Oven Baked Rice

Oven Baked Rice

SCLadyA

"My favorite way to prepare rice! Can be easily doubled but use a larger baking dish."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 272 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Reviews

Read all reviews 26
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

This did not work. The rice was not fully cooked and took a lot longer.

Most helpful
Most positive
Least positive
Newest

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...

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'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.

I make all my rice this way, it comes out much better with less issues with the rice stuck to the bottom of the pan that you get with stove top cooking. I usually use chicken broth and that's i...

Pretty good . I omit the vinegar bcus I didn't care for it the firt time I made this recipe.

Turned out perfectly, however, change the time a little. Although I have a pretty powerful oven, it still took me 40 minutes. 20 minutes covered, stir, 15 minutes uncovered, stir, and finished i...

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...

Other stories that may interest you