Baked Brown Rice

Don’t hate me because I cook with white rice.

I know it isn’t nutritious and definitely is not en vogue with the healthy eaters of the world. But I swear to you, every time I have tried to make brown rice, it has been absolutely terrible. I feel these faint twinges of guilt every time I put white rice on the table but it hasn’t been enough to get me past the pain and gag-quality of failed brown rice.

However, last week, my friend, who happens to be an extremely healthy eater and who I am sure wonders how she found herself to be stuck with me, coerced me into trying this baked brown rice concoction she had made. And wow. I mean wow. It didn’t taste remotely like any brown rice I have ever made.

I’ve made it four times since then and have a feeling it will be replacing our white rice from here on out. While it takes a bit more planning since the baking time is longer, it is a cinch to throw together, and it is downright delicious. I’ve included a few variations below the recipe that will take this simple brown rice and knock it out of the park.

Happy healthy eating from one newly converted brown rice lover to you!

Update 2/2011: After a year, this brown rice has continued to be an extreme staple. Love, love, love it. I make it with low-sodium chicken broth when I have it on hand or sometimes just with water and a little extra salt. Sometimes I even get all crazy and do half broth, half water. The real key is to keep your eye on it and make sure it doesn’t dry out and burn on the bottom.

Baked Brown Rice

Baked Brown Rice

Yield: Makes about 3 1/2 cups cooked rice

Baked Brown Rice

Note: This recipe doubles beautifully for a 9X13-inch pan.


  • 1 1/2 cups brown rice
  • 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)


  1. Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
  2. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.


Variations: Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.

Recipe Source: my friend Jennifer S.

110 Responses to Baked Brown Rice

  1. Karen K says:

    I made this last week with low sodium chicken broth, and it was a bit bland, so I added a little bit of kosher salt after it was done baking, then fluffed it up. Tasted much better. Made it again last night with the 1 cup of low sodium broth I had in the fridge, then added 1 1/2 cups of regular chicken broth. What a difference. A LOT more flavor!! SO good, and I swear, this recipe is SO easy, and I cooked it for an hour and 7 min exactly. Came out perfect!! SO happy to finally have found a way to make DELICIOUS brown rice!! Thank you, Mel, for this recipe :)

  2. Marlaina says:

    Thanks for this recipe! I have been hesitant to make the switch to brown rice but this recipe did the trick. My 9, 7 and 2 year old ate it up with no problem. Thanks for helping our family eat healthy dinners.

  3. Judy says:

    I LOVE this recipe. Both my husband and I have been told by our doctor to give up “white” everything. Well, after living on Guam for a year or so, we were attached to white sticky rice. My DH prefers rice over any other starch. I had tried brown rice once and, like you, it was awful. I tried your recipe after I saw it and it is FANTASTIC!. I make mine in the large foil pan (like is used on a buffet) with homemade chicken broth. I think I x3 the recipe. I put heavy duty foil over the top and then the foil lids that you buy and cook for 1 hour. I do add a little extra broth (maybe 1/2 cup) at the beginning. I cook and freeze 2 cups in freezer bags. Thaw and sprinkle with water and microwave. Tastes delicious. This recipe is perfect for freezer cooking. You DO have to add a little water when you reheat (covered) in the microwave, but then it tastes fresh made. I have given this recipe (and where I found it) to several folks. Thank you so much! Best rice recipe EVER!

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