I get perfectly fluffy rice every time, with tender grains that stay separate and ready for any main dish. It is the simple side I count on when dinner needs to feel effortless.

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I’m obsessed with baked rice because it gives me fluffy separate grains without babysitting a pot or scraping starchy glue off the bottom. I love how long grain white rice comes out tender but not mushy, with just enough bite to hold up next to saucy chicken, crisp tofu, grilled shrimp, or whatever leftovers I’m pretending were planned.

But the real pull is the texture. Clean, simple, reliable.

A little butter makes it taste richer without turning it heavy, and I always want a second scoop. And honestly, rice this low-effort has no business being this satisfying on a Tuesday.

Ingredients

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Long grain white rice stays fluffy and separate, not sticky or heavy.
Water keeps it simple, while broth adds cozy, savory flavor fast.
Butter makes it richer; olive oil keeps things a little lighter.
Kosher salt wakes everything up, because bland rice is just sad.
Bay leaf adds a quiet, herby background you’ll notice in a good way.
Black pepper brings a tiny bite, especially nice with chicken or veggies.
Fresh parsley tastes clean and bright, like the rice needed a little sparkle.
Cilantro gives it a fresh, taco-night vibe if that’s your thing.
Basically, these simple extras make oven rice taste planned, not plain.
Plus, it’s still easy, budget-friendly, and weeknight dinner approved.

Ingredient Quantities

1 1/2 cups long grain white rice, uncooked

2 1/4 cups water or low sodium chicken or vegetable broth

1 tablespoon unsalted butter or olive oil

1 teaspoon kosher salt

1 bay leaf (optional)

1/4 teaspoon freshly ground black pepper (optional)

2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)

How to Make this

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1. Preheat the oven to 375°F (190°C).

2. Rinse 1 1/2 cups long grain white rice under cold running water until the water runs mostly clear to remove excess starch, then drain.

3. In a 2 to 3 quart ovenproof baking dish, combine the rinsed rice, 2 1/4 cups water or low sodium chicken or vegetable broth, 1 tablespoon unsalted butter or olive oil, and 1 teaspoon kosher salt.

4. Add 1 bay leaf and 1/4 teaspoon freshly ground black pepper if using, then stir once to distribute ingredients evenly.

5. Cover the dish tightly with a lid or aluminum foil to trap steam.

6. Place the covered dish in the preheated oven and bake for 25 to 30 minutes, until the liquid is absorbed and the rice is tender.

7. Remove the dish from the oven and keep it covered; let the rice rest for 5 to 10 minutes to finish steaming.

8. Remove the bay leaf, fluff the rice gently with a fork, adjust seasoning if needed, and sprinkle with 2 tablespoons chopped fresh parsley or cilantro if desired before serving.

Equipment Needed

1. Oven set to 375°F (190°C)
2. 2 to 3 quart ovenproof baking dish with lid or aluminum foil
3. Fine mesh strainer or sieve
4. Measuring cups and measuring spoons
5. Liquid measuring cup
6. Wooden spoon or heatproof spatula for stirring
7. Fork for fluffing
8. Small knife and cutting board for chopping herbs
9. Oven mitts or pot holders

FAQ

1 1/2 cups long grain white rice, uncooked

2 1/4 cups water or low sodium chicken or vegetable broth

1 tablespoon unsalted butter or olive oil

1 teaspoon kosher salt

1 bay leaf (optional)

1/4 teaspoon freshly ground black pepper (optional)

2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)

Can I use brown rice in this method? Yes, but brown rice needs more liquid and a longer bake time. Use 2 1/2 to 2 3/4 cups liquid per 1 1/2 cups brown rice and bake about 50 to 60 minutes, then rest 10 minutes.

Do I need to rinse the rice? Rinsing removes surface starch that can make rice gummy. It is recommended for long grain white rice but optional if you prefer convenience.

What size baking dish should I use? A 1.5 to 2 quart baking dish works well so the liquid covers the rice evenly and the dish fits in your oven without overflowing.

