Easy Oven Brown Rice Recipe - Allrecipes.com
Easy Oven Brown Rice Recipe

Easy Oven Brown Rice

Recipe by  

"I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
  3. Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
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  • Cook's Note:
  • This recipe can be scaled, but the cooking time may need to be adjusted accordingly.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2013

I almost Never rate a recipe I have altered in any way...especially a negative review. One of my peeves on this site. I did add fresh sliced mushrooms because I had 4 large that needed to be used up. This rice came out so flluffy and delish with a subtitle flavor of the mushrooms . Added to my favorites for sure!! Thanks for an awesome, simple brown rice recipe:)

Most Helpful Critical Review
Apr 27, 2014

I haven't tried the recipe this way. But I have a rice cooker and I already put butter in the rice so I wouldn't have to it this way.But if a large quantity is needed,I might.

Apr 29, 2013

I was torn between this recipe and another one so I kinda combined the 2. I boiled 2 cups of water and a can of beef broth for flavor. Sprinkled the rice with some onion salt & tossed on some mushrooms. Then I poured the boiling water/broth over the rice like the recipe instructed. Cooked for 80 min. covered with foil and it was amazing!!!

Apr 12, 2013

I made this last night, and at first I'd thought had a recipe fail, because after an hour at 400 degrees, all the liquid had absorbed and I had a dish full of crunchy rice! Not wanting to give up on it just yet, another cup or so of water was added and I continued to let it bake (adding more water after about 1/2 hour) until it was fluffy. It was slightly "al dente", but that might have been because it was brown rice. I did check the rice package afterward, and those directions called for 2 1/2 c. water to 1 c. rice, so I believe that was the source of the problem. I liked this method, so I'll make it again - just with more liquid at the onset next time.

Aug 10, 2013

I needed a large quantity of brown rice for a few "make ahead and freeze" dishes, and thought I'd try this method. I followed the recipe exactly, and when I pulled the foil back an hour later discovered perfect brown rice - light and fluffy, all the water absorbed, and ready to use. I thought it was much better than stovetop, and even beat my rice cooker. And it doesn't get any simpler than this. Thanks for sharing!

Aug 26, 2013

Good cooking method, but I will add 3 3/4 cups water next time and check it in 60 min. May take 80 min. or so though. Mine needed more water and cooking time, but the final dish was fluffy and very good. Adding the boiling water/broth is key as well.

Sep 04, 2013

I have used this method several times now and the rice comes out perfect. Even the picky husband likes it!

May 13, 2013

I made this yesterday afternoon and everyone enjoyed the fluffy texture of the rice! This beat any brown rice that I cook on the stove top by a mile!


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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