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This single serving Baked Rice cooks up perfectly every time—fluffy, tender, and full of flavor. Just mix the ingredients, bake, and let the oven do the work—no stirring or watching a pot. It’s a simple, perfectly portioned side that pairs well with so many meals.
Enjoy this baked rice with Chicken Tagine, Chickpea Curry, a Greek Chicken Bowl, or Red Beans and Rice. You can also use it to make Rice Pudding or Fried Rice.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just four pantry staples.
- Hands-Off Cooking: No stirring or watching—just bake and let the oven do the work.
- Perfectly Cooked Every Time: Fluffy, tender rice without the guesswork.
- Great for Any Meal: A versatile base for countless dishes
- No Waste: A small portion with no leftovers.
Baking rice in the oven is an easy, hands-off way to make perfectly cooked rice. Instead of simmering on the stove, the rice bakes in a small dish, absorbing liquid evenly for a fluffy, tender texture every time.
I love this method because it’s reliable, requires no stirring, and frees up the stovetop for cooking other parts of the meal. It’s perfect for anyone cooking for one or two—just pop it in the oven and let it do the work while you focus on everything else.
RELATED: How To Make Brown Rice In The Oven
Ingredients
If you have any ingredients leftover from this single serving rice recipe, check out our Leftover Ingredients Recipe Finder.
- Long-grain rice: Use any long-grain white rice, such as Basmati, Jasmine, or standard long-grain white rice.
- Water: Use hot water to help the rice start cooking right away in the oven. For more flavor, substitute hot broth.
- Salt: I use 1/4 teaspoon for seasoning, but adjust to your taste.
- Butter: I use salted butter for a touch of richness, but you can leave it out if you prefer.
Recipe Variations
Customize this oven-baked rice with different flavors:
- Herbed: Add dried herbs like thyme, oregano, or parsley to the water before baking.
- Broth-Based: Replace water with chicken broth, beef broth, or vegetable broth.
- Spiced: Add cumin, paprika, or curry powder to the water.
How to Bake Rice
These step-by-step photos and instructions help you visualize how to bake one serving of rice in the oven. See the recipe box below for full recipe instructions.
- Preheat the oven to 375°F.
- Add 1/2 cup of white rice (not instant) to a small oven-safe dish. I use a 5×5-inch baking dish (25 square inches), but a 4×6-inch dish works too.
- Add 1 tablespoon of butter and 1/4 teaspoon of salt to the rice.
- Pour in 1 cup of hot water and stir to combine.
- Cover the dish tightly with foil, place it on a baking sheet, and bake for 30-35 minutes, until the water is absorbed and the rice is tender.
Expert Tips
- Measure the rice and liquid accurately for the best results.
- Use hot, boiling water to kickstart the cooking process.
- Cover tightly with foil to trap moisture.
- If the rice is still firm and there’s liquid left, bake for 5-10 more minutes.
- Let the rice rest for 5-10 minutes after baking, then fluff with a fork.
Frequently Asked Questions
Yes! Use either two 5×5 inch baking dishes or one 6×8 inch baking dish and double all ingredients.
Let it cool, then store in an airtight container in the fridge for up to 3 days.
Add a splash of water and microwave in 30-second intervals, fluffing in between, or reheat in a covered oven-safe dish in the oven at 300°F for about 10 minutes.
If you’ve tried this single serve baked rice recipe or any One Dish Kitchen recipe, please let me know how you liked it! Rate the recipe and share your thoughts in the comments below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Baked Rice For One
Equipment
Ingredients
- ½ cup long-grain white rice
- 1 cup hot water
- 1 tablespoon butter
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Add white rice (not instant) to a small 5×5 inch oven-safe dish.
- Add butter and salt to the rice.
- Pour in hot water and stir to combine.
- Cover the dish tightly with foil, place it on a baking sheet, and bake for 30-35 minutes, until the water is absorbed and the rice is tender.
Notes
- Measure the rice and liquid accurately for the best results.
- Use hot, boiling water to kickstart the cooking process.
- Cover tightly with foil to trap moisture.
- If the rice is still firm and there’s liquid left, bake for 5-10 more minutes.
- Let the rice rest for 5-10 minutes after baking, then fluff with a fork.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have been following you for a while now. I tried your chicken casserole last night outstanding again. And to night did baked rice. All i can say is awesome.like so many others my amazon dish always came broken so was never able to try your cooking. I use a 6 inch round pan from amazon works great pass it on .
I have been using this recipe 3 times a week for my daughter-in-law and I for lunch. She works from home as it is more peaceful and quiet than her home.
Thanx for making this easier than the 46 year old rice cooker I have been using.
For your other rice recipes, you say to rinse the rice before cooking. For the baked rice, should the rice be rinsed first? The directions do not include this step. Thanks! I’m eager to try this method, but want to be sure if I should or shouldn’t rinse the rice first. Thanks!
No need to rinse the rice with this recipe. Enjoy!
Thanks! I’m having rice for dinner tomorrow!
This was absolutely delicious!
Love this site! I doubled the recipe (1/2 cup rice), and found it “yummy, but gummy.” Any suggestions for reduced the sticky factor?
Hi Vickie, I’m not sure why the rice turned out gummy. Possibly too much water? Maybe the rice needed to “rest” longer after removing from the oven.
Has anyone tried parboiled long grain white rice using this recipe?
Thank you so much for this method I always hated how much rice I seemed to waste when all I wanted was one serve. This is a brilliant option and I will be using it all the time now, thanks again.
I tried this with both white and brown rice. One ramekin had all white and the other all brown. I did not use butter. It worked perfectly and the rice tasted amazing. I love this recipe and will do this often. The brown rice does take a bit longer. I ended up taking off the tinfoil and microwaving the brown rice with a paper plate on top so that the white and brown rice would be done around the same time. Microwaving it for a few minutes at the end worked perfectly to speed up the cooking process. Thank you for this!
Does the timing stay theme for brown rice?
I know it will take a bit longer to bake brown rice but since I haven’t tested it, I can’t tell you exactly.
Thank you so much , I will make the rice and others ones I am 66 woman live alone in a condo . Most of the people here are 70 and over ,Has they say I am the baby .They have family to visit, not me family to far away.So sometimes just for me easier to make toast ,ceral ,sandwich ,Soupe but I like soupe . I will try to go on pinterest to get your recepies or if you can sen me somes recepies Thank you …
Hi Rosie,
Thank you so much for your note! I’m so happy you found One Dish Kitchen, here is a link to our recipe site so you can see all of our recipes – https://onedishkitchen.com/ . If you would like to receive new recipes through email, you can subscribe and the recipes will be sent to your inbox. Here is our subscription link – https://onedishkitchen.com/subscribe/
Hope you enjoy the recipes!
Joanie
Hi Joanie.. I can’t wait for the FB group to get into full swing! I’m correcting myself here in Rosie’s post – I wrote Joanne in my application to the private FB group, and I meant to write your name correctly: Joanie! Sorry ’bout that!
Love your site!
I have a question not a comment.
Can you use chicken broth instead of water?
Hi Mary,
Yes you can use broth instead of water.
Joanie