Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.

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Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
6
Yield:
5 cups cooked
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.

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  • Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.

  • Bake in center of preheated oven until water is absorbed, about 1 hour.

  • Remove rice from oven, uncover, and fluff with fork.

Cook's Notes:

This recipe works for any type of brown rice.

Nutrition Facts

205 calories; protein 4g 8% DV; carbohydrates 40.2g 13% DV; fat 3g 5% DV; cholesterol 0mg; sodium 198.9mg 8% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2016
This is so easy and forgiving. I was dreading making brown rice away from home where the rice cooker makes it simple. The rice produced with this recipe is better than I get from the rice cooker and cleanup is much quicker. That cooker may go to a new owner! Add seasonings and vegetables to your liking and this could become a pilaf. Read More
(13)

Most helpful critical review

Rating: 3 stars
12/02/2018
I did not totally love the texture of the finished product. Flavor was good with the addition of chicken stock and garlic flakes. Read More
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2016
This is so easy and forgiving. I was dreading making brown rice away from home where the rice cooker makes it simple. The rice produced with this recipe is better than I get from the rice cooker and cleanup is much quicker. That cooker may go to a new owner! Add seasonings and vegetables to your liking and this could become a pilaf. Read More
(13)
Rating: 5 stars
01/25/2016
This is a fantastic method. The bane of my life is boiling rice because it always a guessing game. With this method in one hour you have light brown rice that needs no supervision. One hour at this temperature rendered a slightly al dente grain. Thank you for the recipe. Read More
(8)
Rating: 5 stars
04/10/2016
as advertised, the rice comes out perfectly fluffy and perfectly cooked. It is, however, pretty bland. Would suggest using beef stock rather than water to give an extra flavor, and perhaps add in garlic or other spices, to your liking. Read More
(6)
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Rating: 5 stars
05/07/2018
This is the only way I will make rice now. I hate sticky rice and I love how this comes out not sticky. I do use veggie broth instead of the water. Thanks for the easy recipe! Read More
(3)
Rating: 4 stars
06/27/2016
This turned out good (though not perfect) as far as flavor goes and the method of cooking. Mine was crusty around the edges and a little dry even though I did add a little extra water. This problem was not mentioned in any of the other reviews so I am wondering if I goofed up somehow even though I followed the recipe exactly except for adding a little extra water which I am now glad that I did. Next time I will be adding at least 3 cups of liquid. Also this is a great recipe to doctor up by adding (peas carrots onions garlic etc) or substitute other ingredients (chicken broth beef broth french onion soup etc). Thanks! Read More
(2)
Rating: 5 stars
03/31/2016
What an incredibly easy delicious idea for making rice! The author suggests having fun with variations so I did. I've been making rice lately by heating oil and sauteing the rice and spicing until really hot then adding the liquid rather than boiling the liquid adding rice then simmering. It comes out a little less sticky or clumpy. Add vegetable bits toward the end of cooking and you have a delicious pilaf! With this oven recipe I put about a tablespoon of olive oil in the baking dish along with a bit of ginger garlic and basil pastes (fresh grated would work too) lemon zest and a squeeze of the juice and stirred everything until the rice was completely coated. Then I proceeded per the recipe. Most delicious brown rice I've ever made! I'm definitely going to try this method with basmati jasmine and plain long-grain rice too just adjusting the liquid and cooking times. Thank you! Read More
(2)
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Rating: 5 stars
12/02/2018
I used a high grade olive oil instead of canola, used a teaspoon of classic pesto. instead of brown rice, I used Lundberg Wild Blend rice and one cup of Mahatma Jasmine rice. I used salt free Swanson's cooking stock-chicken. Cooked it for an hour, fluffed it and it's fabulous! Read More
(1)
Rating: 5 stars
04/28/2016
Easy! Also a great time save when you are already roasting veggies or meat. I used broth to give it added flavor. Veronica you are supposed to comment on the recipe not the cooking style of the submitter. Your 3 stars was unfair. Read More
Rating: 5 stars
03/30/2016
Excellent way to cook rice perfect every time! Why purchase another appliance (rice cooker) to clutter up the kitchen when you can just pop this in the oven and forget it? If only clean-up was easier....next time I may try lining my dish with foil first as well! Read More
Rating: 3 stars
12/02/2018
I did not totally love the texture of the finished product. Flavor was good with the addition of chicken stock and garlic flakes. Read More
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