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Make perfect rice for dinner with this easy oven baked rice recipe. You can bake your rice to serve a crowd or just make dinner time a little bit easier.
Why Baking Rice Is the Best Cooking Method
I am a very lazy cook. Standing over a pot on the stove as my rice cooks is far too much effort. Really, it isn’t the watching of the rice that is the problem but the cleanup of the pot afterwards because it ALWAYS seems to stick. I usually try and use my electric steamer when I make rice but since steaming is my #1 preferred way to cook my veggies this leads to a problem some nights. And cooking rice in a steamer isn’t convenient for a crowd. Baking rice in the oven lets you cook a larger volume of rice and allows you to completely forget about it until the timer goes off.
Like this oven baked rice recipe? Try these other rice recipes, too!
- Cajun Style Dirty Rice Recipe Your Family Will Love
- Sweet Chili Alaska Salmon Rice Bowl Recipe
- Black Beans and Rice with Sausage Recipe
What is the ratio of rice to water?
When cooking rice in the oven, you need to make sure you have the right ratio of rice to water. Otherwise, your water will be gone and your rice will still be hard. Oven baked rice needs to be sealed tightly with foil while cooking to keep the water from evaporating as much as possible. Use approximately 1 1/2 to 1 3/4 cups of water to 1 cup of uncooked rice. And if you want more flavorful rice, use stock rather than water.
This easy oven baked rice recipe is incredibly flexible so make a few changes if you want. If you want to make oven baked rice with vegetables like I did, make sure they are finely chopped. You may need to add a bit less water since they will give off their own liquid. If you skip the veggies, add a bit more water or stock. Or even coconut milk!
How Do You Know When Rice is Done?
Knowing how long to bake rice in the oven is tricky. Ovens all vary a bit on temperature and even the humidity of your location plays a part some days. Baking rice is a bit of trial and error but you will learn as you go!
To determine if the rice is cooked, taste it to check the texture. If it is chewy or hard in the center, add 1/4 cup more water. Place the foil back on the pan and cook the rice for another 10 minutes or so. Try the rice again and repeat as needed. Oven baked brown rice will take longer than white rice.
Why is my rice mushy?
Mushy rice comes from too much water and/or too much cooking. Basically, your rice is done way before the water is absorbed or evaporated. If you sample a spoonful of your baked rice as it is cooking and you feel that it is almost done, uncover it. This will help some of the water evaporate off more quickly If you drain the rice, you will lose a lot of flavor from the cooking liquid that should be absorbed.
Easy Oven Baked Rice Recipe
Here is an easy recipe for baked rice. I prefer Jasmine rice, personally, although you can use whichever type you like. You may have to adjust cooking times for different types of rice.
- 2 cups uncooked rice
- 2 ½ cups chicken stock
- 1/4 cup chopped onion
- 1/4 cup chopped green or red bell pepper
- 2 cloves garlic (minced)
- 1 cup diced tomatoes, seeds removed
- 1 ½ tablespoons unsalted butter – melted
- ½ teaspoon salt
- 1/8 teaspoon garlic powder
- Pinch ground pepper
- fresh herbs if desired
1. In a small frying pan over medium heat, melt the butter and saute the onion, garlic, and peppers until almost tender (4 or 5 minutes)
2. In a 13 x 9 inch pan add the veggies, rice, stock and seasonings. Stir gently to mix and cover tightly with aluminum foil.
3. Bake in a 350 degree oven for 45 minutes. Check the rice and stir after 30 minutes to see if it is done yet. Depending on type of rice you may need more/less time than I used.
Amount Per Serving: Calories: 234Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 241mgCarbohydrates: 44gFiber: 0gSugar: 2gProtein: 5g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.