How to Make Easy Baked White Rice | Julia at Home

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Julia shows us how to make the easiest white rice in the oven.

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24 Comments

  1. Thanks Julia. I was looking an easy way to bake my rice, and being a hopeless man in kitchen which I am, your kitchen vlog did the magic for me. Hope my baked rice with help of your vlog turns out good! Thanks!!

  5. Im trying to understand the ratio if I wanted to make a smaller serving of rice. How much water would I use for 1 cup of dry rice? I’m terrible at making rice on the stove so I don’t even try anymore.

  8. I can attest that this method for cooking rice works beautifully. My mom would boil one part water and one part chicken broth before pouring it over white rice in a Pyrex casserole dish she covered in foil or, if we were having company, a lidded stoneware dish. I think she dropped a tablespoon of butter on the rice before adding the liquid. The rice would bake for an hour next to a cut up fryer covered in pea pods, pineapple chunks and water chestnuts. She found the recipe for "Polynesian Chicken" in the local paper in the late 60s or early 70s, and it was a family favorite for decades. The rice was always perfect.

  19. I used to help serve food for the homeless during cold weather at a nearly armory. The county would prepare food in hotel trays and rice was always served. We stored the trays in an oven until served. Trays were covered with one layer of plastic and the lid of the tray. The rice included about 6 bay leaves to give it a interesting taste and it took away that starchy rice taste. I would "rake the leaves" (homeless joke) and fluff up the rice. Sometimes a corner would get slightly burnt. At first I didn't serve it until I learned some guys loved the crispy rice, like is some Chinese restaurants, so I would save it for the guys I knew. Interacting with them and giving something special was important.

  23. If I break the ratio down, 3.5/5.25, divided each by 3.5, top and bottom, it comes to 1.0/1.5, or basically 1 cup rice to 1.5 cups water. Is that correct?
    And that is better than 1 cup rice to 2 cups water, which is what I was always told, which is to double the water compared to the rice so it does not dry out?
    Also, 375-F for 40 to 50 minutes for 3.5 cups of rice – if it is only a 1 or 2 cups of rice proportion, then would it still be 40 to 50 minutes or more like 30 to 40 minutes, so it does not burn due to lesser quantity in the baking dish?
    Thanks.
    See You Later Alligator – After While Crocodile !!

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