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As I have moved to trying to cook more healthy, one of the switches I made was to using brown rice instead of white rice. I always cooked brown rice on the stove, and it always seemed that the rice just didn’t quite get done. The rice seemed a bit crunchy sometimes and my family always noticed when I was using brown rice because of it.

Well…enter this recipe…baking brown rice in the oven! This rice turns out great every time and my family loves it. This is a great way to bake up a bunch of rice ahead of time and freeze it for later meals. Give it a try!

The BEST Brown Rice
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Ingredients
2 cups brown rice
5 cups water
1 tsp. salt
1 Tbsp. butter or olive oil
Instructions
Put all ingredients in a 4-Quart glass oven-proof dish with lid (or cover with foil if you don't have a lid).
Cover tightly with lid (or foil). Bake at 400 degrees for 1 hour and 15 minutes or until all liquid is absorbed. You can also bake it early in the afternoon, and then turn the oven off after 1 hour of baking. Let the dish stay in the oven until supper time.

Nutrition

Calories
603 cal
Fat
14 g
Carbs
106 g
Protein
9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Copyright Sheri Graham - www.SheriGraham.com

Comments

GrammaH says
April 15 at 8:55 pm
Now that you have an Instant Pot, you can make your brown rice in there! I use short grain brown rice and cook it for 29 minutes on manual, using a 1 cup rice to 1-1/4 cups water ratio. Perfect!
- Sheri Graham says
  April 15 at 9:03 pm
  Brown rice is one of my next recipes to try! Thanks for the tips on how you do it. It sounds so easy too! I made sweet potatoes tonight to go with our dinner and they turned out so good! I am loving my Instant Pot!
Maggie Pearson says
April 13 at 7:09 am
Wonder if this technique would work for quinoa?
- Sheri Graham says
  April 13 at 7:35 am
  Hi Maggie! It looks like you can! I found this post that explains how to do it: https://laughingspatula.com/how-to-oven-bake-quinoa-white-and-brown-rice/. Yeah!
  - Maggie Pearson says
    April 13 at 8:53 am
    Cool! Will have to try it!
Helene says
April 6 at 10:15 am
I always cook my rice (stove top) for 50 min, not 45. And make sure ur using a big enough pan also. AND don't stir it at all. U will disturb all the little heat tunnels made in the rice as it cooks. Then it won't cook right and be sticky besides. I'll just mention: u r using 2 cups liquid, 1 cup rice as the ratio, right? I have found no more than triple recipe works well. I try to do only 2x actually. That itself does make alotttt of rice! One more tip--rice freezes well: if you don't add any sauce or liquid w/it.

The BEST Brown Rice

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