Baked Rice is the recipe we use at least once a week to prepare a simple yet flavorful side that compliments all sorts of main dishes. This easy oven prep is hands-off and makes a big batch of evenly cooked, fluffy rice for use in rice bowls, curries, or simply with beans for a basic meal. Baked rice is perfect for meal prep and can be flavored in a variety of ways to keep your tastebuds busy!
Oven baked rice frees up your stovetop for any other dishes you may be serving and is a no-fuss method for cooking rice for a crowd. The recipe can be scaled up to accommodate big groups and the bake time means you can prep other dishes without constantly adjusting the heat on your stove. Am I the only one that ends up with either undercooked rice or a boiled-over mess on the stovetop?
Getting a bit of prep done and then doing the cooking in the oven means I have some free time in that rush right before dinner. It's the perfect time to throw in a load of laundry, help out with homework, or take a quick walk around the block. Pair this baked rice with a sheet pan meal like this peanut chicken and veggies or hoisin pork tenderloins and your dinner is both simple and flavorful!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- White Rice - Use a medium or long grain rice for this recipe. We make so much of this baked rice, I buy long grain rice from Costco in 25-pound bags!
- Chicken Bouillon - Bouillon paste is my favorite choice for quickly adding flavor to recipes, but bouillon cubes or granules will work just as well. Use an equivalent amount that would make 3 cups of chicken broth.
- Salted Butter - I always have salted butter on hand, but if you normally stock unsalted butter add an additional ¼ teaspoon of kosher salt to the recipe.
- Garlic Powder - Garlic powder adds subtle flavor to the rice that will compliment any dish.
Instructions
Preheat the oven to 350°F and gather either a 9-inch square pan or a 9" x 13" (3.5-quart) baking dish.
To a microwave safe bowl, add 2 cups of water, 1 tablespoon of bouillon paste (or equivalent bouillon granules or cubes), and 2 tablespoons of butter. Microwave for 2 minutes.
Add garlic powder and salt to the broth mixture and whisk it together to combine the ingredients.
Pour the flavored broth mixture to the baking pan.
Add the rice and an additional 2 cups of water to the baking pan. Stir the rice to evenly distribute the rice grains.
Cover the baking pan tightly with foil, ensuring all edges are sealed.
Bake the rice for 55 minutes (or 45 minutes in a 9" x 13" pan). Remove the pan from the oven and allow it to sit for 5 additional minutes before removing the foil.
Use a fork to gently fluff the individual grains of rice and break up any clumps. Serve the rice straight from the baking pan or transfer it to a serving dish. Garnish, if desired.
Tips for Tender and Fluffy Rice
To ensure that the rice bakes up tender and fluffy, cover the baking dish tightly with foil. This creates a steamy environment that cooks your rice evenly. Don't skip the step at the end and allow the rice to steam for 5 additional minutes before peeling off the foil!
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Sazon Rice - When you add the garlic powder and salt to the broth mixture, add a packet of Sazon to the mix too! This will give you a richly colored and extra flavorful Sazon rice. Sazon comes in a variety of flavors, but I most often use the Culantro y Achiote (coriander & annato) flavor.
- Rice for Red Beans - When I am making this baked rice to pair with red beans, I add finely diced bell pepper, onion, and celery (also known as the "trinity"). Add about ¼ cup of each to the rice and broth before baking.
- Cilantro Lime Baked Rice - Once the rice has baked, zest one lime right over the rice in the pan. Add two tablespoons of fresh lime juice and ¼ cup of finely chopped cilantro. Use a fork to fluff the rice and evenly distribute the lime and cilantro. This is a great side for Mexican-inspired dishes as well as flavorful curries.
Equipment
We prefer the rice when baked in a 9-inch square pan, but the recipe will also work in your standard 9" x 13" casserole dish. Here are some other equipment notes for this recipe:
- Heavy-Duty Square Baking Pan - A heavy-duty aluminum baking pan will last for years and heats uniformly, baking your rice evenly every time. A 8- or 9-inch square baking pan can also prepare brownies, coffee cakes, and dessert bars perfectly.
