This fluffy oven-baked rice is made in the oven in about 30 minutes! This is a great option if you don't have a rice cooker and want an easy way to cook rice.
After sharing more than a dozen baked rice and quinoa dishes through my dump and bake casseroles series, I've decided it's time to share how to bake rice in the oven!
This ultra-simple baked rice tutorial shows you how to make fluffy white rice in the oven. I tested this recipe a lot to ensure that it is perfect!
Oven-baked rice is fluffy, perfectly cooked, and hands-free. Although I frequently make rice in my Instant Pot or on the stovetop, if the stovetop is already filled with pots or you don't have a rice cooker you might find it more convenient to make rice in the oven.
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Standard cooking times and ratios
Bake at 375F. I use an 8x8-inch, 9x9-inch, or similarly sized baking dish. Note that if you use a larger dish for 2 cups of rice, such as 9x13-inch, it will take less time than in a deeper dish.
- 1 cup of dry white rice + 1 ½ cups water + 22-25 minutes covered
- 2 cups of dry white rice + 3 cups water + 32-35 minutes covered
Equipment notes
Baking time will vary based on the type of pan used. I tested these recipes in a ceramic pan for consistency.
Ceramic takes longer to heat up than both glass and metal dishes, but it maintains a steady temperature during baking. This is why I include a range of baking times.
Note that larger, wider dishes will heat the water more quickly and thus cook the rice more quickly.
How to make
- Rinse the rice very well. I use a fine mesh sieve and agitate the rice with my hands.
- Lightly oil the baking dish (optional, keeps the rice from sticking to the dish), then add the rice, salt, and water. Stir.
- Cover tightly with foil or an upside-down lid.
- Bake until the rice is tender. Fluff with a fork before serving.
Cassidy's tips
- Just like with cooking rice on the stove top, the baking dish needs to be tightly covered to trap steam in.
- Do not peek at the rice before the cooking time is up! The steam needs to stay trapped in the baking dish to cook the rice.
- Make sure to rinse the rice well under cool running water. I use a fine-mesh sieve. Rinsing rice removes excess starch, which improves texture and creates fluffier rice.
- Don't forget to salt the rice!
More baked rice recipes
This recipe is adapted from my baked cheesy rice recipe. I highly recommend that recipe if you're looking for a cheesier, comforting rice side dish.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Oven-Baked White Rice
Equipment
- 1 8x8-inch baking dish or similarly sized dish
Ingredients
- 1 teaspoon canola oil
- 1 cup white rice works with short, medium, and long grain
- 1 ½ cups water or vegetable broth
- ¼ teaspoon kosher salt adjust to taste
Instructions
- Preheat the oven to 375F. Lightly oil an 8x8-inch or similarly sized baking dish.
- In a fine mesh sieve, rinse the rice under cool, running water until it runs clear.
- Add the rice, water, and salt to the baking dish. Stir to combine.
- Cover tightly with foil or an oven-safe lid. An upside-down baking dish also works. Just make sure that it is tightly fitted so that steam doesn't escape.
- Bake at 375F for 22-25 minutes. Metal and glass dishes bake more quickly (22 minutes) while ceramic may take up to 25 minutes.
- Remove from the oven. Fluff with a fork before serving. Enjoy!
Notes
- Cook time varies slightly based on the baking dish material. Metal and glass cook more quickly than ceramic. Check the rice at the 22 minute mark and add extra time, if needed. I find that the rice is perfectly cooked at 25 minutes when using a ceramic baking dish.
- I tested this recipe with long-grain white rice and short-grain white rice. Basmati rice should also work.
- The recipe can be doubled. If doubling in an 8x8-inch dish, add 10 minutes. If doubling in a wider dish (like a 9x13-inch dish), add 5-10 minutes.
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