How To Cook Rice (Baked Rice) Recipe

I always count on this oven method for fluffy, separate grains of rice that stay perfect from the first scoop to the last. It is the simple crowd-sized side dish that makes hosting feel instantly more doable.

I’m obsessed with baked rice because it gives me big, fluffy, separate grains without babysitting a pot or scraping scorched bits off the bottom. It’s the kind of rice I want when I’m feeding a table full of hungry people and need every scoop to taste solid, not bland or mushy.

I love using long grain white rice with low sodium chicken broth because the flavor actually lands in every bite. And the texture?

Legit. Tender, steamy, and ready to soak up sauces, curries, beans, grilled meat, whatever I’m piling on top.

But honestly, I’ll eat it straight from the pan.

Ingredients

• Long grain white rice bakes up fluffy, separate, and not weirdly sticky.
• Broth gives the rice a savory base, so it doesn’t taste plain.
• Kosher salt wakes everything up, but you can keep it gentle.
• Butter makes it cozy and rich; olive oil keeps things a little lighter.
• Yellow onion adds soft sweetness that makes the whole pan smell amazing.
• Garlic brings that “yep, dinner’s happening” flavor without trying too hard.
• Bay leaves add a quiet, herby background note you’d miss if skipped.
• Black pepper gives a tiny kick and keeps the rice from feeling flat.
• Plus, parsley or cilantro adds color, freshness, and a little restaurant vibe.
• Basically, these simple add-ins turn basic baked rice into comfort food.

Ingredient Quantities

• 4 cups long grain white rice, rinsed until water runs clear
• 7 cups low sodium chicken broth or vegetable broth
• 2 teaspoons kosher salt, or to taste
• 4 tablespoons unsalted butter, cut into pieces, or 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon ground black pepper
• Fresh parsley or cilantro for garnish, optional

How to Make this

1. Preheat oven to 375 degrees F and butter or oil a large ovenproof baking dish that will hold at least 3 quarts.

2. In a large skillet over medium heat melt the butter or warm the olive oil, then add the finely chopped onion and cook until translucent, about 4 to 5 minutes.

3. Add the minced garlic and cook 30 seconds until fragrant.

4. Stir in the rinsed long grain white rice and cook 1 to 2 minutes, stirring, to lightly toast the grains.

5. Transfer the rice and onion mixture to the prepared baking dish and add the 7 cups of low sodium chicken or vegetable broth, 2 teaspoons kosher salt or to taste, the bay leaves, and 1 teaspoon ground black pepper; stir to combine.

6. Cover the dish tightly with foil and place in the preheated oven.

7. Bake until the liquid is absorbed and the rice is tender, about 25 to 30 minutes.

8. Remove from the oven, keep covered for 5 minutes, then remove the foil.

9. Discard the bay leaves, fluff the rice gently with a fork, adjust seasoning if needed, and garnish with fresh parsley or cilantro if desired.

10. Serve hot for a crowd.

Equipment Needed

1. Oven
2. Large ovenproof baking dish (at least 3 quart capacity)
3. Large skillet
4. Cutting board and chef knife
5. Measuring cups and spoons
6. Fine mesh strainer or colander (for rinsing rice)
7. Wooden spoon or heatproof spatula
8. Aluminum foil
9. Fork for fluffing and serving

FAQ

How To Cook Rice (Baked Rice) Recipe Substitutions and Variations

• Low sodium chicken broth or vegetable broth: use water plus 1 to 2 teaspoons bouillon paste or powder, or use mushroom broth for a deeper umami flavor.
• Unsalted butter or olive oil: substitute with equal amount of ghee, coconut oil for a hint of sweetness, or neutral oil like canola.
• Yellow onion: swap with shallots for a milder, sweeter note, or use 1/2 cup finely chopped leeks or green onion whites.
• Bay leaves: replace with a small sprig of thyme, 1/2 teaspoon dried oregano, or 1/4 teaspoon ground allspice for warm complexity.

Pro Tips

1) Rinse well and let the rice drain briefly on a fine sieve or towel before cooking. Getting the excess surface water off helps the grains absorb the broth evenly so they stay separate and fluffy.

2) Don’t skip the quick toasting step and use real butter if you can. Toasting brings out a nutty note and butter adds a rounded richness that lifts a simple rice dish into something comforting and savory.

3) Use a deep enough, tightly covered baking dish and tuck the foil down the sides so no steam escapes. If your dish is very shallow check at 20 minutes because a shallower pan will cook faster; if you see a little liquid left, keep it covered and give it a few more minutes rather than uncovering too soon.

4) Let the rice rest covered for at least 5 minutes, then fluff gently with a fork. Finish with a squeeze of lemon or a splash of vinegar and a knob of butter or drizzle of oil to brighten the flavor, and add chopped herbs at the end for fresh color.