Baked White Rice
Yield: 6 servings (about 4½ cups)
If you haven’t baked your rice, you’re going to love this. It’s easier and more foolproof than the stovetop method, and it’s hands off. Plus it works with white and brown rice – the only thing that changes is the cooking time.


  • 1½ cups (270g) white rice, medium or long grain (Basmati works well too)
  • 1 tablespoon (14ml) olive oil or butter
  • 1 teaspoon kosher salt*
  • 2½ (20oz) cups water


  1. Preheat the oven to 375℉.

    Place the rice in an 8-inch square or other 1½-quart baking dish. No need to grease. Add the olive oil or butter and salt.

    Meanwhile, boil water in a tea kettle or covered saucepan. When the water boils, immediately pour 2½ cups over the rice, stir to combine, and cover the dish tightly with foil. Bake on the middle rack of the oven for 25 minutes for slightly firmer rice or 28 minutes for more tender rice.

    (Tip: The first time you cook rice this way, taste a few grains at the 25 minute mark. If they are a touch firmer than you like, quickly reseal the foil and bake for a few minutes longer. Over time, I have steered towards the softer, fluffier grains produced by a slightly longer cook time, but check so you know. )

    Remove from the oven and let sit, covered, for 5 minutes. Then remove the foil, being careful of the hot steam. Fluff the rice thoroughly with a fork and serve.

    Storage: Leftovers may be refrigerated for up to 5 days, or completely cooled and frozen for up to 6 months.


*The salt adds a lovely hint of flavor, although you may omit if watching sodium.

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