rice to 2 cups of water. Here, we cut back the water to 1 ¾ cups to ensure the fluid is absorbed.
Adding the "suggested" 2 cups will probably get you mushy and sticky rice.
Just tight foil will do. Some people will add a layer of plastic wrap under the aluminum foil, but it is unnecessary.
If the baking dish has a glass lid, it will not fit tight enough to contain the steam, so the foil is still needed.
No. It will add some flavor and help prevent the sticking of rice grains.
It will add some flavor; beef and chicken broth will work well. You can add other herbs and spices if you wish.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
How to Cook Rice in the Oven
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Video Slideshow
Ingredients
- 1 cup long grain rice
- 1 ¾ cup water - Boiling
- 1 tablespoon butter
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375°F conventional or 350°F convection.
- Add butter and Kosher salt to boiling water in an oven-safe pan—stir well, then mix in white long-grain rice. Use a 2-quart casserole dish, a 6X9 inch baking dish, or an 8 to 9 inch round baking pan.
- Tightly cover with a piece of aluminum foil. Bake for 25 minutes until the rice is tender but not mushy, and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.
- Fluff it with a fork to let the steam out, and serve. If you don't fluff, the rice may continue to cook and become mushy.
Recipe Notes
Pro Tips:
- Use boiling water.
- Some rice seems to have some powder on it. It is never a problem if you rinse the rice under running water. Just put it in a large strainer and rinse for a minute or two until the water is clear. But mostly not needed.
- Seal with foil tightly.
- Use the amount of water stated in the recipe—not the amount indicated on the bag.
- Check if the rice is done at the end of the recommended cooking time. Add a few more minutes if needed.
- Fluff at the end of cooking, or it will continue to cook.
- Brown rice takes longer—about 1 hour and 2 cups of water.
- Don't skip the butter; it helps stop the sticking. Also, don't skip the salt. Rice without any salt is not good.
- Leftover rice can be refrigerated for 3-4 days. I'm not a fan of freezing cooked rice; you can if you want but I think it affects the texture.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published February 23, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Stephanie says
DO NOT use this recipe if you are trying to make plain sticky rice for fried rice! I followed it to a T and even removed slightly more water I used 5 cups water and 3 cups of rice.
The rice was very broken down and wet not suitable for frying later. As a side dish for rice it would have probably been fine to eat, but definitely not fry-able!! Also for my family’s taste would have been too mushy even as a side dish. Therefore I gave it a 2 star - edible but definitely not ideal
Kelly says
I use this recipe for fried rice - BUT- I refrigerate my rice after cooking - and then use the COLD rice in my recipe - delicious 😋
Peter says
I like your attention to cooks. In particular, I like your "cook mode". My cellphone screen blanks after a minute or two and resetting means another reset after cooking.
The "mode" does it all.
Thanks.
Tina says
Baked rice just never works for me. Tight seal with foil, temp is right, but it always takes WAY more than 30 minutes. :(
Dan Mikesell AKA DrDan says
Hi Tina,
Welcome to the blog.
A couple of comments, be sure to use white long grain rice and preheat. See the discussion about other types. Brown rice is covered in the discussion. It requires an hour and more water.
Also, you might want to check the oven temperature with an oven thermometer, especially if you have some baking/roasting issues.
Hope that helps.
Dan
Pamela Bartlett says
Your recipes are almost always right on. Here, though, I'm making the argument for rice prepared in the microwave. Fool proof! No butter required, and the rice comes out perfect every time, fluffy and delicious.
Lauren says
Thank you SO MUCH for this recipe, I have never ever been able to make rice that wasn't burnt, crunchy and/or stuck to the pan. This was easy, fluffy and absolutely delicious.
gigi says
I only use brown rice. If you are cooking it longer, would you add more water?
Dan Mikesell AKA DrDan says
Hi Gigi,
Decrease the recommended water on the package by about 20%. That should be good for most versions of brown rice.
Dan
Jo says
I am thrilled that this recipe works so well. The moistness and fluffiness of the rice was perfect after 25 minutes. I don't believe I've ever made perfect rice before. I always have my electric kettle filled, so it couldn't have been easier to make this rice.
Hannah says
Uh...rinsing the rice makes it *more* sticky. It's the classic first step to making sticky rice for asian cuisine like riceballs. Not sure who mixed that up lol. Thanks for the recipe! Gonna be trying it in a toaster oven since our normal oven is out of commission during kitchen renovation.
