I grew up with a pan of oven-baked rice on the table — the kind that fills the kitchen with a warm, onion-scented steam and never burns on the bottom. This simple method uses long-grain rice, broth, and a little butter so the grains come out tender, fluffy, and practically hands-off. It’s perfect for busy weeknights, potlucks, or when you want a comforting side without standing over a simmering pot. If you enjoy easy baked one-dish meals, you might also like this creamy pork chops over dirty rice for another satisfying dinner that’s mostly oven work.
Why you’ll love this dish
Oven-baked rice is kitchen magic: minimal fuss, consistent results, and a forgiving method that’s hard to mess up. You don’t need to babysit a saucepan, and the covered bake produces evenly cooked grains. It’s budget-friendly, kid-approved, and scales well for guests.
“Tastes like the rice my grandmother made—no stirring, just pop it in the oven and it comes out perfect every time.” — a friend who now bakes rice every Sunday
This recipe is especially handy for:
- Weeknight dinners when you’re multitasking.
- Holiday tables where you want a reliable side that can be prepped ahead.
- Anyone who dislikes watching a pot boil over.
The cooking process explained
The method is straightforward: combine rice, broth, butter, salt, and onion in a baking dish; cover tightly; bake covered to trap steam; then uncover briefly to dry and brown the top. The key points are preheating the oven, using a tight seal (foil works), and stirring once after the initial covered bake so heat distributes and cheese (if using) melts evenly.
Timing snapshot:
- Covered bake: 25 minutes at 375°F (190°C)
- Uncovered finish: 10–15 minutes
- Total active hands-on time: about 5–10 minutes
What you’ll need
- 2 cups long-grain white rice (rinsed briefly if desired)
- 4 cups chicken or vegetable broth (hot)
- 1 tablespoon butter
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 1 cup shredded cheese (optional; cheddar, Monterey Jack, or a blend)
- Black pepper to taste
Substitution notes:
- Use low-sodium broth and adjust salt to taste.
- For a dairy-free version, swap butter for 1 tablespoon olive oil and omit the cheese.
- Brown rice will require more liquid and a longer bake time (see FAQs).
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Use the middle rack for even heat.
- In a large, oven-safe baking dish (about 9×13 or similar), stir together the rice, hot broth, butter, salt, and the finely chopped onion. Make sure the rice is evenly distributed.
- Cover the dish very tightly with aluminum foil — sealing the edges helps trap steam.
- Bake in the preheated oven for 25 minutes. This steaming phase cooks the rice through.
- Carefully remove the foil (watch for hot steam) and stir the rice gently. If using cheese, sprinkle it evenly over the rice now.
- Return the dish to the oven, uncovered, and bake for another 10–15 minutes, until the rice is fluffy and the top shows a light golden color.
- Remove from oven, fluff with a fork, season with black pepper, and serve hot.
Timing tip: if your oven runs hot or cool, check at the lower end of the uncovered time and adjust for a lightly golden top without drying out the rice.
Best ways to enjoy it
This rice is a versatile base. Serve it alongside roasted chicken, grilled fish, or a saucy curry. For a full comfort meal, spoon the rice under pan-seared pork chops and steamed greens. You can also turn the rice into a simple one-bowl meal: add sautéed mushrooms, peas, and a drizzle of lemon for brightness.
Pairing idea: For a creamy, homey plate, serve this rice with a saucy main like the creamy pork chops over dirty rice recipe — they complement each other beautifully and keep cooking mostly in the oven.
For presentation, mound the rice in a shallow bowl and garnish with chopped parsley, a squeeze of lemon, or toasted almonds for texture.
Storage and reheating tips
Safety first: cool rice quickly and refrigerate within two hours of cooking to reduce risk of foodborne bacteria. Store in an airtight container.
- Refrigerator: keeps 3–4 days.
- Freezer: up to 2 months. Portion into freezer-safe containers and thaw overnight in the fridge before reheating.
- Reheat: add a splash of water or broth and cover while reheating to restore moisture. Microwave on medium power, stirring halfway through, or reheat on the stovetop in a covered skillet over low heat until warmed through. If frozen, thaw fully before reheating for best texture.
Helpful cooking tips
- Use hot broth when assembling the dish to shorten oven time and start the rice cooking immediately.
- A tight foil seal is critical — it traps steam and yields evenly cooked grains.
- Rinse rice briefly to remove surface starch if you prefer distinct, less-sticky grains. Drain well.
- If you want a crusty bottom (a subtle socarrat), use a metal baking dish and bake uncovered for a few extra minutes at the end, keeping an eye so it doesn’t burn.
- Stir gently after the covered bake so you don’t mash grains; fluff with a fork instead of stirring vigorously.
Creative twists
- Veg-forward: stir in thawed peas and grated carrots during the last 5 minutes of uncovered baking.
- Herb & lemon: finish with lemon zest and chopped dill or parsley for freshness.
- Spicy: add 1/2 teaspoon smoked paprika and a pinch of cayenne when mixing the rice.
- Cheesy bake: mix half the cheese into the rice before baking and reserve the rest to melt on top at the end for an extra gooey finish.
- One-pan dinner: add diced, par-cooked sausage or shredded rotisserie chicken on top before the final uncovered bake so the meat warms through and melds with the rice.
Common questions
Q: Can I use brown rice in this recipe?
A: Brown rice needs more liquid and longer cooking — roughly 2.5 to 3 cups of broth per cup of brown rice and about 45–55 minutes covered at 375°F. Start checking at 40 minutes and adjust.
Q: How do I prevent soggy rice?
A: Use the correct rice-to-liquid ratio (1:2 for long-grain white), a tightly sealed cover during the covered bake, and finish uncovered to evaporate excess surface moisture. If your rice turns out mushy, reduce the liquid slightly next time by 1/4 cup.
Q: Is it safe to reheat rice?
A: Yes, if stored properly. Cool quickly after cooking, store in the fridge within two hours, and eat within 3–4 days. Reheat until piping hot throughout (165°F/74°C) and do not reheat more than once.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and keep the same rice-to-liquid ratio and temperature. The covered bake time is similar, but the uncovered finishing time may be a few minutes longer depending on depth.
Q: What about using instant or minute rice?
A: Instant rice cooks much faster and is not recommended for this method — it can become gummy. Cook instant rice on the stovetop according to package directions for best results.
If you want more oven-friendly one-dish dinner ideas that pair well with this rice, check the creamy pork chops over dirty rice for another hearty option.
Oven-Baked Rice
Ingredients
Main Ingredients
- 2 cups long-grain white rice Rinsed briefly if desired
- 4 cups chicken or vegetable broth Hot broth is preferred
- 1 tablespoon butter Can be replaced with olive oil for a dairy-free version
- 1 teaspoon salt Adjust salt if using low-sodium broth
- 1 medium onion, finely chopped
- 1 cup shredded cheese Optional; can use cheddar, Monterey Jack, or a blend
- Black pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Use the middle rack for even heat.
- In a large, oven-safe baking dish (about 9x13 or similar), stir together the rice, hot broth, butter, salt, and finely chopped onion.
- Cover the dish very tightly with aluminum foil, sealing the edges to trap steam.
Cooking
- Bake in the preheated oven for 25 minutes.
- Carefully remove the foil and stir the rice gently. If using cheese, sprinkle it evenly over the rice now.
- Return the dish to the oven, uncovered, and bake for another 10–15 minutes until the rice is fluffy and the top is light golden.
- Remove from the oven, fluff with a fork, season with black pepper, and serve hot.