Baked White Rice
This Baked White Rice recipe is the easiest way to make perfect, fluffy rice every time.
Equipment
- 13x9-inch Pyrex baking dish
Ingredients
- 700 g (3 ½ cups) jasmine rice
- 2 teaspoons kosher salt
- 2 tablespoons butter or cooking oil
- 5 ¼ cups hot water
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C). Butter a 13x9-inch baking dish. Spread the rice evenly in the prepared dish.
- In a separate bowl, combine 5 ¼ cups of water with 2 teaspoons of salt, stirring until dissolved. Pour the salted water over the rice. Cover the baking dish tightly with a double layer of aluminum foil.
- Bake for 30 minutes or until the rice is tender and all the water has been absorbed.
- Remove the dish from the oven and uncover it. Fluff the rice with a fork, scraping up any rice stuck to the bottom.
- If the rice is still slightly undercooked, re-cover it with foil and let it rest for 5 to 10 more minutes. Serve warm.
Notes
Make Ahead & Freezing
Make Ahead: Store cooked rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave or on the stovetop to restore moisture.
Freezing: Cool the rice completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat directly from frozen or thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition Facts
Baked White Rice
Amount per Serving
Calories
230
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
411
mg
18
%
Potassium
68
mg
2
%
Carbohydrates
47
g
16
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
4
g
8
%
Vitamin A
58
IU
1
%
Calcium
20
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
