Once you try this Oven Baked White Rice you will never go back to stove top again! Perfect fluffy and tender rice…every single time!
How to Oven Bake Rice –
This is gonna go fast!
- Use a 2 quart baking dish for 1 cup of rice.
- Pour rice in the baking dish.
- Add boiling hot water, salt and butter if desired
- Cover tightly with a lid or foil.
- Bake at 400 degrees for 25 minutes.
- Let sit for 5 minutes before removing lid .
- Fluff with a fork – perfect every time!
Tips for Perfect Oven Baked Rice:
- use chicken stock in place of water for extra flavor.
- always boil the water before adding to the rice. (2 minutes in the microwave will do it).
- cooked rice will keep up to 4 days in the refridgerator and 3 months in the freezer
Serve this easy to make rice with these popular recipes –
Jalapeno Popper Stuffed Chicken Breasts
Check out how to oven bake Quinoa and Brown Rice :
How to bake Quinoa and Brown Rice
Let’s Eat!
Clink!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Oven Baked White Rice
This super easy oven baked rice recipe will have you wondering why you ever made it on the stove top!
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Servings: 4
Ingredients
- 2 cups boiling hot water (2 minutes in the microwave works)
- 1 cup white rice (any variety)
- 1/2 teaspoon salt
- 1 tablespoon butter (optional)
Instructions
- Preheat oven to 400 degrees.
- Using a microwave safe measuring cup. Heat water on high for 2 minutes in microwave. (or boil on stove top).
- Pour rice into 2 quart baking dish.
- Add boiling water, salt and butter. Cover tightly with lid or foil.
- Bake for 25 minutes. Remove from oven and let sit for 5 minutes. Fluff with fork and serve!
Notes
Find recipe for oven baked Quinoa and Brown Rice here : Â How to Oven bake Quinoa and Brown Rice.
Double this recipe using a 9 x 13 pan.
Cooked rice will keep in the refridgerator for up to 4 days or in the freezer for 3 months.
Nutrition
Calories: 194kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 318mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Calcium: 14mg | Iron: 1mg
I ill never cook rice any other way! Perfect every time.
It’s a great cooking hack! No fail every time. thanks for the 5 stars!
can we use the same oven method with Indian basmati rice without having to rinse the rice 4-5 times before cooking?
Thank you
Yes! I use this same method with basmati and jasmine rice.
Thank you ladies!
I have NEVER been able to successfully cook rice no matter how I cooked it. I used your recipe this morning and OMG!!!! Never again on the stove or IP!!!! Thx sooooo much.
So glad! It’s a keeper recipe. Can be used with brown rice and quinoa too!
Is this method also good for short grain brown rice?
Hi Rick – yes and Quinoa! You can find our recipe for brown rice and Quinoa here: https://laughingspatula.com/how-to-oven-bake-quinoa-white-and-brown-rice/
Baking is the only way to get perfect rice!! Been baking white and brown rice for years! Just could never get eatable rice from a saucepan! Came across a recipe years ago and have never looked back! Add in some sautéed onion and mushrooms and it goes from plain to fabulous!!
It’s a game changer for sure! I have been doing it for years this way and it never occured to me to post it as a recipe but I was telling some friends and they were like ‘say what’? I guess not everyone knew about it! :). Thanks for the note!