How do I adjust for higher altitude? At high altitude you may need slightly more liquid and a few extra minutes of baking. Add 1 to 2 tablespoons more liquid and check for doneness, adding time in 5 minute increments.

Can I make this ahead of time? Yes. Bake, cool, then refrigerate in an airtight container for up to 4 days. Reheat covered with a splash of water or broth to restore moisture.

What if my rice is still crunchy after the time is up? Return it to the oven, covered, for another 5 to 10 minutes. If needed add a tablespoon or two of hot water or broth before returning to the oven.

Baked Rice: How To Cook Rice In The Oven Recipe Substitutions and Variations

Long grain white rice: jasmine rice, basmati rice, short grain sushi rice, or a long grain brown rice blend (brown rice will need about 20 to 25 minutes longer and slightly more liquid).
Water or low sodium broth: full sodium chicken or vegetable broth for richer flavor, diluted coconut milk (use half coconut milk half water), or a homemade stock made from bouillon cubes or concentrate.
Unsalted butter or olive oil: ghee, neutral oils like avocado or canola oil, or a small amount of sesame oil for a toasty note.
Chopped fresh parsley or cilantro (garnish): chopped chives, sliced green onions, minced dill, or a sprinkle of toasted sesame seeds for texture.

Pro Tips

1. Toast the rice briefly in the baking dish with the butter or oil for 2 to 3 minutes over medium heat on the stovetop before adding liquid. It adds a nutty depth and helps grains stay separate.

2. Seal the dish really well with foil or a tight lid so steam does not escape. A little steam loss makes rice gummy and forces a longer bake time.

3. Let the rice rest, covered, for the full 5 to 10 minutes after removing from the oven. That final steam finish is what gives each grain a light, tender texture and makes fluffing easier.

4. If using broth, taste it first and reduce added salt accordingly. For brighter flavor, finish with a small squeeze of lemon or a splash of vinegar before serving.

5. For perfect leftovers, cool rice quickly, refrigerate in an airtight container, and reheat with a sprinkle of water and a lid to recreate steam and prevent dryness.

Baked Rice: How To Cook Rice In The Oven Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I get perfectly fluffy rice every time, with tender grains that stay separate and ready for any main dish. It is the simple side I count on when dinner needs to feel effortless.

Servings

servings

Calories

256

kcal

Equipment: 1. Oven set to 375°F (190°C)
2. 2 to 3 quart ovenproof baking dish with lid or aluminum foil
3. Fine mesh strainer or sieve
4. Measuring cups and measuring spoons
5. Liquid measuring cup
6. Wooden spoon or heatproof spatula for stirring
7. Fork for fluffing
8. Small knife and cutting board for chopping herbs
9. Oven mitts or pot holders

Ingredients

1 1/2 cups long grain white rice, uncooked
2 1/4 cups water or low sodium chicken or vegetable broth
1 tablespoon unsalted butter or olive oil
1 teaspoon kosher salt
1 bay leaf (optional)
1/4 teaspoon freshly ground black pepper (optional)
2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)

Directions

Preheat the oven to 375°F (190°C).
Rinse 1 1/2 cups long grain white rice under cold running water until the water runs mostly clear to remove excess starch, then drain.
In a 2 to 3 quart ovenproof baking dish, combine the rinsed rice, 2 1/4 cups water or low sodium chicken or vegetable broth, 1 tablespoon unsalted butter or olive oil, and 1 teaspoon kosher salt.
Add 1 bay leaf and 1/4 teaspoon freshly ground black pepper if using, then stir once to distribute ingredients evenly.
Cover the dish tightly with a lid or aluminum foil to trap steam.
Place the covered dish in the preheated oven and bake for 25 to 30 minutes, until the liquid is absorbed and the rice is tender.
Remove the dish from the oven and keep it covered; let the rice rest for 5 to 10 minutes to finish steaming.
Remove the bay leaf, fluff the rice gently with a fork, adjust seasoning if needed, and sprinkle with 2 tablespoons chopped fresh parsley or cilantro if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.