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Tart lime juice and peppery cilantro infuse every fluffy grain of rice with fabulous flavor in this simple Baked Rice. I am so glad that I learned to make rice in the oven. It takes just moments to mix the ingredients. Pop it into the oven, and less than 30 minutes later, the rice is perfectly cooked. Total game changer.
One of my favorite things about oven baked rice is that, once you can get your rice started in the oven, you still have the whole stovetop free to cook the rest of your meal. Much like baked polenta, it frees up my hands and space for other dishes. And, that makes this rice perfect for a quick weeknight meal and those big gatherings when all the stove burners are spoken for.
Baked Rice
I tried baking rice in the oven once years ago when I first heard about it, but was unimpressed. If you know, you know. But, THIS rice? Spectacular.
I first found this recipe in my friend Jessica‘s cookbook, Good Cheap Eats, Dinner in 30 Minutes or Less. This rice was a huge hit with the whole family the first time I made it. And it has been making regular appearances on our dinner plan for years now. I love both how easy it is to make and how well it pairs with so many of our meals.
The best rice recipe ever! I’m cooking rice this way forever.
Ingredients and Substitutions
The Rice – I reach for a good long grain rice for this recipe. Basmati and jasmine are my go-to choices.
The Seasonings – Ground cumin and salt are the flavor heroes for this recipe.
The Liquid – Water is all you need to cook this rice in the oven.
The Fresh Pop – I finish the rice with fresh cilantro and a drizzle of lime juice, serving it with extra lime wedges.
Notes on Equipment
- Measuring cups and spoons
- 2 quart baking dish
- Aluminum foil
- Chef’s knife
- Cutting board
How to Make Baked Rice
Preheating the Oven: Get things started by preheating the oven to 425ºF and lightly greasing a 2 quart baking dish. Then, fill a kettle with water and start it boiling.
Assembling the Rice: I pour the rice, cumin, and salt into the pan and mix together before spreading into an even layer across the bottom.
Adding the Water: Once the water boils, I measure and pour it over the rice. Then, I cover the pan tightly with aluminum foil, taking care to seal all of the edges.
Baking: Slide the pan into the oven and bake it for 20 minutes.
Stirring Things Up: At that point, you’ll need to remove the pan from the oven and stir the rice gently. If most of the water has not already been absorbed, I let it continue baking uncovered for an additional 3 to 5 minutes.
Finishing the Rice: Once the water has been absorbed, pull the pan from the oven. Then, let it rest for about 5 minutes before fluffing it gently with a fork.
Serving: Just before serving, I drizzle the lime juice and scatter the cilantro over the rice, tossing it in with a fork. Serve with additional lime wedges.
Expert Tip
Unlike some rice recipes that start with cold water, this one uses boiling water. This kick starts the cooking process. This, combined with the tightly sealed foil, ensures that our rice cooks to separate, fluffy perfection in the oven in just 20 minutes. And, that means you’re that much closer to enjoying fresh baked cilantro lime rice with your next meal.
Change It Up: This recipe is the base for so many awesome variations on rice in the oven. You can use it as a guideline, swapping out the cilantro and lime for whatever inspires you.
Double It Up: This recipe for baked rice doubles like a dream. So, it’s perfect for meal prepping and making your next meal (like this meat lover’s fried rice) that much easier to prepare.
Spice It Up: If spicy food is your jam, feel free to stir in a drained can of diced green chiles or a chopped jalapeño before you add the boiling water.
Serving Suggestions
Baked rice is one of those sides that plays well with just about anything. I love serving it with a bold, slightly saucy protein like southwest chicken. And, it’s also a natural fit as a bed for these roasted sausage and peppers.
If I want something a little fresher, I pair this rice with my pesto salmon. No matter which direction I go, these main dishes come together in less than 30 minutes. And, that makes the whole meal feel complete without adding any extra stress to my evening.
Make Ahead & Storage
Make Ahead: Oh, yeah! You can most definitely make this recipe up to three days ahead of time. Follow the instructions up through when you remove the rice from the oven and fluff it. Just hold off on adding the cilantro and lime juice until you’re ready to serve it.
