For anyone who's had trouble cooking brown rice, or wondered how to cook brown rice, this is your lucky day! First, there's this recipe for brown rice, my favorite, which cooks the rice in the oven and turns out moist, nutty kernels of rice, oh! so! good!
Then there's another way to cook brown rice, on the stove, also very good and slightly faster, see Perfect Stovetop Brown Rice from A Veggie Venture, my food blog.
Think of brown rice as the emperor with his clothes on.
You see, brown rice isn’t its own variety of rice, as is often thought. Instead, every variety of rice starts off brown because brown rice is just unmilled rice, rice with all its ‘clothing’ layers still intact.
Once those ‘clothes’ are polished away, inside every grain of brown rice is a white, starchy and yes, naked, kernel stripped of flavor, fiber and nutrition.
I’ve loved brown rice for the longest time but had trouble getting it to cook consistently on the stove-top. Now that I’ve learned how to bake brown rice in the oven, it’s welcome at the table, in all its fully clothed goodness.
Water boils more quickly with something to adhere to, in this case, just a small dab of fat. If the oven’s not fully preheated when the rice is prepped, pop it in anyway. Just increase the oven time by the remaining number of minutes. To prevent food poisoning, all varieties of cooked rice should be served and refrigerated promptly.
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OVEN-BAKED BROWN RICE
Time to table: 1-1/4 hours
Makes 4 cups
- 2-1/3 cups water (or chicken broth or even beer)
- 2 teaspoons butter (or bacon fat for more flavor or olive oil)
- 1 cup brown rice, any variety
- 1/2 cup wild rice (or another 1/2 cup brown rice, see ALANNA’s TIPS)
- 1/2 teaspoon table salt
Set oven to 375F. Bring liquid and butter (see TIPS) to a boil in the microwave.
Meanwhile, in an 8x8 glass baking dish (or equivalent size round glass baking dish), stir together brown rice and wild rice. Sprinkle with salt. Pour hot liquid over rice and gently stir, distributing rice evenly throughout dish. Cover tightly with a double layer of foil (or the glass top for a baking dish). Bake for 60 minutes (see TIPS).
Remove from oven. Fluff rice with a fork, then cover lightly with a paper towel and let rest for 5 minutes. Uncover and fluff again, let rest another 5 minutes. Serve and enjoy!
, a great magazine for cooks who want to understand the ‘how’s’ and ‘why’s’ of cooking. In 2006, Cook's Illustrated gave me permission to publish the original version of their technique for cooking brown rice, see Foolproof Oven-Baked Brown Rice. Since then, I've made it week in and week out, adapting it to my own taste and technique. Delicious with Oven-Baked Brown Rice
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I get brown basmati (the only kind of brown I can get) which I absolutly love.. and it cooks in 20 minutes!
So sorry that the rice didn't work out for you, I hope you'll try again. It's so worth being able to count on, I made another dish just last night!
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna