How to Cook Rice in a Dutch Oven (Stovetop and Oven)
To cook rice in a Dutch oven on the stove, rinse 1 cup of long-grain white rice, add it with 1½ cups of water and ½ teaspoon of salt, bring to a boil, cover and simmer on low for 15 to 18 minutes, then rest covered for 10 minutes. For oven-baked rice, pour boiling water over the rice in the Dutch oven, cover and bake at 350°F (175°C) for 20 to 25 minutes for white rice, or about 60 minutes at 375°F (190°C) for brown rice. A heavy Dutch oven holds steady heat, so it is one of the best pots for rice, especially big batches.
Many people use their Dutch oven only for stews and bread, but its thick walls and tight lid make it excellent for rice. It heats evenly, rarely scorches, and is big enough to cook rice for a crowd. Here are both methods, ratios for different rice types, and tips for pilafs and one-pot meals.
Why Cook Rice in a Dutch Oven?
- Even heat: Cast iron and enameled cast iron spread and hold heat, which helps prevent hot spots and burnt bottoms.
- Tight lid: A heavy lid keeps steam in, so the rice cooks evenly.
- Stove to oven: You can start on the stove (for toasting or sautéing) and finish in the oven.
- Big batches: A 5 to 7-quart Dutch oven can cook rice for 10 or more people.
Stovetop Method (White Rice)
For 3 to 4 servings: 1 cup long-grain white rice, 1½ cups water or broth, ½ teaspoon salt, 1 teaspoon butter or oil (optional).
- Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Drain well.
- Toast (optional). Warm the butter or oil in the Dutch oven over medium heat, add the rice and stir for 1 to 2 minutes until lightly fragrant.
- Add the liquid and salt. Bring to a boil over medium-high heat.
- Cover and simmer. Reduce the heat to low, cover tightly and simmer for 15 to 18 minutes. Do not lift the lid.
- Rest. Turn off the heat and leave covered for 10 minutes. Cast iron holds heat, so the rice keeps steaming.
- Fluff with a fork and serve.
Because a Dutch oven holds so much heat, turn the burner down a little earlier and lower than you would with a thin saucepan. For other rice types, see our rice to water ratio chart.
Oven-Baked Method
Oven-baked rice is very hands-off and especially reliable for brown rice and large batches.
- Heat the oven to 350°F (175°C) for white rice or 375°F (190°C) for brown rice.
- Put the rinsed rice, salt and butter or oil in the Dutch oven.
- Bring the water or broth to a boil in a kettle or saucepan, then pour it over the rice and stir once.
- Cover tightly with the lid and bake: about 20 to 25 minutes for long-grain white rice, or about 60 minutes for long-grain brown rice.
- Remove from the oven and let it rest, covered, for 10 minutes. Fluff and serve.
Starting with boiling liquid is important. Cold water in a heavy pot takes a long time to heat in the oven and throws off the timing.
Ratios and Times for Dutch Oven Rice
| Rice (1 cup) | Liquid | Stovetop simmer | Oven |
|---|---|---|---|
| Long-grain white | 1½ cups | 15–18 min | 20–25 min at 350°F |
| Jasmine | 1¼ cups | 15 min | 20 min at 350°F |
| Basmati | 1½ cups | 15 min | 20–25 min at 350°F |
| Long-grain brown | 2–2¼ cups | 40–45 min | About 60 min at 375°F |
| Wild rice blend | Per package | Per package | Add 10–15 min to package time |
All times are followed by a 10-minute rest. Your Dutch oven, stove and oven may need small adjustments. For more on brown rice timing, see brown rice vs white rice cooking time.
Cooking a Big Batch
- For 3 to 4 cups of rice, use a 5 to 7-quart Dutch oven so the rice is not too deep.
- Use slightly less than the full ratio of water as the batch grows. For 4 cups of white rice, start with about 5½ cups of water instead of 6.
- The oven method gives the most even results for large amounts.
- Allow a few extra minutes of cooking for very large batches.
Rice Pilaf in a Dutch Oven
- Melt 2 tablespoons of butter in the Dutch oven over medium heat. Add ½ cup chopped onion and cook until soft.
- Add ½ cup broken vermicelli or orzo (optional) and stir until golden.
- Add 1½ cups rinsed long-grain rice and stir for 1 to 2 minutes.
- Pour in 2¼ cups hot chicken broth and a bay leaf, bring to a boil, cover and simmer on low for 15 to 18 minutes, or bake at 350°F for 20 to 25 minutes.
- Rest 10 minutes, remove the bay leaf, fluff and finish with parsley.
Bare Cast Iron vs Enameled Dutch Ovens
- Enameled cast iron is the easiest choice for rice. It does not need seasoning, does not react with tomatoes or other acidic ingredients, and cleans up easily after a short soak.
- Bare (seasoned) cast iron works well too, but long soaking can damage the seasoning. Clean it promptly, dry it on the stove and add a thin coat of oil.
For cookware safety, see best non-toxic Dutch oven cookware. Using induction? See will Dutch ovens work on induction.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Burnt bottom | Heat too high; cast iron holds heat | Use the lowest simmer, or switch to the oven method |
| Mushy rice | Too much liquid or lid lifted then extra water added | Use less liquid; keep the lid on |
| Hard rice | Not enough liquid or oven too cool | Add 2–4 tbsp hot water, cover and cook 5–10 min more |
| Uneven, wet on top | Skipped the rest | Rest 10 minutes covered |
Choosing the Right Size Dutch Oven for Rice
Rice cooks most evenly when it sits in a layer that is neither too thin nor too deep. A layer that is too thin can scorch before the water is absorbed, while a very deep layer can leave the top undercooked.
| Dutch oven size | Good amount of uncooked rice | Serves about |
|---|---|---|
| 2 to 3 quart | 1 to 1 1/2 cups | 2 to 4 |
| 4 to 5 quart | 1 1/2 to 3 cups | 4 to 8 |
| 6 to 7 quart | 3 to 5 cups | 8 to 14 |
A heavy, tight-fitting lid is the main reason a Dutch oven makes good rice. It traps steam so the grains cook evenly from top to bottom.
How to Keep Rice From Sticking
- Rinse the rice. Washing off loose surface starch is the simplest way to prevent a gluey layer on the bottom.
- Add a little fat. A teaspoon of oil or butter in the pot, or toasting the rice in fat first, helps the grains release.
- Keep the heat low after it boils. Once the water comes to a boil, turn the burner to the lowest setting. Heavy pots hold heat well, so you rarely need more than a gentle simmer.
- Use a diffuser on strong burners. If your lowest setting still scorches rice, a flame tamer or heat diffuser spreads the heat out.
- Rest before serving. Take the pot off the heat and leave the lid on for 10 minutes. The steam loosens any grains clinging to the base.
If rice does stick in an enameled pot, fill it with warm water and let it soak, then scrub gently with a nylon brush. For bare cast iron, scrape out the rice, rinse with hot water, dry it on the stove and wipe a thin coat of oil inside.
One-Pot Rice Dishes to Try
Once you can make plain rice in a Dutch oven, it is easy to turn it into a full meal.
Chicken and rice
Brown seasoned chicken thighs in the pot and set them aside. Soften onion and garlic in the drippings, stir in the rice, add broth and nestle the chicken on top. Cover and bake until the rice is tender and the chicken reaches 165°F (74°C).
Tomato rice
Cook onion, garlic and a spoonful of tomato paste in oil, add rice, crushed tomatoes and broth, then simmer covered. Finish with chopped cilantro and a squeeze of lime.
Rice and beans
Add a can of drained beans, cumin and smoked paprika to the rice and liquid. The beans warm through while the rice cooks.
Recipes with tomatoes or other acidic ingredients are best in enameled Dutch ovens. Long simmering with acid can strip the seasoning from bare cast iron.
Storing and Reheating Dutch Oven Rice
Do not leave cooked rice to cool in the Dutch oven. Heavy cast iron holds heat for a long time, which keeps rice warm for too long. Move leftovers to shallow containers and refrigerate within 2 hours. Eat them within 3 to 4 days.
To reheat, sprinkle the rice with a little water and warm it covered on the stove or in the microwave until it is steaming hot all the way through.
Frequently Asked Questions
Can you cook rice in an enameled Dutch oven?
Yes. Enameled cast iron is excellent for rice because it heats evenly and cleans easily.
How long does rice take in a Dutch oven in the oven?
About 20 to 25 minutes at 350°F for long-grain white rice and about 60 minutes at 375°F for brown rice, plus a 10-minute rest.
Do you need to rinse rice for a Dutch oven?
It is recommended. Rinsing removes surface starch, so the rice is less sticky and less likely to stick to the bottom.
Can I cook chicken and rice together in a Dutch oven?
Yes. Brown the chicken first, then add the rice and liquid and bake covered. Make sure the chicken reaches 165°F (74°C). See how to cook Dutch oven chicken for chicken tips.
Do I need to rinse rice before cooking it in a Dutch oven?
It is recommended for most white rice. Rinsing removes loose starch, which reduces sticking and gives fluffier grains.
Can I cook rice in a Dutch oven over a campfire?
Yes. Use a cast iron camp Dutch oven, bring the water to a boil over the coals, then move it to a cooler spot to simmer gently. Check it more often, since campfire heat is uneven.
Should I lift the lid while the rice cooks?
Try not to. Each peek lets steam out. If you need to check, do it near the end of cooking and close the lid quickly.
The Bottom Line
A Dutch oven makes reliably fluffy rice. On the stove, use about 1½ cups of water per cup of long-grain white rice and simmer 15 to 18 minutes on very low heat. In the oven, pour boiling water over the rice, cover and bake for about 20 to 25 minutes at 350°F (or an hour at 375°F for brown rice). Rest it 10 minutes, fluff and serve.