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Cooking rice is messy. No matter how large of a pot I use, it boils over and leaves a starchy, sticky mess on my stovetop. I even tried a rice cooker. It sputtered the same sticky splatters and had parts that got coated in the muck that I had to wash each time. Gah!
Then I started reading about baked rice. Baking rice in the oven eliminates all the mess. It sounds too good to be true, I know.
But it’s not!
I’m surprised that this idea didn’t occur to me sooner. After all, I’ve been baking my jambalaya in the oven for years. What got me thinking about making plain rice this way was seeing recipes for baked, seasoned rice. I wondered, if you can bake fluffy, tender seasoned rice for a side dish…why not plain rice?!
Why not plain rice indeed! I started playing with the recipes for seasoned baked rice until I found what works best for me.
This rice is baked with just butter and salt. It comes out just as fluffy as I’ve ever had rice.
And with no mess! Can I say that about 10 more times? Seriously.
Making rice without the mess is revolutionary for me.
(If you are an expert rice maker and have never suffered from rice-water overflow, count your blessings!)
No tending. No babysitting. Just pop it in the oven and you’re done! When it comes out, you fluff it with a fork and serve.
I like to serve this rice with my garlic herb skillet chicken, chicken teriyaki, or even as a simple side dish on its own (frequently, with my picky eaters). My mom used to put butter and cinnamon sugar on our white rice as a side dish, so that’s how I always served it to my kids (and eat it myself). My husband thinks that’s weird.
How do you like to eat your rice?
I do love simple recipes, and any trick that makes dinnertime easier…I’m in.
And here’s another tip: You can easily increase the amount of rice you bake with this recipe. I often increase the rice to 3 cups (just increase the boiling water to 5 1/4 and throw in a pinch more butter and salt). Voila!
Have you struggled with rice the way I have? You’re gonna LOVE this!