Pantry Staples: Oven-baked Rice

Apparently, I have never fully embraced the possibilities of my InstantPot. Which is mostly okay with me because it makes two things I love so well that it was worth the cost and cabinet space: hard boiled eggs and rice.

But now the seal is busted and because I take essential to truly mean food, medicine, and emergency services, I’m not going to the hardware store to buy a new one. So I had to figure out how to make rice a different way. Stovetop has always produced uneven results for me, plus if I’m making rice, I am usually making other dishes that require me lots of stove space.

But I’ve been making rice in the oven for a few weeks now, at least 3 times per week, and it’s better than I’ve ever made before. Rice requires both accurate measuring and decent technique; thankfully, in this recipe, both are easy.

It also makes a bunch, which I need, because we eat a lot of it. This is enough for 4 people to eat a meal and plenty of leftovers. (For what? Egg-and-kimchi fried rice for breakfast.)


  • 3 cups rice, soaked and drained or rinsed until water runs clear
  • 2-3 Tbs butter, sliced into pats
  • dash of salt
  • 5 c. boiling liquid: water, almond milk, coconut milk, chicken, mushroom, or vegetable broth OR some combination of thereof (I typically use some kind of milk + chicken broth)
  • Add ins: cashews, rehydrated golden raisins, pistachios, diced carrots, diced onions, diced celery, peas


  • Heat oven to 350 degrees.
  • Bring salted liquid to a boil.
  • Place rice in a baking dish or Dutch oven. The more surface area, the better.
  • Place pats of butter on top of rice.
  • Place baking dish on oven rack. Pour boiling water into dish.
  • Seal tightly with foil.
  • Bake for 30-45 minutes, depending on surface area of the dish and kind of rice. Basmati rice (the most common we prepare) takes the least amount of time, whereas brown rice takes much more.
  • Remove from oven; remove foil, and serve.

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