Fool Proof Oven Baked Rice

I can’t tell you how many times I’ve passed this recipe on to friends and it never occurred to me until now to share it on my blog.  D’oh!  Do you have trouble with your rice?  Do you buy  instant rice so you know it won’t give you problems?  Do you instantly regret cooking that rice because it has no flavor?  Step right up, folks, I have the answer to your problem right here!  (I could have been a snake oil salesman, ha!)

Fool Proof Oven Baked Rice | Simply Fresh Dinners

The best thing about this recipe is that it’s super simple and you just toss it in the oven and forget it.  Maybe stir it once just because rice likes a little attention, right?

The other great thing about this method is that you can change it up to what your taste buds are telling you that day.  I used vegetable broth for the liquid but in the past, I’ve used apple juice, orange juice and even tomato juice.  Throw in a can of tomatoes too!  You can also add any veggies you’d like during the cooking process.   If you’re adding frozen peas, for example, toss them in about 5 minutes before done and it will be perfect.  For carrots, add them about half way through.

Fool Proof Oven Baked Rice | Simply Fresh Dinners

Of course, I needed to top this with some shrimp because I add my favorite ingredient whenever I can.  I roasted these alongside the rice in the oven in the final 8 minutes of cooking time but you could toss them in the pot, too.  Are you getting the gist of this?  You can basically toss whatever the heck you want in there!

PicMonkey Collage

So here’s the simple method – use the ratio of 2:1 liquid to rice, add parsley, sage, rosemary and thyme, (think of the song – Simon and Garfunkel, I think), a pat (or two) of butter, bay leaf and salt and pepper.  Stir it up, put the lid on and put it in the oven for 45 minutes to an hour. (depending on how hot your oven cooks) Stir halfway through.  Perfect rice every time.  You can use white or brown long grain rice.  The first time you do this, check it at 45 minutes so you can determine how long your oven takes.

Once you get the hang of it, feel free to change up the herb combination.  And this is one time that it’s ok to use dried herbs – yes, I said it.  But you won’t hear THAT very often.   So have fun with this and stop the guesswork with your rice.   When you cook this dish, share it with me on Instagram or Twitter and I’ll send it out to my followers.  I love seeing what you’re all up to.  Cheers!


Fool Proof Oven Baked Rice Recipe
Recipe Type: Rice
Prep time:
Cook time:
Total time:
Serves: 4-6 persons
An easy, fool proof method for cooking rice that results in a fluffy, flavorful side dish that you can change up to suit your taste buds. No fuss, toss in the oven and enjoy!
  • Preheat oven to 375 F
  • 1 cup long grain brown rice (or white)
  • 2 cups liquid (water, broth, apple juice, orange juice, tomato juice – your choice) You can do 1 cup of water and 1 cup of juice as well)
  • 2 pats of butter
  • 1 tablespoon of sage, rosemary and thyme (1/2 tablespoon if using dried)
  • 2 tablespoons of parsley (1 tablespoon if dried)
  • salt and pepper to taste
  • 1 bay leaf
  • Any veggies you want to add – peas, carrots, mushrooms, tomatoes
  1. Combine rice, liquid, butter, herbs, salt, pepper and bay leaf into an oven proof pot and stir. With tight fighting lid on, place into oven and cook for 45 – 60 minutes. Stirring once.
  2. Remove from oven, let sit with lid on for 5 minutes. Remove lid and fluff.
  1. You may add veggies during the cooking process. This will be an experimental process. Veggies like frozen peas, edamame, green beans, etc. can be added 5-10 minutes before done.

Fool Proof Oven Baked Rice | Simply Fresh Dinners

Fool Proof Rice


  • Reply
    Tricia @ Saving room for dessert
    May 8, 2016 at 10:12 am

    What a perfect recipe for any day of the week! Fresh herbs make such a difference!
    Tricia @ Saving room for dessert recently posted…Easy Small-Batch Strawberry JamMy Profile

    • Reply
      May 8, 2016 at 3:30 pm

      Thanks, Tricia. I’m with you on the fresh herbs and I’m so glad the weather is warmer and I can move my little plants outside soon!
      Robyn recently posted…Fool Proof Oven Baked RiceMy Profile

  • Reply
    Anita Rivera
    May 8, 2016 at 1:43 pm

    ROBYN!!!!!!!!! OK, I am finally here. We have been outside all day!

