Making Baked Rice in the oven is fast, foolproof and fluffy. This easy three ingredient recipe is hands-free, too, so your night just got a lot easier.

Baked rice in a blue 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, you can flavor the casserole up in a bunch of delicious ways, with spices, bouillon, or lemon zest.

Recipe ingredients:

Baked rice ingredients in various bowls labeled.

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. Add the rice, butter (or olive oil) and salt into the baking dish. Stir the boiling water into the rice and gently mix until the butter is melted.
    Rice kernels and butter in a white baking dish with water being poured into it.
  2. Cover the baking dish tightly with foil and bake at 375 degrees until the water is absorbed and the rice is tender—30 to 35 minutes. Once out of the oven, give the rice a few minutes before fluffing with a fork.
    Baked rice in a white baking dish.

Recipe tips and variations:

  • Don’t rinse: 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.
  • No fat: 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.
  • Broth: For more flavor, substitute chicken broth, beef broth, or shrimp stock for the water.
  • Flavors: Add a spoonful of bouillon, some herbs, a bay leaf, citrus zest, or turmeric to gently scent the rice as it bakes.
  • Vegetables: Diced vegetables, especially aromatic ones like celery, carrots, and onions, can steam along with the rice and taste delicious.
  • Food safety: Once you cook the rice, it should be allowed to either cool completely or kept hot throughout the meal. Be careful not to let cooked rice sit out at room temperature for longer than one hour, and never let hot rice cool out on the counter. Instead, store hot cooked rice in a shallow (3” or less) container and place it in the refrigerator to cool faster. The quick-cooled rice can then be eaten cold in rice salad, or reheated safely for the next 4 days.
  • Reheat: Break up any lumps with a fork, then drizzle with a little water or broth, cover tightly, and reheat in the microwave. Rice should be reheated to at least 165 degrees.
  • Freezer: Spread on a rimmed baking sheet and cool completely. Pack into a measuring cup and measure portions (1-cup, 2-cup, 4-cup, etc.). Pack into freezer-safe bags, press flat, label, and freeze for up to 2 months.

More rice recipes:

Baked rice in a bowl.

Baked Rice

Making Baked Rice in the oven is fast, foolproof and fluffy. This easy three ingredient recipe is hands-free, too, so your night just got a lot easier.
5 from 7 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6 servings
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. Don't rinse: 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.
  4. No fat: 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.
  5. Broth: For more flavor, substitute chicken broth, beef broth, or shrimp stock for the water. 
  6. Flavors: Add a spoonful of bouillon, some herbs, a bay leaf, citrus zest, or turmeric to gently scent the rice as it bakes.
  7. Vegetables: Diced vegetables, especially aromatic ones like celery, carrots, and onions, can steam along with the rice and taste delicious.
  8. Food safety: Once you cook the rice, it should be allowed to either cool completely or kept hot throughout the meal. Be careful not to let cooked rice sit out at room temperature for longer than one hour, and never let hot rice cool out on the counter. Instead, store hot cooked rice in a shallow (3” or less) container and place it in the refrigerator to cool faster. The quick-cooled rice can then be eaten cold in rice salad, or reheated safely for the next 4 days.
  9. Reheat: Break up any lumps with a fork, then drizzle with a little water or broth, cover tightly, and reheat in the microwave. Rice should be reheated to at least 165 degrees.
  10. Freezer: Spread on a rimmed baking sheet and cool completely. Pack into a measuring cup and measure portions (1-cup, 2-cup, 4-cup, etc.). Pack into freezer-safe bags, press flat, label, and freeze for up to 2 months.

Nutrition

Serving: 1cupCalories: 361kcalCarbohydrates: 49gProtein: 5gFat: 16gSaturated Fat: 3gSodium: 577mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 677IUCalcium: 28mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

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.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    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

  1. 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

  2. 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

  3. 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