Not only does this method produce perfectly tender brown rice every time, but you don’t have to keep an eye on it either.
Jill Nystul·May 16, 2023
Cooking Brown Rice In An Oven Is Unbelievably Easy
When I originally encountered the idea of baking brown rice in an oven rather than cooking it on a stovetop, I was eager to give it a try! It turned out perfectly, and not just the first time either — this oven brown rice method produced perfectly cooked brown rice time after time, which is why I’ve taken to calling it “foolproof!”
Before I learned about the oven method, I didn’t make brown rice very often — but not because I didn’t like eating it! It just takes longer to cook brown rice compared to white rice, and I didn’t love having to keep an eye on a pot for an hour to make sure it didn’t boil over or run dry!
Luckily, there are no such issues when you bake brown rice in an oven. The rice comes out fluffy and tender, and you get consistent results every time. This method makes it easy to enjoy the benefits of incorporating more brown rice into your diet (and I’ll tell you about some of those benefits later in this post!)
Related:Add This One Ingredient To Make The Best Rice Ever
Spread rice out in an even later in the bottom of a 9×13 inch baking dish, then top the rice with 4 pats (teaspoons) of butter.
Bring the water to boil in a saucepan, your microwave, or in a kettle, then stir in the salt.
Pour the salted water over the rice in the baking dish, then cover the dish tightly with a double layer of aluminum foil
Bake at 375°F for 1 hour, or until the rice is tender. After an hour, remove the baking dish from your oven, remove the foil, and fluff the rice with a fork. Re-cover the baking dish with the foil and let it stand at room temperature for 10 more minutes before serving.
Brown rice contains more nutrients than white rice because only its outermost layer, or hull, is removed during processing. White rice, on the other hand, is stripped of several of its outer layers in to reveal the white color beneath.
Brown rice contains more than 80% of the recommended daily value of manganese, a coenzyme that aids in metabolizing carbs and protein, and that helps keeps your immune and reproductive systems in good working order.
The fiber in brown rice helps you feel full, thereby decreasing your chances of overeating.
The fiber and selenium found in brown rice may also have a protective effect against certain types of cancer, which is never a bad thing!
Whole grains like brown rice can help lower bad cholesterol.
There you have it: five good reasons to incorporate more brown rice into your diet. And there’s simply no easier way to cook brown rice than by baking it!
We love sauteeing some onions or leeks in butter with some thyme before adding rice to the pot, but you should use what you have around! Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice.
Soaking is optional, but we recommend it! Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water).
You can cook rice covered or uncovered, it will not impact the flavor. The amount of liquid you begin with, and your cooking time, could certainly be impacted. There are several methods for cooking rice (covered, uncovered, and both).
The correct cook time and water ratio for brown rice depends on the cooking method that you're using. Properly cooked rice should have a slightly chewy consistency. Overcooked rice will be mushy; undercooked, it will be hard and crunchy.
If it's still crunchy, add a little more water (if needed) and continue cooking; check every 10 minutes until the rice is done. Cover and let stand another 10 to 15 minutes. Take the rice off the heat and cover again. Let the rice sit 10 to 15 minutes.
Add extra seasoning: cooking brown rice with salt is essential for flavorful grains, but you can also infuse more flavor by adding olive oil and butter, swapping in garlic salt, or adding spices such as cayenne, ground ginger or cumin.
No burning, no soggy grains, pretty perfect every time. Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice through a fine mesh sieve and return to the same pot.
If you want your rice to be starchier or stick together, you can skip that step. In either case, don't rinse it until the water runs fully clear, as you may lose too many nutrients or compromise the fragrance, flavor and end product texture.
Some of the rice's flavor does get lost to the excess water—chances are you won't notice—but so does the starch and anything else clinging to the grains, which means that even if you're a rice-rinsing devotee, you really can skip that step when choosing this method.
In a large saucepan, add the rice, 2 cups of cold water, and a pinch of salt (about ¼ teaspoon). Give it a good stir, cover, and set in your fridge to soak.
Melt half of butter in heavy saucepan and cook the onion and garlic, stirring, until onion is translucent. Add rice and stir briefly over low heat until grains are coated with butter.
Stir in broth, making sure there are no lumps in rice. ...
While the oven heats to 400°, rinse the rice two to three times until the water runs clear. I like to use jasmine rice as an easy side to any meal, but you can cook any type of medium- or long-grain rice in the oven. (Short-grain rice varieties such as sushi rice aren't suited for the oven.)
Unlike rice cooked on the stovetop, which is heated just from the bottom, oven-cooked rice gets an even, steady flow of heat from all directions. This means that the rice cooks evenly throughout the pan, without the risk of the bottom of the pot scorching. It's truly a foolproof cooking method that couldn't be easier.
I use 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil. Next, it's time to cook! Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.
Brown, or whole-grain rice, contains all three parts. It takes longer to cook and has a more complex, nutty flavor than white rice, which is starchier and contains just the endosperm. Rice contains both amylopectin and amylose starches.
Brown rice takes twice the water and twice the cooking time of white rice. Without those elements, nothing will cook your rice. It's not hard, but it takes 40 minutes of steaming: Bring 1 cup of brown rice and 2 cups of water to boil with a pinch of salt (oil, onions, herbs optional).
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