Baked Rice

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Making Baked Rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer friendly, too.

Baked rice in a bowl.

Say goodbye to sticky, burned pot bottoms, or al dente grains of chewy, undercooked rice. Even if you’ve never been all that confident in your rice-making skills, you can make perfectly cooked rice in about 30 minutes.

Once you master this method, add more flavor with chicken broth, bay leaves, or lemon zest.

Recipe ingredients

Labeled ingredients for baked rice.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Long-grain rice: Any rice works such as long-grain American, basmati, or jasmine. Brown rice takes longer to cook, so plan on at least an hour in the oven.
  • Butter: It’s okay to reduce the butter to ¼ cup (4 tablespoons). Or, substitute ¼ cup olive oil.

Step-by-step instructions

  1. Preheat oven to 375 degrees. In a 2-quart or larger baking dish, add rice, butter, and salt.
Grains of rice and butter in a white baking dish with water being poured into it.
  1. Stir in boiling water until butter is melted. Cover and bake until rice the water is absorbed and the rice is tender, about 30 to 35 minutes.
Baked rice in a white baking dish.

Recipe tips and variations

  • Yield: This recipe makes about 6 cups cooked rice (1 cup uncooked rice yields about 3 cups cooked).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Spread cooked rice on a rimmed baking sheet to cool (chill it faster in the refrigerator or freezer if you have space). Then, pack into a measuring cup and measure your preferred portion size (1 cup, 2 cups, 4 cups, etc.) into freezer-safe bags. Press flat, label, and freeze. Reheat to 165 degrees.
  • Flavors: Substitute chicken broth, beef broth, or shrimp stock for the water. Or, add a spoonful of bouillon, a bay leaf, dried herbs, or turmeric to gently scent the rice as it bakes.
  • Safety first: Cooked rice can make you sick if not cooled and stored properly. Once you cook the rice, keep it hot throughout the meal or cool it down as quickly as possible. Never let cooked rice sit out at room temperature for longer than one hour.

Recipe FAQs

Should I rinse the rice before baking it?

There is no reason to rinse the rice. You might be thinking: “I’ll rinse the starch off the rice, and then I can bake it without butter or olive oil.” I tried that, and in the absence of all fat, rice stuck to the bottom of the baking dish. Rinsing didn’t help.

Can I bake rice without oil or butter?

If you make this recipe without any fat, some rice will stick to the bottom of your baking dish. You’ll probably lose a couple of tablespoons, or maybe up to a ¼ cup, of cooked rice through the sticking. Even if you rinse the rice, some of the rice will stick to the bottom of your baking dish.

How do you store uncooked rice?

Uncooked rice, as long as it is kept dry, is good for at least a year in a sealed container.

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Baked rice in a bowl.

Baked Rice

Making Baked Rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer friendly, too.
Author: Meggan Hill
5 from 26 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 361

Ingredients 

  • 2 cups long-grain white rice (see note 1)
  • 1/2 cup butter (1 stick) or less (see note 2)
  • 1 teaspoon salt
  • 4 cups boiling water

Instructions 

  • Preheat oven to 375 degrees. In a 2-quart or larger baking dish, add rice, butter, and salt.
  • Stir in boiling water until butter is melted. Cover and bake until rice the water is absorbed and the rice is tender, about 30 to 35 minutes.

Recipe Video

Notes

  1. Long-grain rice: Any rice works such as long-grain American, basmati, or jasmine. Brown rice takes longer to cook, so plan on at least an hour in the oven.
  2. Butter: It’s okay to reduce the butter to ¼ cup (4 tablespoons). Or, substitute ¼ cup olive oil. 
  3. Yield: This recipe makes about 6 cups cooked rice (1 cup uncooked rice yields about 3 cups cooked).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Freezer: Spread cooked rice on a rimmed baking sheet to cool (chill it faster in the refrigerator or freezer if you have space). Then, pack into a measuring cup and measure your preferred portion size (1 cup, 2 cups, 4 cups, etc.) into freezer-safe bags. Press flat, label, and freeze. Reheat to 165 degrees.

Nutrition

Serving: 1cupCalories: 361kcalCarbohydrates: 49gProtein: 5gFat: 16gSaturated Fat: 3gSodium: 577mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 677IUCalcium: 28mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

    1. Hi Mugsy, baking time should be about the same if you are using a larger baking dish, or splitting it between two dishes. Oven temperatures do vary, so I would keep an eye on it. Take care! – Meggan

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