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Easy Oven Brown Rice


"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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1 h 10 m servings 206 cals
Original recipe yields 6 servings (3 cups)


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 108
  1. 124 Ratings

Most helpful positive review

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 u...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 u...

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 mu...

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 u...

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 d...

Easy peasy! For the record, 2014 Mareellen rated this recipe 2 stars after having admitted she'd never made the recipe. I don't get it. Why was that review posted. That is completely unfair...

I have used this and similar methods of oven-cooking rice (both brown and white) for many years, and for many large dinners for Lodge functions, feeding up to 100 people, with up to three full s...

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!

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 v...

I eat brown rice a lot and have traditionally used a rice steamer to do this. My rice steamer is not a very expensive one so the bottom of the rice tends to burn. I hate using pots simply beca...