Oven Baked Rice
Holli Medley
This oven baked rice recipe works every time. No hard rice or too sticky, it'll be a perfect staple recipe you'll use forever.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American, Southern
Servings 6 1/2 cup portions
Calories 133 kcal
- 1 cup rice, long grain white -or- brown
- 2 cups water -or- stock
- 1 tbsp salt
- 1 tbsp oil canola, sesame, olive -or- butter
The Preheat - It is essential.
Prep the rice
Bring water, salt & oil to a boil.
Once boiling, add rice and briefly stir to make sure the rice isn't sticking together.
Bring the rice back to a rolling boil. Quickly stir to make sure nothing is stuck to the bottom of the pot and is clump-free.
Cover with a lid -or- aluminum foil.
- This ratio is as easy as 1, 2, 3.
- Double it, triple it, or half it. It's always the same. Just make sure your pot is large enough to hold all the cooked rice!
- 1 part rice: 2 parts water = 3 parts cooked rice
Calories: 133kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1168mgPotassium: 36mgFiber: 1gSugar: 1gCalcium: 12mgIron: 1mg