- 3 ½ Quart Casserole Dish (9" x 13" Baking Pan) - This standard-sized baking pan is a workhorse in the kitchen. It is a common size for casseroles, cakes, lasagnas, brownies, and more. This size of baking pan can be a standard depth, 2 inches, or deep-dish, but a standard depth pan holds roughly the equivalent of two 9-inch round pans or two 8-inch square pans. Baking time for this baked rice will be about 10 minutes shorter in a 9" x 13" pan compared to the 9-inch square pan.
- Liquid Measuring Cup - I use these constantly in the kitchen, in ¼- 1-, 2- , and 4-cup sizes. The one pictured in the instructions above is especially helpful because it is made of microwave-safe glass. It can double as a smaller prep bowl! Liquid measuring cups are different from dry measuring cups! Use a liquid measure for the water and a dry measure for the rice.
Serving Suggestions
Baked rice is a simple but flavorful side for all sorts of meals. As a base for rice bowls, a side to Mexican-inspired meals, or with these Vegetarian Red Beans, this rice is inexpensive and perfect for meal prep. You can prepare one batch and flavor half with cilantro and lime for two different meal prep sides to get you through the week!
Make This Recipe Kid Friendly
This baked rice is easy to have on hand to help create complete meals for the kids with short prep time. The rice has a mild flavor that compliments all sorts of dishes! We offer rice and a simple protein (like air fried tofu cubes or chicken nuggets) when the kids need a limited dinner alternative like I describe in this post on keeping peace with picky eaters.
Storage
Allow any leftover baked rice to cool to room temperature and then store it in an airtight container in the refrigerator. You can also store single portions of rice in the freezer in a zip bag with all of the air removed. Frozen rice can be thawed in the refrigerator overnight. Rice can be reheated in the microwave, oven, or stovetop with a splash of extra water to rehydrate it during cooking.
FAQ
Meal prepping a big batch of baked rice can actually be better for you! After cooking and storing your rice in the refrigerator, the starches in the rice undergo a process called starch retrogradation. This rearrangement of the starch molecules increases resistant starch in the rice and lowers the glycemic response compared to freshly prepared rice according to this 2015 study.
If you have a large baking pan, you can double this recipe to provide a baked rice side dish to a large group of people. A steam table pan (full sized) can hold a 3x version of the recipe. Use the "1x 2x 3x" button in the recipe card to scale the ingredients appropriately. The rice may need an additional 10-15 minutes of cooking time to ensure it is cooked completely. Don't skip the resting step to allow the rice to get the final steaming before serving.
Cooking the rice in the oven is much more hands-off and creates a very even cooking with no boiling over. Baked rice also frees up a spot on your cooktop if you are preparing a meal with several components.
Tasty Sides to Complete Your Meals
Baked rice is an easy addition to a variety of main dishes. Try any of the sides below to balance your protein and vegetables with flavorful sides:
Pairing Ideas for Rice Bowls
We serve this baked rice with all sorts of dishes, but here are some great options for delicious rice bowls with flavorful proteins and toppings that add color and crunch:
Try It and Share
I hope you try this Baked Rice and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Baked Rice
Equipment
- 9-inch square baking pan OR 9" x 13" baking dish
Ingredients
- 1 tablespoon chicken bouillon
- 2 tablespoon salted butter
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- 3 cups white rice (medium or long grain)
Instructions
- Preheat oven to 350°F.
- Microwave 2 cups of water, the butter, and the bouillon for 2 minutes.
- Whisk the broth mixture to fully melt the butter. Add the salt and garlic powder to the hot water and mix well again.
- Add the seasoned broth mixture to a 9-inch square pan or a 3-quart casserole dish. Add an additional 2 cups of water as well as the rice. Stir well to distribute the rice evenly.
- Cover the pan or casserole dish with foil tightly. Bake for 55 minutes.
- Remove the pan from the oven and allow the rice to sit for 5 minutes. Remove the foil and fluff the rice. Transfer the rice to a serving dish or serve it directly form the pan.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
Oven baked rice is in heavy rotation at our house!