31 Reviews of Oven Baked White Rice, Perfect Every Time!

From: sparky955

On Jan 29, 2005

Perfect, perfect, perfect rice. What a blessed recipe. I made 2 adjustments: reduced sodium chicken broth & basmati. Could not be any easier to prepare. Many, MANY thanks !!

From: Impera_Magna

On Mar 4, 2007

What a great way to make rice! Freed up my stovetop AND the rice turned out perfectly. I did adapt this recipe to make "plain" rice since I was making beef tips and gravy. EDITED TO ADD: I just made this recipe EXACTLY as stated and added 1/2 cup grated carrots... MY OH MY, it was just WONDERFUL! Five stars is not enough! This recipe will be a regular here from now on!!!!!

From: SandyAtHOME

On Aug 20, 2005

Simply the BEST rice recipe ever! I changed the preparation however, because I increased the servings to 80 people for our Family Reunion. I sauteed the onions in a separate skillet, made the broth in a pot, and then added the sauteed onions. I put the rice in the pan of my large electric roaster oven, poured the broth over it and stirred the broth into it thoroughly. I set the temperature to 350 degrees and baked it for 20-25 minutes. It turned out perfect - just like the name says! Thank you for submitting this wonderful recipe that will feed a crowd. By the way, I served it with Braised and Barbecued Chicken Thighs, Braised and Barbecued Chicken Thighs. The sauce from this was so good we used it over the rice even when the chicken was all gone!

From: good2bdunn

On Jun 16, 2006

Made this at the soup kitchen for 100 people! Perfect and delicious!!

From: Evie*

On Jun 6, 2006

This was great, I also added one grated carrot. I needed to add a little more water 5 minutes before it was ready. Will definitely make this again.

From: Jackie Robinson

On Aug 22, 2006

Oh! Carla, this recipe is so great & simple. I don't like microwave rice & my stove wasn't working one day(;(. So I was looking for a recipe to cook rice in the oven. This a good base for the beginings of a wonderful dinner. Thx again. Now I can make rice anytime, no excuses!

From: Jen T

On Jul 25, 2005

I am giving this one 5* because of the ease of cooking and versatility of it. Also fuel savings! I halved the recipe and because I just needed some plain rice I brought to the boil in a microwave/oven proof jug, 1 cup long grain rice, 2 cups water & 1 dessertspoon butter. Covered the jug with tinfoil and placed it in the oven for 20mins beside the chicken I was cooking. It turned out great. Left it to stand for 5 mins then served sprinkled with parsley. This is a winner. Thanks for posting

From: Sherismiley

On Nov 19, 2008

Wow! I have always struggled with making watery or dry undercooked rice but no more!!! This was sooo easy to make. I doubled the ingredients and left out the onion. Superb recipe! Thanks for sharing!!!!!!!!!!!!!!!!!

From: Soup Fly *

On Apr 23, 2007

I can see I will be making this a lot! It's very good, easy to make, and could easily be a side for any number of main dishes. I used olive oil, added the carrots and used two chicken bullion cubes in two cups of boiling water for the chicken stock. 20 minutes in the oven was the perfect time. I love it!!

From: Cheequitaa

On Jun 18, 2008

I can cook it all; lasagna, stromboli, chicken cordon blue, BBQ ribs, if you can name it I can cook it! -EXCEPT rice. I could never get it right... Not anymore, this recipe was purrfection! Done in 25 minutes, not burnt not soggy (like it usually is with me). I told my DH when he looked at me shocked that my rice was edible, "I've tried rice cooker, microwaves, stove tops, but never baked!" This will be the onyl way I do rice from now on. Thank you so much! You have no idea how much it means to me to be able to cook perfect rice (I'm Hispanic and traditionally we cook A LOT of rice and since I was never able to my family would kind of look down at me, 'She can't cook rice? It's so easy!' Well now I can!) Thanks again!