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Home » Sides and salad recipes » How to cook rice in the oven

How to cook rice in the oven

Author: VJ Published : December 2019 Modified : May 2021 / Be the first to comment!

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The end of stodgy, stuck-together clumps of rice. No more burned pans to soak and wash. Read on and find out how to get perfectly cooked rice every time with all the grains separate and fluffy. Cooked in the oven in under 30 minutes with minimum preparation.

Oven baked rice in a dish with a spoon

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Table Of Contents
  1. How to cook rice in the oven
  2. Secrets to cooking rice in the oven
  3. What you will need
  4. What you have to do
  5. Recipes to serve with rice
  6. Can I freeze this rice?
  7. Pin for later
  8. Recipe – how to cook rice in the oven
  9. How to cook rice in the oven

How to cook rice in the oven

Have you ever put a pot of rice on the stove to boil, only to forget about it and come back to find it has boiled dry and burned onto the bottom of the pan? Me too! And have you ever tried to get the burned-on rice OFF the pan, even after soaking the pan for hours? Not an easy task!

I stopped cooking rice on the stove years ago, when I discovered how to cook rice in the microwave. Today however, I’m going to show you an alternative way of cooking rice in the oven, which I think is even easier. It is how to cook rice in the oven.

Secrets to cooking rice in the oven

I’ve discovered 3 secrets to cooking the perfect rice in the oven, and I’m going to share them with you here.

  • The first secret to perfectly cooked rice in the oven is to use boiling water to cover the rice. This gives the rice a head start and cuts down on the cooking time by at least half.
  • And the second secret is to get the ratio of rice and water correct. You need to use just enough water to make sure that it is all absorbed into the rice. Too little water and your rice will be undercooked; too much water and you will end up with soggy rice. The perfect ratio is 2 cups of water for every cup of white rice.
  • Note – If you are using brown rice you should increase the ratio of rice to water, and use 2.5 cups of water for every cup of brown rice. You should also increase the cooking time by 10 minutes.
  • The final secret is to cover the baking dish with a tight-fitting lid or a layer of tin-foil. This prevents the water from evapourating, and helps keep the ratio of rice and water correct.
A dish of oven baked rice

A note on the cup size

When I talk about cup sizes I don’t mean just any old cup that happens to be hanging around in your cupboard. I’m talking about a measuring cup. If you need to buy one I’ve added a link under the equipment section below to measuring cups you can purchase on Amazon.

Different countries also measure cups in different ways. In the US a cup is 240ml (or 8.45 fluid ounces). In the UK and the rest of the world, a cup is slightly bigger, at 250 ml (or 8.5 fluid ounces).

However, for this recipe it doesn’t matter what size cup you use as long as you use the same cup-size to measure both the rice and the water.

One cup of uncooked white rice will yield about 3 cups of cooked rice.

What you will need

**You can get the complete list of ingredients and full instructions on how to make this recipe on the printable recipe card at the end of this post**

For this recipe you will need only three ingredients.

  • Rice – I have used basmati long grain white rice for this recipe, but you could use any long grain white rice of your choice.
  • Boiling water – don’t forget the ratio – 2 measures of water for each measure of rice.
  • Salt – this is to your own personal taste. For the quantities of rice and water in this recipe I would use 1 teaspoon (6g).

What you have to do

A baking dish containing rice covered in water.
Place the rice, salt and water in a baking dish.
  • Fill the kettle with water and put on to boil.
  • Measure 1 cup of long grain white rice into a baking dish. The size of the baking dish is important because the rice swells on cooking so you will need a large enough size to hold the cooked rice.
  • The water and uncooked rice should only fill your baking dish half-way. This way there will be sufficient room for the rice to swell up as it cooks.
  • Add the salt to the rice, then pour over the boiling water.
A baking dish containing cooked fluffy white rice.
Fluff with a fork when cooked
  • Cover the baking dish with a tight-fittig lid or a layer of tin-foil.
  • Place in a preheated oven (220C/425F) for 25 minutes.
  • Remove from the oven, fluff with a fork and serve.
A dish of oven baked rice.

Recipes to serve with rice

  • Crispy orange chicken
  • Chicken a la king
  • Vetkoek and curried mince – serve the mince over rice rather than in a vetkoek
  • Easy lamb curry

… and you might also find this recipe useful – how to cook rice in the microwave

This recipe is ideal for making Chinese Egg Fried Rice

Or why not just have a browse through my section on main meals for a bit of inspiration for your next supper.

Can I freeze this rice?

Cooked rice freezes very well. Just allow to cool and then spoon into plastic containers and place in the freezer for up to six months.

To use, allow to defrost in the fridge and then reheat in the microwave.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe for cooking rice in the oven so that you can try it for yourself.

Recipe – how to cook rice in the oven

Oven baked rice in a dish with a spoon

How to cook rice in the oven

The end of stodgy, stuck-together clumps of rice. No more burned pans to soak and wash. Read on and find out how to get perfectly cooked rice every time with all the grains separate and fluffy. Cooked in the oven in under 30 minutes with minimum preparation.
Recipe by: Veronica
Side Dish
Any
Calories 113
Prep 5 minutes
Cook 25 minutes
Total Time 30 minutes
Servings: 6 people
Print Pin Comment Bookmark Saved!
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5 from 2 votes

(Click the stars to rate this recipe)

Equipment

  • Baking dish
  • Measuring cup

Ingredients

  • 1 cup Uncooked Basmati Rice
  • 2 cups Boiling water
  • 1 teaspoon Salt

Instructions

  • Pre-heat oven to 220°C / 425°F
  • Place 1 cup uncooked Basmati rice in a 2-litre baking dish
  • Boil the kettle and pour 2 cups boiling water over the rice
  • Stir in 1 teaspoon salt
  • Cover with a tight-fitting lid or with a sheet of tinfoil
  • Place the dish in the pre-heated oven for 25 minutes
  • Remove from the oven and fluff with a fork before serving.

Notes

I’ve specified Basmati rice in this recipe, but you can use any long-grain rice of your choice.
This recipe yields 3 – 4 cups cooked rice and is more than sufficient for 6 people as a side dish.
If you wish to make a larger amount you can double the ingredients, but make sure you use a large enough baking dish.

Nutrition

Calories – 113kcal | Carbohydrates – 24.7g | Protein – 2.2g | Fat – 0.2g | Saturated Fat – 0.1g | Sodium – 391mg | Potassium – 36mg | Fiber – 0.4g | Calcium – 11mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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