    First of all, your photos are smashing. Bright and perfect! And we are Latino, so we are rice “experts” as far as eating it and preparing it! HOWEVER, never, never have I baked it! I also like the idea of using fruit juices for the preparation! PINEAPPLE JUICE! I think the possibilities are quite endless. I’d love to try a sweet version of this using coconut and nuts. YIKES, ya see? I’m getting hungry right now!

    • Reply
      May 8, 2016 at 3:29 pm

      Oh, I have used pineapple juice, Anita! Half water/half juice and it’s fantastic. I have added cashews to it at the very end as well and served it with both chicken and salmon. I do hope you try this. I’d love to hear your opinion. I am just loving your captures on Instagram this weekend – gorgeous!
      Robyn recently posted…Fool Proof Oven Baked RiceMy Profile

  • Reply
    Chris Scheuer
    May 8, 2016 at 4:47 pm

    I love prep it and forget it recipes. This rice sounds so flavorful Robyn, I can see why everyone wants the recipe!

  • Reply
    Blair @ The Seasoned Mom
    May 8, 2016 at 6:08 pm

    Love this idea! I actually made a baked Italian rice (with meatballs) yesterday that uses a similar method. So easy!
    Blair @ The Seasoned Mom recently posted…Weekend Recap — Rain and a Birthday!My Profile

  • Reply
    May 8, 2016 at 6:41 pm

    Ha! This is brilliant! I always lack stovetop space!!! It would never have occurred to me to cook it in the oven. Will give this a try next time I need it. Awesome! Thank yoU!
    Lorena recently posted…Mini Cheesecake #FailMy Profile

  • Reply
    May 8, 2016 at 7:24 pm

    I love how simple this is, I’m always looking for easy side dishes that my girls will eat and this rice definitely fits the bill!
    Sara recently posted…Confetti PopcornMy Profile

  • Reply
    May 8, 2016 at 8:26 pm

    Hi Robyn, such great tips for making a simple side dish even better. Love it!

  • Reply
    Jennifer @ Seasons and Suppers
    May 9, 2016 at 6:05 am

    Love this! I have done risotto in the oven, but never just rice. Will definitely be trying this 🙂
    Jennifer @ Seasons and Suppers recently posted…Shrimp Summer Roll Salad with Spicy Peanut SauceMy Profile

    • Reply
      May 9, 2016 at 7:30 am

      Oh, I never thought to do risotto in the oven, Jennifer – makes perfect sense! I’d love to know what you think!
      Robyn recently posted…Fool Proof Oven Baked RiceMy Profile

  • Reply
    May 9, 2016 at 11:26 am

    What a great method Robyn, I’ve never done this before. In fact, I’ve been considering getting a rice cooker because I hate cooking it on the stove, it either boils over, or sticks to the pan…this sounds so easy 🙂
    sue|theviewfromgreatisland recently posted…Hibiscus Lemon BarsMy Profile

    • Reply
      May 9, 2016 at 5:25 pm

      I used to have a heck of time with it too, Sue. The thing I love most about this is the way you can switch it up so easily 🙂

  • Reply
    Bam's Kitchen
    May 11, 2016 at 7:07 am

    I have never tried cooking rice in the oven but that is a great idea when all of your burners are in use and you don’t have a rice cooker. We never do instant rice, can’t stand the stuff. I wish there was a simpler way to make sticky rice for desserts (Mango sticky rice) in the oven as I just spent the last half hour stirring and accessing it so it does not stick with the coconut milk and glutinous rice. I love your simple directions and lovely photos. Must try this soon.
    Bam’s Kitchen recently posted…Top Breakfast and Brunch RecipesMy Profile

  • Reply
    May 13, 2016 at 12:06 pm

    HI Robyn,
    I never thought about cooking rice in the oven but it sure is a great idea. This recipe looks and sounds so yummy & healthy. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
    Marla recently posted…“Home Automation and New Energy-Saving Technology!”My Profile

    • Reply
      May 15, 2016 at 7:20 am

      Thanks, Marla. I think this recipe came out of necessity because I was tired of playing around with rice and trying to get it right! Hope you’re having a fabulous weekend 🙂

  • Reply
    May 20, 2016 at 7:32 pm

    Hmm I will have to try this out. We have a rice cooker and I use it a lot. I used to have trouble with Jasmine rice but the cooker makes it perfectly. I usually do okay with wild rice on the stove. Your recipe sounds so flavorful and healthy.
    Mindy recently posted…Simply: SignsMy Profile

    • Reply
      May 21, 2016 at 6:07 am

      You can use these same flavors in your rice cooker, Mindy. I love jasmine rice and I haven’t tried it with this method yet so that will be next. Enjoy your weekend!

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