baked rice

Perfect Baked Rice

This foolproof method for making rice has never served me wrong! It requires only 4 ingredients and takes 30 minutes from start to finish. The baked rice comes out fluffy and perfectly cooked, without getting mushy!

One of the most common staples in so many cuisines is rice. It can be found in dishes from all over the world! This basic staple should be easy to make and yet I found myself having trouble with it in the kitchen. Sometimes it would work out perfectly. Other times I would end up with a mushy mess or rice that burned on the bottom cause I added too little water.

I don’t know about you but I sometimes find it annoying to babysit my pot rice as it boils on the stove. I’d much rather focus on make the other components of the meal! But if I forgot about it for too long as I worked away in the kitchen, I’d end up with one of the disasters I mentioned above. So frustrating. Buying a rice cooker did not sound appealing. I have waaaay too many appliances and nowhere to store them. I also don’t currently own an instant pot and once again- I have nowhere to put it!

Enter this recipe for Perfect Baked Rice! After chatting with my mom and bringing up my rice issues she recommended baking my rice instead. No need to babysit it. Just measure out ingredients, cover the baking dish, and forget about it until your oven timer goes off. Now that is a recipe I can get behind!

Needless to say, I no longer bother with boiling my rice anymore. This recipe is foolproof- if I can make perfect rice every time so can you! No more babysitting, no more mushy rice, no more burnt rice. Just perfect, fluffy grains every time! Mother knows best!

This rice is the perfect base or side dish for so many dishes! Check out some ideas below:
Slow Cooker Creamy Lemon Chicken Thighs
Baked Swedish Meatballs with Gravy
Basa Fish Filet with Lemon Brown Butter Sauce

Perfect Baked Rice

0 from 0 votes
Recipe by Cathy Course: All Recipes, Dinner


Prep time


Cooking time




  • 1 1/4 cup long grain rice, rinsed

  • 2 cups vegetable/chicken broth or water (if using water, add more salt)

  • 3 tablespoons butter

  • 1/2 teaspoon salt


  • Preheat oven to 375F.
  • Boil the broth (or water) and pour it into your baking dish. Add the rice, butter and salt and stir to combine everything. Cover it with foil tightly to prevent steam from escaping and bake in the oven for 25 minutes.
  • Remove from oven and let rest with foil on for 5 minutes. Remove the foil and fluff with a fork before serving.

Did you make this recipe?

Tag @herbsandflour on Instagram and hashtag it #herbsandflour

Like this recipe?

Follow us @herbsandflour on Pinterest

Did you know we are on Facebook?

Like us on Facebook

One Comment

  1. Pingback: Creamy Coconut Turmeric Shrimp - Herbs & Flour

Leave a Comment

Your email address will not be published. Required fields are marked *