How To Make White Rice

5 from 1 vote

Make perfect, fluffy white rice every time with this foolproof oven-baking method—no stovetop needed! Use a 9×13-inch dish or halve it with an 8×8 one (same bake time). Recipe inspired by ATK’s Meal Prep Cookbook!

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Appetizer, Dinner, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: how to cook white rice, How To Make White Rice

Servings: cups cooked rice

Author: Chelsea Lords

Cost: $1.82

Equipment

9 x 13-inch baking pan
Aluminum foil 2 sheets regular or 1 sheet heavy duty

Ingredients

Cooking spray
2-2/3 cups basmati rice or long-grain white rice, see note 1
1-1/4 teaspoons salt
2 tablespoons unsalted butter cut into 2 pieces (or use oil), see note 2
5-1/2 cups boiling water see note 3

US - Metric

Instructions

Preheat oven to 450°F. Generously grease a 9x13-inch baking dish with cooking spray. Boil more than 6 cups of water.
Place rice, salt, and butter in the greased dish. Pour in 5-1/2 cups boiling water, stir to mix, and spread evenly.
Cover tightly with two layers of aluminum foil. Bake at the center of the oven for 20 minutes.
Remove from oven, keep covered, and let rest for 15 minutes for the rice to absorb remaining moisture (see note 4).
Fluff rice with a fork and serve.

Video

Notes

Note 1: I like Basmati rice best, but long-grain works well. Do not rinse before using.

Note 2: Butter adds flavor and prevents sticking. Substitute with olive oil if desired.

Note 3: Boil extra water as some will evaporate; ensure you have 5-1/2 cups to add.

Note 4: Resting is essential for fluffy, not mushy, rice; don’t rush this step.

Storage: Cool rice completely, then store in an airtight container or bag for 3–5 days or freeze up to 6 months.

Nutrition