Featured Recipe

Oven Buttered Rice

Name: Oven Buttered Rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 1/4 cup long grain white rice (avoid instant varieties); 1 packet dry onion soup mix (or 1 tbsp garlic powder plus 1 tsp dried thyme); 2 1/2 cups low sodium beef broth (or chicken broth for lighter flavor); 1/2 cup unsalted butter, sliced thin into small pats

By Kate

Created on 20 January 2026

Long grain white rice baked with beef broth and savory packet seasoning. Butter slices floated on top melt slowly, creating a rich surface aroma. Covered then uncovered during baking to develop texture — tender grains with crisp edges. Utilizes visual and tactile cues over exact timing, perfect for noisy kitchens where timers get missed. Deep casserole recommended to avoid boil-overs and uneven cooking. Substitutes: chicken broth or vegetable broth fine, onion soup mix replaceable with garlic powder and dried herbs. Fluffing post-bake aerates grains, prevents clumping. Ideal side for robust meats or as a simple one-pot dish.

Prep: 10 min

Cook: 60 min

Total: 70 min

Serves: 4 servings

rice baked dishes simple meals

Introduction

Tough to mess up rice when baking in oven but tricky to get right texture. Stove boils away liquid fast; dry or mushy often. Baking slows cooking — gentle heat lets grains absorb broth evenly. Watch that bubbling broth edge; tells you moisture level perfect before uncovering. Butter slices floating on top melt slowly; infuse flavor deep inside instead of pooling in spots. Using deep dish guards against boil over and uneven cooking — more air space balances moisture. Onion soup mix here for bold savory flavor but can swap for dry herbs and garlic powder if pantry bare. Fluff post bake; grains separate nicely, no sticky mess. No timer reliance needed if you watch bubbling and texture cues.

Ingredients

1 1/4 cup long grain white rice (avoid instant varieties)

1 packet dry onion soup mix (or 1 tbsp garlic powder plus 1 tsp dried thyme)

2 1/2 cups low sodium beef broth (or chicken broth for lighter flavor)

1/2 cup unsalted butter, sliced thin into small pats

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About the ingredients

Use long grain non-instant rice for best results — short grain or instant can turn gummy or won’t absorb liquid well. Substitute onion soup mix with mix of garlic powder, thyme, and onion powder if needed. Broth can vary — beef gives deeper flavor; chicken or veggie lighter but still good. Unsalted butter preferred to control salt content, but salted butter works if you reduce added sodium elsewhere. Slice butter thin to ensure it melts evenly and distributes fat without heavy pooling in one spot. Avoid oils as they won’t give same flavor or richness. Greasing the dish prevents crust from clinging too hard. Adjust broth quantity slightly if using different rice types. Always rinse rice if dusty or starchy for cleaner texture.

Method

Preheat oven to 430F. Use a deep 2 quart baking dish; grease well with cooking spray to prevent sticking and ensure even heat circulation.

Combine rice, dry soup mix, and broth directly in the baking dish. Stir briefly to distribute seasoning but don’t overmix to avoid breaking grains.

Arrange butter slices evenly over the rice surface, allow them to float atop without pressing down; this encourages slow fat infusion during baking.

Cover dish tightly with foil or lid to trap steam. Place in oven and bake undisturbed for approximately 35 minutes. Look for bubbling broth edges and gentler steam release.

After initial baking, remove cover carefully to avoid steam burns. Continue baking uncovered for another 25-30 minutes. Surface should dry slightly, grains become tender yet firm.

Remove from oven. Fluff rice gently with fork; separate grains and avoid mashing. Butter should be mostly absorbed, leaving a glossy finish.

Serve immediately. Leftovers reheat well with a sprinkle of broth or butter to regain moistness.

Technique Tips

Starting at higher temp (430 vs 425) accounts for heat loss with foil on, ensures broth simmers well and steams rice thoroughly. Covering traps moisture; uncovering lets surface dry, promoting correct texture — not mushy. Look for gentle bubbling at edges and reduced steam release from beneath foil to time uncovering. Don’t stir mid-bake to avoid breaking grains and uneven cooking. Thin sliced butter melts slowly, helps flavor infiltrate rice steadily. Fluffing after cook important — breaks clumps, aerates grains, improves mouthfeel. If surface dry before time, tent foil loosely or spray with extra broth to finish gently. Leftover reheats well with added broth or butter to restore moisture. Common mistake: using too shallow a pan causes broth boil over or uneven cooking. Deep dish insures better results.

Chef's Notes

💡 Rinse rice before use. Removes starch. Cleaner texture. No clumps. Avoid sticky results. Essential for fluffiness.
💡 Monitor broth bubbling. Gentle simmer, edges bubbling = good sign. Steam escaping means moisture is just right, time to uncover.
💡 Don’t stir mid-bake. Breaks grains. Causes uneven texture. Trust steam to do the work. Maintains structure, no mush.
💡 Use deep dish to prevent boil-overs. Flat pans risk uneven cooking, broth escapes. Deep walls help control steam and moisture.
💡 Leftovers? Don’t toss. Reheat with broth or butter. Regain moisture. Prevent dryness and clumping. Simple fix for tastier meal.