Oven-Baked Brown Rice

I found this recipe about 4 years ago, and it is perfect for me. I had to look it up today, since i couldn’t find mu written recipe from 4 years ago, using my portions, and preferences. Then it dawned on me, that I didn’t thank, Blueberry-Chica, for making my rice dishes so much easier. I am into only whole grain, so I now usually use 2 cups of rice, half brown, half wild, rice’s. I make this amount because I eat rice at least 3 times a week, and this pre-cooked rice is perfect for my jambalaya, rice & beans, fried rice, otr, just plain old pilaf. This way always comes out perfect, no burnt bottom with the top of the stove method ! Thanks !

I change it to twelve servings and it works perfectly. Individual grains without a lot of clumping. When I’ve made brown rice on stove top I e never been happy with it. Made fried rice with the recipe and no one noticed. Easier way to switch to a healthier rice than white. Use in several recipes over a few days’ time. Thank you!

Great recipe! I modified using 3 recommendations from three different reviewers. I made it on the Tagine, I added 1 Tbsp of minced garlic and dry onion as also 1 Tbsp of Gumercindo for color.

This is the first time I have baked rice in the oven…and I love the way it turned out! I think this will be my new go to for making rice from now on. Thanks for the recipe!

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.

I have made this rice often for the last year and every time it comes out perfect.

This recipe is absolute perfection! I followed the recipe exactly the first time I made it and WOW!, the rice turned out beautifully. It was fluffy, tasty, and had just the right amount of bite to it. The second time I made it I added 1tbsp minced garlic, 2tbsp dried diced onion, and 3tsp better then bouillon chicken paste, very yummy! This recipe is terrific as is, as well as being a wonderful base to play with, thank you for sharing it!

Some rice got hard.

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……

Perfect!

I have never liked any brown rice before trying this recipe. It has a special nuttiness that is wonderful. PS I’ve made this twice now with two different brands. Both times it turned out perfectly. Thanks for the recipe.

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.

Loved it!!!

It came out perfectly. The only thing I would do differently is add less salt. Finally an easy way to make rice – effortless and delicious. I added some turmeric – it made it yellow. I’ll make this again – and soon. So easy.

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.

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.

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!!

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.

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!

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.