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Tuesday 30 September 2014
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How to Make Oven Baked Brown Rice Perfect Every Time

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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.

Perfect 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.

Ingredients:
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)

Directions
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.

Baked Brown Rice 2

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?

 

Oven Baked Brown Rice Perfect Every Time
 
Prep time
Cook time
Total time
 
Alternate way of making brown rice that turns out perfect every time.
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. 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.)
  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.

 

 




27 thoughts on “How to Make Oven Baked Brown Rice Perfect Every Time

    1. karenhartzell Post author

      It is such a time and money saver to pack and freeze vs buying it pre-made for those rushed evenings!

      Reply
    1. karenhartzell Post author

      I have a rice cooker too, and tried it out a few weeks ago for the first time. Sadly mine is too small for the way my husband eats. :-) I’d need an industrial sized cooker! haha!

      Reply
    1. karenhartzell Post author

      The key for me really enjoying it, is adding the seasoning and using short grain. Totally changes your perception of brown rice.

      Reply
  1. Missersue

    I typically cook a large amount of brown rice at a time as well just because it is so easy for my family to have it ready. Something that you can also use that I have discovered is to use a little more water, at 3 1/2 cups and 2 cups of brown rice. Instead of adding salt or garlic or anything else use the new Knorr Homestyle Stocks. It gives it a great taste and you can use either the beef or chicken concentrated stock to compliment your meal. When you freeze it just label appropriately on your freezer bag! I will definitely try cooking it in the oven because this sounds even easier than my method, thanks for the idea!

    Reply
    1. karenhartzell Post author

      I’ve tried stock and it works well. I just love the garlic and good olive oil combo. So glad you are going to try it!

      Reply
    1. karenhartzell Post author

      Hi Vera, the recipe listed calls for an 8×8 square glass baking dish. Thanks for catching the error not listing the size. In the photos, I doubled the recipe amounts, and I am guessing the disposable pan is a 9×13. I bought it at my local dollar store. I keep multiples on hand for taking casseroles to pot lucks, etc.

      Reply
  2. Wendy B.

    I made this tonight using long grain brown rice, because that is all I had on hand. It was so easy and yummy! I think I may add more garlic powder the next time because, more garlic is just better. :)
    It was the most perfect brown rice I’ve ever made and I can’t see my going back to the stove top method!
    Thanks for this wonderful recipe!

    Reply
    1. karenhartzell Post author

      Glad you liked it, Wendy! I ave used long grain as well in a pinch. I just prefer the texture of the short grain. :-) Thanks so much for sharing your feedback! It made my day!

      Reply
    1. karenhartzell Post author

      It’s great to make extra a freeze for easy grab and reheat! Let me know when you make it!

      Reply
  3. shell

    I swapped chic stock for the water and added 1/2 cup tomato sauce. Added cumin and made into spanish rice. Added a little cheddar cheese when serving. Turned out great.

    Reply
    1. karenhartzell Post author

      Love your creativity, and it sounds delicious. Thank you for sharing and I am glad you liked the recipe.

      Reply

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