Nancy says
There's a very tasty baked chicken and rice casserole recipe on the Campbell's (Soup) site. No precooking and prep time is about 5 minutes with 1 your cook time. My family has been enjoying it for years.
Kate says
Hi! I would like to bake a quantity to freeze in servings for two. If I use a 13x9 glass pan, how many cups of uncooked rice can it accommodate? Thank you!!
DrDan says
Hi Kate,
Welcome to the blog.
The cooking dish here is 9 inch diameter. It could have been bigger or smaller and still worked fine. That is why I didn't specify size. But since you are cooking for freezing, you want a larger amount. Your 13X9 pan has about twice as much surface area, so depending on the depth of the pan, you should be good increasing by 50-100%. You can use the serving adjustment in the recipe card are to get the exact measurements for the rice etc.
Dan
Lynn Harris says
I had this at a neighbor's house years ago, and I couldn't believe it when she took this PERFECT rice out of the oven in a 13 x 9 glass pan. It was meant to feed a crowd, and I think she made it with chicken stock ( probably Swanson's canned broth). It was delicious ! Has anyone tried to make it with converted rice ( like Uncle Ben's or similar product ) ? I am hopeless with rice. Thanks to all for the help ! : )
DrDan says
Hi Lynn,
Welcome to the blog.
I'm rice and pancake impaired, so this is my rice solution.
First, the chicken broth. Yep, I do chicken broth may be a bit more than I do water. It adds some nice taste.
The converted rice is another question. Converted rice is somewhat between white rice (this recipe) and brown rice. My friends at cooking school say that brown rice takes about 1 hour here instead of 25 minutes.
Converted rice is brown rice that was soaked and parboiled before husking. It takes longer to cook and more liquid than white rice. So you can experiment with it but not an exact answer. It will take longer and more fluid.
Dan
Nancy Pacheco says
I cook rice in the oven with canned beef broth. Delicious with any beef entree!
Reanne says
Tried this with Saffron rice that is seasoned in the pack already, so I skipped the salt. It was VERY good...turned out so nice. Sure will use this method again.
Linda Schacht says
I melted the butter in the pan in the microwave, then stirred in the rice to coat it well, then added the water and salt. I read somewhere that made it better. I have to admit it was delicious with all the rice nicely separated and tender. I also used long grain basmati brown rice and it did require an hour to cook. I also use a clear pan so I can see when the water is absorbed without pulling off the foil to check. When I looked into the oven during the cooking process, I could see the water racing up the sides of the pan. (Ok, I'll admit it, I'm easily amused. It was kinda fun to watch.) When I couldn't see that action anymore, the water was absorbed and the rice was done.
Connollygreen says
What I like to do is a substitute water for chicken noodle soup. No need to songs no need to butter and it is basically the same. I heat up the soup and add an extra little dash of water. It is fabulous and easy. You can Partially brown chicken and put it in with the rice if you wish but I prefer to have it separate. Enjoy
Valerie says
Thank YOU! Easy simple. I couldn't remember if I ever baked it before but l though I did, thank you for reminding me 🍁
Teresa says
Making it now. Used 1/2 butter, 1 cup rice, 2 cup boiling water, salt . in 350 degree oven for 33 min
Iain Bailey says
Throw in a couple of cardamon pods and a couple of dashes of Turmeric to jazz the rice up. Just remember to pick out the pods when you take off the foil.
DrDan says
Hi Iain,
Sounds like a great idea. I will give it a try.
Thanks of the note.
Dan
Pam says
I know what you mean, I didn't grow up eating rice either, but love it now. I will be trying this soon, thanks!
DrDan says
Thanks for the note. If I could convince myself it was healthier then I would eat more but I'm not convinced yet.
DrDan
For the readers, check out Pam at Pam’s Midwest Kitchen Korner
Julie kemp says
Can anyone please tell me how to cook chicken and rice in the oven in a one dish meal. Chicken takes longer than rice, and higher heat. How do you make it work out? Jkemp at rccassociates dot com
DrDan says
Hi Julie,
First you may notice I modified your email so scrapers don't get it. Your spam would go way up.
You are right to notice that the chicken and rice cooking times are too much of a mis-match to cheat your way out if it.
I have a casserole with chicken and rice. I cook some chicken for about 5 minutes with onion on a stove top then add liquid and rice. Cover and into the oven. It also has broccoli, some cheese and topping but it would be easily modified to make it what you want. It took a lot of trial and error to get it right.
https://www.101cookingfortwo.com/cheese-chicken-broccoli-and-rice-casserole/
Dan