Oven-Baked White Rice
It's easy to make fluffy white rice in the oven! This is a great option if you're short on stove space or just need a consistent, low-effort method to cook rice.
Servings: 2 servings
Calories: 338kcal
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.
Nutrition
Calories: 338kcal | Carbohydrates: 74g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 304mg | Potassium: 106mg | Fiber: 1g | Sugar: 0.1g | Calcium: 31mg | Iron: 1mg
