Foolproof Baked Rice (Easy Oven Method)

I am a weekend meal prepper, especially in the summer when the temps are high. I love cooking, and really don’t mind doing it every day but I don’t love heating up the house every day, and one batch of this rice lasts me the full week.

And what I really love about baked rice is that it cooks up perfectly each and every time. Every grain is cooked to perfection, and that isn’t always the case when I cook it on the stove.

Why You’ll Love This Baked Rice

• Totally hands-off cooking: Skip the stovetop babysitting. The oven does all the work, meaning no boil-overs and no scorched pans.

• Foolproof, fluffy texture: Trapping the steam with foil guarantees tender, perfectly cooked grains every single time without the mush.

• Perfect for meal prep: A 9×13 baking dish yields enough rice to set you up for an entire week of easy lunches and dinners.

• Highly versatile base: Seasoned simply with kosher salt and olive oil, this easy baked rice pairs beautifully with your favorite curries, stir-fries, and proteins.

Key Ingredients and why I use them

Rice (obvious I know but let’s talk about the different types)

You can use this recipe for most varieties of rice, but not all rice is created equal. You may need to adjust the amount of water and cooking time depending on the type of rice you use. Checkout my Rice-to-Water Ratio Cheat Sheet below, and always check the rice package for the best water ratio.

Calrose Rice (my favorite rice for this recipe)

Calrose rice is a medium-grain rice that is famous for being soft and a little sticky without turning to mush. It has a slightly sweet flavor and is what a lot of home cooks use when making sticky rice, because it holds together well and is easy to eat with chopsticks.

Short-grain rice

This is my second pick because it has the starchy sticky factor I love. It is a bit sweeter and richer than long grain rice, and cooks up to be very plump and starchy. It is the rice most often used in Sushi so that should give you an idea of the texture.

Jasmine rice

Jasmine rice is a very aromatic rice with a subtle, sweet, almost buttery or floral scent. Some people think it smells a bit like popcorn while it cooks.

It cooks up soft and moist and is slightly clingy, but doesn’t stick together quite like Calrose rice.

Basmati Rice

Basmati has a nutty and earthy flavor. It’s a long grain rice, and the grains stay long and firm completely separate from each other when cooked.

If you are looking for really fluffy, non-sticky rice that doesn’t clump together, this is the rice I would recommend.

Long-grain white rice:

This is a very neutral rice with very little flavor. It is light and fluffy and like Basmati the grains remain mostly separate.

Brown Rice

Brown rice has a rich, nutty and earthy flavor, and because the bran layer is still intact, it is much denser and chewier than white rice.

To Rinse or Not to Rinse?

There is this “golden rule” of rice making that says, you have to rinse your rice before cooking, but I personally think it depends on the variety of rice you grab from the pantry and how you like to eat it!

When you SHOULD rinse: If you are using a long-grain or Basmati rice and want fluffy, distinctly separate grains, definitely give it a rinse. Washing away that fine, powdery surface starch keeps it from turning into glue in the hot water.

When you CAN skip it: If you’re using a medium or short-grain rice like Calrose, and you actually like that comforting, slightly sticky, cohesive texture (like I do!), save yourself the extra step. Leaving that extra starch right where it is helps bind the rice together and gives it that hearty, perfectly clumpy texture.

A little drizzle of Olive Oil

A little drizzle of olive oil helps keep the rice from getting too clumpy, and gives the finished rice a much smoother, richer texture.

The Salt and why I recommend Kosher

Believe it or not the type of salt you use actually matters for something as simple as rice, and I personally think Kosher salt works best simply because it tastes cleaner.

Table salt usually contains iodine and anti-caking agents to keep it from clumping. Because rice absorbs all the water in the baking dish, those additives can sometimes leave a very faint metallic or chemical aftertaste.

Kosher salt is pure, so it seasons the rice perfectly without any weird background noise.

The Secret behind Baking Rice… Boiling Water

Since we are completely bypassing the stovetop for this recipe, the rice needs a little jumpstart before it goes into the oven, and really hot tap water isn’t enough.

Bringing your water to a full, rolling boil before you mix everything together begins the cooking process. As soon as the water is added, I cover the dish with two layers of aluminum foil. This creates instant steam that gives the rice the head start it needs so it cooks evenly.

Making this Rice Step-by-Step

Before you begin set your oven to 375° so it is ready when the rice is ready.

Step 1: Boiling water

You can boil this in your kettle on the stove or in an electric kettle. The method really doesn’t matter.

Safety Tip: While you are waiting for the water to boil, fill your heat-proof glass measuring cup with really hot tap water to warm it up. Even though those glass cups are heat-proof, pouring boiling water straight into a cold glass container can cause it to crack from the sudden temperature jump. Pre-warming the glass completely prevents that!

Step 2: Rinse your rice (optional)

While your water is coming up to a boil, this is the perfect time to rinse your rice. If you aren’t sure whether you should rinse the variety of rice you’re using, jump back up to the “To Rinse or Not to Rinse” section above to help you decide.

Step 3: Get everything ready to bake

Spray a 9×13 baking dish with cooking spray for easier cleanup later, then add in your rice, olive oil and salt. Pour out the appropriate amount of water for the rice you choose. (See the Rice-to-Water Ratio Cheat Sheet below, or refer to the directions on your rice packaging)