Oven Baked Rice

Oven Baked Rice

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"My favorite way to prepare rice! Can be easily doubled but use a larger baking dish."


35 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
  2. Pour rice into the prepared baking dish.
  3. Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
  4. Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.



Thanks for the awesome technique for making rice! I love rice, especially Jasmine and Basmati, but can never get it just right on the stove, and don't always feel like getting the rice cooker ou...

I've made this several times with brown rice. The ONLY way to cook brown rice. I pack it in 3 c. containers for the freezer after we have the first batch for supper - only 2 of us for supper.

This of course tastes great, I just like to cut the butter back a bit. I also substitute lemon juice for vinegar if I don't have it, and that tastes great, too! Mine usually takes longer to co...

I've made this recipe several times as written and it is yummy. Today I made a few changes. I wanted to double the recipe and add a new flavor. I used coconut oil in place of the butter. I also ...

I have been making Jasmine rice this way for a few years know. My family absolutely loves this dish. I will continue making for my family this way!!! I double it cause it goes so fast!!!!

Got kinda dry. Will bake covered in the future. Rates delicious anyway!

I love this recipe! I added more water and cooked the rice a little longer because I like my rice a bit more tender. It was delicious. I will definitely make this again!

Finally, I can walk away without bubbly rice mess to come back to! I threw everything in the pan except for the water, then measured the water and tossed the dish in the oven. It was a make-ahea...

I made it exactly the way the recipe was written. It was delicious with a great buttery taste. Has anyone tried to double this recipe, or used brown rice instead of white?