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Rating: 4.76 stars
21 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I pop this in the oven when I'm busy making something else to go with it, such as a stir-fry or chicken.

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
18
Yield:
9 cups cooked
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.

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

  • Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

Nutrition Facts

121 calories; protein 2.4g; carbohydrates 24.1g; fat 1.6g; sodium 67.7mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2020
Didn't have EVOO on hand, so used a couple slices of butter in the boiling water. Other than that, followed the recipe. Soooo easy! Came out perfect. After I poured the boiling water onto the rice in the pan, I spread the rice to make sure it was level before I put it into the oven. Added: I have used this method to the exact recipe many many times now........perfect! ADDED 01/08/19 So after making this to the recipe many times and having PERFECT rice EVERY TIME, I decided to experiment. I have used chicken broth instead of water, have added in saute'ed onion and celery or frozen (thawed) mixed veggies, this recipe STILL comes out perfectly. I also have used the leftovers to make confetti rice, fried rice, and skillet green pepper casserole. I have frozen left over rice with success for later use. Most versatile recipe I have come across on Allrecipes. Update 2-22-20 Accidentally used Basmati rice, and it came out perfect also...... Read More
(9)

Most helpful critical review

Rating: 3 stars
02/24/2020
I could see where once perfected, this would be great. I followed the directions to the letter, but mine came out a little dry with quite a bit of sticking to the bottom of the baking dish. I wonder if it was because I did not make a full recipe. Read More
21 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/23/2020
Didn't have EVOO on hand, so used a couple slices of butter in the boiling water. Other than that, followed the recipe. Soooo easy! Came out perfect. After I poured the boiling water onto the rice in the pan, I spread the rice to make sure it was level before I put it into the oven. Added: I have used this method to the exact recipe many many times now........perfect! ADDED 01/08/19 So after making this to the recipe many times and having PERFECT rice EVERY TIME, I decided to experiment. I have used chicken broth instead of water, have added in saute'ed onion and celery or frozen (thawed) mixed veggies, this recipe STILL comes out perfectly. I also have used the leftovers to make confetti rice, fried rice, and skillet green pepper casserole. I have frozen left over rice with success for later use. Most versatile recipe I have come across on Allrecipes. Update 2-22-20 Accidentally used Basmati rice, and it came out perfect also...... Read More
(9)
Rating: 5 stars
03/20/2016
I must say this recipe is delicious! My first experience with brown rice was not good. However due to lifestyle changes I decided to give it another shot. Followed this recipe exactly and I am now in love with brown rice! Read More
(4)
Rating: 5 stars
01/10/2017
I was baking some enchiladas and needed a side dish. I had some brown rice in the cupboard so cooked (1/2 recipe) this as directed. After it was cooked I added a pint of my homemade salsa to give it a mexican taste. Was tender and delicious. Very good base recipe that could be adapted for whatever type of meal you are serving or serve plain. Read More
(3)
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Rating: 5 stars
05/21/2016
I never liked the consistency of brown rice it usually comes out chewy or gummy. So when I saw this recipe I decided to try it and I'm so glad I did. It comes out lighter and fluffier than I thought possible for brown rice. It makes a ton so I make it on the weekend and then have leftovers for stir fry or whatever later in the week. Read More
(3)
Rating: 5 stars
09/14/2016
Made exactly as written and I will NEVER make rice on the stove or in the microwave again!! Used rice to make fried rice --- AMAZING!! Read More
(2)
Rating: 5 stars
01/25/2016
Excellent excellent excellent method. I made mine in a tagine (basically a dutch oven) and will never boil brown rice again. At this temperature for one hour this rendered a fluffy soft rice. If you plan to use the rice in other recipes (to be frozen refrigerated or re-heated) I suggest either turning the temperature down a bit or baking for less time. Thank you for the recipe. Read More
(2)
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Rating: 5 stars
09/16/2016
I made this using Brown Jasmine Rice and the house smelled wonderful. It baked in a covered casserole dish. We enjoyed it with stir-fry beef sirloin strips and vegetables. Read More
(1)
Rating: 5 stars
10/06/2016
The rice turned out fluffy and delicious. A lot better than my stove top attempts which turn out gummy. I experimented by adding 1/4 cup black rice since I had it on hand and it turned out tender too. Read More
(1)
Rating: 5 stars
12/12/2016
Loved it!!! Read More
(1)
Rating: 3 stars
02/24/2020
I could see where once perfected, this would be great. I followed the directions to the letter, but mine came out a little dry with quite a bit of sticking to the bottom of the baking dish. I wonder if it was because I did not make a full recipe. Read More