How to Store: Loosely cover the rice before refrigerating to allow heat to escape. Once the rice is cold, you can cover tightly or transfer it to an airtight container and store for up to 3 days.
How to Reheat: Place rice in a microwave safe bowl and cover with a damp paper towel to prevent the rice from drying out. Microwave on high for 1 to 2 minutes, stirring halfway through, or until the rice is heated all the way through. Fluff it with a fork and serve.
More Rice Recipes
You can definitely freeze this rice. I prefer to use the frozen rice in dishes like soups rather than by itself, as the texture gets a little softer after thawing. Just transfer the cooled rice to a zipper top bag, seal, and freeze for up to 6 months.
That’s a no. This recipe is designed to use regular long grain rice with precise liquid measurements and cooking times. The recipe would need to be drastically adjusted to suit instant rice.
Yes, but you will have to adjust the cooking time quite significantly. It will take closer to between 45 and 60 minutes. Check it at 45 minutes to see if all of the liquid is absorbed and the rice is tender. You may want to continue cooking it with the foil on if it has not become tender yet.
You’re not alone. There are a great many people who don’t like cilantro. Feel free to leave it out. Or, you can substitute an equal amount of fresh parsley or mint, or a combination of the two if you like them better!
It sounds like the foil wasn’t sealed carefully around the pan, which would allow the water to evaporate rather than absorb into the rice.
Absolutely! Substitute an equal amount of broth and you’re good to go. Just check the sodium content of the broth, as some varieties can be quite salty.
Baked Rice
Ingredients
- 1 cup long grain rice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1¾ cups boiling water
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- additional lime wedges for serving
Instructions
- Preheat the oven to 425°F. Lightly grease a 2 quart baking dish with butter or oil. Combine the rice, cumin, and salt in the baking dish and stir to distribute the spices. Spread in an even layer. Pour in the boiling water.
- Cover the pan tightly with heavy duty aluminum foil, sealing all the edges. Bake the rice for 20 minutes. Remove from the oven and stir. If most of the water has not been absorbed, bake uncovered for an additional 3-5 minutes.
- Remove from the oven and let rest for 3-5 minutes. Fluff the rice with a fork, drizzle with lime juice, and sprinkle with the cilantro. Stir to combine. Serve with additional lime wedges, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/18/16 – recipe notes updated 2/26/26}
This is wonderful Mary! I've never tried baked rice – thanks!
This looks good! If I wanted to half this recipe, what size pan would I use? There are only my husband and I right now that I c0ook for. Thanks!
I'd use an 8-inch square pan for a halved recipe. Enjoy!
Hi! What type of food and flavours would you recommend serving with this? Chicken, vegetables, lamb etc. Thank you 🙂
I typical make this to go with the Southwest Chicken Bites I linked to in the comments before the recipe. However, this rice will pair nicely with just about any main dish. Enjoy!
Could I make this with basmati rice?
What adjustments would I make if using brown rice?
If I recall correctly, brown rice took at least twice as long, nearly an hour. I’d check it at 45 minutes and then go from there.
Can this be adapted for making for a crowd? For example, 50 people?
Sure, Kim. You’ll just need to multiply appropriately. (I’d recommend making in multiple pans though, vs one giant one.) I’m not sure how it will bake in a larger pan.
This looks delicious! What is the best way to reheat this if I make it the day before?
I typically add a tablespoon or so of water and reheat in the microwave.
Can you cook ahead of time and store in the fridge or freezer for a wedding?
This should keep nicely in the fridge or freezer, Tamra. You may want to add a splash of water when reheating it to ensure it isn’t dry.
Trying it with Basmati
Enjoy!
The best rice recipe ever! I’m cooking rice this way forever.
I’m thrilled you’re enjoying the rice, Janet.
Made tonight – so easy. Loved it!! If I double, can I use the 9×13?
That should work just fine, Jule. I’m thrilled the rice was a hit.
This is so good – second time. But wanted to ask if you rinse your rice?
I don’t always, but I do rinse the rice when I remember. Honestly, I don’t notice a big difference, but I still try to make it a habit. And I’m glad you like the rice, Julie!
Can you wash the rice first? Thank you! I’m excited to try this recipe. (:
You bet. Just rinse and proceed with the recipe.