Baked Rice Recipe
This oven-baked rice recipe delivers fluffy, tender grains with almost no hands-on work. Mix, cover, bake, and let the steam do the rest—perfect as a versatile side dish or base for casseroles and grain bowls.
Ingredients
- 2 cups long-grain white rice such as jasmine or standard long-grain; not quick-cooking or instant; rinsed until water runs mostly clear
- 3 cups chicken broth hot; low-sodium if preferred; or vegetable broth for a vegetarian version
- 2 tablespoons unsalted butter melted; or olive oil/other neutral oil
- 1 teaspoon fine sea salt adjust if broth is salty
- 1/4 teaspoon black pepper freshly ground if possible
- 1 bay leaf optional
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- 1 tablespoon fresh parsley finely chopped, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart (8x8 or 9x9-inch) glass or ceramic baking dish with butter or oil.
- Place the 2 cups of long-grain white rice in a fine-mesh strainer. Rinse under cold running water, swishing the rice with your fingers, until the water runs mostly clear. Drain well.
- Spread the rinsed and well-drained rice evenly over the bottom of the prepared baking dish, leveling it so there are no large mounds.
- In a heat-safe bowl or large measuring cup, combine the 3 cups hot chicken broth, 2 tablespoons melted butter, 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder (if using), and 1/2 teaspoon onion powder (if using). Stir to dissolve the seasonings, then taste; it should taste slightly saltier than you want the finished rice to be.
- Slowly pour the hot broth mixture evenly over the rice in the baking dish. Nestle the bay leaf into the liquid. Make sure all of the rice is submerged; gently press down any dry grains with a spoon.
- Cover the baking dish very tightly with aluminum foil, crimping it firmly around the edges to trap steam. If the foil tears or seems thin, add a second layer to ensure a tight seal.
- Place the covered dish on the middle rack and bake for 25–30 minutes. At 25 minutes, carefully peel back one corner of the foil and check: the liquid should be mostly absorbed and the rice tender. If the rice is still firm or you see visible liquid, reseal the foil and bake for an additional 5–10 minutes.
- Remove the baking dish from the oven and let it rest, still covered, for 10 minutes. This allows the steam to finish cooking the rice and helps it become extra fluffy.
- Carefully remove the foil, watching out for hot steam. Discard the bay leaf. Use a fork to gently fluff the rice from the bottom, separating the grains. Sprinkle with chopped fresh parsley if desired and serve warm.
Notes
Storage: Cool rice to room temperature (no more than 2 hours out), then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe bag or container for up to 2 months.
Reheating: For the microwave, add a splash of water or broth, cover loosely, and heat in 30–45 second intervals, fluffing in between. For the oven, place rice in an oven-safe dish with a few tablespoons of water or broth, cover tightly with foil, and warm at 300°F for 15–20 minutes. On the stovetop, warm in a covered skillet with 1–2 tablespoons water or broth over low heat, stirring occasionally.
Tips: A very tight foil seal and hot broth are key for even cooking. Rinsing the rice reduces surface starch and makes the texture fluffier. A deeper baking dish may require a few extra minutes of baking; if the rice is still firm, add a bit of hot water or broth, reseal, and continue baking briefly.
Variations: For Herb & Lemon Baked Rice, add 1 teaspoon dried Italian seasoning and the zest of 1 lemon to the broth, then finish with fresh parsley and a squeeze of lemon juice. For Mushroom Baked Rice Casserole, sauté 1–2 cups sliced mushrooms in butter with a pinch of salt and spread over the rice before adding the broth. For Cheesy Baked Rice, fold 1–1½ cups shredded cheddar or mozzarella into the hot, fluffed rice and cover for 5 minutes to melt. For a brown rice version, use 2 cups long-grain brown rice and 3 3/4 cups hot broth; bake 50–60 minutes and rest 10–15 minutes.
Reheating: For the microwave, add a splash of water or broth, cover loosely, and heat in 30–45 second intervals, fluffing in between. For the oven, place rice in an oven-safe dish with a few tablespoons of water or broth, cover tightly with foil, and warm at 300°F for 15–20 minutes. On the stovetop, warm in a covered skillet with 1–2 tablespoons water or broth over low heat, stirring occasionally.
Tips: A very tight foil seal and hot broth are key for even cooking. Rinsing the rice reduces surface starch and makes the texture fluffier. A deeper baking dish may require a few extra minutes of baking; if the rice is still firm, add a bit of hot water or broth, reseal, and continue baking briefly.
Variations: For Herb & Lemon Baked Rice, add 1 teaspoon dried Italian seasoning and the zest of 1 lemon to the broth, then finish with fresh parsley and a squeeze of lemon juice. For Mushroom Baked Rice Casserole, sauté 1–2 cups sliced mushrooms in butter with a pinch of salt and spread over the rice before adding the broth. For Cheesy Baked Rice, fold 1–1½ cups shredded cheddar or mozzarella into the hot, fluffed rice and cover for 5 minutes to melt. For a brown rice version, use 2 cups long-grain brown rice and 3 3/4 cups hot broth; bake 50–60 minutes and rest 10–15 minutes.
Nutrition
Calories: 220kcal
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