Baked Brown Rice
This baked brown rice is a cinch to throw together, is much healthier than white rice, and it is downright delicious. It turns out perfect every time.
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.
After all these years, 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.
I’ve included a few variations below the recipe that will take this simple brown rice and knock it out of the park.
FAQs for Baked Brown Rice
You want to use long grain or jasmine (basmati works, too); quick-cooking or instant rice won’t work for this recipe.
Yes, as a note, I would still use the same amount of time unless the rice water is in a much thinner layer in the smaller pan (in that case, you could probably cut 10 or so minutes off the baking time).
When I double this, I usually increase the baking time by at least 5-7 minutes.
Baked Brown Rice
Ingredients
- 1 ½ cups brown rice
- 2 ½ cups low-sodium chicken broth or water, if using water, add 1 teaspoon salt
Instructions
- 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.
- 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.
Notes
Recommended Products
Recipe Source: my friend Jennifer S.
My go-to method to make brown rice, it’s so delicious! Comes out with the perfect chewy texture and the best way I’ve made brown rice.
Thank you for great recipe, one question. How do you keep it from drying out? I love it first day right out of oven but 2nd day it just tastes blah.
Rice does tend to get a bit dry as leftovers. You can try adding a bit of broth or water when reheating.
This is the best recipe for brown rice that I’ve found. Fluffy, delicious rice. So easy! Thank you.
Best brown rice recipe I’ve ever seen that comes out perfectly! Thanks! 🙂
I was wondering if I cut this in half, would I still need to bake it the 1 hour and 10 minutes. I am thinking so and will just use a smaller baking dish. Thanks. Love your recipes.
Yes, I still would use the same amount of time unless the rice water is in a much thinner layer in the smaller pan (in that case, you could probably cut 10 or so minutes off the baking time).
This is the best brown rice ever. I make double batches on Sundays to eat through the week. Delicious!
I love cooking brown rice this way. It comes out perfect every time, and it’s so easy.
So for the many, many years I’ve been coming back to this recipe, it was high time I let you know that this has been revolutionary for my family! I love brown rice and my family of six eats it several times a month. Since the death of my rice cooker and discovering this recipe, this is our preferred way to cook brown rice! I always double the recipe so I can have leftovers. I double all the ingredients, bake it in a 9 x 13 pan for the same amount of time. I have found one layer of foil just does fine for us. Thank you Mel!
Thanks so much, Mary! I come back to this recipe time and time again, too. 🙂 Thanks for taking the time to leave a comment and let me know!
How many servings would you say this is? Thanks!
Probably 4-5 servings.
Ok, I am a Mel fan. In fact, I’m thinking about ordering a MEL2020 bumper sticker for my car. But after this recipe… I’m now convinced you’re a wizard or something. How???? How did you make brown rice taste good?????? I’m… baffled. It’s amazing.
Haha, thanks for the laugh, Kristen. 🙂
I’d totally buy a MEL2020 bumper sticker!
Can I suggest a rice-cooker? It will change your life.
I have not tried this brown rice – sounds great. But, I have one more suggestion for you –
Brown Jasmine Rice. YUM!
Well I’ll be darned… fluffy brown rice! Just like you promised! And with a nice flavor, too. Even with as much as I’ve come to trust you (i.e. I would take a blowtorch to my dinner if you instructed me to), I was a tad skeptical. “I will never doubt again.” Ha!
Haha, Annie – you make me laugh. 🙂
If you soak the brown rice overnight, it cooks the same amount of time as white cooks? Try it.
Hi Mel! I’ve tried this recipe several times and LOVE it! Any thoughts about trying this method for cilantro lime rice? Would you increase the liquid, or just stir in the cilantro, lime, seasonings, etc. And hope for the best? Thank you!
I think it would work great! I’d leave it the same and just stir in the cilantro, lime and seasonings like you suggested.
Oh my goodness, it worked! Thank you, Mel!
Sorry if this has been brought up, I scrolled through as many comments as I could and didn’t see anything! What type of brown rice do you actually use for this? Instant? The “regular” that comes in a bag? Quick cooking? I get so confused by rice 🙁
You want to use long grain or jasmine (basmati works, too); quick-cooking or instant rice won’t work for this recipe.
I live at 9000 feet and cannot get brown rice to be edible Hadn’t thought of baking, will this work at elevation and are there modifications necessary?
I’m not sure about the elevation, Tim. Have you tried googling high altitude for cooking rice?