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READY IN ABOUT 1¼ hrs

Easy Oven Brown Rice

Read Reviews (5)

"I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!" — mom2threelittleones

Ingredients Edit and Save

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Battle of the Butter: Salted vs. Unsalted

Original recipe makes 3 cups Change Servings

1 1/2 cups brown rice
1 teaspoon salt

2 tablespoons butter
3 cups boiling water

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
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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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Footnotes

Cook's Note:
This recipe can be scaled, but the cooking time may need to be adjusted accordingly.

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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:)

—MissB

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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!!!

—flossin4u

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5 Ratings

Feb 24, 2013

I've been making Alton Brown's Baked Brown Rice for several years, but this was even better! Perfect rice, thanks!

—SD

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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!

—Barbieh11

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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.

—L. Ashley

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Nutrition

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.

Nutritional Information

Easy Oven Brown Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 206
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 2.7g 13 %
Cholesterol 10mg 3 %
Sodium 420mg 17 %
Potassium 130mg 4 %
Total Carbohydrates 36.2g 12 %
Dietary Fiber 1.6g 6 %
Protein 3.6g 7 %
Sugars 0.3g
Vitamin A 2 %
Vitamin C 0 %
Calcium 3 %
Iron 9 %
Thiamin 20 %
Niacin 22 %
Vitamin B6 15 %
Magnesium 25 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.