Oven-Baked Brown Rice
The most reliable method for perfectly fluffy, separate grains without a rice cooker
Why This Recipe Works
Baking brown rice in the oven provides gentle, even heat that ensures every grain is tender without turning mushy. It is a completely hands-off technique that eliminates the scorched bottoms and uneven textures often found with stovetop methods.
Instructions
Adjust the oven rack to the middle position and heat the oven to 375°F. Spread the rice into an 8-inch square glass baking dish in an even layer.
Bring the water, butter, and salt to a boil in a covered medium saucepan over high heat. Once boiling, pour the mixture immediately over the rice and stir briefly to distribute.
Cover the baking dish tightly with aluminum foil to prevent steam from escaping. Bake until the liquid is fully absorbed and the rice is tender, about 70 to 80 minutes.
Remove the dish from the oven and uncover. Fluff the rice with a fork to release excess steam, then re-cover with the foil and let it sit for 10 minutes to allow the moisture to redistribute for a better final texture.
Serve warm as a base for stews or a simple side dish.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
What substitutions can I make?
- unsalted butter: 1 tablespoon extra-virgin olive oil
