Oven Baked Rice

Making Oven Baked Rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer friendly, too, and you can use either butter or olive oil.

Meggan’s notes

Say goodbye to sticky, burned pot bottoms, or al dente grains of chewy, undercooked stovetop 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.

The secret to perfect oven rice is to add boiling water and then keep your pot covered. The tight cover allows the rice to steam in place without having to stir it. And, you can add either olive oil or butter to keep it separated and flavorful.

Once you master this method, add more flavor with chicken broth, bay leaves, or lemon zest. Then add your cooked rice to soups, rice casseroles, meal prep containers, grain bowls, or your next batch of Veggie Fried Rice.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• 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 or olive oil: You can add up to a whole stick of butter to your rice (yes, that’s how we make it in the Midwest). But 2 tablespoons is plenty, and olive oil is delicious too.
• Salt: Omit the salt if desired. Sometimes I add a bay leaf or a few caraway seeds which adds a lovely flavor.
• Water: For a flavor boost, substitute chicken broth for the water.

How to cook rice in the oven

1. Preheat oven to 375 degrees. In a 2-quart or larger casserole dish or Dutch oven, add rice, butter, and salt.

2. Stir in boiling water until butter is melted. Cover tightly with a lid or aluminum foil and bake until rice the water is absorbed and the rice is tender, about 30 to 35 minutes.

3. Fluff rice with a fork. Transfer to a serving bowl if desired.

Oven Rice Tips

• Yield: This recipe makes about 6 cups cooked rice (1 cup uncooked rice yields about 3 cups cooked).
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Spread cooked rice on a rimmed baking sheet to cool (chill it faster in the refrigerator or freezer if you have space). Then, pack into a measuring cup and measure your preferred portion size (1 cup, 2 cups, 4 cups, etc.) into freezer-safe bags. Press flat, label, and freeze. Reheat to 165 degrees.
• Safety first: Cooked rice can make you sick if not cooled and stored properly. Once you cook the rice, keep it hot throughout the meal or cool it down as quickly as possible. Never let cooked rice sit out at room temperature for longer than one hour.

Baked Rice Recipe Variations

• Flavored liquids: Substitute chicken stock, beef broth, or shrimp stock for the water.
• Herbs and spices: Add a spoonful of bouillon, a bay leaf, dried herbs like thyme or marjoram, or turmeric to gently scent the rice as it bakes. A Bouquet Garni or Sachet can add extra flavor, too.
• Fried rice: Heat oil in a pan until shimmering, then add chopped vegetables (especially carrots, celery, and onions) and cook until softened. Increase the heat and stir in leftover rice with soy sauce and garlic powder for an easy, delicious fried rice. Both brown rice and white rice work in this recipe.
• Bacon wrapped shrimp: A pile of cooked rice is the perfect side dish for this smoky seafood favorite.
• Cilantro Lime Rice: This Chipotle copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.