Foolproof Butter & Lemon Flavored White Rice Recipe – Oven Baked
There are a handful of dishes that I’ve been making exactly the same way for well over 20 years, and this oven-baked white rice flavored with butter and lemon is one of them. If you struggle with making perfectly cooked rice, say hello to your new favorite recipe!
Rice is one of the best side dishes thanks to its incredible versatility. This recipe is always part of my weekly meal prep because the leftovers can be transformed into quick and easy dishes like rice bowls, fried rice, and even rice salad. Naturally gluten-free, this simple oven-baked rice recipe works well on its own or can be dressed up with herbs and seasonings. Butter and lemon, garlic and parmesan, and cilantro and lime are some of our favorites.
And if you’re looking for cheap meals on a budget, you can’t go wrong with rice, which averages just pennies per serving. It’s a simple, family-friendly side dish our whole crew loves, along with the hundreds of you who’ve made it too!
I’ve developed many recipes over the years, but this is one I am incredibly proud of. I’ve shared it on Instagram stories many times. Hundreds of people have made it and have had nothing but positive feedback. Cooking rice in the oven is a total game changer! While it bakes, you have a pocket of time to focus on the rest of your meal.
Cooking rice seems easy enough, right? Unfortunately, it’s not always that simple, and millions struggle to make it. There are dozens of varieties, each requiring different cooking times, liquid amounts, and techniques. It’s overwhelming. After a LOT of testing, this baked rice was the clear winner. It’s mostly hands-off, versatile, and it comes out perfect every time!
Flavored White Rice Recipe
Many people struggle to cook rice perfectly. If you’re one of them, you’ll love this simple baked rice flavored with butter and lemon, which is my go-to for everyday meals. However, once you’ve mastered the technique, the variations are endless. If we’re having tacos, I add southwest seasonings. You can’t go wrong with garlic, parmesan, and fresh basil, and if you’re going for Asian vibes, try soy sauce, ginger, and a touch of sesame oil.
When making rice in the oven, the size of your baking dish matters. I find that a baking dish that’s too wide or too tall yields inconsistent results. Too wide, and the rice spreads thin, cooking unevenly and drying out around the edges. Too tall, and the liquid struggles to distribute evenly, leaving you with mushy rice on the bottom and undercooked grains up top. I’ve found that a medium-depth 3-quart baking dish like the one below yields perfectly cooked rice every time!
Glass Baking Dish Set
A good-quality baking dish is a kitchen essential. This two-piece set is perfect for casseroles, egg bakes, baked pasta dishes, and oven-baked rice. (I used the larger size for this recipe)
What You Need For Butter & Lemon Baked Rice
Using mostly pantry staples, the ingredient list is short and sweet. Don’t skip the olive oil. It’s a key component of this recipe, adding both flavor and helping to keep the rice grains separate.
- Long-grain white rice. Long grain is non-negotiable. This is what I use, and I don’t rinse it.
- Broth. I use unsalted chicken bone broth for added flavor and protein.
- Olive oil. We’re adding a generous amount, so use a quality olive oil that tastes good.
- Butter and lemon. Stirred in at the end for flavor and brightness.
- Fresh herbs. My go-to in this dish is Italian parsley, but flavor it however you want!
Rinsing the rice messes up the water-to-rice ratio. I will die on this hill, and many well-known chefs agree. I’ve tested this several times, and not rinsing the rice yields better results. If you want to rinse your rice, drain it very well and reduce the broth to 3 1/4 cups.
How To Cook Rice In The Oven
This recipe takes about five minutes to get in the oven, and then you can forget about it while you work on other things!
- While the oven is preheating, bring the broth, seasonings, and olive oil to a simmer.
- Spray a baking dish with non-stick spray (I use this), and spread the rice in an even layer.
- Pour the broth over the rice, tightly cover with foil, and bake.
- When the rice is done, add the lemon and butter, and fluff with a large fork.
Fluffing the rice correctly is a crucial step in this recipe. When incorporating the lemon and butter, use a light touch as you drag the tip of the fork back and forth. Avoid pressing down. It’s more of a raking-and-fluffing motion.
Tips & Variations
- I highly recommend using unsalted or low-sodium broth, so you can control the sodium. Some store-bought brands are very high in salt, so I always recommend reading labels.
- Speaking of salt, the recipe calls for one-half teaspoon of sea salt, which is saltier than kosher salt. I also use unsalted bone broth. If the broth you are using already has salt, I suggest leaving the salt out completely. You can always add more.
- For added protein, I use bone broth. Depending on the brand, each cup of bone broth adds 6 to 9 grams of protein. This is a simple way to add protein directly to your rice! However, any low-sodium or sodium-free broth will work.
How To Store Leftover Rice
- Surprisingly, rice does not last as long as most people think. You must cool it down quickly and consume or freeze it within 3 days, four days max.
- The bacteria/spores that grow on leftover rice are heat-resistant. Unlike other types of bacteria, reheating the rice does not kill them.
- To cool it quickly, I spread leftover rice into a large shallow dish and immediately refrigerate it. Spreading it in a wide, shallow container exposes more of the rice to the cold air.
- Avoid packing hot leftover rice into a deep container, as it can take hours for the center to cool. This leaves the center rice in the danger zone of between 40 and 140 degrees Fahrenheit, where harmful spores can grow.
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Foolproof Butter & Lemon Flavored White Rice Recipe
Equipment
Ingredients
- 2 cups long grain white rice
- 3 1/2 cups unsalted chicken bone broth
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 – 3 tablespoons salted butter
- 1 – 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F.
- Add the broth, olive oil, and seasonings to a small pot. Bring to a boil.
- Spray a casserole dish with nonstick cooking spray and add the rice.
- Pour the boiling liquid over the rice, and quickly spread it around evenly with a fork.
- Cover tightly with aluminum foil, and place in the oven on the center rack.
- Bake for exactly 30 minutes, remove from the oven, and immediately remove the foil.
- Cut the butter into chunks and drop it over the rice.
- Add one tablespoon of the lemon juice, and use a fork to gently incorporate the butter. Be careful not to compact the rice. Use a light touch. See note above.
- Add another tablespoon of lemon juice, and continue raking and fluffing the rice.
- Taste and adjust the salt and lemon.
- Note: This is where you can switch up the lemon and butter with whatever herbs and citrus you want.
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