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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.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Baked Rice Recipe

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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25 minutes
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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.
5 from 20 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
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I’m never cooking rice on the stove ever again! This is SUCH A GAME CHANGER!! I cannot believe that in my 40s I’ve learned 2 cooking tips that could have potentially saved my marriage, lol! 1. Cooking chicken in the oven from frozen, and 2. This rice method. Where have you been all my life? With 2 working adults coming home at the same time both raving mad hungry, these cooking time savers could have curbed a lot of “hangry” arguments over who was cooking & what were we going to have for dinner! πŸ˜‚
    This rice came out perfectly cooked. I used long grain white rice & followed the instructions. I left out the butter because I’d just oven-cooked a bunch of breakfast sausage in a square glass dish, so poured the rice & boiling water into the sausage dish to soak up all the brown sausagey goodness the sausage links left behind. The rice came out moist, tender, & perfectly done in 35 mins at the recommended 375 degrees. Added a touch of salt afterwards & I have a lovely dirty rice base I can use for meals or soups for the next few days. Will be delish tossed with some kidney/garbanzo beans.
    Thank you for this cooking tip, I’m going to try your other recipes without hesitation.5 stars

    1. Hi Amy, I’m so happy to have been able to help! Weeknight after-work dinners can be so tough, especially after a long day. I love that you used the sausage drippings, YUM! Using the leftover rice for dirty rice with beans sounds so delicious. Thank you for taking the time to leave such a nice note! I hope you enjoy my other recipes. Take care! – Meggan

  2. This was soooo good. I don’t have a stove at the moment and this worked perfectly. I used olive oil, but will cut it down to 1/8 cup next time. I used an oven dish that is non-stick so I didn’t need as much. I don’t think I am ever going to go back to steaming rice on the stove! Thank you for this recipe.

    1. Hi Terri, I believe the baking time would remain the same. I haven’t tried it myself, so I can’t say for sure, especially if it is being baked in the same size dish. I would keep a close eye on it. Enjoy – Meggan

    1. Hi Loreku! I would say to make it in small batches, and if reheating make sure the middle reaches 165 degrees on a digital thermometer. If holding the rice warm, make sure it is above 141 degrees. Hope this helps! – Meggan

  3. I made the recipe as written and it came out perfect. I was wondering if anyone had tried adding cheese before baking it. I was thinking cheddar or Parmesan.

    1. Hi Cindi, no I don’t. I never have. It’s fine without doing that because there is enough fat to keep the grains separated. Just for fun, today, I’m going to cook it without any fat (one reader commented and said that’s how she does it) and without rinsing, and I’ll reply back with my results. But if you use even 2 tablespoons of fat (butter or olive oil or whatever) I know you don’t need to rinse it. I’ll let you know today what happens if you use no fat at all. Thanks! -Meggan

    2. Hi Cindi, in case you were wondering, I tried making the rice without any fat at all, and it stuck to the bottom. So, I need to confirm it with testing, but I think if I was going to do NO FAT I might rinse it. I also want to try doing a round of testing where I just coat the baking dish with nonstick spray and see if that is enough to prevent sticking. I know this isn’t your exact question but I’m getting to the answer a little at a time. :) Thanks! -Meggan

    3. Hi Cindi, in case you’re still wondering, I tried baking a round of rice today without fat BUT rinsing the rice beforehand. Some rice still stuck to the bottom of the pan. So, I feel like rinsing the rice offers no benefit at all. I thought MAYBE rinsing the rice would remove enough start to prevent sticking in the absence of fat… but no… you’re literally just washing whatever added nutrients are on the rice (whatever they do to “enrich” it) and there is no benefit. So. I don’t recommend rinsing the rice for this recipe, ever. Thanks! -Meggan

  4. This is my favorite way to make rice. You don’t need all the butter, but WOW it tastes good if you use it! I like to make a big batch and freeze it in 2-cup portions. So easy.5 stars

  5. I’ve been baking brown rice like this for years. I’ve never added butter or oil. I cook my brown rice at 350* for about an hour and it turns out perfect every time.5 stars

    1. Hi Cindy, I tried making a batch of rice without any butter or oil, and it stuck to the bottom of the baking dish. Do you use nonstick spray by any chance? I’m going to test it with that, and I’m also going to try rinsing the rice to see if that helps. Just wondering. Thanks! -Meggan