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Easy Oven Brown Rice

Easy Oven Brown Rice

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
mom2threelittleones

mom2threelittleones

I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
  3. Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
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Reviews

MissB
45

MissB

3/25/2013

I almost Never rate a recipe I have altered in any way...especially a negative review. One of my peeves on this site. I did add fresh sliced mushrooms because I had 4 large that needed to be used up. This rice came out so flluffy and delish with a subtitle flavor of the mushrooms . Added to my favorites for sure!! Thanks for an awesome, simple brown rice recipe:)

flossin4u
34

flossin4u

4/29/2013

I was torn between this recipe and another one so I kinda combined the 2. I boiled 2 cups of water and a can of beef broth for flavor. Sprinkled the rice with some onion salt & tossed on some mushrooms. Then I poured the boiling water/broth over the rice like the recipe instructed. Cooked for 80 min. covered with foil and it was amazing!!!

L. Ashley
27

L. Ashley

4/12/2013

I made this last night, and at first I'd thought had a recipe fail, because after an hour at 400 degrees, all the liquid had absorbed and I had a dish full of crunchy rice! Not wanting to give up on it just yet, another cup or so of water was added and I continued to let it bake (adding more water after about 1/2 hour) until it was fluffy. It was slightly "al dente", but that might have been because it was brown rice. I did check the rice package afterward, and those directions called for 2 1/2 c. water to 1 c. rice, so I believe that was the source of the problem. I liked this method, so I'll make it again - just with more liquid at the onset next time.

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