Oven-Baked Rice
A simple and hands-off method to prepare tender and fluffy oven-baked rice, perfect for busy weeknights and potlucks.
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.
Notes
Cool rice quickly and refrigerate within two hours of cooking to reduce the risk of foodborne bacteria. Store in an airtight container. Keeps for 3–4 days in the refrigerator and up to 2 months in the freezer. Reheat by adding a splash of water or broth and covering to restore moisture.