Oven Baked Rice

This Oven Baked Rice is the easiest way to make perfectly fluffy rice without standing over the stove. No stirring, no watching the pot, just rinse, bake, and let the oven do the work. The rice turns out tender, evenly cooked, and lightly buttery every single time.

If you love simple, no-fuss methods like this, it’s a great alternative to traditional stovetop rice, especially when you’re already using the oven.

Rice, salt, and butter are placed in a baking dish, covered with boiling water, and baked in the oven until tender. The result is rice that’s fluffy and evenly cooked, never soggy, mushy, or underdone. The key to this method is starting with boiling water, which helps the rice begin cooking immediately once it goes into the oven.

Why This Recipe Works

This oven baked rice bakes evenly in the oven, allowing the grains to fully hydrate and cook through without becoming mushy. The result is fluffy rice with no undercooked center.

The dish can be baked either covered with foil or left uncovered, depending on how soft you like your rice. Covering it creates more steam and a slightly softer texture, while baking it uncovered still gives great results with a clean, fluffy finish.

This method works especially well when you want hands-off rice while the oven is already on for other dishes. It’s one of those simple rice recipes that delivers consistent, no-fuss results.

Oven baked rice is a great option for busy weeknights, meal prep, or feeding a crowd, and it pairs beautifully with creamy sauces, roasted meats, and simple skillet dinners.

Quick Look at the Ingredients

You only need a few basic ingredients to make this oven baked rice, and each one plays a simple but important role.

• Rice: Regular long-grain white rice works best for even baking and fluffy texture.
• Water: Use boiling water so the rice starts cooking immediately in the oven.
• Butter: Adds richness and helps keep the grains tender and separate.
• Salt: Enhances flavor. You can swap in garlic salt if you like a little extra seasoning.

Water Ratio for Oven Baked Rice

For this oven baked rice, the ideal ratio is 1 cup of rice to 1½ cups of water. This slightly lower amount of liquid compared to stovetop methods allows the rice to fully absorb the water as it bakes, resulting in fluffy grains without excess moisture.

This ratio works best for long-grain white rice. Other varieties require a different approach, and this guide to cooking black rice explains the stovetop method step by step.

Pro Tips

Tip: This oven method is especially helpful when cooking for a crowd or when your stovetop is already busy.

• Stick to the ratio: Follow the water-to-rice ratio in this recipe rather than what’s printed on the package, oven baking works a bit differently than stovetop cooking.
• Foil is optional: Covering the dish with foil traps steam and creates softer rice, but baking uncovered still produces fluffy, tender grains.
• Let it rest: Allow the rice to rest for about 10 minutes after baking. This final steaming step finishes the texture and makes fluffing easier.

How to Make Oven Baked Rice

If you’ve ever wondered how to bake rice instead of cooking it on the stove, this oven baked method is one of the easiest and most reliable ways to do it.

Measure the rice and rinse it under cold water until the water runs mostly clear. This helps remove excess starch so the rice bakes up fluffy instead of sticky.

Transfer the rinsed rice to a baking dish and spread it into an even layer.

Pour the water over the rice, then add salt and the butter, cutting it into small pieces so it melts evenly as the rice bakes.

Bake at 350°F (175°C) for 20 to 25 minutes, until the liquid is absorbed and the rice is tender.

Remove the rice from the oven and let it rest for about 10 minutes. Fluff gently with a fork before serving.