Baked Rice (Oven-Baked, Foolproof & Fluffy Every Time)
This oven-baked rice recipe yields fluffy, tender grains every time with almost no hands-on effort. Baked with broth, butter, and simple seasonings, it’s a versatile, comforting side dish that pairs with nearly any meal and scales easily for a crowd.
Ingredients
- 1 1/2 cups long-grain white rice such as standard long-grain or basmati; do not use instant or quick-cooking rice
- 2 1/2 cups low-sodium chicken broth or vegetable broth for a vegetarian version
- 2 tablespoons unsalted butter melted; or olive oil or avocado oil for dairy-free
- 1/2 teaspoon fine sea salt use less if your broth is fully salted; taste broth first
- 1/4 teaspoon black pepper freshly ground if possible
- 1 small bay leaf optional
- 1 teaspoon garlic powder or 1–2 cloves garlic, minced, optional
- 1 tablespoon fresh parsley finely chopped, or 1 teaspoon dried parsley, optional for serving
Instructions
- Preheat your oven to 375°F (190°C). Place a rack in the center of the oven. Lightly grease an 8x8-inch (or similar) baking dish with butter or oil.
- Place the rice in a fine-mesh strainer and rinse under cool running water, swishing it gently with your hand, until the water runs mostly clear. Let the rice drain well for 1–2 minutes to remove excess water. This helps the rice bake up fluffy instead of gummy.
- In a small saucepan, heat the chicken broth over medium heat until hot but not boiling. It should be steaming with a few small bubbles around the edges. Alternatively, heat the broth in a microwave-safe measuring cup in the microwave until hot.
- Spread the rinsed, drained rice evenly in the prepared baking dish. Sprinkle the salt, black pepper, and garlic powder (if using) over the rice. Tuck the bay leaf into the rice. Drizzle the melted butter or oil evenly over the top and gently stir so the grains are lightly coated and seasonings are distributed.
- Carefully pour the hot broth over the rice mixture in the baking dish. Give the rice a very gentle stir—just one or two passes with a spoon—to distribute the seasonings without breaking the grains.
- Cover the baking dish tightly with heavy-duty aluminum foil, sealing the edges well so steam cannot escape. If your dish has a tight-fitting lid, you can use it along with foil for an extra-tight seal.
- Transfer the covered dish to the preheated oven and bake for 25–30 minutes. After 25 minutes, carefully peel back a corner of the foil and check the rice: the liquid should be absorbed and the grains should be tender when you taste a few from the center. If the rice is still firm or there is visible liquid, re-cover and bake for an additional 5–10 minutes.
- When the rice is tender and the liquid is absorbed, remove the dish from the oven and keep it covered. Let the rice rest, covered, for 10 minutes to allow the steam to finish distributing through the grains.
- Remove the foil, discard the bay leaf, and gently fluff the rice with a fork, lifting and turning the grains rather than stirring vigorously. Sprinkle with chopped parsley, if using, and serve hot as a side dish or cool slightly for meal prep containers.
Notes
Variations: For Herb & Lemon Baked Rice, stir in 1 teaspoon dried Italian seasoning before baking and finish with 1–2 tablespoons fresh lemon juice and extra parsley when fluffing. For a vegetable baked rice casserole, add 1–1 1/2 cups frozen mixed vegetables on top of the rice before adding broth. For garlic butter baked rice, use 3 tablespoons butter and 2–3 minced garlic cloves, sautéing the garlic briefly in the butter before adding. For cheesy baked rice, stir in 1/2–1 cup shredded cheese after baking while fluffing. For a taco-style version, use half broth and half tomato sauce, add 1 teaspoon chili powder and 1/2 teaspoon cumin, and finish with lime juice and cilantro. Brown rice version: use 1 1/2 cups long-grain brown rice, 3 cups broth, and bake covered for 50–55 minutes, then rest 10 minutes. Storage: Cool completely, then refrigerate in an airtight container for up to 4–5 days or freeze for up to 2 months. Reheat with a splash of water or broth in the microwave or on the stovetop, covered, until hot.
Nutrition
Calories: 220kcal
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