Making Baked Rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer friendly, too.

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

Once you master this method, add more flavor with chicken broth, bay leaves, or lemon zest.

Recipe ingredients

Labeled ingredients for baked rice.

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

Ingredient notes

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: It’s okay to reduce the butter to ¼ cup (4 tablespoons). Or, substitute ¼ cup olive oil.

Step-by-step instructions

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

Grains of rice and butter in a white baking dish with water being poured into it.

Stir in boiling water until butter is melted. Cover and bake until rice the water is absorbed and the rice is tender, about 30 to 35 minutes.

Recipe tips and variations

Yield: This recipe makes about 6 cups cooked rice (1 cup uncooked rice yields about 3 cups cooked).
Storage: Store leftovers covered in the refrigerator 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.
Flavors: Substitute chicken broth, beef broth, or shrimp stock for the water. Or, add a spoonful of bouillon, a bay leaf, dried herbs, or turmeric to gently scent the rice as it bakes.
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

Making Baked Rice in the oven is fast, foolproof, and fluffy. This easy 3-ingredient recipe is great for meal prep and freezer friendly, too.

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Course Side Dish

Servings 6 servings (1 cup each)

Calories 225kcal

Ingredients

2 cups long-grain white rice (see note 1)
1/2 cup butter (1 stick) or less (see note 2)
1 teaspoon salt
4 cups boiling water

Instructions

Preheat oven to 375 degrees. In a 2-quart or larger baking dish, add rice, butter, and salt.
Stir in boiling water until butter is melted. Cover and bake until rice the water is absorbed and the rice is tender, about 30 to 35 minutes.

Notes

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: It’s okay to reduce the butter to ¼ cup (4 tablespoons). Or, substitute ¼ cup olive oil.
Yield: This recipe makes about 6 cups cooked rice (1 cup uncooked rice yields about 3 cups cooked).
Storage: Store leftovers covered in the refrigerator 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.