I have mentioned before that I love baking my brown rice in the oven. I started baking my brown rice years ago, when following a routine of large batch cooking on the weekends. DH and I were carpooling, and we had an hour commute each way. Leaving our house at 6:30 every morning, and returning at 6:30 PM, did not leave us much time to think about prepping dinner. I loved being able to come home, open the freezer, and grab a bag of perfect, fluffy Oven Baked Brown Rice.
All I had to do was thaw the bag a little, add the rice to a dish, and heat the rest of the way through. So easy! Brown rice typically takes longer to cook than white, and for the evenings where time is short, grabbing a bag of precooked brown rice from the freezer sounds good to me.
1 1/2 cups short grain brown rice
2 1/2 cups water
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
2 teaspoons garlic powder (or more if you love garlic like I do)
1. Preheat the oven to 375 degrees F.
2. Place the olive oil, salt,and garlic powder into an 8-inch square glass baking dish. (I doubled the recipe this week, so I used a bigger, disposable pan for convenience.)
3. Bring the water to a boil in a kettle or covered saucepan (I microwave the water)
4. Once the water boils, pour it carefully into the baking dish over the oil, salt, and garlic powder. Stir to combine.
5. Add rice to baking dish, stir to combine again.
6. Cover the dish tightly with heavy-duty aluminum foil.
7. Bake on the middle rack of the oven for 1 hour.
8. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
You can find the original recipe I started with from Alton Brown here. Like I said above, I usually make double batches of this rice on the weekend. For these photos, I doubled the ingredients listed, and used a disposable 9X13″ pan. The cooking time is still one hour for a double batch of the rice. Once the rice is cooled, you can separate the portions into freezer storage bags, flatten, and freeze for later use.
I have also tried other flavors of rice and they always turn out fluffy every time too. Instead of the garlic powder, try adding a packet of taco seasoning or Italian seasoning before baking, for a little variety. You can mix it up to your family’s favorite flavor profile with ease. Once you start baking brown rice, I am pretty sure you won’t go back to making it any other way.
How do you make your rice?
- 1½ cups short grain brown rice
- 2½ cups water
- 1 tablespoon good flavored extra virgin olive oil
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder (or more if you love garlic like I do)
- Preheat the oven to 375 degrees F.
- Place the olive oil, salt,and garlic powder into an 8X8″ square glass baking dish. (I doubled the recipe this week, so I used a bigger, disposable pan for convenience.)
- Bring the water to a boil in a kettle or covered saucepan (I microwave the water)
- Once the water boils, pour it carefully into the baking dish over the oil, salt, and garlic powder. Stir to combine.
- Add rice to baking dish, stir to combine again.
- Cover the dish tightly with heavy-duty aluminum foil.
- Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
About the Author (Author Profile)Happily married with two children, Karen does not hesitate to rebuff her family’s hungry advances at mealtime, while she styles and photographs their dinner to share on Instagram before serving them. In The Kitchen With KP is full of family friendly adventures around Atlanta (and beyond), plus simple recipes everyone can feel comfortable trying. In fact, her whole family participates in the cooking/baking fun on a regular basis.
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